Pickled red onions have been a kitchen staple for me for years. They’re not just visually appealing with their vibrant pink hue; they also deliver a fantastic tangy, sweet, and slightly crunchy texture. I often describe them as adding a “bright pop of flavor” to sandwiches, salads, bowls, and countless other dishes. My friends might tease me about using that phrase so often, but honestly, I can’t think of a better way to put it!
Seriously, try whipping up a batch of these quick pickled red onions, and you’ll instantly understand what I mean. Just a few slices can elevate a simple sandwich or salad from good to extraordinary. Their zesty, vinegary taste brings an irresistible depth of flavor, enhancing and sharpening the other components of your meal. With only 5 ingredients and a few minutes of your time, this pickled onion recipe is incredibly easy to make. Trust me – once you try them, you’ll want to add them to everything!
Making Your Own Pickled Onions: Step-by-Step
To prepare pickled red onions, you’ll only need 5 simple ingredients: red onions, white vinegar, water, cane sugar, and sea salt.
First, thinly slice the red onions. For quick and even slices, I highly recommend using a mandoline! Divide the sliced onions evenly between two clean jars. Next, in a saucepan over medium heat, combine the white vinegar, water, cane sugar, and sea salt. Stir continuously until both the sugar and salt are fully dissolved. This should only take about a minute.
Allow the brine to cool down slightly before pouring it over the sliced onions in the jars. Let the jars cool to room temperature before sealing them with lids and transferring them to your refrigerator. Your pickled onions will be ready to eat as soon as they turn a bright pink color and become tender. This process can take anywhere from 1 hour to overnight, depending on how thinly you sliced your onions. These pickled onions will keep well in the refrigerator for up to 2 weeks.
For a more complex flavor profile, consider adding a few peppercorns or garlic cloves to each jar along with the onions. Experimenting with different vinegars can also create interesting variations! I particularly enjoy using a combination of white wine vinegar and rice vinegar, or a tangy mix of apple cider vinegar and white vinegar. While these variations are delicious and worth exploring, don’t feel pressured to add them right away. Even with the basic recipe, your quick pickled onions will be absolutely delicious!
Choosing the Right Jars for Pickling
These 16-ounce Ball Mason jars are my go-to choice for pickling onions. I appreciate that they are available in packs of 12, making it easy to prepare a large batch of pickled onions at once! Plus, they are BPA-free and dishwasher-safe, which makes cleanup a breeze.
Pickled onions are great because they store so well in the fridge for up to two weeks. These jars are also conveniently sized, so they don’t take up too much valuable space in my refrigerator.
Delicious Ways to Use Pickled Red Onions
As I mentioned earlier, pickled onions are my secret weapon for adding a “bright pop of flavor” to virtually any dish. They are fantastic simply served on top of avocado toast, but their versatility extends far beyond that. Here are some of my favorite ways to incorporate them into meals:
- Tacos and Nachos: The tangy flavor cuts through the richness of meats and cheeses, adding a refreshing contrast.
- Salads: From simple green salads to hearty grain bowls, pickled onions provide a welcome zing and crunch.
- Sandwiches and Burgers: Elevate your everyday sandwiches and burgers with a layer of pickled onions for extra flavor and texture.
- Grilled Meats and Vegetables: Serve them as a condiment alongside grilled dishes to brighten up the flavors.
- Pizza: Add a few pickled onions to your homemade pizza for an unexpected burst of flavor.
- Charcuterie Boards: Include them on your next charcuterie board for a tangy element that complements cheeses and cured meats.
- Grain Bowls: They are the perfect topping for grain bowls, adding moisture and flavor.
Do you have a unique or favorite way to enjoy pickled onions? Share your ideas in the comments below!
More Pickling Recipes to Explore
If you enjoyed these quick pickled red onions, you might also love my recipes for roasted red peppers, roasted tomatoes, pickled jalapeños, or even pickled chard stems!
Quick Pickled Red Onions Recipe
Rated 4.95 from 495 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 12
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Quick pickled red onions bring a delightful sweet and tangy flavor to salads, sandwiches, burgers, and so much more! Once prepared, they will last in your refrigerator for up to 2 weeks.
Equipment
- Jars (16-ounce or 10-ounce)
- Medium saucepan
- Mandoline slicer (optional but recommended)
Ingredients
- 2 small red onions
- 2 cups white vinegar
- 2 cups water
- ⅓ cup cane sugar
- 2 tablespoons sea salt
- Optional: peppercorns, garlic cloves
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Instructions
- Thinly slice the red onions using a knife or mandoline. Divide the sliced onions between 2 (16-ounce) jars or 3 (10-ounce) jars. If desired, add garlic cloves and peppercorns to each jar.
- In a medium saucepan, combine the white vinegar, water, cane sugar, and sea salt over medium heat. Stir until the sugar and salt are dissolved, approximately 1 minute. Allow the brine to cool slightly, then pour it over the onions in the jars.
- Let the jars cool to room temperature, then secure the lids and store the onions in the refrigerator.
- The pickled onions will be ready to eat when they become bright pink and tender. This may take around 1 hour for very thinly sliced onions or overnight for thicker slices. They will keep in the refrigerator for up to 2 weeks.
