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Pickled Red Onion Recipe: Quick & Easy in Just 10 Minutes

Pickled Red Onion Recipe
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This pickled red onion recipe makes bright pink, tangy, crunchy pickled onions in just 10 minutes of prep time. They’re perfect for topping tacos, sandwiches, salads, and more!

Ingredients

Scale
  • 1–2 large red onions, thinly sliced
  • 3/4 cup apple cider vinegar (or white vinegar, or a mix)
  • 1/2 cup water
  • 1–2 tablespoons white sugar (adjust to taste)
  • 1 teaspoon kosher salt
  • Optional: 2-3 garlic cloves, smashed
  • Optional: 1/2 teaspoon black peppercorns
  • Optional: 1 bay leaf
  • Optional: 1/4 teaspoon red pepper flakes

Instructions

  1. Prep your jar: Wash a pint-sized mason jar with hot soapy water and dry it completely.
  2. Slice the onions: Peel your red onions and slice them as thinly as possible (about 1/8 inch or thinner). A mandoline makes this super easy, but a sharp knife works too. Pack the sliced onions into your clean jar. If using garlic, peppercorns, or other spices, add them to the jar now.
  3. Make the brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar and salt completely dissolve (about 2 minutes). You want the mixture hot but not necessarily boiling.
  4. Pour and watch the magic: Carefully pour the hot brine over the onions in the jar. The onions will turn bright pink almost instantly! Make sure all onions are submerged. If needed, press them down gently with a clean spoon.
  5. Cool and store: Leave the jar uncapped on your counter until it cools to room temperature (about 30-45 minutes). Once cool, screw on the lid and refrigerate.
  6. Wait (or don’t): Your pickled onions are technically ready after 30 minutes, but they’re much better after a few hours or overnight. The longer they sit, the more tender and flavorful they become.

Notes

  • Vinegar options: Apple cider vinegar is my favorite for this recipe, but white vinegar, rice vinegar, white wine vinegar, or red wine vinegar all work. You can also use a combination – half apple cider, half white vinegar is fantastic.
  • Slicing tip: The thinner you slice your onions, the faster they’ll pickle and the crunchier they’ll stay. Use a mandoline if you have one for uniform, paper-thin slices.
  • Sugar adjustment: Start with 1 tablespoon of sugar and taste the brine before pouring. If you want it sweeter, add another tablespoon. You can also substitute honey, maple syrup, or agave.
  • Storage: Keep your pickled onions refrigerated in their jar with the brine. They’ll last 2-3 weeks in the fridge. Don’t freeze them – it ruins the texture.
  • Flavor variations: Get creative! Add jalapeño slices for heat, cumin and coriander for Mexican flavors, or fresh dill for Scandinavian style.
  • Uses: Pile these on tacos, burgers, sandwiches, salads, grain bowls, avocado toast, cheese boards, or eat them straight from the jar!

Nutrition

Find it online: https://glossyrecipes.com/pickled-red-onion-recipe/