Whether you're firing up the smoker, grilling, or building the ultimate sandwich, these pickled red onions are the secret ingredient your summer meals need. Just slice, simmer, and pour—then go make dinner. By the time you sit down to eat, they’ll be crisp, pink, and ready to go.
Made with just 5 ingredients and 5 minutes of prep, this is the easiest pickled red onions recipe I’ve ever made.
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The Easiest Pickled Red Onion Recipe
No fancy jars. No water bath canning. Just a sliced red onion and a quick vinegar brine. They start softening within 30 minutes, but if you can wait a couple of hours, they turn a gorgeous pink and taste even better.
I’ve been making a batch of these almost weekly, especially in the summer. Add them to tacos, burgers, bowls, or anything that needs a punch of flavor (so… basically everything).
Why You’ll Love These
- Ready in under 5 minutes
- No canning or special tools
- Sweet, tangy, and crisp
- Keeps in the fridge for up to 2 weeks
- Makes any dish instantly feel fancier
Ingredients You’ll Need
You only need five ingredients to make this quick pickled red onions recipe:
- Red onion – Thinly sliced with a knife or mandoline.
- White vinegar – Or substitute apple cider vinegar for a sweeter flavor.
- Water – To balance the sharpness.
- Sugar – Just enough to mellow out the vinegar.
- Salt – Kosher or sea salt both work.
📌 See the printable recipe card below for full instructions.
How to Make Easy Pickled Red Onions
Quick Overview
- Slice the onion
- Make the brine
- Pour over the onions
- Let it sit and 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.
Top Tips
- Slice thinly – Thick onion slices take longer to soften and won’t absorb the brine as quickly.
- Heat the brine so the sugar and salt fully dissolve.
- Use a mason jar—it’s the perfect size and seals tightly for storage.
- For the best flavor, refrigerate for at least 2 hours before serving.
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.
Ways to Use Quick Pickled Onions
- On tacos (like my Blackened Chicken Tacos, Carnitas Street Tacos, or my Pulled Pork Taquitos)
- On Grilled Smash Burgers, Pit Boss Smoked Burgers, Air Fryer Reuben Sandwich, or even Venison Philly Cheesesteak Sandwich.
- On Loaded Pulled Pork Fries, Traeger Hot Dogs, and even Smoked Pizza and BBQ Chicken Ranch Pizza.
- They are also a nice addition to Avocado Toast, Potato Salad, and Hawaiian Macaroni Salad.
They make everything better. No exaggeration.
What’s the fastest way to pickle red onions?
The fastest way is to slice the onion super thin and pour a hot brine over top. This method softens the onions in just 30 minutes and is the best trick I’ve found for how to pickle red onions quickly, with no canning required.
How long do pickled red onions last in the fridge?
They’ll stay fresh in an airtight container in the fridge for up to 2 weeks. The flavor gets better after the first day.
Why are my onions turning bright pink?
That’s totally normal! Red onions naturally turn vibrant pink when pickled—it's not only safe, it’s the sign of a good brine doing its thing.
Can I pickle other vegetables using this same brine?
Absolutely. Try it with veggies like thinly sliced cucumbers, jalapeños, radishes, or carrots.
More Easy Recipes to Try
Looking for more quick condiments? These recipes are tried-and-true staples in my kitchen:
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 a red onion and place it into a clean 8-ounce mason jar or heat-safe container.
- Make the brine: In a small saucepan, combine ½ cup white vinegar, ½ cup water, 1 tablespoon sugar, and 1 teaspoon salt. Heat over medium, stirring just until the sugar and salt dissolve—about 1–2 minutes. Do not boil.
- Pickle it: Pour the hot brine over the onions, making sure they’re fully submerged. Use the back of a spoon to press them down if needed.
- Cool and store: Let cool at room temperature for 10–15 minutes. Cover and refrigerate. They’re ready in 30 minutes, but even better after a couple of hours.
Video
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Notes
- How long do they last? These will keep in the fridge for up to 2 weeks.
- Don’t skip the heating step—warming the brine helps dissolve the sugar and salt, resulting in better flavor faster.
- Serving ideas: Add to tacos, burgers, pulled pork, grilled cheese sandwiches, or even salads.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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