Recipe

Quick Pickled Red Onions

A quick, vibrant jar of tangy red onions with a crunchy bite and just enough sweetness. Ready fast, perfect on tacos, salads, burgers, and grain bowls.

By Matt Campbell

•

4.9

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

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Pickled onions are my favorite kind of kitchen magic: you take one everyday ingredient, give it a quick vinegar bath, and suddenly everything you put it on tastes like you planned dinner on purpose. They are bright, punchy, and crunchy, and they cut through rich foods like a little acidic spotlight.

This version keeps it simple and accessible, but still delivers big flavor. You get a balanced brine, a hint of sweetness, and optional add-ins that let you steer the jar toward taco night, burger night, or salad season without making it a whole project.

Thinly sliced red onions being placed into a clean glass jar on a wooden cutting board

Why It Works

Fast payoff: You can start using them in about 30 minutes, and they get even better overnight.
Bright, not harsh: A quick blanch in hot brine takes the edge off raw onion while keeping the snap.
Flexible flavor: Keep it classic or add garlic, peppercorns, or chili for extra personality.
Weeknight helper: They instantly upgrade tacos, bowls, sandwiches, eggs, and roasted veggies.

Pairs Well With

Weeknight Chicken Tacos
Classic Smash Burgers
Easy Burrito Bowls
Crisp Garden Salad

Storage Tips

Refrigerate: Keep pickled onions in a sealed jar in the fridge. They are best within 1 to 2 weeks. They usually stay crisp longer with thinner slices and a strong chill, but texture can soften over time.

Best flavor window: They are great after 30 minutes, but the sweet spot is 8 to 24 hours once the brine fully seasons the onion.

Keep them safe: Always use a clean fork or tongs to grab onions so the brine stays fresh longer. Discard if the brine turns cloudy, smells off, or you see mold.

Do not freeze: Freezing turns them soft and watery.

A sealed jar of pickled red onions sitting on a refrigerator shelf

Common Questions

How long do pickled onions need before you can eat them?

You can eat them after about 30 minutes for a lightly pickled crunch. For deeper flavor and that classic bright pink color, give them overnight.

What vinegar is best for pickled onions?

Distilled white vinegar gives the cleanest, sharpest tang. Apple cider vinegar is a little rounder and slightly fruity. You can also do a 50/50 split if you want balanced punch.

Why are my pickled onions not turning pink?

They usually need more time. Red onion pigment leans into that vibrant pink as it sits in the acidic brine. Also make sure you used red onion and not sweet yellow or white.

Can I reuse the brine?

Best move is to make a fresh brine since it takes about two minutes and tastes brighter. If you do reuse it, keep it strict: reuse only once, only for a fresh batch right away, keep it refrigerated, and discard if it looks cloudy, develops sediment, or smells off. This is still not a canning brine.

Do I need to sterilize the jar?

For quick refrigerator pickles, you do not need true canning sterilization. Just start with a clean jar: wash well with hot soapy water, rinse, and let it air dry. Once the jar cools, seal it and refrigerate promptly.

Are these shelf-stable?

No. This is a refrigerator pickles recipe, not a water bath canning recipe. Keep them chilled.

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 for ultra thin slices)
Small saucepan or kettle for heating the brine
Heat-safe measuring cup (optional, helpful for pouring)
1 pint jar or similar lidded container

The first time I made pickled onions on purpose, it was because my fridge was in that sad in-between stage: plenty of ingredients, nothing that looked like dinner. I sliced up a red onion, poured hot vinegar over it, and suddenly every leftover became a meal. Tacos got brighter, rice bowls got a crunchy pop, and even a basic turkey sandwich tasted like it had a plan. Now I keep a jar around the way some people keep hot sauce. It is my low-effort, high-reward flavor button.

Quick Pickled Red Onions

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes (plus 20 to 30 minutes to cool and at least 30 minutes to pickle)

Servings About 1 pint (8 to 10 servings as a topping)

Ingredients

1 large red onion, thinly sliced (about 1/8-inch is perfect)
1 cup distilled white vinegar (or apple cider vinegar, or a 50/50 mix)
1 cup water
1 1/2 tablespoons granulated sugar (or honey, note: honey makes it not vegan)
1 tablespoon kosher salt (see note)
1/2 teaspoon black peppercorns (optional)
1 small garlic clove, lightly smashed (optional)
1/2 teaspoon red pepper flakes or 1 small dried chile (optional)

Salt note: Kosher salt varies by brand. If you use Morton (denser), start with 2 teaspoons and adjust after chilling. If you use Diamond Crystal, 1 tablespoon is just right.

Optional twist: Add 1 teaspoon oregano for a taco vibe, or a few sprigs of fresh dill for a brighter, herby jar.

Brine volume note: This makes about 2 cups of brine. Depending on how tightly you pack the onion, you may have leftover brine. That is normal.

Instructions

Slice the onion. Thin slices pickle faster and stay pleasantly crisp. Aim for about 1/8-inch. If you are using a mandoline, use the hand guard and take your time.
Pack the jar. Add the sliced onion to a clean pint jar. If using peppercorns, garlic, or chile, tuck them in as you go so they are evenly distributed.
Make the brine. In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium until steaming and the sugar and salt fully dissolve, about 2 to 3 minutes. You do not need a hard boil.
Pour and press. Carefully pour the hot brine over the onions until fully submerged. Use a spoon to press the onions down and release air pockets. If the onions float up, let them wilt for a minute, then press again. If needed, add a splash of extra vinegar and water in equal parts to cover.
Cool, then chill. Let the jar cool at room temperature, loosely covered, until it is no longer hot, about 20 to 30 minutes. Then seal and refrigerate.
Eat when you want. They are good after 30 minutes. They are great after overnight. Give the jar a gentle shake before using, and always use clean utensils.

Taste as you go tip: If it tastes too sharp after chilling, stir in another pinch of sugar. If it tastes too sweet, add a tablespoon of vinegar.

Nutrition information is estimated.

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