Name: Pickled Red Onions
Prep time: 10 min
Cook time: 5 min
Total time: PT-488531H22M19S
Cuisine: Mexican
Ingredients: 2 medium red onions, thinly sliced; 1 cup white vinegar (or apple cider vinegar); 1 cup water; 2 tbsp sugar; 1 tbsp salt; Optional: 2 garlic cloves, 1 tsp peppercorns, 1 bay leaf, 1/2 tsp chili flakes

Why You’ll Love This Recipe

This recipe is quick, easy, and incredibly versatile. Pickled red onions bring a perfect balance of acidity and sweetness, enhancing savory dishes without overpowering them. They’re ready in just about 30 minutes and keep well for weeks, making them an ideal make-ahead staple. Plus, they look stunning with their bright pink hue.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Red onions
White vinegar (or apple cider vinegar)
Water
Sugar
Salt
Optional flavor add-ins: garlic cloves, peppercorns, bay leaf, or chili flakes

Directions

Thinly slice the red onions using a sharp knife or mandoline.
In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely.
Place the sliced onions into a clean jar.
Pour the hot vinegar mixture over the onions, making sure they are fully submerged.
Let sit at room temperature for 30–60 minutes, then cover and refrigerate.
Chill for at least 1 hour before serving for best flavor.

Servings and timing

This recipe yields about 1 pint (2 cups) of pickled onions.
Preparation time: 10 minutes
Pickling time: 30–60 minutes
Total time: 40–70 minutes
(Ready to eat in about 1 hour, but flavor improves with longer refrigeration.)

Variations

Spicy Version: Add chili flakes or a sliced jalapeño for heat.
Garlic-Infused: Add a couple of smashed garlic cloves to the jar.
Herbed: Add bay leaf or a sprig of thyme or oregano for an herbal note.
Citrus Twist: Replace half the vinegar with lime or lemon juice for a bright citrus flavor.
Sweeter Pickle: Increase sugar slightly for a more pronounced sweet-tangy balance.

Storage/Reheating

Store pickled red onions in an airtight jar in the refrigerator for up to 2–3 weeks. There is no reheating required—simply scoop out what you need and use them cold or at room temperature. Always use clean utensils to remove onions from the jar to maintain freshness.

FAQs

How long do pickled red onions last?

They keep well in the refrigerator for up to 2–3 weeks when stored in a sealed container.

Can I use another type of onion?

Yes, but red onions provide the best flavor and color. White or yellow onions work, though they’ll taste slightly different.

Do I have to boil the vinegar?

No, just heat it enough to dissolve the sugar and salt. You can also pour it hot over the onions to soften them quickly.

Can I use apple cider vinegar?

Absolutely, it adds a slightly fruity tang and pairs well with the onions.

Are pickled onions good for digestion?

Yes, their vinegar content may support digestion, and they can be easier on the stomach than raw onions.

Do I need to sterilize the jar?

Sterilizing isn’t necessary for refrigerator pickles, but make sure your jar is clean and dry.

Can I make these sugar-free?

Yes, use a sugar substitute like stevia or monk fruit sweetener, or simply leave the sugar out for a more tart pickle.

Will the onions stay crunchy?

They’ll soften slightly but still retain a nice crunch, especially if eaten within the first week.

Can I pickle other veggies this way?

Yes, this same brine works for carrots, cucumbers, radishes, and more.

What should I serve them with?

They’re perfect on tacos, burgers, grain bowls, avocado toast, sandwiches, and salads.

Conclusion

Pickled Red Onions are a quick and flavorful way to brighten up your meals with minimal effort. With their crisp texture, tangy taste, and beautiful color, they’re an easy addition to just about any dish. Once you make a batch, you’ll find yourself reaching for them again and again.