If you ask me, pickled red onions are a kitchen game-changer.
These bright, tangy onions add zip to just about everything they touch. The simple mix of vinegar, salt, and a pinch of sugar turns regular red onions into something special – a condiment that makes tacos, salads, and sandwiches taste like they came from your favorite restaurant.
I keep a jar in my fridge at all times because they’re just that good. The quick pickling process softens the sharp onion bite while adding a pleasant tang that wakes up any dish they meet.
It’s the kind of simple recipe that makes everyday cooking better, and once you try them, you’ll wonder how you ever lived without them.
Why You’ll Love These Pickled Red Onions
- Make-ahead convenience – These pickled onions last for weeks in the fridge, so you can make a batch and have them ready whenever you need them for tacos, salads, or sandwiches.
- Simple ingredients – You only need basic pantry staples and red onions to make these – no special ingredients required.
- No cooking skills needed – If you can boil water and slice onions, you can make these pickled onions. It’s really that simple.
- Adds flavor to any dish – These tangy, crisp onions instantly upgrade tacos, burgers, salads, and sandwiches with their perfect balance of sweet and sour.
What Kind of Red Onions Should I Use?
Regular red onions from your local grocery store work perfectly fine for pickling – no need to hunt down anything fancy. Look for onions that feel firm and heavy for their size, with dry, crispy outer skins and no soft spots or signs of sprouting. Small to medium-sized red onions are ideal since they’re usually milder and sweeter than larger ones, plus they’ll fit better in your pickling jar. When prepping them, make sure to slice them thinly and evenly so they pickle at the same rate – anywhere between ⅛ to ¼ inch thick works great. If your onions are making you tear up while cutting, try chilling them in the fridge for 30 minutes first – it really helps!
Options for Substitutions
This pickled onion recipe is pretty adaptable and you can make several easy swaps:
- Red onions: While red onions give the best color and mild flavor, you can use white or yellow onions too. Shallots also work great for a more subtle taste.
- White vinegar: Feel free to experiment with different vinegars – apple cider vinegar adds a nice fruity note, while rice vinegar makes them a bit milder. Just avoid balsamic vinegar as it will change the color too much.
- Cane sugar: Regular white sugar works perfectly fine here. You can also use honey or maple syrup – just use about 1/4 cup instead of 1/3 cup since they’re sweeter.
- Peppercorns: Any type of peppercorns work well – black, white, or pink. You can skip them if you don’t have any, or add red pepper flakes for some heat.
- Garlic cloves: If you’re out of fresh garlic, use 1/2 teaspoon of garlic powder. You can also skip it altogether – your pickled onions will still taste great!
- Sea salt: Regular table salt or kosher salt work just as well – just keep the amount the same.
Watch Out for These Mistakes While Pickling
The biggest mistake when making pickled red onions is slicing them too thick, which prevents the brine from properly penetrating – aim for thin, uniform slices about 1/8 inch thick using a sharp knife or mandoline. A common error is skipping the hot brine step and using room temperature liquid, but heating your vinegar mixture helps the onions quickly soften and take on that perfect pickled texture. To avoid mushy onions, don’t overcrowd your jars – leave about 1/2 inch of space at the top and make sure the onions are fully submerged in the brine. For the best flavor development, resist the urge to eat them immediately and let them pickle for at least 4 hours in the refrigerator (though overnight is even better).
What to Serve With Pickled Red Onions?
These tangy pickled red onions are super versatile and can add a nice zip to so many different dishes! They’re perfect on tacos, burgers, and sandwiches, adding both crunch and a bright pop of flavor. I love tossing them into salads or grain bowls for extra punch, and they’re especially good on anything with avocado (hello, avocado toast!). You can also add them to your favorite pulled pork sandwich or use them to top off a hot dog – basically anywhere you want a bit of crisp, acidic contrast to cut through richer foods.
Storage Instructions
Keep Fresh: These pickled red onions will stay crunchy and flavorful when kept in their brine in an airtight jar in the refrigerator. They’ll keep getting better for the first few days and will stay good for up to 3 weeks. Just make sure to always use clean utensils when grabbing some to prevent any contamination.
Make Ahead: These onions are perfect for making ahead! In fact, I recommend preparing them at least 24 hours before you plan to use them. This gives the onions time to really soak up all those tasty flavors from the brine and develop that perfect pickle-y taste.
Quick Tip: If you notice the onions aren’t fully submerged in the brine, just give the jar a gentle shake to redistribute them. The more they stay under the liquid, the better they’ll keep and the more flavor they’ll absorb.
| Preparation Time | 10-15 minutes |
| Cooking Time | 1 minute |
| Total Time | 70-80 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 4-6 g
- Fat: 1-2 g
- Carbohydrates: 100-120 g
Ingredients
- 2 small red onions
- 2 cups white vinegar
- 2 cups water
- 1/3 cup cane sugar
- 2 tablespoons sea salt
- 2 garlic cloves
- 1 teaspoon assorted peppercorns
Step 1: Prepare the Jars and Onions
Begin by thinly slicing the onions.
Using a mandoline can be helpful for consistent thickness.
Once sliced, divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars, depending on the number of jars you have available.
If you’d like to add additional flavor, you can place peeled garlic cloves and a few peppercorns in each jar with the onions.
Step 2: Make the Pickling Solution
In a medium saucepan, combine equal parts vinegar and water.
Add sugar and salt to the mixture.
Heat over medium heat, stirring until the sugar and salt dissolve completely.
This should take about 1 minute.
Once dissolved, remove the saucepan from the heat and let the pickling liquid cool slightly.
Step 3: Combine and Cool
Pour the cooled pickling liquid over the onions in each jar, ensuring the onions are fully submerged.
Set the jars aside to cool to room temperature.
This is crucial to ensure that the onions absorb the flavor of the pickling liquid evenly.
Step 4: Store and Wait
Once the jars have cooled to room temperature, place them in the refrigerator.
For very thinly sliced onions, they will be ready to eat once they turn bright pink and tender, which takes about 1 hour.
For thicker sliced onions, plan to leave them in the fridge overnight.
The pickled onions will keep in the refrigerator for up to 2 weeks, providing a tangy addition to various dishes.
