If you have just ten minutes, then you have time to make this very versatile and flavorful condiment! These quick Pickled Red Onions have a sharp, tangy bite that cuts right through rich, savory dishes like tacos, burgers, and barbecue. They’re perfect on the side of a Southern vegetable plate, too!
There are a few secrets that always make a home-cooked meal taste more special, and these quick Pickled Red Onions are high on the list. They’re not fussy or complicated, and they don’t take much time, but the payoff is big. Their bright, vinegary flavor has a way of waking up every bite it accompanies.
I make a jar of these whenever I’m planning Pulled Pork Sandwiches or a batch of my Slow Cooker Shredded Beef Tacos. The onions balance out those deeper, richer flavors and add a nice visual pop while they’re at it.
Even better, you can tailor the recipe to suit your meal. Add garlic, thyme, or mustard seeds for a savory version, or keep it simple with just vinegar, salt, and a little sugar. Once you see how easy they are to make, they’ll have a regular spot in your fridge.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 10 Minutes, active time; plus about 8 Hours, standing time
Servings: 1 pint
Primary Ingredient(s): Red onion, white vinegar, sugar, salt, peppercorns
Skill Level: Easy
What You’ll Like About This Recipe
- This recipe is ready in minutes.
- You can customize it to your liking. Use a different vinegar, spice it up with fresh peppers or chili flakes, or just keep it simple and classic.
- Quick-pickled onions keep for weeks in the fridge, so you’ll always have some on hand for sandwiches, tacos, and more.
- The gorgeous color makes any dish a little prettier!
Ingredient Notes
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- Red Onion – Red onion is essential for the beautiful pink color. Slice them thinly to facilitate quick pickling.
- White Vinegar – White vinegar is a sharp, clean classic. You can substitute apple cider vinegar for a softer, more fruity flavor.
- Hot Water – Helps dissolve the salt and sugar. (Room temp water will produce a crunchier version.)
- Peppercorns – Pink peppercorns are milder and prettier than black, but black ones add a stronger bite.
- Optional Add-Ins – Garlic, bay leaf, red pepper flakes, mustard seeds, or thyme can add depth and heat. These are completely optional, but fun to try.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Pickled Red Onions
- Slice the red onions as thinly and evenly as you can. Consistent slices help them pickle at the same rate. A mandoline, if you have one, works well for this step.
- Add the peppercorns to the bottom of a clean glass jar. Pack the onion slices tightly into the jar.
Pro Tip
The onion slices will shrink a bit as they pickle, so don’t hesitate to really press them down in the jar. If you’re adding any of the optional seasonings like garlic, spices, or herbs, add them to the bottom of the jar before adding the sliced onion.
- In a bowl or large measuring cup, stir together the vinegar, hot water, sugar, and kosher salt. Stir until the sugar and salt are completely dissolved.
- Pour the vinegar mixture over the onions so that they’re fully covered. Use the back of a spoon to gently press them down if they float.
- Let the jar sit uncovered at room temperature for about 30 minutes.
Pro Tip
If you want a crisper texture, use room-temperature water instead of hot and refrigerate the jar right away.
- Once the mixture has cooled, close the jar with a tight-fitting lid. Transfer it to the refrigerator.
- The onions are ready to eat after a few hours, but they’re even better the next day. Letting them sit overnight brings out the full flavor and that signature pink color.
Recipe Tips
- If you prefer more crunch, use room-temperature water in the brine instead of hot (you’ll just have to stir longer to get the sugar and salt dissolved). Then refrigerate the jar right after adding the liquid.
- For more sweetness, you can increase the sugar to two and a half tablespoons.
- While the recipe can be made with any type of onion, red onions give you that signature pink hue.
Recipe Variations to Try
This recipe is easy to adjust according to your taste. You can keep it classic with just vinegar, salt, and sugar, or build in more flavor with one or more of these simple add-ins.
- Garlic: Thinly sliced garlic adds a more savory flavor to the brine.
- Bay Leaf: A single bay leaf gives the onions a subtle herbal background flavor.
- Mustard Seeds: Add about half a teaspoon for a mild pop of flavor.
- Red Pepper Flakes: A small pinch adds gentle heat without being overpowering.
- Thyme: A sprig of fresh thyme adds an earthiness that is especially good with roasted meats or grilled vegetables.
- Peppercorns: For more of a “bite,” use black peppercorns.
How to Store
Keep in a tightly sealed glass jar in the refrigerator. They’ll stay fresh and flavorful for about two to three weeks. Always use a clean utensil when serving to help them last longer.
NOTE: These are refrigerator pickles and are not shelf-stable. They aren’t processed like canned pickles, so they must be stored only in the refrigerator.
Questions About Pickled Red Onions
You can, but red onions are the ones that give you the beautiful pink color. White or yellow onions will still pickle, but they won’t have quite the same eye-catching hue or slightly sweet edge.
Oh, just about anything! Tacos, burgers, sandwiches, salads, avocado toast, grilled meats. You name it. They’re also perfect with a Southern vegetable plate! They add a great tangy crunch wherever they land.
Not for this quick-pickle method. Just wash your jar thoroughly with hot, soapy water and rinse it well. Since these aren’t shelf-stable and stay refrigerated, there’s no need to sterilize like you would for canning.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Pickled Red Onions
Ingredients
- 1 large red onion peeled and thinly sliced
- 12 pink or black peppercorns
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup hot water
- 1½ tablespoons sugar
- 1½ teaspoons kosher salt
Optional Add-Ins:
- 1 clove garlic thinly sliced
- 1 bay leaf
- 1 pinch red pepper flakes
- 1 sprig thyme
- ½ teaspoon mustard seeds
Instructions
- Slice the red onion(s) thinly.1 large red onion
- Add the peppercorns to the bottom of a clean glass jar. Tightly pack the onion slices into the jar. (If using any of the optional add-ins, place them in the jar with the peppercorns before adding the onion slices.)12 pink or black peppercorns
- In a bowl or measuring cup, stir together the vinegar, hot water, sugar, and salt. Stir until dissolved.1 cup white vinegar, 1 cup hot water, 1½ tablespoons sugar, 1½ teaspoons kosher salt
- Pour the vinegar mixture over the onions, making sure they’re all covered. Use the back of a spoon to press them down if they float.
- Leave the jar uncovered at room temperature for about 30 minutes to allow the mixture to cool down.
- Add a tight-fitting lid and store the jar in the refrigerator.
- Onions are ready to enjoy after a few hours, but are even better after sitting for a day.
Notes
- These are quick refrigerator pickles and are not shelf-stable. They must be kept cold and have not been tested as safe for canning.
- The onions are ready after a few hours, but the flavor improves if you let them sit overnight.
- Store in a sealed jar in the refrigerator for 2 to 3 weeks. Always use a clean utensil to serve.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.