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    Home » Recipes » Sauces and Spreads

    By Kaleigh McMordie - October 17, 2019, Updated April 3, 2021

    Easy Pickled Red Onions

    Jump to Recipe·Print Recipe
    pinterest image for easy pickled red onions

    These easy pickled red onions are so simple to make with just a few ingredients, and add a pop of flavor to tacos, salads, and more! Includes a quick pickled onion option. (gluten-free, nut-free, dairy-free)

    pickled red onions in a jar with a gold fork next to it and an onion in the background.

    Are you a fan of pickled onions? Did you know that it's super easy to make pickled red onions right in your own kitchen? You can actually pickle almost any vegetable, but for beginners, these easy pickled onions are a great place to start!

    Why pickled onions?

    Umm, because they're delicious! Pickled red onions add a bright, vinegary pop of flavor and pretty color to just about any dish without the sharpness (or onion breath) of raw onions. If you ever feel like a dish is missing something, you can bet a little sprinkle of pickled onions will almost always do the trick! You'll love this pickled onion recipe because it's simple, quick, has just a few ingredients, and lasts a long time in the refrigerator, so you're never without a killer condiment!

    jar of sliced red onions with a whole onion in the background.

    How to pickle red onions

    There are two kinds of pickling - fermentation and vinegar pickling. This recipe is the latter method, as it's much less involved and results are almost immediate. For the vinegar pickling method, you essentially heat vinegar and salt and then immerse the onions in the hot solution. The acid in the vinegar keeps the onions from spoiling quickly by killing any microorganisms while also giving them that delicious sweet and sour flavor. You can read more about the science behind pickling here. 

    To make these easy pickled onions, you'll need:

    • A glass jar with a lid
    • A kettle or saucepan to heat the water
    • A sharp knife to slice the onions
    • Onions (of course)
    • Vinegar - I use a combination of half white and half apple cider vinegar. If you want a brighter pink color and less sweet flavor, use all white vinegar. If you want a milder flavor, use all apple cider vinegar. You can also experiment with other vinegars, such as red or white wine vinegar. Most vinegars sold in the grocery store in the US are 5% acid, which is what you want for pickling.
    • Kosher salt - you can also use pickling salt if you have it, but kosher salt works just fine here.
    • A pinch of sugar - to tame the bite of the vinegar
    • Mustard seeds - these are totally optional, but I love the way they look in the jar.

    overhead shot of a jar of sliced red onions with pickling liquid in it.

    To make easy pickled red onions:

    • Thinly slice the red onion and pack the slices into the jar.
    • Heat the water to boiling. Mix with the vinegars, salt, sugar, and mustard seeds. Stir until the salt and sugar are dissolved.
    • Pour the hot liquid over the onions, covering them completely. Close the lid and give it a little shake.
    • Refrigerate onions overnight. Then they'll be ready to use!
    • For the quick method, leave the onions on the counter for an hour instead of placing them in the refrigerator. Once they're done, place them in the fridge.

    Storing & using pickled onions

    Your pickled onions should be stored in the refrigerator in a sealed container (like the jar you made them in). They will keep for at least a couple of weeks, in which time you can use them on top of anything that strikes your fancy! A few of my favorite ways to use pickled onions include:

    • On top of tacos or taco bowls
    • On chili or soup
    • In salads
    • On eggs or omelets
    • With charcuterie or cheese plates

    overhead shot of a fork lifting pickled red onions from a jar.

    A note about probiotics and easy pickled onions

    You may have heard that pickled vegetables contain probiotics. Those pickled vegetables are the kind using the fermentation method, which produces bacteria that are good for the gut. That is not this quick version using vinegar. Sorry. But these quick pickled onions are still a delicious way to get more vegetables in your diet, so eat 'em by the spoonful!

    If you made this recipe, please leave a star rating in the comments!

    Print

    Easy Pickled Red Onions

    pickled red onions in a jar with a gold fork next to it and an onion in the background.
    Print Recipe

    ★★★★★

    5 from 2 reviews

    These easy pickled red onions are so simple to make with just a few ingredients, and add a pop of flavor to tacos, salads, and more! Includes a quick pickling option. (gluten-free, nut-free, dairy-free)

    • Author: Kaleigh
    • Prep Time: 5 min
    • Total Time: 5 min
    • Yield: about 1 cup 1x
    • Category: condiments
    • Method: pickling
    • Cuisine: Mexican

    Ingredients

    Scale
    • ½ small red onion
    • ¼ cup apple cider vinegar
    • ¼ cup white vinegar
    • 1 cup hot water
    • 1 ½ tsp salt
    • 1 tsp sugar
    • ½ tsp mustard seeds (optional)

    Instructions

    1. Very thinly slice onion and pack tightly into a glass jar with a lid.
    2. Heat the water to boiling. Mix with the vinegars, salt, sugar, and mustard seeds. Stir until the salt and sugar are dissolved.
    3. Pour the hot liquid over the onions, covering them completely. Close the lid and give it a little shake.
    4. Refrigerate onions overnight.
    5. Store tightly sealed in the refrigerator up to 2 weeks.

    Notes

    • To make quick pickled onions, let the onions sit at room temperature for about an hour instead of placing in the refrigerator.
    • If you want a brighter pink color and less sweet flavor, use all white vinegar. If you want a milder flavor, use all apple cider vinegar. You can also experiment with other vinegars, such as red or white wine vinegar.
    • You can use pickling salt if you have it, but kosher salt works just fine here.

    Keywords: easy pickled onions, pickled red onions, quick pickled onions

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

    Reader Interactions

    Comments

    1. Lori B. says

      June 05, 2022 at 1:15 pm

      This is my go-to recipe for pickled red onions…so good and quick and easy!

      Reply
    2. Gary says

      August 26, 2020 at 12:53 pm

      Great beans. I have always cooked pintos quickly, boiling the whole time. This had much more depth of flavor by cooking slowly. This is how I will cook my beans from now on. Thanks.

      ★★★★★

      Reply
    3. Patty says

      July 27, 2020 at 5:25 pm

      These onions are the best! So easy to make. I make a jar once a week and enjoy them on everything 🙂

      Reply
      • Kaleigh says

        July 27, 2020 at 8:43 pm

        I'm so glad you like them! Thanks for taking the time to leave a comment!

        Reply
    4. Tobi Malone says

      June 05, 2020 at 7:59 pm

      I just made this recipe for my weekly meal prep to add more veggies to my weekly lunches and dinners without having onion breathe. Can wait to try them. I add some black peppercorns and fennel seeds and cloves.

      Reply
    5. Leah Taormina says

      April 24, 2020 at 10:28 am

      Can you use mustard powder or just omit it altogether?

      Reply
      • Kaleigh says

        April 24, 2020 at 2:08 pm

        I'd just omit it!

        Reply
      • Suzmomma says

        June 12, 2020 at 4:43 pm

        would you water bath can these or pressure can them?

        Reply
        • Kaleigh says

          June 14, 2020 at 12:47 pm

          Since the liquid is half water, there might not be enough acidity to water bath can them. I'd try pressure canning.

    6. Chris says

      April 11, 2020 at 8:41 am

      Hi, can you please tell me what size jar I need to buy for the recipe, thanks.

      Reply
      • Kaleigh says

        April 11, 2020 at 4:04 pm

        Hi Chris, any jar you have will work. I use a 1/2 pint (8 oz) jar usually!

        Reply
    7. Jamie says

      February 10, 2020 at 10:23 am

      I cut them thicker than was suggested. Should I let them sit out longer/in fridge longer?

      Reply
      • Kaleigh says

        February 11, 2020 at 6:39 am

        You may let them sit just a bit longer!

        Reply
    8. Summer Yule says

      January 25, 2020 at 6:39 pm

      Yum! These were a great addition to the chicken shawarma bowls I made tonight. Thank you for the meal inspiration. I’m thinking these would also be perfect on subs 🙂

      ★★★★★

      Reply
      • Kaleigh says

        January 27, 2020 at 5:59 am

        I'm so glad you liked them!

        Reply

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