I always keep a jar of pickled red onions in the fridge. They take about ten minutes to prepare, keep for up to three weeks, and add bright, tangy flavor to almost anything. Make one batch and you’ll find yourself making them again and again.
Pickling Red Onions: So Easy, Ready in an Hour, and Good for Weeks
Pickled Red Onions are a vibrant, tangy topping that brightens sandwiches, salads, tacos and more. With a handful of pantry staples and minimal effort, you can make crisp, electric-pink onions that transform ordinary meals.
The sweet-tart brine quickly softens and colors raw red onion into tender, flavorful slices. Use them on avocado toast, shrimp tacos, breakfast sandwiches, burgers, grain bowls—or anywhere you want a pop of acidity and color.
Tips Before You Start
- Slice the onions very thin—this improves texture and speeds pickling.
- Use a glass jar. Vinegar and pigment can stain plastic and hold odors.
- Press the onions below the brine when you pour it. Any exposed pieces won’t pickle evenly.
- Kosher salt is preferable to table salt; it keeps the brine clearer and flavor cleaner.
- The onions may look like too much for the jar at first. They compress once the hot brine is added.
How Long Do Pickled Red Onions Last?
Stored in a sealed jar in the refrigerator, they keep up to three weeks while retaining good texture and flavor. If your jar lasts longer, you probably just love them too much to finish it!
Recipe Overview
Ingredients Needed
This simple pickled red onion recipe uses common pantry items:
- Red onions: 1 large or 2 small—give the bright pink color.
- Vinegar: White vinegar is traditional; apple cider vinegar adds a milder fruitiness.
- Water: Dilutes the vinegar to make the brine.
- Sugar: Balances the acidity with a touch of sweetness.
- Salt: Kosher salt enhances and preserves texture.
- Peppercorns: Whole peppercorns add aroma and a gentle pepper note.
- Bay leaves: Provide a subtle, savory background flavor.
- Garlic (optional): A clove or two for extra depth.
Variations
Spicier: Add red pepper flakes or a dried chili to the jar.
Deeper flavor: Use red wine vinegar for a richer taste and darker color.
Sweeter: Increase sugar to 3 tablespoons if you prefer a sweeter pickled onion.
Different aromatics: Try a sprig of thyme, a small cinnamon stick, or other whole spices.
How to make this recipe for pickled red onions
Make the brine: Combine vinegar, water, sugar, salt, peppercorns and bay leaves in a small saucepan. Bring to a gentle boil over medium-high heat, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
Prep the onions: While the brine cools a little, thinly slice the red onions with a sharp knife or mandoline. Thin slices pickle faster and have a better texture.
Pack the jars: Divide the sliced onions between two 16-ounce glass jars or other heat-proof containers with tight lids. Add bay leaves, peppercorns and optional garlic.
Pour and pickle: Pour the hot brine over the onions, pressing them so they are fully submerged. Let the jars cool to room temperature, then seal and refrigerate. They’re ready after 1 hour and more flavorful if left overnight.
Enjoy! After pickling, the onions will be tender, tangy and bright pink. Use them on sandwiches, salads, tacos, burgers and grain bowls. Properly stored, they keep up to three weeks in the fridge.
Common questions
Yes. White or apple cider vinegar are common choices, but you can experiment with white wine, rice vinegar or red wine vinegar for different flavor profiles.
Sugar helps balance the acidity. You can reduce or omit it if you prefer a tangier result, but the flavor will be more vinegar-forward.
Using the recommended amount of kosher salt and slicing the onions thin helps maintain a crisp-tender texture rather than mushiness.
What to Put Pickled Red Onions On
Short answer: almost anything. They work especially well on:
- Tacos: Their acidity cuts through rich, fatty fillings and brightens each bite.
- Burgers: Replace raw onion with pickled slices for flavor without the harsh bite.
- Grain bowls: A spoonful adds contrast to rice, roasted vegetables and proteins.
- Eggs: Try them on scrambled eggs, fried eggs or breakfast sandwiches for an instant upgrade.
- Sandwiches: They pair beautifully with turkey, pulled meat, chicken and more.
- Salads: A few rings on a green salad add flavor and color where croutons fall short.
Storage Recommendations
Store the onions in their brine in sealed glass jars in the refrigerator. Use within three weeks for best texture and flavor.
- Refrigerate: After cooling and sealing, refrigerate promptly. Properly stored, pickled red onions stay crisp and tasty for about three weeks.
- Freeze: Not recommended. Freezing ruins the texture—onions become soft and mushy when thawed.
More Topping Recipes
- How to Caramelize Onions
- Easy Chimichurri Sauce
- Homemade Strawberry Jam
- Homemade BBQ Sauce Recipe
- Homemade Pesto Sauce
If you try this recipe and enjoy it, leave feedback in the comments and consider rating it. Sharing with friends and family is always appreciated.
Pickled Red Onions (Better Than Store-bought)
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Ingredients
- 1 large red onion, or 2 small, peeled and thinly sliced
- 1½ cups water
- 1½ cups white vinegar (or 1 cup apple cider vinegar)
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 teaspoon mixed peppercorns
- 2 bay leaves
Optional:
- 2 garlic cloves
Instructions
- In a medium saucepan over medium heat, combine 1½ cups white vinegar, 1½ cups water, 2 tablespoons sugar and 1 tablespoon kosher salt. Stir and bring to a brief boil until sugar and salt dissolve.
- Remove the pot from heat and set aside to cool slightly while you slice the onion.
- Thinly slice the onion with a sharp knife or mandoline.
- Divide the slices between two 16-oz mason jars. Add 2 bay leaves, 1 teaspoon mixed peppercorns and optional garlic (one clove per jar).
- Pour the hot brine over the onions so they are fully covered. Let the jars cool uncovered to room temperature, then seal and refrigerate for at least 1 hour or overnight for stronger flavor. Store up to 3 weeks.
Notes
- Serving size: 1/4 cup.
- You can mix vinegars: try 1/2 cup white vinegar and 1/2 cup apple cider vinegar for balanced flavor.
- Slice very thin for the best texture and fastest pickling; a mandoline works well.
- Red wine vinegar can be substituted for a deeper taste.
- Add red pepper flakes or a dried chili if you like heat.
- These are excellent on tacos, burgers, grain bowls, eggs, sandwiches and salads.
Nutrition
Nutrition information is an approximation.