These Quick Pickled Red Onions are fast to make and irresistibly flavorful. A tangy vinegar base with mustard seeds, whole peppercorns, red pepper flakes, and jalapeño slices gives them a slightly spicy kick. They make a bright, crunchy garnish for burgers, tacos, salads, sandwiches, wraps, and more.
I don’t do traditional canning often, but quick pickling has become a staple for me because it’s simple and fast. These onions are crunchy, tangy, and wonderfully addictive — I often find myself grabbing a fork and eating them straight from the jar. They’re a great way to add brightness and texture to many dishes.
Why I Love These Quick Pickled Red Onions
- Quick and easy. Quick pickling only needs the onions to sit in a hot vinegar mixture for a short time before chilling — much faster than traditional pickling. The hands-on time is under 15 minutes.
- Tangy and slightly spicy. The vinegar brings the bright tang, while jalapeño slices and red pepper flakes add just enough heat to keep things interesting.
- Versatile. Use these onions on tacos, falafel wraps, burgers, salads, grain bowls, or as part of a charcuterie board. They brighten almost any savory dish.
Recipe Ingredients
Below is an overview of the simple ingredients used. Exact measurements are in the recipe card further down.
- Red onion — Slice thinly so the vinegar penetrates quickly.
- Apple cider vinegar — You can substitute white, rice, or red wine vinegar for a different flavor; avoid balsamic (it’s too strong).
- White sugar — Balances the acidity and rounds the flavor.
- Seasonings — Salt, whole peppercorns, mustard seeds, a bay leaf, and red pepper flakes add depth to the brine.
- Jalapeño — Thin slices add gentle heat; omit if you want milder onions.
How To Make Quick Pickled Red Onions
No special equipment is required — just a sharp knife, a small pot, and a clean glass jar.
- Add the aromatics and onions to the jar. Pack the thinly sliced red onion into a clean glass jar with jalapeño slices, whole peppercorns, mustard seeds, red pepper flakes, and a bay leaf.
- Make the brine. In a small pot combine the vinegar, water, sugar, and salt. Warm over medium heat, stirring for 2–3 minutes until the sugar and salt fully dissolve.
- Pour and submerge. Remove the pot from the heat and immediately pour the hot brine over the onions, ensuring they’re fully submerged.
- Cool, seal, refrigerate. Let the jar cool to room temperature, then seal and refrigerate. They’re ready in about 30 minutes but taste best after a few hours.
Recipe Tips & Variations
Small changes let you tailor these pickled onions to your taste.
- Extra aromatics. Add garlic cloves, coriander seeds, or star anise for different flavor notes. Fresh dill or thyme also work well.
- Mild option. Omit jalapeños and reduce red pepper flakes if you prefer a gentler heat.
- Sweetener swaps. Substitute honey or agave for granulated sugar if you prefer.
- Cool before chilling. Allow the jar to cool to room temperature before sealing and refrigerating to preserve texture and flavor.
Ways To Use Them
Quick pickled red onions add color, tang, and crunch to many dishes. Try them on falafel or chicken shawarma wraps, tacos (like carne asada), burrito bowls, and burgers. They also make a bright addition to salads, grain bowls, and charcuterie boards.
How Long Do These Last?
These are quick pickles and are not shelf stable. Store in the refrigerator in a sealed jar with the onions submerged in brine. They will keep well for up to 2 weeks.
Quick Pickled Red Onions
Ingredients
- 1 large red onion, thinly sliced
- 1 cup apple cider vinegar
- 3 Tablespoons water
- 1 Tablespoon granulated white sugar
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes
- 1 small jalapeño, thinly sliced
- 1 bay leaf
Instructions
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Peel and thinly slice the red onion using a sharp knife or mandoline for even slices.
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Pack the onion slices into a clean glass jar with the jalapeño slices, peppercorns, mustard seeds, red pepper flakes, and bay leaf.
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In a small pot, combine apple cider vinegar, water, sugar, and salt. Heat over medium, stirring until the sugar and salt dissolve, about 2–3 minutes.
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Remove from heat and pour the hot brine over the onions so they are fully submerged.
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Press the onions down with a spoon if necessary to ensure they’re covered by the liquid.
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Let the jar cool to room temperature, then seal and refrigerate. The onions begin to develop flavor in about 30 minutes and are best after a few hours.
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Store in the refrigerator for up to 2 weeks. Serve on tacos, sandwiches, salads, burgers, or grain bowls.
Last Step:
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Notes
Nutrition
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