Quick Pickled Onions
These bright, tangy pickled onions take minutes to make and add crunch to tacos, sandwiches, salads, bowls, and eggs. Keep a jar in the fridge for a simple flavor boost all week.
- Total time
- 15 min
- Yield
- 16 servings, about 2 tablespoons each
- Difficulty
- Easy
Prep 10mCook 5mAmericanSide Dishes
Pickled onions are one of the easiest refrigerator pickles you can make. Thin slices of red onion soften in a hot vinegar brine, turning pink, crisp-tender, and pleasantly sharp.
This recipe is a quick pickle, which means it is not canned for shelf storage. The onions go in the refrigerator and are ready in about 30 minutes, though they taste even better after a few hours.
Use them anywhere you want a little acidity and crunch: tacos, grain bowls, burgers, avocado toast, roasted vegetables, or a simple green salad.
01What you'll need
Ingredients
7 items · 16 servings, about 2 tablespoons each
- 1 large red onion, about 300 g, thinly sliced
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1 garlic clove, lightly smashed
- 1 teaspoon whole black peppercorns
02How to make it
Step-by-step
1. Prepare the jar
Wash a 1-quart heat-safe jar or container with hot, soapy water and rinse well. You do not need to sterilize it for canning because this is a refrigerator pickle.
2. Slice the onion
Peel the red onion and cut it in half from root to tip. Slice it very thinly into half-moons. Thin slices pickle faster and stay easier to pile onto tacos or sandwiches.
3. Pack the onion
Place the sliced onion in the jar. Add the smashed garlic clove and black peppercorns. Press the onions down gently, but do not crush them.
4. Heat the brine
In a small saucepan, combine the vinegar, water, sugar, and salt. Warm over medium heat, stirring, until the sugar and salt dissolve. The brine does not need to boil; it just needs to be hot.
5. Pour over the onions
Carefully pour the hot brine over the onions in the jar. Use a clean spoon to push the onions under the liquid. If a few pieces float at first, they will soften as they sit.
6. Cool the jar
Let the jar sit at room temperature for about 20 minutes, or until it is no longer steaming hot. This keeps your refrigerator from warming up too much.
7. Chill before serving
Cover the jar and refrigerate for at least 30 minutes. The onions will be lightly pickled at that point. For a deeper flavor and brighter pink color, chill them for 2 to 4 hours before serving.
8. Serve cold
Use clean tongs or a clean fork to lift onions from the brine. Serve them cold or at room temperature on tacos, sandwiches, salads, bowls, burgers, or roasted vegetables.
03From our kitchen
Cook's tips
- Make ahead: Pickled onions are a great make-ahead condiment. They are ready in 30 minutes, but the flavor is rounder after several hours in the refrigerator.
- Storage: Keep the onions covered in their brine in the refrigerator for up to 2 weeks. Always use a clean utensil so the jar stays fresh longer.
- Vinegar swaps: Distilled white vinegar gives the cleanest, sharpest flavor. Apple cider vinegar tastes fruitier. Rice vinegar is milder. Avoid very dark balsamic vinegar unless you want a sweet, dark pickle.
- Sugar options: Use honey or maple syrup instead of granulated sugar if you like. The flavor will change slightly, but the recipe will still work. For a less sweet pickle, reduce the sugar to 2 teaspoons.
- Salt note: Fine sea salt dissolves easily. If using kosher salt, the volume can vary by brand, so taste the brine after it dissolves and adjust if needed.
- Spice ideas: Add a pinch of red pepper flakes, a bay leaf, coriander seeds, cumin seeds, or a few sprigs of fresh dill. Keep additions small so they do not overpower the onion.
Cook's note
This recipe is for refrigerator pickled onions, not shelf-stable canned pickles. Do not store the jar at room temperature after making it. Keep it refrigerated and use within 2 weeks.
04Frequently asked
Questions & answers
How soon can I eat pickled onions?
You can eat them after 30 minutes, especially if the onion is sliced thinly. They taste more balanced after 2 to 4 hours in the refrigerator.
Can I use a white or yellow onion instead of red onion?
Yes. White and yellow onions pickle well, but they will not turn the same bright pink color. Red onions are popular because they look pretty and have a naturally mild sweetness.
Why are my pickled onions too strong?
They may need more time in the fridge, or your onion may have been extra sharp. Let the jar sit overnight, or add 1 to 2 tablespoons more water to soften the vinegar bite.
Can I reuse the brine?
You can use leftover brine once for another small batch of thinly sliced onions if it still smells fresh and has been kept cold. For the safest and brightest flavor, make a fresh brine for each full batch.
Are these pickled onions canned?
No. This is a quick refrigerator pickle. It is not processed in a water bath and should not be stored in the pantry.
05Per serving
Nutrition facts
Nutrition Facts
16 servings, about 2 tablespoons each
Amount per serving
% Daily Value*
- Total Fat0 g
- 0%
- Saturated Fat0 g
- 0%
- Cholesterol0 mg
- 0%
- Sodium146 mg
- 6%
- Total Carbohydrate3 g
- 1%
- Dietary Fiber0 g
- 0%
- Total Sugars2 g
- Protein0 g
- 0%
- Vitamin D0 mcg
- 0%
- Calcium6 mg
- 0%
- Iron0.1 mg
- 1%
- Potassium31 mg
- 1%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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