Simple 5-Minute Pickled Red Onions

I really enjoy red onions, but I absolutely love pickled red onions. If you’ve never had the pleasure of trying some, you owe it to yourself to remedy that asap! Ketchup has nothing on this delicious condiment! 

Pickled Red Onions

So why are pickled red onions so delicious? I’m glad you asked. These have all the flavor of fresh red onions but with an extra depth from the vinegar and spices. Plus they’ll keep fresh in the fridge for weeks! Even better you can make them in only five minutes. Pickled red onions are so easy even my littlest ones can make them.

I keep these crunchy guys in the fridge at all times… you know, for pickled onion emergencies. I know there are whole nursery rhymes dedicated to Peter Piper and his pickled peppers. But pickled onions are so much more versatile (and taste better too, in my opinion)!

Pickled Red Onion Variations

I like making these with some salt and chili powder (or garlic) for a refreshing, simple flavor. You can omit the spices if you want and they’ll still taste really good. Or you can switch it up and try different fresh herbs and spices in the vinegar mixture. Here are a few ideas:

• Cumin
• Coriander
• Black peppercorns
• Garlic cloves
• Bay leaf
• Red pepper flakes
• Jalapeno
• A few sprigs of dill or other fresh herbs

I make these with white wine vinegar. You can also use red wine vinegar, rice vinegar, white vinegar, or apple cider vinegar for your pickling liquid. If you like a slightly sweeter version you could add some maple syrup for sweetener. This helps cut the acidity a bit, but personally, I prefer it without. You can also use white or yellow onion instead if that’s what you have.

Quick Pickled Red Onion Recipe

This is an easy recipe that takes just a few minutes to make. It does take several hours at least for the flavors to combine but they taste better after they’ve been in the fridge for a day or so. If you want an even faster quick pickle version here’s how to do it.

1. Add the vinegar, salt, and seasonings (if using) to a saucepan.
2. Bring to a boil to let the salt dissolve, then remove from heat.
3. Pour the liquid over your jar of red onion rings.
4. Let sit for 30 minutes before putting it in the fridge.

Ways to Use Pickled Red Onions

Pickled onions taste good on almost everything. Want a little more direction? Try these:

• Beef Barbacoa– Pickled red onions are amazing on one of our favorite time-saving recipes: Beef Barbacoa. I cook this in a pressure cooker (I use this Instant Pot). In less than an hour you’ll have a delicious restaurant-quality dinner.
• Salads– These spice up almost every salad, including potato salad.
• Breakfast– Great on almost any breakfast foods, but especially on quiche, eggs, or other savory foods.
• Tacos or Taco Meat– These are especially great on any kind of tacos, quesadillas, burritos, or other Mexican food you can come up with!
• Burgers– Pickled red onions are a great addition to any burger.
• Charcuterie plate– Feeling really fancy? Add these to a charcuterie plate along with your favorite cured meats and cheeses.
• Avocado toast – Try a grain-free version of this cult classic topped with pickled onions.
• Soup – Try a few chopped pickled onions on your next batch of white chicken chili or other soup.

While they taste fancy and sophisticated, they’re one of the easiest recipes to make. You’ll only need a handful of ingredients and 5 minutes of free time.

Pickled Red Onion Recipe

Katie Wells

These simple, but sophisticated, pickled red onions add incredible flavor to any dish. Try them on salads, burgers, soups, and more!

4.59 from 12 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Condiment

Cuisine American

Servings 1 onion

Calories 9 kcal

Ingredients

  

1x2x3x

• 1 large red onion
• 1 tsp sea salt
• 1 tsp chili powder (or garlic powder, for flavor, optional)
• ½ cup white wine vinegar (or apple cider vinegar)

Instructions

 

• Thinly slice the onions with a mandoline or sharp knife leaving them in rings.
• Carefully place the thin slices into a pint-size mason jar. Add in the salt and other seasonings, sprinkling over the top.
• Pour the vinegar over the sliced onions to fill the jar and put the lid on.
• Leave at room temperature for two hours so flavors can meld.
• Transfer to the refrigerator.

Notes

These will last for several weeks in the fridge, though ours are usually gone well before that!

Nutrition

Serving: 4slicesCalories: 9kcalCarbohydrates: 2gProtein: 0.3gFat: 0.1gSodium: 206mgFiber: 0.5gSugar: 0.8g

Tried this recipe?Let us know how it was!

More Pickled Vegetables

Thankfully it’s really easy and delicious to make pickled veggies. Here are a few more options to try.

• Pickled Radishes With Gochugaru
• How to Pickle Cucumbers (Quick + Traditional Methods)
• Fermented Sauerkraut Recipe

What’s your favorite pickled condiment? Share below!