These pickled red onions add a tangy, satisfying crunch to tacos, salads, bowls and sandwiches. They’re so simple to make and ready in under an hour!
Pickled Red Onions You’ll Want to Add to Everything
I’ve been keeping a jar of these pickled red onions in my fridge because they’re such an easy way to elevate the flavor of our meals. We’ve been loving them in my new favorite Steak Salad, they’re perfect in a Burrito Bowl, and they add a delicious, tangy crunch to our favorite Vegetarian Tacos.
I use a quick pickling method to make these, so that they’re ready to enjoy in under an hour. The beauty of making pickled onions yourself is that you can easily adjust the ingredients to make them sweeter, or more or less tangy. They’ll stay fresh for up to 2 weeks in the fridge, but don’t be surprised if you use them all up before then! 😉
What You’ll Need
- Red Onion: I love the color and flavor of red onions, but this same method can also be used to pickle white or yellow onions.
- Water: To dilute the vinegar and make enough liquid to submerge the onions.
- Sugar: Provides subtle sweetness to balance out the acidity of the vinegar.
- Salt: Enhances the flavor.
- Apple Cider Vinegar: I prefer the flavor of apple cider vinegar, but white wine vinegar or regular white vinegar can also be used.
- Optional Add-Ins for Extra Flavor: You can add a pinch of red pepper flakes, whole peppercorns, a few thinly sliced garlic cloves, a bay leaf or fresh herbs to the brine for additional flavor.
Find the full recipe with measurements below.
How to Make Pickled Onions
Thinly slice the red onion and put the onion slices in a jar, pressing them down a bit to help them fit.
Boil the water: Combine the water, sugar and salt in a small saucepan. Bring to a boil and stir, just until the sugar dissolves. This will only take a minute or two. Using hot water helps to dissolve the sugar and aids in the quick-pickling process.
Combine and let rest: Remove the pan from the heat and stir in the vinegar. Pour the mixture over the onions in the jar, until the liquid covers the onions. Let sit at room temperature, uncovered, for 30 minutes to 1 hour. Then use immediately or cover and refrigerate to store for later.
Tips for Perfect Pickled Onions
- Thinly slice the onions. I use a sharp chef’s knife, or a mandolin also works if you have one.
- Make them in a jar for easy storage. I like to use a mason jar, but any jar will work, even a washed out jar from the store (such as a pickle jar).
- Adjust to your tastes. Adjust the vinegar to water ratio to make them more or less tangy. Adjust the amount of sugar to make them more or less sweet. Just be aware that using less vinegar will give them a shorter shelf life in the fridge.
- Store pickled onions in the refrigerator for up to 1-2 weeks. Toss them if the water gets cloudy or if there’s any mold, a slimy texture, or an off smell.
Ways to Serve Them
There are so many tasty ways to enjoy these! Here are a few of my favorites:
- On Tacos: Garnish Ground Beef Tacos with pickled red onions for a bright, tangy contrast to the savory meat.
- On Burgers: They make a great Smash Burger topping. Their pop of acidity cuts through the richness.
- In Salads: Toss them into a Grilled Chicken Salad or Greek Pasta Salad.
- On Salmon: Layer them on Blackened Salmon with a creamy sauce to balance out the smoky, spicy crust.
- In Bowls: We love them in Salmon Bowls or Korean Beef Bowls (recipe coming soon!).
- In Wraps: They bring crunch and tang to a Veggie Wrap.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Easy Pickled Red Onions
Ingredients
- 1 large red onion
- ¾ cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ¾ cup apple cider vinegar
Instructions
- Thinly slice the red onion and put the onion slices in a jar, pressing them down a bit to help them fit. I use a mason jar, but any jar will work.1 large red onion
- Combine the water, sugar and salt in a small saucepan. Bring to a boil and stir, just until the sugar dissolves. This will only take a minute or two.¾ cup water, 2 tablespoons granulated sugar, 1 teaspoon salt
- Remove the pan from the heat and stir in the vinegar. Pour the mixture over the onions in the jar, until the liquid covers the onions. Use a spoon to press the onions down so that they are all submerged in the liquid, as needed.¾ cup apple cider vinegar
- Let sit at room temperature, uncovered, for 30 minutes to 1 hour. Then use immediately or cover and refrigerate.
Notes
- Vinegar: You can substitute white wine vinegar or regular white vinegar for the apple cider vinegar, or use a combination of two types of vinegar.
- Onions: I love the color and flavor of red onions, but this same method can also be used to pickle white or yellow onions.
- Optional Add-Ins for Extra Flavor: You can add a pinch of red pepper flakes, whole peppercorns, a few thinly sliced garlic cloves, a bay leaf or fresh herbs to the brine for additional flavor.
- Storage: Pickled red onions can be stored for up to 1-2 weeks in the refrigerator. Toss them if the water gets cloudy or if there’s any mold, a slimy texture, or an off smell.
