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These easy pickled red onions add a sweet burst of flavor and bright color to any dish.
With a handful of simple ingredients and just 15 minutes, you can make a batch that will keep in your fridge for up to two weeks.
Top the onions onto burgers, sandwiches, toast, or tacos. Or sprinkle them onto your breakfast toast and salads for a vibrant crunch.
❤️ Why You’ll Love Easy Pickled Onions
- Flavorful: Delicious, sweet, and tangy topping.
- Versatile: Add to everything from hot dogs to avocado toast.
- Simple recipe: Quick and easy-to-make.
- Lasts around 2 weeks in the fridge.
Easy Pickled Red Onions Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Red onions: You’ll need 3 onions. Slice them finely with a mandoline or a sharp knife.
- Vinegar: I use distilled white vinegar for a neutral taste.
- Cane sugar: Or granulated sugar.
- Peppercorns: Black whole peppercorns for peppery flavor.
- Water: Dilutes the vinegar for a more balanced brine.
How to Make Quick Pickled Red Onions
- Prepare the ingredients: Slice the onions finely and arrange them in a 0.5-liter (17oz) glass container.
- Boil the vinegar, water, whole pepper, and sugar until the sugar has dissolved.
- Pour the pickling mixture over the onions, then allow them to marinate and cool.
Tips for Success
- Make sure to choose the right sized container for the recipe. I use a 0.5-liter (17-oz) jar.
- Ensure the glass jar you use is completely clean (you can always top it with boiling water and leave it for 5 minutes).
- Allow the onions to marinate and cool, then cover and transfer to the fridge.
Recipe Tip
Any leftover brine can be reused or added to salad dressings.
Possible Variations
- Red onions: White or yellow onions, even shallots, as you prefer.
- Cane sugar: Swap for maple syrup, honey, or agave syrup.
- Vinegar: Apple cider vinegar, white wine vinegar, red wine vinegar, or even rice vinegar. You can even mix n’ match the types of vinegar you use.
- Sea salt: Feel free to add a sprinkle to balance the other flavors.
- Add-ins: Chopped chili, garlic, jalapeños, or fresh herbs.
Best Served with
- Tacos, fajitas, or wraps.
- Burgers or hot dogs.
- Bagels.
- Avocado toast.
- Pork or breakfast sandwiches.
- Eggs.
- Potato salad.
- Salads, soups, and grain bowls.
Storage for Pickled Onions
An airtight glass container or mason jar is the best option, as glass will not react with the vinegar. You can also recycle empty glass jars or similar.
FAQs
Not a problem, just slice the onions finely by hand with a sharp knife.
About 2 weeks in the fridge.
Since the pickling mixture is boiling hot, a heat-safe glass jar will be more durable. You can also use a glass container. Plastic, however, will absorb the vinegar flavor.
More Sides
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Easy Pickled Red Onions
Equipment
Ingredients
- 3 red onions, medium
- 200 ml vinegar
- 100 ml water
- 100 grams cane sugar
- 1 teaspoon peppercorns
Instructions
- Slice the onions finely on a mandolin or using a sharp knife.
- Pour the vinegar, water, sugar, and peppercorns into a small pot on medium-high heat.
- Bring the pot to a boil until the sugar has dissolved.
- Place your sliced onions in a glass jar or container (0.5 liters).
- Top with the hot vinegar mixture.
- Stir and make sure all of the onion is submerged.
- Allow to cool with the lid open.
- Once cool, close the jar and transfer to the refrigerator.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
