Recipe

Classic Pickled Red Onions

A quick, no-fuss jar of tangy, crisp-tender red onions that brightens tacos, salads, sandwiches, and grain bowls in minutes.

By Matt Campbell

•

4.9

A glass jar filled with bright pink pickled red onion slices on a kitchen counter with a spoon resting beside it

Jump to Recipe

Pickled red onions are my favorite kind of kitchen shortcut. You do about five minutes of actual work, and suddenly every meal has that pop of tangy crunch that makes you feel like you planned dinner on purpose.

This is the classic, reliable version: red onion + vinegar + a little sugar + salt. The onions turn a cheerful fuchsia, mellow out, and stay pleasantly crisp-tender. Put them on tacos, smash them into sandwiches, toss them on salads, or eat them straight from the jar like a gremlin. I will not judge.

Thinly sliced red onions being packed into a glass jar on a cutting board

Why It Works

Fast flavor upgrade: The hot brine softens the bite quickly so they taste good the same day, and even better tomorrow.
Balanced tang: A little sugar rounds out the sharp vinegar so the onions taste bright, not harsh.
Tender-crisp, not limp: Thin slicing plus a brief hot soak gives you onions that soften just enough while still keeping a little snap.
Flexible: Swap vinegars, add spices, or throw in jalapeño. The base method stays the same.

Pairs Well With

Storage Tips

How to Store Pickled Red Onions

Refrigerate: Keep onions fully submerged in the brine in a lidded jar or airtight container.
Best texture window: They stay crisp-tender for about 1 to 2 weeks.
Recommended max time: For best quality and safety, aim to finish within 2 to 3 weeks.
Discard if: You notice mold, an off smell, a slimy texture, or anything that looks suspicious. When in doubt, throw it out.
Clean fork rule: Always use a clean utensil to grab onions so the jar stays fresh.
Do not can: This is a quick pickle for the fridge, not a shelf-stable canning recipe.

Common Questions

How long do pickled red onions take to be ready?

You can eat them after 30 minutes, but they taste more balanced after 2 hours. Overnight is the sweet spot.

Do I have to use hot brine?

Hot brine speeds everything up and mellows the onion bite fast. If you use cold brine, the onions stay a bit sharper and usually need a few hours to overnight to taste properly pickled.

What vinegar is best?

Distilled white vinegar is the classic bright, clean option. Apple cider vinegar is a little fruitier. White wine vinegar is softer and more delicate. You can also do a 50/50 mix.

Why did my onions turn so pink?

That is the fun part. Red onions release anthocyanins, natural pigments that shift color in acidic brine, turning the onions a vibrant pink.

Can I make them without sugar?

Yes. The sugar balances acidity, but you can reduce it or skip it. If you skip it, consider using apple cider vinegar for a slightly rounder flavor.

Are pickled onions the same as pickled shallots?

Same idea, different vibe. Shallots are milder and a bit sweeter. Use the exact same brine and slice thin.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board
Sharp knife or mandoline (optional but great for thin, even slices)
Heatproof jar or container with lid (pint size is perfect)
Small saucepan or microwave-safe measuring cup to heat brine
Measuring cups and spoons

I started keeping a jar of these in the fridge after realizing I was trying to solve every dinner problem with more cooking. Turns out the fix was often just something bright. A few pickled onions on a rice bowl make it feel restaurant-y. On scrambled eggs, they wake up the whole plate. Now I make them on autopilot: slice, pour, wait, then act surprised when everything tastes better.

Classic Pickled Red Onions

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes (plus 30 minutes to pickle)

Servings About 1 pint (8 to 10 servings)

Ingredients

1 large red onion (about 10 to 12 ounces), thinly sliced
1 cup distilled white vinegar (5% acidity) (or apple cider vinegar)
1 cup water
1 1/2 tablespoons granulated sugar (or honey)
1 tablespoon Diamond Crystal kosher salt (about 10g) (see tip if using Morton or table salt)
1 garlic clove, lightly smashed (optional)
1/2 teaspoon black peppercorns (optional)
1 small bay leaf (optional)
Pinch of red pepper flakes or 1 sliced jalapeño (optional)

Tip: Salt varies a lot by brand. If using Morton kosher salt, use 2 teaspoons (about 10g). If using table salt, start with 1 3/4 teaspoons (about 10g). You can always adjust after the onions sit for a bit.

Instructions

Slice the onion. Cut the red onion into thin half-moons. Thin, even slices pickle fast and give you that nice tender-crisp bite.
Pack the jar. Add the onion slices to a clean pint jar (or similar container). Tuck in garlic, peppercorns, bay leaf, or chili if using.
Make the brine. In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring just until the sugar and salt dissolve, about 1 to 2 minutes. (No need for a full boil.)
Pour and press. Carefully pour the hot brine over the onions. Press the onions down so they are submerged. If a few float at first, they will settle as they soften. If needed, use a small clean weight (like a folded piece of parchment plus a small ramekin) to keep them under the brine.
Cool, then chill. Let the jar cool uncovered to room temperature, about 20 to 30 minutes. Cover and refrigerate.
Eat. They are ready in about 30 minutes, but best after a few hours or overnight.

A fork lifting a tangle of bright pink pickled red onions from a jar

Quick taste fix: If they taste too sharp after chilling, stir in another teaspoon of sugar (or a drizzle of honey). If they taste too sweet, add a splash more vinegar and a pinch of salt.

Nutrition information is estimated.

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