Looking for a vibrant, tangy topping that instantly elevates any meal? This pickled red onion recipe is your new go-to condiment. Ready in just minutes, these crisp and flavorful onions add a burst of color and a balance of sweetness and acidity to everything from tacos and sandwiches to grain bowls and salads.
The best part? You only need a few pantry staples to make them — no canning experience required! Whether you’re meal prepping for the week or adding a quick finishing touch to dinner, this easy pickled red onion recipe is sure to become a kitchen staple.
Ingredients
- 1 large red onion, thinly sliced
- 1 cup white vinegar (or apple cider vinegar for a milder taste)
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- Optional flavor boosters:
- 1 garlic clove (smashed)
- ½ teaspoon peppercorns
- ½ teaspoon mustard seeds
- A few slices of jalapeño or red chili for heat
Step-by-Step Instructions
- Prepare the onion:
Peel and thinly slice the red onion into even rings or half-moons for best results. - Make the brine:
In a small saucepan, combine vinegar, water, sugar, and salt. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve completely. - Add flavorings (optional):
If using garlic, peppercorns, or chili, add them to the bottom of a clean glass jar. - Combine:
Place the sliced onions into the jar and carefully pour the hot brine over them, ensuring all onions are submerged. - Cool and store:
Let the mixture cool to room temperature. Once cooled, cover and refrigerate for at least 30 minutes before serving. For the best flavor, let it sit for 2–4 hours. - Enjoy:
These quick pickled red onions will keep for up to 2 weeks in the refrigerator.
Nutrition Facts
| Nutrient | Amount (per serving) |
| Calories | 20 kcal |
| Protein | 0.3 g |
| Carbohydrates | 4.2 g |
| Fat | 0 g |
| Fiber | 0.5 g |
Tips & Variations
- Vinegar choices: Try red wine vinegar for a richer hue or rice vinegar for a subtle tang.
- Sweetness level: Adjust sugar to taste — add more for a sweeter brine or less for extra tartness.
- Add aromatics: Experiment with bay leaves, coriander seeds, or even a cinnamon stick for depth.
- Spicy twist: Add sliced jalapeños or chili flakes for a kick.
- Make it sugar-free: Use honey, maple syrup, or a sugar substitute for a healthier alternative.
Serving Suggestions
These tangy, crunchy onions brighten up almost any dish! Try them on:
- Tacos: Especially fish or carnitas tacos for that perfect zesty crunch.
- Burgers and sandwiches: Adds sharpness that balances fatty meats or creamy sauces.
- Salads and grain bowls: Provides acidity and color contrast.
- Avocado toast: A quick sprinkle of pickled onions adds gourmet flair.
- Charcuterie boards: A refreshing palate cleanser between bites of rich cheeses or meats.
FAQs
1. How long do pickled red onions last?
Stored in an airtight container in the refrigerator, they last up to 2 weeks.
2. Can I use other onions?
Yes! White or yellow onions can be used, but red onions give the most vibrant color and mild flavor.
3. Do I need to sterilize the jar?
Not for quick pickles — just make sure it’s clean and dry before use.
4. Can I reuse the brine?
You can reuse it once within a few days for a fresh batch of onions, but it may lose potency over time.
Conclusion
This pickled red onion recipe is the ultimate way to add flavor, crunch, and color to everyday dishes. Simple, quick, and endlessly customizable, it’s a must-have condiment that enhances everything it touches. Once you’ve made a batch, you’ll find yourself reaching for it again and again — from tacos to salads and beyond!
