Crunchy and tangy pickled onions in no time at all! Use them on salads, sandwiches, pizza, or your favorite entrée!

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I discovered quick-pickled red onions several years ago, and now they are one of my favorite condiments.
They add a delectable sweet and tangy crunch that takes food to the next level. All you need are a few basic ingredients (4 to be exact), and after letting your sliced onion rest in the pickling liquid for about an hour, you've got a zippy homemade condiment that can be used to elevate so many dishes.
Pickling onions couldn't be easier, and it transforms raw, spicy onions into a tangy and slightly crunchy topping for so many dishes.
When it comes to how to use pickled onions, the possibilities are endless: add them to sandwiches, soups, salads, pasta, pizza, and your favorite Mexican food!
Because these are "refrigerator pickles", no water bath or canning is necessary. They will last up to 2 weeks stored in the refrigerator and are essentially fail-proof. So let's make a batch!
Jump to:
💬 What Do You Do With Pickled Onions?
Adding pickled onions to your food is a quick and easy way to add zippy flavor with a crunch. Whenever you think your meal is missing something, try adding pickled onions and you won't be disappointed! Here are some of my favorite ways to enjoy them:
- Mexican cuisine: Adds bright flavor to tacos, quesadillas, burritos, and countless other dishes. They are delicious on refried bean tacos, fajita tacos, and chipotle enchiladas.
- Sandwiches: Adds a sweet, spicy, and tangy crunch to your sandwiches. Try them on chicken focaccia sandwich, vegetarian sloppy joes, garlic grilled cheese, and portobello burgers with smoky ranch coleslaw.
- Salads: Is your salad missing that certain something? Add a few pickled onions! Try them on roasted squash salad, gluten free tabbouleh salad, and roasted cauliflower salad.
- Soups: Add a tangy crunch to soups like vegetarian white bean chili, creamy roasted cauliflower soup, and avocado gazpacho.
- Bowls: Add another level of flavor to your grain bowls, like my tofu quinoa bowl.
- Eggs: Add bright acidity to a rich egg dish, like my spinach and mushroom quiche or goat cheese frittata.
- Pasta: Elevate any pasta dish with a vinegary bite, like broccoli pasta bake, summer tortellini salad, and wonton wrapper ravioli.
- Indian cuisine: Try them on roasted tandoori cauliflower or chickpea spinach curry.
🍽 Ingredient Notes
- Apple cider vinegar - I love the slightly sweet and tangy flavor of apple cider vinegar, but you could use your favorite type of vinegar for this recipe.
- Granulated sugar - Adds a very subtle sweetness; you can substitute maple syrup or honey if you want a natural sweetener.
- Red onion - Creates a vibrant pink color, but you can also use a yellow or white onion here.
🔪 How to Make Quick Pickled Red Onions
Making pickled onions couldn't be easier! It's just three simple steps:
Whisk together hot water, vinegar, sugar and salt, until sugar is completely dissolved.
Place sliced onion in a medium-to-large bowl and pour pickling mixture over onion. Let sit for 1 hour at room temperature.
Store in an airtight container in refrigerator for up to 2 weeks.
👩🏼🍳 Expert Tips
- Slice onions thinly. I recommend cutting your onion about ⅛" thick, which will help them absorb the liquid faster. You can cut your onion thicker but will need to let it pickle for at least an hour to get a similar flavor.
- How to store: Keep in an airtight container in the refrigerator for up to 2 weeks.
- How to freeze: Place in a freezer-safe container and store in the freezer for up to 3 months. Thaw overnight in the refrigerator.
- Substitute white wine vinegar, red wine vinegar, rice vinegar, or distilled vinegar for a slightly different flavor. Or use a variety of vinegar for a more interesting flavor.
- Naturally sweetened: Use maple syrup or honey for a naturally sweetened batch.
- Make spicy: Add one sliced jalapeño pepper or a pinch of red pepper flakes for more heat.
- Garlic: Add one clove of garlic for a garlicky taste.
- Use yellow or white onions for a different flavor. It won't be as pretty, but it will still be delicious!
💬 Frequently Asked Questions
Absolutely! They are high in nutrients like magnesium, potassium, and calcium, and the pickling process creates probiotics, which are great for gut health.
Stored in the refrigerator, quick-pickled onions can last up to 2 weeks. If you want them to last longer, store in the freezer for up to 3 months.
Boiling the vinegar helps to dissolve the salt and sugar in our brine, and helps to meld the flavors together.
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Quick Pickled Red Onions Recipe
Ingredients
- 1 cup hot water
- ½ cup apple cider vinegar
- 1 Tablespoon granulated sugar
- 1 ½ teaspoon salt
- 1 red onion, thinly sliced
Instructions
- Whisk together hot water, vinegar, sugar and salt, until sugar is completely dissolved.
- Place sliced onion in a medium-to-large bowl and pour pickling mixture over onion. Let sit for 1 hour at room temperature.
- Store in an airtight container in refrigerator for up to 2 weeks.
Notes
- Slice onions thinly. I recommend cutting your onion about ⅛" thick, which will help them absorb the liquid faster. You can cut your onion thicker but will need to let it pickle for at least an hour to get a similar flavor.
- How to store: Keep in an airtight container in the refrigerator for up to 2 weeks.
- How to freeze: Place in a freezer-safe container and store in the freezer for up to 3 months. Thaw overnight in the refrigerator.
- Substitute white wine vinegar, red wine vinegar, rice vinegar, or distilled vinegar for a slightly different flavor. Or use a variety of vinegar for a more interesting flavor.
- Naturally sweetened: Use maple syrup or honey for a naturally sweetened batch.
- Make spicy: Add one sliced jalapeño pepper or a pinch of red pepper flakes for more heat.
- Garlic: Add one clove of garlic for a garlicky taste.
- Use yellow or white onions for a different flavor. It won't be as pretty, but it will still be delicious!
Barbara J Haner
I am going to mix up a batch of these right now. I love, love, love onions so these will be great for me to keep on hand! Thanks for all your great ideas and recipes!
Gastronotherapy
You are welcome! 🙂
Angie
Loved these!