Quick, Homemade Pickled Red Onions
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These quick pickled onions are an easy refrigerator pickle recipe that adds bright, tangy flavor to tacos, sandwiches, salads, grain bowls, and more. Made with just a handful of pantry staples, the onions soften and mellow as they sit in the vinegar brine while turning a vibrant pink color. The best part? They come together in about 15 minutes of active prep time and keep in the fridge for weeks. One of my favorite uses for quick pickled onions is over my carnitas tacos recipe though another great use is on a steak au poivre sandwich. If you love easy condiments that instantly upgrade meals, try my homemade buttermilk ranch or this sweet (and better-for-you!) homemade BBQ sauce next.
Why You’ll Love This Recipe
- Quick and easy – This simple refrigerator pickle recipe requires minimal ingredients and no canning.
- Adds flavor to everything – Pickled onions instantly brighten tacos, sandwiches, salads, rice bowls, and more.
- Keeps for weeks – Make a batch ahead of time and keep it on hand for easy meal upgrades.
Key Ingredients in This Recipe
- Onion – Red onion is mostly used for this recipe because it will result in that bright pink color. Shallots or yellow onion can also be used but they won’t have the pink hue.
- Vinegar – Either red vinegar, white vinegar or apple cider vinegar work for this! White vinegar will keep the onions pure bright pink while apple cider vinegar adds a slightly tangy and sweeter, more balanced flavor.
- Peppercorns – Whole black peppercorns add flavor to the pickling liquid.
- Salt – Salt is important to pickling liquid because not only does it add flavor but it helps the onions retain their crisp texture.
- Sugar – Sugar balances the salt and vinegar to achieve the best flavor profile.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Slice the onions as thinly and evenly as possible using a sharp knife or mandoline—thin slices absorb the brine faster and develop the best texture and flavor.
Swaps and Substitutions
- Red onion: You can substitute with white onions, yellow onions, or shallots, though the color and flavor will vary slightly.
- Red wine vinegar: You can use white vinegar, champagne vinegar, or apple cider vinegar depending on your flavor preference.
- Sugar: Honey or maple syrup can be used in place of granulated sugar.
- Black peppercorns: You can omit them or swap with coriander seeds, mustard seeds, or red pepper flakes for additional flavor.
- Add-ins: Fresh thyme, garlic cloves, bay leaves, or sliced jalapeños make great additions to the pickling brine.
How to Make Pickled Onions (Step-by-Step)
In a small saucepan, bring the vinegar, 1 cup of water, sugar, salt and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve.
Remove from heat, separate the onions and add to a large mason jar then pour the vinegar mixture over the top.
Close the jar and let sit for at least 1 hour before using. Refrigerate for up to 2 weeks and drain before using.
How to Serve Quick Pickled Onions
- Tacos and burritos: Add the pickled onions to tacos, burritos, quesadillas, or nachos for a bright, tangy bite.
- Sandwiches and wraps: Layer onto burgers, sandwiches, avocado toast, or wraps for extra crunch and acidity.
- Bowls and salads: Toss into grain bowls, salads, or rice dishes to balance richer flavors.
- Grilled dishes: Serve alongside grilled meats, roasted vegetables, or charcuterie boards.
- Breakfast dishes: Use as a garnish for eggs, breakfast tacos, or savory brunch dishes.
How to Store Quick Pickled Onions
- Cool completely: Let the pickling liquid cool slightly before sealing the container.
- Refrigerate: Transfer the onions and brine to an airtight jar or container and store in the refrigerator for up to 2 weeks.
- Keep submerged: Make sure the onions stay fully submerged in the brine to maintain freshness and flavor.
- Use clean utensils: Always use a clean fork or spoon when removing onions from the jar to extend shelf life.
- Flavor develops over time: The onions will continue to soften and become more flavorful as they sit in the brine.
What Recipes Can I Use Pickled Onions In?
Use pickled onions in these recipes for the perfect tangy bite:
- Carnitas Tacos with Stewed Pinto Beans
- Red Lentil Dal
- Fried Cauliflower and Avocado Tacos
- Brown Butter Scallops with Watermelon, Heirloom Tomato in Brown Butter
- Apple Cider Sage Glazed Bone-In Pork Chops
Other Recipes to Try
If you like these homemade quick pickled red onions, check out some of these other sauce and condiment recipes:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
FAQ – Frequently Asked Questions
Quick pickled onions are thinly sliced onions that are soaked in a vinegar-based brine with sugar, salt, and optional spices. Unlike traditional canning, this method doesn’t require sterilization or long fermentation, making them ready to eat in as little as 30 minutes.
Stored in an airtight jar in the refrigerator, quick pickled onions last about 2 to 3 weeks. Always use a clean utensil when serving to help them stay fresh.
Yes! Because they are not processed for long-term preservation like canned pickles, quick pickled onions must be stored in the refrigerator.
Red onions are the most popular option because they turn a vibrant pink and add a mild sweetness. You can also use white onions, yellow onions, or even shallots depending on your flavor preference.
They can be eaten in as little as 30 minutes after pickling, but for the best flavor, let them sit for at least a few hours or overnight in the refrigerator.
Yes! The same brine works well with carrots, cucumbers, radishes, jalapeños, and cabbage. It makes it easy to create a variety of quick pickles.
Onions may soften if sliced too thin or if they are left in hot brine for too long. For crispier onions, pour the brine over them while it’s warm, not boiling, and slice them slightly thicker.
Quick Pickled Onions
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Ingredients:
- ¾ cup distilled white vinegar, red wine vinegar, or apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- ½ teaspoon black peppercorns
- 1 medium red onion, thinly sliced
Instructions:
- In a small saucepan, bring the vinegar, ¾ cup of water (177g), sugar, salt and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve.
- Remove from heat, separate the onions and add to a large mason jar then pour the vinegar mixture over the top.
- Close the jar and let sit for at least 30 minutes to 1 hour before using. Refrigerate for up to 2 weeks and drain before using.
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Notes:
Nutrition:
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Recipe originally shared 3.26.20 and updated 5.15.26.
Made this recipe the other day. Super easy and love the taste. We used it with brisket. Will 10/10 will make this again!
Woo! Love hearing that! Thank you!