This Homemade Pickled Red Onions recipe is an easy way to add a burst of flavor and bright color to sandwiches, salads, burgers, and more. They’re tangy, crunchy, sweet, and can be ready to eat in about 1 hour.
You’ll only need 5 ingredients to make these, too—all of which you probably have in your kitchen right now. And if you’re looking for more homemade condiments, you can also try my recipes for Caramelized Onions, Pico de Gallo, or this savory Bacon Jam.
Homemade Pickled Red Onions Recipe
I don’t know about you, but to me, pickled onions feel like a bit of a secret weapon. They pack so much flavor into an otherwise unassuming ingredient and make even the simplest dishes feel so much more exciting.
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This recipe for quick pickled red onions uses just white vinegar, sugar, water, and salt for the brine and takes about 1 hour for them to be ready to eat. The key is to slice your onions super thin so that the brine can penetrate the entire thing, making them super flavorful but still crisp.
Try adding these to your favorite green salads, potato salads, sandwiches, burgers, tacos, pulled pork, and so much more.
Why You’ll Love This Recipe
- They last for weeks! You can make a batch and let it sit in the fridge for up to 3 weeks, meaning that 5 minutes of prep time is pretty worth it.
- You can use them on everything. Literally everything tastes great with pickled onions—sandwiches, salads, appetizers, roasted veggies, tacos, etc.
- No waiting around for days. These quick pickles are ready in just about 1 hour, perfect for all of the impatient cooks out there.
Key Ingredients You Will Need
- Red Onions: the key is to cut your onions super thin. If you have a mandolin, definitely use that. Otherwise, be sure to use a sharp knife and cut into either half moons or thin slices.
- White Vinegar: either white white wine vinegar or rice vinegar are best. In a pinch, you could substitute apple cider vinegar, but don’t try to use distilled vinegar because the flavor will not be good!
- Sugar: you just need a little bit of sugar to balance out the vinegar.
- Salt: the salt is there for flavor—you don’t need a lot!
How to Make Pickled Red Onions
- Slice the onions. Thinly slice the red onion using a mandolin slicer, then place the slices in a clean pint-size jar or glass container with a tight-fitting lid.
- Simmer the brine. In a small saucepan, bring the white vinegar, water, sugar, and salt to a simmer over medium heat, stirring until the sugar and salt have dissolved—about 1–2 minutes. Remove from the heat.
- Pour over the onions. Pour the hot brine over the sliced onions in the jar, using a spoon to press them down if needed.
- Let cool. Let the jar sit at room temperature to cool, then seal and refrigerate.
Recipe Tips
- Slice your onions super thin! You want them to be no more than about ¼” thick. The easiest way to do it is to use a mandolin, which will also make them perfectly even. Otherwise, use a very sharp knife.
- Experiment with other flavorings. You can feel free to add other flavorings to the brine, such as garlic, black peppercorns, oregano, fresh ginger, or chili peppers.
- Don’t store it in plastic! Be sure to store your pickles in a glass jar. Otherwise, the flavors will seep right into the container and essentially ruin it.
Storage Instructions
- Refrigerator: store pickled onions in an airtight container or sealed jar for up to 2 weeks in the refrigerator. These are not shelf stable so should not be stored at room temperature!
More You’ll Love
Quick pickled red onions are an easy condiment to make at home that you can use on so many different things. They’re crisp, tangy, bright, and a little bit sweet.
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Homemade Pickled Red Onions Recipe
Ingredients
- 2 cups red onion, thinly sliced (about 1 large onion)
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Peel and thinly slice the red onion into half-moons using a mandolin slicer, if available. Place the slices in a clean pint-size jar or glass container with a tight-fitting lid.
- In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring the brine to a simmer over medium heat, stirring until the sugar and salt have dissolved—about 1–2 minutes. Remove from the heat.
- Carefully pour the hot brine over the sliced onions in the jar, making sure all onions are submerged. Use a spoon to press them down if needed.
- Let the jar sit at room temperature for 20–30 minutes to cool, then seal and refrigerate. Onions will be ready to eat in about 1 hour and taste best after 4–6 hours. Enjoy!
Notes
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Categories:
Dairy-Free, Gluten-Free, Healthy, Meal Prep, Nut-Free, Sauces & Condiments, Vegan, Vegetarian,
