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.

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. Just like this pickled red cabbage recipe.

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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.

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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.

What to Eat with Pickled Red Onions

• Quesadillas
• Hot Dogs
• Hamburgers
• Grilled Cheese Sandwiches
• Salads
• Burrito Bowls
• Omelets
• Cheese Boards
• Deviled Eggs
• Potato Salad
• Canapes
• Avocado Toast
• Pickle wraps recipe

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 long do they 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

• Ham Pickle Roll Up Dip
• Fried Dill Pickle Dip Recipe
• Mexican Pickled Vegetables
• Air Fryer Fried Pickles
• Grilled Burgers
• Bacon Wrapped Pickles

Tools Used

• Mandoline Slicer
• Garlic Peeler
• Peppercorns
• Glass Jars or other Glass Container

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.

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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!

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

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