Quick Pickled Red Onions are a staple in my kitchen. I always keep a jar or two in the refrigerator because they add bright, tangy crunch to so many dishes. You won’t believe how easy they are to make.
How to make pickled onions
Making pickled onions is straightforward, and the method works the same for red, sweet, white, or yellow onions.
The basic steps are:
- Heat vinegar and dissolve salt and sugar in it.
- Pack heatproof jars (Ball, Weck, or similar) with thinly sliced onions and any flavorings you like—peppercorns are my go-to; garlic and thyme also work well.
- Pour hot vinegar over the onions, let the jars sit at least 30 minutes.
- Serve immediately or chill in the refrigerator.
This is a quick-pickle recipe, not a canning process for long-term shelf storage. The jars are not sealed with a water-bath canning method; instead, the hot vinegar softens the onions and transfers flavor quickly so they’re ready to eat in a short time.
How long do pickled onions last
Store quick pickled onions in the refrigerator. They keep well for about two to three weeks; after that, discard them. Proper refrigeration and clean jars will give the best shelf life and quality.
What to serve pickled onions with
Pickled red onions are incredibly versatile. A classic use is on tacos—try them on pulled pork or carnitas. They also brighten many other dishes:
- as a topping for avocado toast
- with bagels and lox
- added to stir-fries for contrast
- as a garnish for deviled eggs
If you’re not already convinced, try them on tacos or avocado toast—then you’ll understand why I keep jars in the fridge. I’d love to hear how you use them if you already do!
📖 Recipe
Quick Pickled Red Onions
Ingredients
- 1 large red onion ⅛” slices or thinner
- 2 cups cider vinegar
- 2 Tablespoons white sugar
- 2 teaspoons salt
- 1 teaspoon peppercorns
Instructions
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Place the peppercorns in the bottom of a heatproof jar. If using more than one jar, divide the peppercorns evenly.
Pack the jar(s) with the onion slices.
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Heat the cider vinegar until it simmers.
Microwave: Heat in a microwave-safe glass or Pyrex container on high for 1–2 minutes.
Stovetop: Warm in a small saucepan over medium-high heat until it simmers, about 5 minutes.
-
Remove the vinegar from heat and stir in the salt and sugar until dissolved.
Immediately pour the hot vinegar over the onions and peppercorns in the prepared jar(s). The vinegar must be very hot for the best results.
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Let the jars sit at room temperature for 30 minutes, then serve or cover and refrigerate for up to three weeks.
Tried this recipe?
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