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Pickled Red Onions

Pickled Red Onions are a bright condiment that is easy to make, beautiful in color and go great with just about anything! Perfect for tacos, burritos, eggs, or a classic steak! Made with simple ingredients and in only 15 minutes.

straight on shot of jar of pickled red onions

Pickled Red Onions

This pickled onion recipe is a super easy recipe to make, only takes a few minutes to put together, and is great for so many dishes!

The tangy and crisp onions bring a bright flavor and texture to anything you add them to. I’m thinking these pork carnitas could use a few too.

I love them on burgers and tacos but they are great on scrambled eggs for breakfast. Speaking of breakfast, add a few to your toasted bagel and cream cheese!

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overhead shot of sliced onions garlic cloves and peppercorns on a counter

Why this easy Pickled Red Onions recipe is awesome

  • Only requires six ingredients.
  • You can use them in so many ways!
  • They take mere minutes to make.
  • Last in the refrigerator for up to two weeks!
  • Great for gifting.
  • Soon to be your new favorite condiment.

Ingredients Needed

Onions – Red onions are the best for this recipe but of course you can use any onion that you like! The key is to slice them very thin. Use a sharp knife or a mandoline slicer for best results.

Vinegar – White distilled vinegar is the best so you have the cleanest flavor. Using something like apple cider vinegar or red wine vinegar will change the flavor profile. White wine vinegar and balsamic vinegar can also be used, but tend to be more vinegary than oniony.

Garlic – Use whole peeled cloves so they don’t overpower the onions.

Peppercorns – You can use black or even a mixture of your favorite peppercorns. Again, keep them whole so they add pepper essence but don’t overpower.

A few fun variations include using a blend of onions, as they all have their unique flavors. White onions and yellow onions are fun.

I also sometimes add fresh herbs to the mix, a star anise pod or even a dash of kosher salt. For super spicy, add a few jalapeno slices or a punch of red pepper flakes.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

How to make Pickled Red Onions

The process of making quick pickled red onions is super easy. Gather your jar or the vessel that you are going to use to store the red onions in the refrigerator and the rest of the ingredients.

First: Thinly slice the red onions thin using a sharp knife or a mandoline slicer. If you have a food processor, some models come with a slicing blade that you can use as well. Having even cuts is key to making them all cook uniformly. I also cut mine into half moons.

Second: Heat the vinegar over medium heat just to boiling in a pot, or in the microwave for 1 min. Add the sugar and salt. Stir while the sugar and salt dissolve.

Third: Layer the thinly sliced onions and other spices in the mason jar. Carefully add the hot pickling mixture to the jar, lightly cover, and leave to cool to room temperature. Once cool, cover tightly and refrigerate for up to 2 weeks. They will turn a beautiful pink color that adds a pop to any meal.

Fourth: Let cool, cover, and store in the refrigerator. I would recommend letting the pickled red onions sit for at least 24 hours before eating them to allow the pickling flavors to penetrate the onion layers. But they are ready to eat in 30 minutes!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

overhead shot of jar of onions

What to Eat with Pickled Red Onions

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

jar of pickled red onions and a fork

How long do pickled red onions last?

The best part of this recipe is that they last up to two weeks in the refrigerator. Mine usually don’t last this long but this is the longest I have kept them with this technique.

If you want to keep them longer I would suggest a traditional canning technique.

Can you pickle onions whole?

You can, depending on the size of the onion. Anything larger than 2 inches might not get the pickling liquid all the way the to center of the onion and it will not be protected against bacteria. Nor will it get all the pickling flavor.

Are they Paleo?

If you leave the sugar out of the pickling liquid or use stevia then they are Paleo and Whole30 compliant.

How do I store them?

I keep mine in the refrigerator, tightly covered, in a glass jar. I also make sure that I press the onions still in the jar pushed down into the liquid. If there are onions sticking out of the liquid they might dry out.

What do pickled onions taste like?

Honestly, they don’t have that strong onion flavor you’d like they would. It is a mild flavor that pairs well and adds some zing to nearly any dish.

Easy Party Recipes

plate of tacos topped with easy pickled red onions

Tools used to make pickled onions

Tapas Tips & Tricks

  • The key to perfect pickled red onions is to slice the raw red onions thin. Unless you have excellent knife sills, I would suggest a Mandolin slicer or using the slicer blade on your food processor. This also ensures that the onions are all sliced to the same thickness for even pickling.
  • For a different flavor profile, feel free to use rice vinegar instead of white vinegar.
  • You can also use pure maple syrup instead of white sugar if you prefer.
  • Throw in some mustard seeds or a bay leaf if you prefer.
  • For some heat, toss in some red pepper flakes.
  • This is a technique for quick pickles. Making them this way means they are not shelf stable. These must remain in the refrigerator while being stored.
  • Great for all types of onions they are a great way to use up onions before they go bad.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

pickled red onions in a jar with a fork with text overlay

This quick pickled red onion recipe is easy to make and makes a great topping for a variety of dishes! Perfect for your summer picnics!

jar of pickled onions

Pickled Red Onions

Try making jars of pickled red onions for gifts and keep a jar in your fridge to use in salads, with tacos, on sandwiches and hot dogs….etc.
4.70 from 10 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 minute
Additional Time: 10 minutes
Total Time: 16 minutes
Servings: 10 servings
Calories: 27kcal
Author: Jennifer Stewart

Ingredients

Onions

  • 1 large red onion sliced thin
  • 4 cloves of garlic peeled
  • 2 teaspoons peppercorns to taste

Pickling Liquid

  • 2 cups distilled white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons salt

Instructions

  • Heat the vinegar just to boiling, or in the microwave for 1 min.
  • Add salt and sugar, stir to dissolve.
  • Place red onions and other spices in the jar.
  • Add hot mixture to the jar, cover and leave to cool to room temperature.
  • Once cool, cover tightly and refrigerate for up to 2 weeks.

Video

Notes

  • The key to perfect pickled red onions is to slice the raw red onions thin. Unless you have excellent knife sills, I would suggest a Mandolin slicer or using the slicer blade on your food processor. This also ensures that the onions are all sliced to the same thickness for even pickling.
  • For a different flavor profile, feel free to use rice vinegar instead of white vinegar.
  • You can also use pure maple syrup instead of white sugar if you prefer.
  • Throw in some mustard seeds or a bay leaf if you prefer.
  • For some heat, toss in some red pepper flakes.
  • This is a technique for quick pickles. Making them this way means they are not shelf stable. These must remain in the refrigerator while being stored.
  • Great for all types of onions they are a great way to use up onions before they go bad.

Nutrition

Serving: 1g | Calories: 27kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1397mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.2mg

{Originally Posted 8/20/2018 – Pictures and notes updated 9/28/2021}

©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Recipe Rating




Sunday 7th of July 2019

Jill Waterworth

Thursday 31st of January 2019

Just made these today and they are delicious! I can’tweit to have them onbarbacoa tacos tonight! Thanks for the recipe and the tips!

chubcheeks@bellsouth.net

Thursday 31st of January 2019

I am so glad you like them! We go through a lot of these and the pickled red cabbage because we use them mostly on tacos and we eat tacos pretty often! Thanks for reading!

Jill Waterworth

Thursday 31st of January 2019

Just made these today and they are delicious! I can’tweit to have them onbarbacoa tacos tonight! Thanks for the recipe and the tips!

Andrea

Monday 20th of August 2018

I'm making these for my next sub sandwich. I love pickled vegetables.

Andrea

Saturday 18th of August 2018

I'm making these for my next sub sandwich. I love pickled vegetables.