Quick Pickled Red Onions
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These quick-pickled onions turn beautifully bright pink as they sit in the brine, softening and mellowing in flavor. They keep in the fridge for up to two weeks and add the perfect tangy bite to tacos, salads, bagel sandwiches, or egg dishes. I love keeping a batch on hand for an easy flavor boost. You can also infuse the brine with herbs like thyme for a subtle, aromatic twist. 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.
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 – While either red vinegar, white vinegar or apple cider vinegar work for this, using red wine vinegar brings out the brightest color from the onions.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Pickled Onions
- Make the vinegar mixture. 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.
- Add onions and pickling mixture to a jar. Remove from heat, separate the onions and add to a large mason jar then pour the vinegar mixture over the top.
- Let sit then use as needed. Close the jar and let sit for at least 1 hour before using. Refrigerate for up to 2 weeks and drain before using.
Swaps and Substitutions
- While red onions are the most popular option for their vibrant pink result and mild sweetness, you can also use white onions, yellow onions, or even shallots.
- While I like the flavor of red wine vinegar you can also use white vinegar or apple cider vinegar.
- Add herbs like thyme or cloves of garlic for additional flavor in the brine.
Uses for Pickled Onions
Try using pickled onions in these recipes for a tangy addition:
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:
- ½ cup red wine vinegar, distilled white 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, 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 30 minutes to 1 hour before using. Refrigerate for up to 2 weeks and drain before using.
Notes:
Nutrition:
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Made this recipe the other day. Super easy and love the taste. We used it with brisket. Will 10/10 will make this again!
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