Quick Pickled Red Onions

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These quick and easy Pickled Red Onions are made with 5 simple ingredients. It’s a delicious topping for tacos, burgers, sandwiches and salads. This is the best way to make crisp, pickled onions made from scratch!

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Pickled Onions in a Jar

Homemade pickled red onions are one of those things that once you make it, you can’t stop. They are so easy to whip up and add a delicious flavor to any dish. Add it to burgers for that pickled crunch and tang and your dish is instantly elevated. Add it to tacos and you will eat more than a few. It’s the unexpected ingredient you didn’t know your dish needed! I tend to make a medium jar of pickled red onions to use throughout the week, but feel free to double or triple the ingredient amounts and make more. Share them with friends and family! They are that good!

Ingredients:

red onions: one large red onion or 2 to 3 small ones;
vinegar: I used white vinegar but a combo of white and apple cider vinegar works too.
water: for the brine;
salt: for seasoning;
sugar: commonly used in making pickled veggies; you can use maple or agave syrup too!
bay leaf: optional but recommended for added flavor.

You can also add peppercorns, garlic, and mustard seeds to the mixture.

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How to make pickled red onions?

Start by cutting off both ends of your red onion. Slice it in half and each half into half-circle, thin slices.
Place onion slices in a bowl.

pickled red onions step 1 and 2 Quick Pickled Red Onions

In a small saucepan (I used a 1-quart pot), combine vinegar, water, salt, and pepper. Bring it to a boil.
Add onions to the saucepan and simmer for 3 minutes.
Remove from the heat and pour onions and liquid into a heat-proof bowl or cup. Add 3 ice cubes to cool the mixture down.
Place onions and liquid into a jar and cool completely before storing in the fridge.

pickled red onions step 3 and 4 Quick Pickled Red Onions

How long do pickled red onions last?

Store your pickled red onions in a glass jar with a lid, in the fridge, and they will last up to 3 weeks!

How to use pickled red onions?

There are so many dishes that pickled red onions go so well with! Here are just a few:

Can I use white or yellow onions for this recipe?

Absolutely! Feel free to play with this basic recipe and make variations with different onions and spices. Garlicky white onions would be delicious!

pickled red onions 1 Quick Pickled Red Onions

More condiments from scratch recipes:

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

These quick and easy Pickled Red Onions are made with 4 simple ingredients. It’s a delicious topping for tacos, burgers, sandwiches and salads. This is the best way to make crisp, pickled onions made from scratch!

Prep Time 7 mins

Cook Time 3 mins

cooling time 15 mins

Total Time 25 mins

Course Appetizer

Cuisine American

Servings 6 servings

Calories 12 kcal

Ingredients

1 large red onion
½ cup white vinegar
¼ cup water
1 teaspoon sea salt
½ teaspoon granulated sugar
1 Bay leaf

Instructions

Start by cutting off both ends of your red onion. Slice it in half and each half into half-circle, thin slices. Set aside.
In a 1-quart saucepan, mix vinegar, water, salt and sugar. Bring to a boil.
Add onion slices to the saucepan and simmer for 3 minutes. Stri often. At first you may need to press down on the onions to submerge them in the liquid.
After 3 minutes, remove the saucepan from heat and pour onions and liquid into a heat-proof bowl or cup. I used a 4-cup Pyrex glass measuring cup.
Add 3 ice cubes to cool the mixture down.
Place onions and liquid into a jar and cool completely before storing in the fridge.

Notes

Store your pickled red onions in a glass jar with a lid, in the fridge, and they will last up to 3 weeks
You can also add peppercorns, garlic, and mustard seeds to the mixture.
You can use white or yellow onions as well in this recipe.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.