This quick pickled red onions recipe makes crisp, tangy onions with just 5 ingredients and 5 minutes of prep. They're ready in about 30 minutes and add a bright pop of flavor to tacos, burgers, sandwiches, salads, and BBQ.
A simple vinegar brine turns sharp raw onions into something completely different: milder, slightly sweet, and pleasantly tangy while still keeping their crunch. By the time supper is ready, they'll be bright pink and ready to pile onto just about anything.
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Easy Pickled Red Onions (Ready in 30 Minutes)
They start softening within 30 minutes, but if you can wait a couple of hours, they develop even more flavor and an even brighter color.
I've been making a batch of these refrigerator pickled red onions almost weekly during grilling season. They earn a spot on everything from pulled pork sandwiches and smoked burgers to tacos and grain bowls. I especially love them on Bean Tostadas and Pollo Asado Tacos because the tangy flavor balances the richer toppings.
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Why You'll Love This Recipe
- Ready in about 30 minutes
- Only 5 ingredients
- No canning required
- Keeps in the refrigerator for up to 2 weeks
- Great for meal prep
What Do Pickled Red Onions Taste Like?
Pickled red onions are tangy, slightly sweet, and much milder than raw onions. The vinegar softens their sharp bite while keeping them crisp and crunchy. They're especially good with richer foods like smoked meats, burgers, tacos, and creamy salads because the acidity helps balance heavier flavors.
Ingredients You'll Need
You only need five ingredients to make this pickled red onions recipe.
- Red onion. A large red onion works best. Red onions develop the signature bright pink color that makes refrigerator pickled red onions so recognizable.
- White vinegar. Creates the classic tangy flavor. Apple cider vinegar works too if you prefer a slightly sweeter taste.
- Water. Helps balance the acidity.
- Sugar. Just enough to mellow the vinegar.
- Salt. Kosher salt or sea salt both work well.
See the printable recipe card below for exact measurements.
How to Make Pickled Red Onions
Quick Overview
- Slice the onion
- Make the brine
- Pour over the onions
- Let them pickle
Step-by-Step Instructions
- Thinly slice a red onion. The thinner the slices, the quicker they'll pickle. I like to use a mandoline for even thickness, but a sharp knife works just fine.
- Make the brine. In a small saucepan, combine ½ cup of white vinegar, ½ cup of water, 1 tablespoon of sugar, and 1 teaspoon of salt. Heat over medium, stirring until the sugar and salt are fully dissolved-about 1-2 minutes. There's no need to boil it, just a low simmer is enough to dissolve everything.
- Combine. Add the sliced onion to a clean jar or container. Pour the brine mixture over top, making sure the onions are fully submerged. Press them down with a spoon if needed.
- Let it sit. Let the onions sit at room temperature for 10-15 minutes to cool slightly, then cover and refrigerate. They're ready to eat in 30 minutes and even better after a few hours. Store pickled red onions in the pickling liquid in the fridge for up to 2 weeks.
Jeri's Top Tips
I've made dozens of batches of quick pickled onions for burgers, tacos, smoked meats, and sandwiches. These simple tips make a big difference:
- Slice the onions as thinly as possible for faster pickling.
- A mandoline creates evenly sized slices and the best texture.
- Make sure the onions stay fully submerged in the brine.
- Refrigerate for at least 2 hours if time allows.
- Make a double batch because they disappear surprisingly fast.
Flavor Variations
- Add peeled garlic cloves, a few black peppercorns, or a pinch of mustard seeds.
- Drop in a bay leaf or sprig of thyme.
- Add a few red pepper flakes for a little kick.
- Use a different sweetener like honey or maple syrup instead of sugar.
How To Use Pickled Red Onions
These quick pickled onions are one of those condiments that seem to work with almost everything. My favorite ways to use them are:
- For Tacos: Try them on Blackened Chicken Tacos, Carnitas Street Tacos, Air Fryer Salmon Tacos, and Smoked Chicken Tacos.
- For Burgers: They're fantastic on Grilled Smash Burgers, Venison Smash Burgers, and Pit Boss Smoked Burgers.
- For BBQ: Add them to pulled pork sandwiches, Leftover Brisket Sandwiches, smoked chicken sandwiches, Traeger Hot Dogs, and Loaded Pulled Pork Fries
- For Salads: Use them in Red Skin Potato Salad or Hawaiian Macaroni Salad.
- For Sandwiches: They're delicious in an Air Fryer Reuben Sandwich and Venison Philly Cheesesteak Sandwich.
They add crunch, color, and a tangy bite that helps balance richer foods. I have yet to find something they don't improve.
Storage Instructions
Store pickled red onions in an airtight glass jar or container in the refrigerator. One batch usually lasts us about a week, but they often disappear long before then.
- Best flavor after 24 hours
- Good for up to 2 weeks
- Keep onions submerged in the brine
- Do not freeze
FAQs
This is completely normal. The vinegar reacts with the pigments in red onions, creating their signature bright pink color.
Yes. White onions and sweet onions can be pickled using the same brine, although they won't develop the same vibrant color.
I don't recommend reusing the brine. Fresh brine produces the best flavor and is the safest option.
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Printable Recipe
Quick Pickled Red Onions
Ingredients
- 1 medium red onion (thinly sliced)
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Instructions
- Slice the onion: Thinly slice the red onion and place it into a clean 8-ounce mason jar or heat-safe container.
- Make the brine: In a small saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve, about 1-2 minutes. Do not boil.
- Pickle the onions: Pour the warm brine over the onions, making sure they are fully submerged. Press them down with the back of a spoon if needed.
- Cool and refrigerate: Let the onions cool at room temperature for 10-15 minutes. Cover and refrigerate. They are ready to eat after 30 minutes, but the flavor gets even better after a few hours.
Video
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Notes
- Don't skip warming the brine. It helps the sugar and salt dissolve quickly and gives the onions better flavor in less time.
- For the best texture, slice the onions as thinly as possible. A mandoline works great for evenly sized slices.
- My favorite ways to use these are on pulled pork sandwiches, smoked burgers, fish tacos, and BBQ chicken pizza.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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