Quick Pickled Red Onions

A bowl of pickled red onions on a wooden table with a hand grasping the edge of the bowl.

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Pickled Red Onions are quick to make with just three ingredients (really two if you don't count the water)! They're the perfect way to add a burst of tangy flavor to your sandwiches, tacos, salads, and so much more. You can easily customize the flavor to make them your own!

Course Condiment

Cuisine American

Prep Time 5

Rest 1

Total Time 1 5

Servings servings

Calories 8kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

1 medium red onion 5.5 oz / 160g
½ cup vinegar apple cider vinegar is my favorite, but this also works with rice vinegar, white vinegar, white wine vinegar, and red wine vinegar
Boiled water to cover

Optional

Feel free to add salt, sugar, peppercorns, or other seasonings if you’d like.

Instructions

Thinly slice the red onion into wedges and place in a jar. Add ½ cup vinegar, or more if needed to cover the onions about ⅔ of the way.
Top with boiling water straight from the kettle then seal with a jar. Let sit at room temperature for about an hour or two and then store in the fridge
Notes: this is a plain recipe for quick pickles that will work with any variety of vegetables. I make this more neutral base recipe most often so I can add these pickled red onions to a variety of dishes! Feel free to add additional seasonings and flavors like fresh garlic or Szechuan peppercorns.

Notes

Store: Store your pickled onions in a jar in the fridge for up to a week. They are best within a few days if you want them to still have some crunch. The longer they sit the softer they get.

Serving: You can eat them however you want but they are great added as a topping for my lamb gyros, these chorizo tempeh tacos, ground chicken tacos, or even these pork lettuce wraps. I promise you they won't go to waste!

Slicing the onions: Aim for thin, even slices. Cut the onion in half down the middle and place the flat end on your cutting board so it's secure and won't slip.

Nutrition