These tangy, crunchy pickled red onions are ready in about 30 minutes and make a flavorful addition to sandwiches, salads, burgers, tacos, and bowls.
Quick pickled red onions are incredibly easy to make with just a few pantry staples. They’re naturally vegan and gluten-free, and suitable for many common allergen concerns. The bright color, zippy vinegar bite, and crisp texture elevate simple meals with minimal effort.
I wasn’t always an onion lover, but a fresh salad with cucumbers, tomatoes, and red onion changed my mind. Now pickled red onions are a staple in our kitchen—versatile, fast, and delicious.
This recipe combines red wine vinegar and white vinegar with a touch of brown sugar, spices, and salt. Pouring the hot mixture over thinly sliced onions softens them slightly while preserving a satisfying crunch. No canning or long brining required—just heat, pour, chill, and serve.
In about half an hour you’ll have a jar of vibrant pickled onions ready to brighten many dishes. Below you’ll find the ingredients, simple steps, tips for variations, and common questions.
What You Need
- Red onion (medium)
- Red wine vinegar
- White vinegar
- Water
- Brown sugar
- Ground black pepper
- Ground coriander
- 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. Bring the mixture to a gentle simmer, swirling the pan occasionally until the sugar dissolves.
Thinly slice the onion. Peel the onion and slice it into 1/8 to 1/2 inch rounds (about ¼–½ inch slices will work). Gently separate the layers and pack them into a clean glass jar or airtight container.
Pickle the onions. Pour the hot pickling liquid over the sliced onions so they are fully submerged. Let the jar cool to room temperature, then refrigerate for at least 20 minutes before serving. For a firmer crunch, serve after 20–30 minutes; for a softer, more mellow flavor, let them marinate longer or overnight.
Quick Pickled Onion Tips
- Adjust sweetness by adding more or less brown sugar.
- Control tartness by altering the vinegar ratio or amount.
- Experiment with additional spices: garlic, whole peppercorns, mustard seeds, or bay leaves add different flavor notes.
- Add fresh or dried chilies, or red pepper flakes, for heat.
- If you prefer extra crunch, slice the onions thicker and allow them to marinate at least 2 hours or overnight.
How to Use Pickled Red Onions
Pickled red onions are incredibly versatile. Use them to add brightness, acidity, and texture to a wide range of dishes:
- Salads – add a tangy pop of color to green salads or grain salads.
- Burgers and Sandwiches – layer them on burgers, veggie sandwiches, or wraps for extra flavor and crunch.
- Tacos – they pair beautifully with grilled meats, fish, or roasted vegetables in tacos and burritos.
- Pizza – scatter them on pizza after baking for a zesty contrast to cheese and savory toppings.
- Rice and Grain Bowls – brighten bowls with roasted vegetables, proteins, or grains.
FAQs
Yes. Pickled onions can be used in cooked dishes such as stir-fries, soups, or sautéed vegetables, though cooking will soften their texture and mellow their acidity.
Stored in a clean, airtight container in the refrigerator, they keep well for up to 2 weeks. Over time they become softer and more acidic.
This quick method takes about 30 minutes total, including prep and a short fridge rest. Longer chilling will deepen the flavor.
Pickled onions can support digestion and add low-calorie flavor to meals. They do contain sodium from the pickling brine, so consume in moderation if you need to limit salt.
Yes. Apple cider vinegar, white vinegar, and red wine vinegar are all good choices; each imparts a slightly different flavor profile.
You can reuse the brine for another quick batch of onions or vegetables, though you may need to refresh it with extra vinegar and spices. Reuse sparingly for food safety and best flavor.
Yes. White onions can be pickled the same way; they tend to be milder in flavor and will yield a paler result.
Recipe
Quick Pickled Red Onions
EverydayShortcuts.com
10 mins
20 mins
20 mins
50 mins
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
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1. Prepare the pickling mixture: In a medium saucepan combine both vinegars, water, brown sugar, ground black pepper, ground coriander, and sea salt. Bring to a gentle simmer and stir until the sugar dissolves.
2. Slice the onion: Peel and slice the onion into ¼–½ inch rounds, separating the layers slightly. Pack the slices into a clean glass jar.
3. Pickle: Pour the hot pickling liquid over the onions so they are fully covered. Let the jar cool, then refrigerate for at least 20 minutes before serving. For best flavor, allow them to sit longer or overnight.
Notes
Nutrition Disclosure
Nutrition facts are estimates provided as a courtesy. Changing ingredients, amounts, or techniques will alter the nutritional values. Use your own product labels to verify specifics.
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