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How to Make Pickled Red Onions with just a few basic ingredients! This sweet, savory, tangy condiment is amazing on tacos, pizza, burgers, sandwiches, salads, and more!
The secret to flavor-blasted meals!
My husband and I have made this easy recipe so many times that I do believe we have mastered the art of quick pickled onions, which is why I feel confident that you’ll love it too. We add them to our Carnitas Tacos, meat veggie and grain bowls, and grilled chicken for a sharp contrast in flavor.
They are my favorite way of adding a burst of freshness for that unmistakable zing of a tangy bite.
At a minimum, there are only three ingredients needed to make pickled red onions: a red onion, vinegar, and water (which doesn’t really count as an ingredient). From there, many people add a little sugar to cut the acidity, and some people add pickling seasonings to level up the flavor.
My husband and I make them with just water and vinegar. No sugar added, and no added pickling spices. Nevertheless, I have included a classic quick pickled red onions recipe here so that you can alter as necessary.
This quick pickled red onion recipe makes a small batch, but I do recommend doubling or tripling it if you know you’ll want them on hand for a week or so. They go quickly in my household!
What Makes This Recipe Different
There are a million pickled red onion recipes on the internet, so why choose this one? Put simply, I think it’s the best one, for a number of reasons.
First and foremost, many of the recipes I’ve seen on the internet don’t include enough pickling liquid. This results in a full jar of sliced onions with only half submerged in water, rather than all of the onion slices being fully submerged.
Secondly, I think the portion of water to vinegar needs to be equal for the best flavor. Many recipes use much less vinegar, with a ratio of 2:1. I think having a big flavor bite makes all the difference in a successful condiment.
Ingredients for Pickled Red Onions:
Red Onion: The star of the show, we need one medium to large sized red onion. If you want them to last, I recommend doubling the batch and going with two onions.
White Wine Vinegar or Red Wine Vinegar: Most kinds of vinegar work here! I recommend red wine vinegar or white wine vinegar for the classic pickled flavor. I don’t recommend using balsamic vinegar because it has a different consistency and flavor.
Water: Needed for the pickling liquid, I use a ratio of 1:1 water to vinegar for extra flavorful onions.
Sugar: Here to cut some of the acidity, sugar softens the bite just a bit and adds another layer of flavor. Feel free to skip it if you aren’t into cooking with sugar.
Sea Salt and Allspice: Salt is mandatory here for flavor and preservation. Allspice is optional and is available to add pickling flavor. Stick with kosher salt or sea salt. When using table salt, halve the amount (to 1/2 teaspoon).
Ways to Customize:
- Vinegar Swap: If you prefer using apple cider vinegar, rice vinegar, or white vinegar over red wine vinegar, feel free to make the swap. Any type of vinegar works, although I don’t recommend balsamic vinegar.
- Sugar Substitute: Use coconut sugar or pure maple syrup instead of cane sugar. Or, omit the sugar altogether (that’s what we do).
- Add Spices: Get creative with your additions to the pickle brine, similar to Dill Pickles. Add fresh garlic cloves, red pepper flakes, a bay leaf, cloves, and/or coriander seed. This is a great way to impart a different flavor.
- Onion Swap: Use another type of onion, such as sweet onion, white onion, or yellow onions.
How to Make Pickled Red onions:
Remove the outer layer of the red onion and discard it.
Thinly slice the red onion using a sharp knife, and transfer the onion slices to a large wide mouth jar. I use one 32 ounce mason jar with a lid.
Heat the water, vinegar, sugar (if adding), salt, and allspice in a small saucepan on the stove top until piping hot but not boiling.
Pour the hot vinegar mixture into the jar with the sliced onions. Seal the jar and let it sit on the counter until it cools to room temperature. Then, transfer the jar to the refrigerator and refrigerate until completely chilled.
For the best results, use pickled red onions 2 hours or longer after making them. This gives them time to soften and absorb the flavor from the pickling brine.
How to Use Your Pickled Red Onions
Looking for ways to enjoy your pickled onions? Here are some of my top suggestions.
- Charcuterie Board: If you’re a big fan of meat and cheese boards for serving guests, add it to your next Charcuterie Board!
- Bowls: Load up a bowl with brown rice, veggies, and your choice of protein and sauces and top with these beauties! Make my Sesame Garlic Steak Bites Bowls for the perfect pairing!
- Hamburgers and Hot Dogs: Make my Skillet-Cooked Bison Burger with Havarti, Pesto and a generous heap of quick pickled onions.
- Sandwiches: Pickled onions elevate any sandwich they touch! I love them on my Pear Apple Cheddar Caramelized Onion Bagel Sandwich.
- Avocado Toast: Fashion up your own favorite avo toast, or make my life-changing Hummus Avocado Toast.
- Green Salads: Check out my Massaged Kale Salad with Avocado and Pickled Red Onions for example.
And that’s it!
The next time you’re bored with dinnertime, make this quick pickled onion recipe to level up the whole experience! If you enjoy making homemade condiments, make my Pickled Peppers and my Quick Pickled Vegetables.
Pickled Red Onions
Ingredients
Instructions
- Slice the onion and place in a large glass jar.
- Heat the water, vinegar, sugar, salt, and allspice in a saucepan. Don't bring the mixture to a full boil – instead pull it off when it is hot but not boiling. Pour the vinegar mixture over the onions and allow them to sit until cooled to room temperature, about 1 hour.
- Use immediately, or store in the refrigerator until ready to use. The pickled onions are ready when they have softened, about 1 hour after prep. They are best when they have had 24 hours to sit in the refrigerator. Onions will keep in the refrigerator for up to 1 month in a sealed container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I see you made refrigerator pickled onions. These are not true water bath canned pickled red onions. Will not last 3-5 years. I will stick with my recipe. Good idea, similar to bread and butter pickles.
Hi Francine! That is correct! I mention in the post that this recipe is not for long-term storage. For pickled onions that last for years, you’d definitely want to stick with your canning method 🙂
Hi Julia, I’m Diabetic and I could probably get away with a teaspoon or 2 of Coconut Sugar, but not 3 TBSP. Do you think Truvia Brown would work in this recipe, it looks delicious.
Hi Lisa! You can omit the sweetener altogether! There’s no need to replace it with anything else. As a heads up, adding a clove or two of minced garlic is also lovely in this recipe if you’re a garlic lover! Happy cooking 🙂
I can eat onions even raw so can’t wait to try them pickled…
Hi! Love this and can’t wait to try it! I’ve never pickled before, do I have to boil the jar it goes in before hand?
Hi Leena, you’ll want to be sure the jar is well-sanitized, but I don’t think it’s necessary to boil it for a long period of time unless you’re planning on keeping the pickled red onions for a long time. When I make the onions, I typically use them within a week or two, so I just run the jar through hot soapy water. Let me know if you try the recipe!
I love pickled red onions and have always wanted to make them myself. All of the recipes I’ve found look too complicated or too time consuming, but not this one. I’m going to try to pickle some red onions later on today.
Your recipe looks good together with a good burger. I am sure that my guy is going to love this one. Thanks for the recipe! Can’t wait to make it this week! 🙂
You got it, Stacey! Let me know how you like them 😀
I’ve pickled onions before and it is really ALWAYS a best life choice. They are my favorite condiment, for sure!
GAH, woman after my own heart. 😀
is their a reason you have a “question mark ?” IN FRONT of the allspice instead of an amount of the teaspoon?
Hi Tammy, my apologies – just a little coding issue 😉 It should be 1/8 tsp allspice, and the recipe’s fixed now! xo
I love pickled red onions! The color is so fabulous. I like them on burgers or in anything that also has goat cheese. I love your little jar, too!