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Close-up of pickled red onions with black peppercorns in a jar, showing vibrant pink slices and glossy texture.

Pickled Red Onions

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These quick-pickled red onions are tangy, slightly sweet, and insanely versatile. Make a batch and keep them on hand to brighten salads, sandwiches, tacos, and wraps.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 cups
Course: Dressing/Condiment, Garnish, Side Dish
Cuisine: Global
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large Red onion thinly sliced
  • 1 cup White vinegar
  • 1 cup Water
  • 3 tablespoon Sugar
  • 1 tablespoon Kosher salt
  • 2 cloves Garlic smashed
  • 1 teaspoon Peppercorns

Equipment

  • Mandoline or chef’s knife
  • Heatproof jars with lids
  • Medium saucepan

Method
 

Prepare the Onions
  1. Thinly slice red onions using a mandoline or very sharp knife.
  2. Divide onions between two clean, heatproof jars.
  3. Add one smashed garlic clove and ½ teaspoon peppercorns to each jar.
Make the Pickling Liquid
  1. In a medium saucepan, combine vinegar, water, sugar, and salt.
  2. Heat over medium until boiling, stirring to dissolve sugar and salt.
  3. Carefully pour the hot mixture over the onions, fully submerging them.
Cool and Store
  1. Let jars cool to room temperature uncovered.
  2. Seal with lids and refrigerate. Best after 1 hour, great for up to 2 weeks.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: Keep the onions submerged in their liquid in a sealed jar in the fridge, they'll hold their crunch and color for up to 2 weeks. Give the jar a shake before using if the onions have settled, and always use a clean fork or spoon to keep the liquid from clouding.

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