Name: Pickled Red Onions
Prep time: 10 min
Total time: 130 min
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; 1 clove garlic (thinly sliced); 1 bay leaf; 1 pinch red pepper flakes; 1 sprig thyme; ½ teaspoon mustard seeds

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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.

A glass jar filled with pickled red onions and pink peppercorns sits open on a white surface. A fork rests inside the jar. A floral napkin, a white plate with food, and a small bowl of peppercorns are nearby.

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: Pickled Red Onions

Prep Time: 10 minutes
Standing Time: 2 hours (up to 8 hours)
Total Time: 2 hours, 10 minutes
Yield: 1 pint
Cuisine: American

Cooking Method: none
Primary Ingredients: Red onion, white vinegar, sugar, salt, peppercorns
Skill Level: Easy

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What You’ll Like About This Recipe

This recipe takes about 10 minutes of hands-on time.
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

Overhead view of ingredients on a white surface: two measuring cups labeled vinegar and water, a whole red onion, measuring spoons with salt and sugar, and a small pile of pink peppercorns.

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Red Onion – Red onion is essential for the beautiful pink color. Slice it 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 temperature 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.

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 Make Pickled Red Onions

Pro Tip – How to Peel and Slice a Red Onion

Trim off the root end and peel away the papery outer skin. Cut the onion in half from top to bottom, lay each half flat on the cutting board, and slice thinly and evenly. A mandoline, if you have one, works well for this.

Thinly sliced red onions are arranged in a pile on a yellow cutting board shaped like a fruit slice, placed on a white surface with visible cracks.

STEP 1. 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.

A glass jar with a latch lid contains thinly sliced red onions arranged in circular layers, viewed from above on a white marble surface.

STEP 2. 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.

A clear glass measuring cup with a white silicone spatula inside, placed on a white surface with faint gray cracks.

STEP 3. 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.

A hand pours clear liquid from a glass pitcher into a jar filled with sliced red onions and pink peppercorns, placed on a white marble surface.

STEP 4. 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.

STEP 5. 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.

A glass jar with a metal clasp lid is filled with sliced red onions submerged in clear pickling liquid, viewed from above on a white marble surface.

STEP 6. Once the mixture has cooled, close the jar with a tight-fitting lid. Transfer it to the refrigerator.

A jar of pickled red onions with pink peppercorns sits on a white plate, with a fork lifting some onions from the open jar.

STEP 7. 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. The flavor keeps developing the longer they sit, and they’ll keep for two to three weeks in the refrigerator.

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Overhead view of two plates of salad with cherry tomatoes and pickled red onions, next to an open jar of pickled red onions with tongs, scattered peppercorns, and utensils on a white surface.

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.
If you enjoy these, try my quick pickled cucumbers as the next quick pickle to keep in the fridge.

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.

IMPORTANT: These are refrigerator pickles and are not shelf-stable. This is not a canning recipe. The pickles aren’t processed like canned pickles, so they must be stored only in the refrigerator.

A glass jar filled with pickled red onions with a fork inside, surrounded by plates of fresh green salad with lettuce, tomatoes, and pickled onions, on a white surface with a fork and napkin nearby.

Questions and Answers: Pickled Red Onions

Can I use other types of onions for quick pickling?
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.
What can I use pickled red onions for?
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, no matter how you serve them.
Do I need to sterilize the jar before making pickled red onions?
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 will stay refrigerated, there’s no need to sterilize as 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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