These tangy, crunchy pickled red onions are ready in about 30 minutes and instantly elevate sandwiches, salads, tacos, and burgers with bright flavor and color.
Making quick pickled red onions is fast and straightforward. With just a handful of pantry staples—red wine vinegar, white vinegar, water, brown sugar, and a few spices—you’ll have a jar of zesty onions that suit vegan, gluten-free, and many allergy-conscious diets.
I didn’t always appreciate onions, but after trying a simple cucumber, tomato and onion salad, red onions became a mainstay in my kitchen. Their sharpness softens in the brine while the color and crunch remain, turning ordinary dishes into something more exciting.
This recipe uses a blend of red wine and white vinegar for a balanced tang, plus a touch of brown sugar to round the acidity. The result is crisp, bright onions that add dimension to meals without any complicated canning or long brining—just heat the brine, pour over the onions, chill, and you’re done.
What You Need
- 1 medium red onion
- ¼ cup red wine vinegar
- ¼ cup white vinegar
- ½ cup water
- 2 tsp brown sugar
- ½ tsp ground black pepper
- ½ tsp ground coriander
- ½ tsp sea salt
How to Make Quick Pickled Onions
Prepare the pickling mixture. In a medium saucepan combine the red wine vinegar, white vinegar, water, brown sugar, ground black pepper, ground coriander, and sea salt. Warm the mixture over medium heat and bring it to a gentle simmer, swirling the pan a few times to dissolve the sugar and salt. Remove from heat once the sugar is dissolved.
Slice the onion. Peel the red onion and slice into thin rounds, about 1/8 to 1/2 inch thick depending on the texture you prefer. Gently separate the layers so the brine can penetrate each slice, then transfer the onion slices to a clean glass jar or airtight container.
Pickle the onions. Pour the hot pickling liquid over the onions, ensuring they are fully submerged. Let the jar cool to room temperature, then cover and refrigerate for at least 20 minutes. For a more pronounced flavor and slightly softer texture, allow them to marinate 2 hours or overnight.
Quick Pickled Onion Tips
- Adjust sweetness by increasing or decreasing the brown sugar to taste.
- Control tartness by varying the vinegar: less vinegar for milder tang, more for extra zing.
- Add other aromatics—garlic, whole peppercorns, mustard seeds, or bay leaves—to customize the flavor.
- For heat, include sliced chilies or a pinch of red pepper flakes.
- If you prefer extra crunch, slice onions thicker and allow a longer chill time so they still absorb flavor while staying crisp.
How to Use Pickled Red Onions
These pickled red onions are versatile and brighten a wide range of dishes. A few favorite uses:
- Salads – add zesty contrast and color to green salads or pasta salads.
- Burgers and sandwiches – layer for extra flavor and crunch.
- Tacos – finish tacos and burritos with a tangy bite.
- Pizza – scatter on pizza after baking for a bright, acidic lift.
- Rice bowls – add to grain or bowl meals for acidity and texture.
FAQs
Yes. Pickled onions can be added to stir-fries, soups, or sautés, though their bright flavor mellows when heated.
Stored in a clean, airtight container in the refrigerator, they keep up to two weeks. Over time they become more acidic and softer.
Active prep takes about 10 minutes, with at least 20 minutes of chill time—roughly 30 minutes total before eating. Longer refrigeration deepens the flavor.
Pickled onions add flavor with minimal calories and can support digestion as part of a balanced diet. They do contain sodium from the brine, so those with kidney or liver concerns should moderate intake.
Yes. Apple cider, white, or red wine vinegar all work and will slightly change the flavor profile.
You can reuse it once for another batch of vegetables, but refresh with additional vinegar and spices to ensure safety and flavor.
Yes. The method is the same; white onions will be a bit milder in flavor and a paler color.
Recipe
Quick Pickled Red Onions
EverydayShortcuts.com
Ingredients
- 1 medium red onion
- ¼ cup red wine vinegar
- ¼ cup white vinegar
- ½ cup water
- 2 tsp brown sugar
- ½ tsp ground black pepper
- ½ tsp ground coriander
- ½ tsp sea salt
Instructions
- Prepare the pickling mixture: combine both vinegars, water, brown sugar, ground black pepper, ground coriander, and sea salt in a medium saucepan. Heat to a gentle simmer and swirl to dissolve the sugar, then remove from heat.
- Thinly slice the onion: peel and cut the onion into rounds about ¼ to ½ inch thick (or thinner for faster pickling). Separate the layers slightly and place them into a clean glass jar.
- Pour the hot pickling liquid over the onions so they are fully submerged. Allow the jar to cool to room temperature, then cover and refrigerate for at least 20 minutes before serving. For deeper flavor, chill 2 hours or overnight.
Notes
Nutrition Disclosure
Nutritional values are estimates and provided as a courtesy. Use your own ingredient labels or nutrition calculator to determine exact values for your servings and brands.