Quick Pickled Onions

These quick pickled onions require no cooking or canning and are so fast and simple to make, for the best pickled onions recipe.

Pickled red onions hold a hidden superpower in the condiment world where they morph in flavor from being sweet like ketchup to tangy like mustard. I love the contrasting sweet crunch and punch of flavor they bring to a variety of savory dishes, like meatball sandwiches, burgers, sausages, and hot dogs. They’re especially perfect for topping  Mexican dishes (especially nachos, burritos, quesadillas, tostadas, and fish tacos), salads, avocado toast, grain or rice bowls and so much more. My quick pickled onions couldn’t be easier to make. Unlike raw onions, pickled red onions are more mellow in taste, with the yin-yang of sour and sweet, while still carrying some of that signature onion heat. They will become more flavorful the longer they steep in the fridge, but they’re also easy to make on a whim because they’re ready to eat in minutes.

Why You’ll Love It

• They’re quick and easy to make
• There’s no cooking required
• These quick pickled onions are the perfect, versatile condiment to liven up sandwiches, nachos, tacos, grain bowls, and more

What’s in Pickled Onions

You only need a few basic pantry staples to make this pickled red onions recipe. Here’s what you’ll need:

• Medium red onion—The ruby purplish-red skin of red onions is the traditional favorite choice for pickled onions. Due to their mild flavor, red onions quickly transform in this vinegar and water bath and add a pretty topping to any dish they’re added to.
• Apple cider vinegar—I love this vinegar’s sweetness, which you want in pickled onions
• White vinegar—I like using a blend of apple cider and white vinegar for the perfect sweet and tangy flavor
• Sugar—a little sweetness helps balance everything out
• Kosher salt—always, for flavor
• Hot water—no need to boil, just hot tap water will do the trick

Find the complete recipe with measurements below.

The Best Vinegar for Pickled Red Onions

Pickling anything begins and ends with vinegar. But which vinegar is best when it comes to pickled onions? That totally depends on what is in your pantry.

Pickled onions can be used with any variety of vinegar and their flavor profiles. This is the time to experiment! I suggest using a combination of vinegar, one strong + one more mellow for a smoother tang.

I tend to stick with clear kinds of vinegar, like:

• Apple cider vinegar (this isn’t clear, but it’s perfect for pickling)
• Distilled white vinegar
• White wine vinegar
• Rice vinegar
• Champagne vinegar
• White balsamic vinegar

How to Make Quick Pickled Onions

These quick pickled red onions take minutes to prepare, and just a few more for the flavors to absorb.

• Start with thinly sliced onions. Use a sharp knife (this knife is my favorite), or use a handheld mandoline to keep your cut rings consistent in size. Discard any woody root ends that can be tough when bitten through.
• Prepare the pickling solution. Use any combination of vinegar you have on hand. I used apple cider vinegar and distilled white vinegar this goes around but often turns to rice wine vinegar, too. Add sugar and kosher salt and mix.
• Use hot water to dissolve the sugar mixture and soften the onions. Adding boiling hot water softens the onions and breaks down the fibers, so they absorb the vinegar mixture quicker than room temperature water. I use an electric teakettle to heat the water, but hot tap water will do the trick too.

Tip: I love storing my quick pickled onions in weck jars or mason jars.

Recipe Variations

• If sugar isn’t your thing, try another sweetener like honey, maple syrup, or stevia
• There are a whole lot of lanes you can choose for adding extra flavor to the pickling liquid. Leave it as is, or add one, two, or a whole host of spices and aromatics to add a new dimension to these simple brined babies:
  • Whole peppercorns
  • Red pepper flakes
  • Coriander seeds
  • Juniper berries
  • Bay leaves
  • Garlic cloves
  • Fennel seeds
  • Cumin seeds
  • Mustard seeds
  • Star anise
  • Fresh herbs, like thyme or oregano

FAQ and Recipe Tips

• How long do pickled onions last? These quick pickled onions will keep for about 3 weeks in the refrigerator, and up to a year if you are properly canning them.
• Why do you boil onions before pickling? There’s actually no need to boil these onions since we’re quick-pickling them.
• Can you reuse leftover pickling liquid? Yes! I’ve added more sliced onions and found one more round that worked fine. Not quite as pungent, but good. Or, try sliced cucumbers, fresh green beans, or canned and drained garbanzo beans in your pickling liquid to gain extra flavor from the onion-infused brine.

How to Can Pickled Red Onions

Canning these onions is easy and the same method as canning almost any vegetable.

Use boiling water for your brine. When placing in your canning jar, leave ½ inch of head space. Sterilize the lids and rings and wipe the rims of the jars with a paper towel dipped in hot water before screwing on the lids. Process the jars for 10 minutes submerged in the boiling water bath. Once removed, let sit for 24 hours before handling and store in a cool, dry place for up to 1 year.

What Can You Use Pickled Red Onions For

There are so many delicious ways to eat pickled onions. Here are a few ideas for tossing or topping:

• Meatball sandwiches, sandwiches, and wraps
• Burgers, sausages, and dogs
• Mexican food (especially tostadas, chilaquiles, taquitos, and tacos like my breakfast tacos or fried avocado tacos)
• Salads
• Avocado toast
• Grain or rice bowls

If you make this recipe, please let me know! Leave a  rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

More Pickled Recipes to Try Too

• Killer Spicy Garlic Dill Pickles
• Sweet And Sour Asian Pickled Cucumbers
• Zesty Bread And Butter Pickles
• Burr Trail Grill Pickled Beets
• Dilly Bean Recipe
• Pickle Infused Vodka

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