Pickled Red Onion Recipe
Bright, tangy, and oh-so-easy, this pickled red onion recipe is a quick way to elevate any meal with a splash of color and zesty crunch.
Full Recipe Introduction
Pickled red onions are a classic condiment that brings a vibrant pink hue and a lively bite to tacos, burgers, salads, and more. I first discovered this quick fridge pickle in my 30s when summer BBQs demanded a bright, healthy side dish that required almost zero prep time. What makes this homemade recipe special is its simple brine of vinegar, sugar, and a hint of salt that transforms ordinary red onion slices into a tangy treat in under an hour. Honestly, as a 50-year-old woman who loves fuss-free cooking, I find myself reaching for this recipe all year—especially during warm-weather gatherings or cozy weeknight dinners. You know what? Once you taste that crisp, refreshing bite, you’ll wonder how you ever got by without it.
Why You’ll Love This Recipe
- No cooking needed—just slice, pour, and wait.
- Ready in under an hour, with most of that time hands-off.
- Versatile tangy condiment for tacos, sandwiches, and grain bowls.
- Keeps up to two weeks in the fridge—perfect for meal prep.
- Uses simple, everyday pantry staples (vinegar, sugar, salt).
- Adds a pop of pink color to any dish, making meals look festive.
- A healthy way to enjoy more veggies—low in calories, high in crunch.
- Naturally vegan and gluten-free, fitting many dietary needs.
Ingredients
- 2 medium red onions, thinly sliced (choose firm bulbs with tight skins)
- 1 cup white vinegar (5% acidity; apple cider vinegar works too)
- 1 cup water (filtered or tap—both are fine)
- 1 tbsp granulated sugar (or honey/maple syrup for a mellow twist)
- 1½ tsp kosher salt (or 1 tsp table salt)
- 1 bay leaf (for warm, herbal notes; optional)
- 5–6 whole black peppercorns (or a pinch of red pepper flakes for heat)
- Optional: 1 sprig fresh thyme, 1 smashed garlic clove, or 2–3 jalapeño slices
Directions
- Prep the onions. Peel and slice your red onions into 1/8-inch half-moons. A sharp chef’s knife or mandoline gives uniform cuts that look pretty in the jar.
- Warm the brine. In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, and bay leaf. Simmer gently over medium heat, stirring until sugar and salt dissolve—avoid a rolling boil to keep the acidity bright.
- Pack the jar. Layer the onion slices into a clean quart-size mason jar (or similar). Tuck in bay leaf, peppercorns, and any optional herbs or garlic between the layers.
- Pour and seal. Pour the hot brine over the onions, covering them fully and leaving ½-inch headspace. Wipe the rim clean, seal the lid, and let the jar cool to room temperature to prevent fridge condensation.
- Chill and wait. Move the jar to the fridge. A quick 30-minute rest delivers gentle pickling, but 1 hour (or even overnight) deepens the tang.
- Serve and enjoy. Use a fork to fish out the onions and drain off extra liquid. Top your avocado toast, fish tacos, or grilled veggies for an instant flavor boost.
Servings & Timing
Makes: about 2 cups of pickled onions (4–6 servings)
Prep Time: 10 minutes
Chill Time: 30–60 minutes (overnight for best flavor)
Total Time: 40 minutes hands-on, plus chilling
Variations
- Spicy jalapeño: add sliced jalapeño and red pepper flakes.
- Citrus brine: swap half the water for fresh lime juice.
- Herb-infused: include a sprig of rosemary or oregano.
- Sweet & sour: double sugar and add a splash of balsamic.
- Cold-brine: skip heating—dissolve salt and sugar in cool brine, chill 4–6 hours.
Storage & Reheating
Store pickled onions in their sealed jar in the fridge for up to two weeks. No reheating needed—serve cold or at room temperature. If the brine level drops, top off with equal parts vinegar and water. Make-ahead tip: Prep a batch every Sunday to brighten weeknight meals without extra effort.
Notes
- Uniform slices ensure even pickling and a prettier jar—take a moment with your knife or mandoline.
- For a deeper pink hue, add a few beet slices or a tablespoon of grated beet to the brine.
- If the onions taste too sharp at first, let them rest an extra night; the flavor mellows beautifully.
- One time I left a jar for three days and ended up with super-sour onions that stole the show at taco night—it was totally worth the wait!
FAQs
Q: Can I use white or yellow onions instead of red?
A: Yes—white onions pick up the brine quickly but lack the pink color; yellow onions taste a bit stronger.
Q: Do I have to heat the brine?
A: Heating helps dissolve sugar and salt fast, but you can make a cold-brine by stirring vigorously and chilling 4–6 hours.
Q: How crisp will these stay?
A: They remain crunchy for about 10 days; after that, they soften but still taste great.
Q: Is this recipe gluten-free and vegan?
A: Absolutely—just check your vinegar label (some artisanal brands use malt).
Q: Can I reuse the brine for another batch?
A: After one reuse the acidity drops, so fresh brine is best for safety and flavor.
Q: Why are my onions cloudy?
A: Cloudiness comes from natural sugars and spices; it’s harmless.
Q: How can I reduce the sharp bite?
A: Soak sliced onions in ice water for 10 minutes before pickling or add a bit more sugar to the brine.
Q: Can I can this recipe for shelf-stable storage?
A: This quick refrigerator method isn’t designed for water-bath canning—stick to fridge pickles for safety.
Conclusion
This pickled red onion recipe is your secret weapon for jazzing up everyday meals with homemade, tangy, colorful flair. Give it a whirl, then come back and let me know how you used it or any fun tweaks you tried. And while you’re at it, check out my tangy pickled jalapeños or simple salsa verde for even more homemade condiment inspiration!
Pickled Red Onion Recipe
Ingredients
- 2 medium red onions thinly sliced (choose firm bulbs with tight skins)
- 1 cup white vinegar 5% acidity; apple cider vinegar works too
- 1 cup water filtered or tap—both are fine
- 1 tbsp granulated sugar or honey/maple syrup for a mellow twist
- 1 1/2 tsp kosher salt or 1 tsp table salt
- 1 bay leaf for warm, herbal notes; optional
- 5-6 whole black peppercorns or a pinch of red pepper flakes for heat
- Optional: 1 sprig fresh thyme, 1 smashed garlic clove, or 2-3 jalapeño slices
Instructions
- Peel and slice your red onions into 1/8-inch half-moons. A sharp chef’s knife or mandoline gives uniform cuts that look pretty in the jar.
- In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, and bay leaf. Simmer gently over medium heat, stirring until sugar and salt dissolve—avoid a rolling boil to keep the acidity bright.
- Layer the onion slices into a clean quart-size mason jar (or similar). Tuck in bay leaf, peppercorns, and any optional herbs or garlic between the layers.
- Pour the hot brine over the onions, covering them fully and leaving ½-inch headspace. Wipe the rim clean, seal the lid, and let the jar cool to room temperature to prevent fridge condensation.
- Move the jar to the fridge. A quick 30-minute rest delivers gentle pickling, but 1 hour (or even overnight) deepens the tang.
- Use a fork to fish out the onions and drain off extra liquid. Top your avocado toast, fish tacos, or grilled veggies for an instant flavor boost.
