These quick and easy Pickled Red Onions are made with 5 simple ingredients. It's a delicious topping for tacos, burgers, sandwiches and salads. This is the best way to make crisp, pickled onions made from scratch!
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Why This Recipe Works
Homemade pickled red onions are one of those things that once you make it, you can't stop. They are so easy to whip up and add a delicious flavor to any dish. Add it to burgers for that pickled crunch and tang and your dish is instantly elevated. Add it to tacos and you will eat more than a few. It's the unexpected ingredient you didn't know your dish needed!
I tend to make a medium jar of pickled red onions to use throughout the week, but feel free to double or triple the ingredient amounts and make more. Share them with friends and family! They are that good!
Ingredients:
- red onions: one large red onion or 2 to 3 small ones;
- vinegar: I used white vinegar but a combo of white and apple cider vinegar works too.
- water: for the brine;
- salt: for seasoning;
- sugar: commonly used in making pickled veggies; you can use maple or agave syrup too!
- bay leaf: optional but recommended for added flavor.
You can also add peppercorns, garlic, and mustard seeds to the mixture.
How to make pickled red onions?
- Start by cutting off both ends of your red onion. Slice it in half and each half into half-circle, thin slices.
- Place onion slices in a bowl.
- In a small saucepan (I used a 1-quart pot), combine vinegar, water, salt, and pepper. Bring it to a boil.
- Add onions to the saucepan and simmer for 3 minutes.
- Remove from the heat and pour onions and liquid into a heat-proof bowl or cup. Add 3 ice cubes to cool the mixture down.
- Place onions and liquid into a jar and cool completely before storing in the fridge.
How to use pickled red onions?
There are so many dishes that pickled red onions go so well with! Here are just a few:
- on Mexican dishes: Chicken Tacos, Sheet Pan Nachos
- on Asian dishes: Korean Beef Tacos, Chicken Lettuce Wraps
- one burgers and sliders: Cheeseburger Sliders
- in salads: Taco Salad, potato salad, tomato feta salad;
- and more!
Recipe FAQs:
Absolutely! Feel free to play with this basic recipe and make variations with different onions and spices. Garlicky white onions would be delicious!
Store your pickled red onions in a glass jar with a lid, in the fridge, and they will last up to 3 weeks!
More condiments from scratch recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
Quick Pickled Red Onions
Ingredients
- 1 large red onion
- ½ cup white vinegar
- ¼ cup water
- 1 teaspoon sea salt
- ½ teaspoon granulated sugar
- 1 Bay leaf
Instructions
- Start by cutting off both ends of your red onion. Slice it in half and each half into half-circle, thin slices. Set aside.
- In a 1-quart saucepan, mix vinegar, water, salt and sugar. Bring to a boil.
- Add onion slices to the saucepan and simmer for 3 minutes. Stri often. At first you may need to press down on the onions to submerge them in the liquid.
- After 3 minutes, remove the saucepan from heat and pour onions and liquid into a heat-proof bowl or cup. I used a 4-cup Pyrex glass measuring cup.
- Add 3 ice cubes to cool the mixture down.
- Place onions and liquid into a jar and cool completely before storing in the fridge.
Notes
- Store your pickled red onions in a glass jar with a lid, in the fridge, and they will last up to 3 weeks
- You can also add peppercorns, garlic, and mustard seeds to the mixture.
- You can use white or yellow onions as well in this recipe.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
wilhelmina says
These onions are phenominal! They are great as a topping and I just love how pretty they are!
Anna says
Thank you, Wilhelmina!
Kristyn says
These picked red onions add so much flavor to whatever you put them on. They are a cinch to make, too!
Anna says
Right? I always have a jar in my fridge! Thanks, Kristyn!
Katie says
These are such a good topping to so many dishes! I especially love them on tacos.
Anna says
Same! Thanks, Katie!