Pickled Onion Recipe
Bright, tangy, and ready in under an hour, this Pickled Onion Recipe is the quickest way to add a pop of flavor to tacos, salads, and sandwiches. With simple pantry staples—vinegar, sugar, and crisp red onions—you’ll have an easy, homemade side dish that livens up any meal. You can stash these preserved beauties in the fridge for up to two weeks, so busy weeknight dinners or spontaneous barbecues never miss that zesty crunch.
Full Recipe Introduction
Pickled onions are thinly sliced onions that soak in a vinegar-based brine until they turn vibrant and tangy. Unlike heavy relish or slaw, this tangy side dish feels light but packs a flavor punch. You know what? I first discovered quick pickling during an impromptu summer cookout—no boiling water bath or fancy canning gear required. It’s that simple. Plus, homemade pickled onions offer more antioxidants than store-bought jars and let you control sugar, salt, and spice levels. I love serving them alongside creamy avocado toast or mixing them into grain bowls for a seasonal twist. Now that Google Trends shows a 30% surge in “quick pickled” searches each summer, it’s clear I’m not alone in craving this bright, preserved delight.
Why You’ll Love This Recipe
- Ready in under an hour—no lengthy canning process
- Uses pantry staples you already have (vinegar, water, sugar)
- Versatile side dish for tacos, burgers, charcuterie boards
- Tangy crunch that elevates salads, grain bowls, and wraps
- Shelf life of up to two weeks in the fridge
- Easy to customize—spice it up or go mild
- Budget-friendly (under $5 for a jar)
- Perfect for gift jars or meal-prep magic
Ingredients
• 2 medium red onions (about 1 pound), thinly sliced (use a mandoline for even slices)
• 1 cup white vinegar (5% acidity; apple cider vinegar works, too)
• 1 cup water (filtered, if possible)
• 2 tablespoons granulated sugar (substitute honey or maple syrup for a richer flavor)
• 1½ teaspoons kosher salt (table salt OK, but reduce to 1½ teaspoons)
• 5–6 whole black peppercorns (optional—adds subtle warmth)
• 1 bay leaf (fresh or dried)
• Pinch of crushed red pepper flakes (for a little heat)
Tips:
- Choose firm onions without soft spots.
- Slice onions just before pickling to maintain crispness.
- If you prefer a pinker hue, add a few slices of beet.
Directions
- Prep the onions. In a clean bowl, separate onion slices into rings. This ensures even pickling and quick flavor absorption.
- Make the brine. In a small saucepan, combine vinegar, water, sugar, and salt. Warm over medium heat, stirring until sugar dissolves—about 2 minutes. No need to boil; just heat through.
- Pack the jar. Tightly nestle onion rings into a 16-ounce glass jar (wide-mouth Mason jars work great). Add peppercorns, bay leaf, and red pepper flakes between layers.
- Pour over brine. Use a funnel to pour the hot brine into the jar, covering onions completely. If you spot any air bubbles, gently tap the jar on the counter or slide a chopstick around the edges.
- Seal and cool. Screw on the lid and let the jar cool at room temperature for about 30 minutes. You’ll hear the satisfying “pop” as it seals.
- Chill and wait. Transfer to the fridge and let the flavors develop for at least 30 minutes—longer is better. I find 1–2 hours gives the perfect tang.
Servings & Timing
Makes about 2 cups of pickled onions (serves 4–6 as a side dish)
Prep Time: 15 minutes
Rest Time: 1–2 hours (30 minutes active cooling + 30–90 minutes chilling)
Total Time: Approximately 1 hour
Variations
• Spicy Jalapeño Onion: Add 1 sliced jalapeño and swap red pepper flakes for a fiery kick.
• Sweet & Savory: Stir in 1 tablespoon honey and a few coriander seeds.
• Herb-Infused: Toss in fresh dill sprigs or rosemary for a garden-fresh aroma.
• Citrus Zing: Add 1 strip of lemon or orange peel for bright, tangy notes.
• Low-Sodium Version: Reduce salt to 1 teaspoon and boost acidity with extra vinegar.
• Quick Beet Pickled: Layer thin beet slices with onions for a deeper color and earthier taste.
Storage & Reheating
Store in the refrigerator—pickled onions keep at peak flavor for up to two weeks. There’s no reheating needed; they’re ready cold straight from the jar. For best results, use a clean fork each time to avoid introducing contaminants. Make-ahead tip: Prepare up to one week before your event so flavors meld beautifully.
Notes
• I learned that heating the brine just enough to dissolve sugar keeps onions crisp—boiling can make them soft.
• For cloudier brine, tiny vinegar sediments are normal; strain through cheesecloth if you prefer clarity.
• If you crave extra tang, increase vinegar by 2 tablespoons next time.
• When I’ve tried different vinegars (rice wine, white balsamic), each brings its own nuance—feel free to experiment.
• If you’re short on time, skip the cooling step and pop the jar in the fridge immediately; flavor develops more slowly.
FAQs
Q: Can I use white or yellow onions?
A: Yes—yellow onions give a milder bite, and white onions yield a sharper tang. Adjust sugar to balance heat.
Q: Do I need to sterilize the jar?
A: For quick pickles you’ll eat within two weeks, washing jars with hot, soapy water is enough. Sterilize only for long-term canning.
Q: Why are my onions soggy?
A: Overheating the brine or slicing too thin can make them soft; aim for gentle warming and 1/8-inch slices.
Q: Can I swap apple cider vinegar for white vinegar?
A: Absolutely—apple cider vinegar adds a fruity note, though the color may turn slightly amber.
Q: Are these safe for canning?
A: This is a refrigerator pickle recipe, not for shelf-stable canning. If you want shelf stability, follow USDA-approved canning guidelines.
Q: Why is my brine cloudy?
A: Natural vinegar sediments or sugar molecules can cloud the brine—it doesn’t affect taste or safety.
Q: Can I sweeten with a sugar substitute?
A: Sure—use monk fruit or erythritol in equal measure, but you may notice slight aftertastes.
Conclusion
This easy Pickled Onion Recipe delivers tangy crunch without fancy equipment, making it a go-to for simple weekday meals or weekend entertaining. Give those onions a quick soak in vinegar, and you’ll have a versatile, homemade side dish ready in under an hour. Ready to add bright color and flavor to your next snack? Whip up a jar and let me know how you use your pickled onions—drop a comment below or explore our tangy recipes for more kitchen fun!
Pickled Onion Recipe
Ingredients
- 2 medium red onions thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1.5 teaspoons kosher salt
- 5-6 whole black peppercorns
- 1 bay leaf
- crushed red pepper flakes
Instructions
- Separate onion slices into rings for even pickling and quick flavor absorption.
- Combine vinegar, water, sugar, and salt in a saucepan. Heat until sugar dissolves.
- Nestle onion rings, peppercorns, bay leaf, and red pepper flakes in a glass jar.
- Pour the hot brine into the jar, covering onions completely.
- Screw on the lid and let the jar cool. Transfer to the fridge and chill for at least 30 minutes.
