If there’s one condiment that can instantly brighten up your meals, it’s this quick and easy recipe for pickled red onions. Tangy, crunchy, and vibrantly pink, they’re a simple and powerful way to boost the flavor of just about anything. From tacos to burgers, grain bowls to salads, these zippy onions have a way of making every bite more exciting. The best part? They’re incredibly easy to whip up at home with just a few simple ingredients. You will love having a jar of these in the fridge to put on top of your favorite dish or to give a fresh twist to those leftovers.

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Ingredients Needed for Pickled Red Onions

All you need are a few panty staples to simply create a jar of these beauties. Let’s break down the key components and how you can customize them to suit your taste.

Red Onions

The star of the show is, of course, red onions. Their naturally sweet yet slightly sharp flavor makes them the ideal choice for pickling. Look for medium-sized, firm onions with a vibrant purple skin. The better the onion, the better the final flavor. Red onions bring not just taste but also that brilliant magenta color when soaked in the brine.

Vinegar Options

The type of vinegar is what gives quick-pickled onions their signature tang. You’ve got choices here, and each one brings its own personality to the jar:

Distilled White Vinegar: Classic, sharp, and clean. It keeps the focus on the onion’s natural flavor.
Apple Cider Vinegar: Adds warmth and a subtle fruity note. It’s slightly less acidic than white vinegar.
Rice Vinegar: Sweeter and milder, it’s a great option if you dislike overpowering tartness.
Red Wine Vinegar: Adds a deep, tangy complexity, plus it intensifies the bright pink color of pickled red onions
White Wine Vinegar: Light and floral, this is perfect if you’re going for a more delicate taste.

You can even use a combination of vinegar for a custom flavor profile. Just make sure it’s at least 5% acidity to ensure proper pickling.

Sweeteners

Sweeteners balance out the sharpness of the vinegar. Depending on what you have on hand (or how adventurous you’re feeling), you can use:

Granulated Sugar: The standard choice for a clean, sweet touch.
Honey: Adds depth with its floral notes and pairs beautifully with apple cider vinegar.
Maple Syrup: For a richer, earthy sweetness that’s slightly more complex.

You can adjust the amount of sweetener depending on how tangy or sweet you prefer your onions. No sweetener? Some people skip it altogether for a purely tangy finish.

Salt

Salt is crucial—it enhances flavor and helps preserve the onions. But not all salts are created equal:

Redmond’s Real Salt – This is my choice in salt as it gives a nutritional boost. It contains over 60 trace minerals, providing added health benefits while seasoning your food.
Kosher Salt: Recommended for its clean flavor and easy dissolvability.
Sea Salt: Slightly more complex due to its trace minerals.
Table Salt: Not ideal, as it often contains additives that could murk up your brine.

Stick to non-iodized salts for the best results. You want a clear brine, not a cloudy one!

Water

Water might seem unimportant, but it’s the backbone of your brine, working with the vinegar to mellow the acidity. Filtered water is best, as the impurities in tap water can change the flavor over time. Use hot water to help dissolve the salt and sweetener before pouring it over the onions.

Keep these quality ingredients in mind, and you’ll end up with pickled red onions that taste just as good as they look.

Detailed Instructions to Making Pickled Red Onions

Making pickled red onions at home is so simple. With just a few simple steps and basic ingredients, you’ll create a jar of tangy goodness that will elevate your meals. Here’s a detailed guide to ensure your onions turn out perfectly crisp, and flavorful every time.

Preparation of Onions

Proper slicing is key to consistent flavor and texture.

Use a medium to a large red onion with firm flesh. These tend to have the best flavor and crunch.
Slice the onions as thin as possible. Thin slices absorb the brine faster, giving you a perfectly pickled bite every time. A sharp knife works great, but a mandoline slicer will give you paper-thin, even pieces that look restaurant-quality.
To prevent tears while slicing, chill the onions in the refrigerator for 10-15 minutes beforehand. (Yup, it really works!)

Once they’re sliced, set them aside while you prepare the brine. Be sure to separate the slices with your fingers so they don’t stick together in the jar.

Making the Brine

Your brine is the magic potion that transforms plain onions into zesty, mouthwatering pickles. The formula is simple, but the ratios matter. Here’s how to mix it:

Combine ½ cup vinegar (my favorite is ¼ cup distilled white vinegar and ¼ cup apple cider vinegar) (see vinegar options above), ½ cup warm water, 1-2 tablespoons sweetener of choice and 1 ½ teaspoons salt in a small saucepan. These proportions keep the balance between tanginess and sweetness spot on.
Heat the mixture over medium heat, stirring until the sugar and salt completely dissolve. No need to boil—just warm it enough to blend everything together.
For an extra flavor punch, toss in garlic cloves, a few black peppercorns, a few mustard seeds, or a pinch of red pepper flakes while heating. These little additions make a big difference.

Let the brine cool slightly if you’re aiming for a mild pickling process or pour it hot for a bolder, tangier result. Either works, but hot brine softens the onions more quickly.

Combining Ingredients

This step brings everything together!

Pack your sliced onions loosely into a clean glass mason jar or weck jar. Don’t overcrowd them. You’ll want plenty of room for the brine to flow around the onions.
Slowly pour the warm brine over the onions, making sure they’re completely submerged. Use the back of a spoon or a bubble remover tool to press them down gently, removing any air pockets.
Add a weight on top to ensure all the onions stay below the liquid level. Nobody likes half-pickled onions! Secure a lid on the jar.

If you’ve used add-ins like garlic or spices, distribute them evenly throughout the jar for consistent flavor.

Weck jar of pickled red onions. — Red Onion Pickles in a Weck Jar!

Cooling and Storage

Patience isn’t easy, but cooling is vital for the best-tasting pickled onions. Here’s how to handle this part like a pro:

Let the jar cool to room temperature before sealing it with a lid. This prevents any condensation from forming inside.
Once cooled, refrigerate the jar. You’ll start to see the onions transform into that striking pink color within hours.
For the best flavor, let them sit for at least 30 minutes before diving in. If you can wait, overnight allows the brine to fully infuse the onions.

Stored properly in the refrigerator, your pickled red onions can last up to 2-3 weeks. Use a clean utensil every time you grab some to keep them fresh and free of contaminants.

And there you have it! With just these steps, you’ve got jars of tangy, vibrant pickled red onions ready to enhance any dish. Who knew it was simple?

Serving Suggestions for Pickled Red Onions

Pickled red onions aren’t just a condiment—they’re a flavor-packed addition that can transform ordinary dishes into something extraordinary. Their crisp texture and tangy-sweet kick are the perfect addition a variety of meals. Here are some suggestions on how to make the most of them.

Tacos and Burritos

Whether you’re rolling up a loaded burrito, serving street-style tacos, or fish tacos, these onions add that fresh, bold bite to every mouthful. Their bright acidity cuts through rich meats like carnitas, barbacoa, or even fried fish, balancing heavy flavors with their zing.

Salads and Bowls

Sometimes a salad can feel a bit, well, flat. Add pickled red onions, and suddenly, it’s a whole new experience. They’re perfect in grain bowls, too—think quinoa, farro, or rice-based dishes where the bright acidity keeps every bite exciting. Got a kale salad? Toss in some pickled onions to cut through its natural bitterness. Craving a Buddha bowl? Add a pop of color and contrast to roasted veggies, avocado, and proteins.

Sandwiches and Burgers

Sure, lettuce and tomato are classics on burgers and sandwiches, but pickled red onions? Their sharp tang enhances everything from a classic deli sandwich to a juicy burger hot off the grill. Add them to grilled cheese, turkey clubs, or even BBQ pulled pork for a punch of flavor. The crunch brings texture, and the acidity cuts through savory meats and creamy condiments.

Charcuterie Boards

Who doesn’t love a good charcuterie board? Pickled red onions can hold their own alongside cured meats, soft cheeses, and crunchy crackers. They bring a burst of tang that pairs beautifully with creamy brie, sharp cheddar, or smoky gouda. Not only do they taste amazing, but their red color also adds a splash of color, making your board even more appealing. Arrange them in a small ramekin or spoon them directly onto the board.

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Benefits of Pickled Red Onions

Pickled red onions aren’t just about good looks and tangy flavor—they’re packed with perks for your body and your plate.

Nutritional Value

Red onions are surprisingly nutrient-dense. They’re low in calories yet high in vitamins and minerals that your body appreciates. Per 100 grams, red onions provide only about 40 calories, but they’re full of goodies like:

Vitamin C: Boosts your immune system and skin health.
B Vitamins (especially folate or B9): Supports red blood cell production and heart health.
Potassium: Helps balance blood pressure.
Antioxidants like quercetin: Reduces inflammation and fights free radicals in your body.

These naturally occurring antioxidants become even more concentrated when red onions are pickled. So not only are they tasty, but they’re a mini powerhouse for your health.

Digestive Health

Ever wonder why pickled foods are often dubbed “gut-friendly”? It’s all about the fermentation-like process and the natural probiotics they encourage. When you eat pickled red onions:

Acidity from the vinegar acts as a mild digestive aid, helping to break down food more efficiently.
They can contribute to a healthier gut microbiome, which essentially keeps your digestion humming along.
They’re also a source of prebiotics—the food that fuels your gut’s good bacteria.

If you’ve ever felt too full after a rich meal, a bite of tangy pickled onions can feel like a digestive reset button.

Special Tools (affiliate links): Redmond’s Real Salt | Weck Jar | Pickle Weights | Bubble Remover and Headspace Tool |

Pickled red onions are simple, quick to make, cost-effective, and endlessly versatile—a true recipe for success. From tacos to charcuterie boards, these vibrant, tangy gems prove that even the simplest condiments can elevate your meals to new heights.

Why not try making your own homemade jar of these easy pickled onions today? What dish will you top with your pickled red onions first? If you try this recipe and love it, please tag me on Instagram and Facebook @grindinggearsfarmstead. We would love to hear your favorite ways to serve these quick-pickled red onions!

Happy pickling, happy sharing, and may your kitchen always be filled with laughter and love.

Quick and Easy Recipe for Pickled Red Onions

Learn how to make quick pickled red onions in minutes! Perfect for tacos, salads, and more. Fresh, tangy, and so easy to make with a few simple in your pantry.

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Ingredients

½ cup water
¼ cup distilled white vinegar
¼ cup apple cider vinegar (the one with the mother)
1 ½ TBSP maple syrup (can substitute raw honey)
1 ½ tsp salt (I prefer Redmond's Real Salt)
¼ tsp red pepper flakes Optional (can substitute or add black peppercorns, mustard seeds or bay leaves)

Instructions

Make the Brine

Combine ½ cup vinegar (my favorite is ¼ cup distilled white vinegar and ¼ cup apple cider vinegar) (see vinegar options above), ½ cup warm water, 1-2 tablespoons sweetener of choice and 1½ teaspoons salt in a small saucepan. These proportions keep the balance between tanginess and sweetness spot on.
Heat the mixture over medium heat, stirring until the sugar and salt completely dissolve. No need to boil—just warm it enough to blend everything together.
For an extra flavor punch, toss in garlic cloves, a few black peppercorns, a few mustard seeds, or a pinch of red pepper flakes while heating. These little additions make a big difference.

Combine Ingredients

Pack your sliced onions loosely into a clean glass mason jar or weck jar. Don’t overcrowd them. You’ll want plenty of room for the brine to flow around the onions.
Slowly pour the warm brine over the onions, making sure they’re completely submerged. Use the back of a spoon to press them down gently, removing any air pockets.
Add a weight on top to ensure all the onions stay below the liquid level.
Secure a lid on the jar.

Cooling and Storage

Let the jar cool to room temperature before sealing it with a lid. This prevents any condensation from forming inside.
Once cooled, refrigerate the jar. You’ll start to see the onions transform into that striking pink color within hours.
For the best flavor, let them sit for at least 30 minutes before diving in. If you can wait, overnight allows the brine to fully infuse the onions.
Stored properly in the refrigerator, your pickled red onions can last up to 2-3 weeks. Use a clean utensil every time you grab some to keep them fresh and free of contaminants.