Pickled Red Onions

I always keep a jar of these pickled red onions in my fridge. They’re my go-to condiment for adding a zesty kick to a variety of dishes. Plus, they’re quick and simple to whip up.

Pickled Red Onions

If you glance inside my fridge any day, any time of year, you’ll spot a jar of pickled red onions. This tangy condiment enhances so many dishes and adds color. It’s quick to make and keeps well for weeks.

I love their pink color, crunchy texture, and tangy flavor that enhances most dishes. My favorite way to enjoy them is on a sandwiches and salads.

Why I Love This Recipe

• I love their versatility, adding a punch of flavor to everything from tacos to grilled cheese sandwiches.
• I appreciate that this pickled red onion recipe takes minimal effort to make. It’s a quick way to add flavor a meal without spending hours in the kitchen.
• I love that I can whip up a batch and keep it in the fridge for weeks. It’s a convenient condiment to have on hand whenever I need to add a burst of flavor to a meal.

Ingredients

• Red onion: I use red onion for its mild flavor and vibrant color. It adds a refreshing bite to and looks visually appealing when pickled.
• Water: It helps dilute the vinegar and sugar, ensuring the pickled onions aren’t too overpowering in flavor.
• White wine vinegar: I prefer white wine vinegar for its subtle acidity, which complements the sweetness of the onions and sugar. It adds a tangy kick without being too harsh. If you’re into stronger vinegar flavor, my pineapple habanero hot sauce takes it to the sweet-heat side of the spectrum.
• Granulated sugar: Sugar balances out the acidity of the vinegar, creating a well-rounded flavor profile. It adds a hint of sweetness that enhances the overall taste of the pickled onions.
• Kosher salt: Kosher salt not only seasons the pickling brine but also helps to draw out moisture from the onions, resulting in a crisp texture. Its larger crystals dissolve easily and evenly distribute throughout the mixture.
• Red pepper flakes: I enjoy a bit of heat in my pickled onions, and red pepper flakes provide the perfect amount of spice. They add a subtle kick that elevates the flavor profile without overpowering the other ingredients.

How To Make Pickled Red Onions

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (heat the brine):
  Warm the water and vinegar in a small saucepan until it just hits a boil. That’s all it needs.
• Step Two (dissolve and cool):
  Stir in the sugar and kosher salt until they melt into the liquid. Pull it off the heat and let it cool for a minute so it doesn’t steam the onions.
• Step Three (pack the jar):
  Slide the thin red onion slices and red pepper flakes into a mason jar. Pour the warm vinegar mixture over the top so everything settles in.
• Step Four (let them rest):
  Seal the jar and tuck it into the fridge for at least a couple of hours. Overnight is even better. The onions soften, the color turns wild, and the flavor wakes up.

Recipe Tips

• I prefer using red onions for my pickled onions, but yellow or white ones work too. You might not get that bright-pink color, but it’s okay if color isn’t crucial. Just make sure your onions are firm and blemish-free.
• I prefer slicing my onions into thin rings, but half moon shapes also work.
• Stick with white wine vinegar, regular white vinegar is too harsh.
• I only store my pickled onions in glass jars.
• Since this is not a canning recipe, only store these onions in the refrigerator.
• Adding red pepper flakes is optional. I’ve also added garlic, cloves, and star anise for additional flavor. They are so easy to customize. Fresh ginger is good too.
• If quick pickling is your thing, my homemade dill pickles are another jar you’ll want in the fridge

Storage

• Store the pickled red onions in the fridge, fully covered in their brine, for up to two weeks.
• Use a glass jar or ceramic container. Metal reacts with vinegar, and plastic grabs every smell in the jar. Stick with glass and everything stays sharp and clean.

Serving Suggestions

They sharpen up anything rich, salty, or grilled. Tacos, pulled pork, burgers, roasted vegetables, all of it. My salt and vinegar smashed potatoes have the same briny edge and work as a side if you want the whole plate speaking the same language.

• Cajun Shrimp Tacos
• Chicken Burrito Bowls
• Chipotle Beef Tostadas

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 2 votes

Pickled Red Onions

Spice up your meals with homemade pickled red onions. Learn how to make this quick and easy condiment that adds a burst of flavor.

Prep Time15 minutes mins

Marinate2 hours hrs

Total Time2 hours hrs 15 minutes mins

Course: Side Dish

Cuisine: American

Keyword: Pickled Red Onions

Servings: 12 servings

Calories: 52kcal

Author: Cathy Pollak

Equipment

• Knife
• Cutting board
• Saucepan
• refrigerator safe glass storage jar (24 oz. capacity)

Ingredients

• 3/4 cup water
• 3/4 cup white wine vinegar
• 1/4 cup granulated sugar
• 1/2 tbsp. kosher salt
• 1 large (7-8 oz.) red onion, thinly sliced
• 1 tsp. red pepper flakes (optional for heat)

Instructions

• In a small saucepan, bring water and vinegar just to a boil on the stove.
  3/4 cup water, 3/4 cup white wine vinegar
• Stir in sugar and kosher salt until dissolved. Remove from heat and let cool slightly.
  1/4 cup granulated sugar, 1/2 tbsp. kosher salt
• Add thinly sliced red onions and red pepper flakes to the mason jar and pour vinegar mixture over the onions and into the jar.
  1 large (7-8 oz.) red onion, thinly sliced, 1 tsp. red pepper flakes
• Cover with the lid and place into the refrigerator for at least 2 hours (preferably longer, overnight is best) to marinate and soften.

Notes

For optimal outcomes when making these pickled red onions, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Pickled Red Onions

Amount Per Serving (30 g)

Calories 52 Calories from Fat 4

% Daily Value*

Fat 0.4g1%

Saturated Fat 0.1g1%

Sodium 298mg13%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 2.9g3%

Protein 1.1g2%

* Percent Daily Values are based on a 2000 calorie diet.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.