Pickled red onions are a bright, tangy condiment that lifts everything from BBQ and salads to sandwiches and brunch platters. They’re easy and fast to make, keep well in the refrigerator, and add a burst of flavor and color to everyday meals.
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Why you’ll love this recipe!
- Versatile: These pickled red onions brighten bowls, tacos, sandwiches, salads, quiches, frittatas and more.
- Quick: They start to soften and develop flavor within 15 minutes and are ready to enjoy in an hour or two. Prep takes only minutes.
- Great alternative to raw onions: If you find raw onion too sharp, pickling mellows the bite while preserving the onion’s crunch and color.
- Easy to make at home: Store-bought jars are uncommon and often old—homemade ones taste fresher and bring instant flavor to your fridge.
- Big impact, low effort: Like a good seasoning, pickled red onions add excitement to dishes with minimal cost and prep time.
Ingredients and substitutions
Simple pantry staples make this recipe flexible. Use what you have and swap vinegars to change the flavor profile.
- Rice vinegar: Mild and slightly sweet. Red wine, white wine, or apple cider vinegar also work; red wine vinegar will give more color.
- Kosher salt: Diamond Crystal is a good choice for consistency. If using a denser salt like Morton’s or table salt, reduce the amount so the onions aren’t too salty.
- Thyme: Optional—fresh sprigs add a subtle herbal note. Dried herbs can be used but require smaller amounts.
- Black peppercorns: Optional—add depth and a gentle peppery note as they infuse over time.
Let’s make pickled red onions step-by-step!
(The printable recipe card with exact measurements is at the end. Below are practical tips and a simple process summary.)
With just a few minutes of prep and a clean jar, your onions will be pickling quickly.
- Slice: Use a sharp knife to slice one medium red onion thinly into rings or half-moons, then separate the pieces.
- Pack: Push the onion slices into a clean glass jar or container. Pack them in—they’ll compress once the brine is added.
- Make brine: Combine vinegar, water, sugar, salt and any optional thyme sprigs or peppercorns in a bowl or measuring cup. Heat briefly (about 60 seconds in the microwave) to dissolve the sugar and salt, or warm on the stove.
- Pour: Pour the warm brine over the onions so they’re mostly submerged. Press the onions down with a utensil or clean hands so the liquid reaches them evenly.
- Rest: Let the jar sit at room temperature for 30 minutes to an hour, shaking or turning it occasionally. You’ll see the onions soften and the color deepen as they pickle.
After an hour or so, transfer the jar to the refrigerator. These pickled onions keep well for 2–3 weeks, though they’re often used up faster.
Expert tips & FAQs
- Make them often—pickled onions are a small effort with a big payoff for the food you serve.
- If you need them quickly, 15 minutes will begin the pickling process; flavors continue to develop over time.
- Experiment with flavorings: rosemary, citrus peel, crushed red pepper, cumin or coriander can all be tasty additions—match flavors to the dishes you’ll serve them with.
Use vinegars with enough acidity for pickling: white wine, red wine, and apple cider vinegar are all good options. Avoid low-acid, very sweet vinegars for safety and balance.
Yes. Sugar is not necessary for safety; it simply softens and balances the acidity. Omit it if you prefer a tarter brine.
Try oregano, citrus zest, red pepper flakes, cumin, or coriander. Choose additions that complement the dishes you’ll pair the onions with.
Great ways to use pickled red onions
They really do work on almost every savory dish. Here are a few specific ideas:
- Tacos and carnitas
- Grain bowls and poke bowls
- Burgers—try them on onion or hatch chile pork burgers
- Arugula and citrus salads for a bright contrast
- Sandwiches, sausages, or as a topping for smoked salmon and bagels
Instant Pot Carnitas-
Arugula and Fig Salad
-
Bulgogi Burgers
-
Smoked Salmon Poke Bowl
Make a jar today and you’ll have a simple, flavorful condiment ready to add pizazz to everything you cook.
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P.S. If you try this recipe, please leave a star rating or review in the comments. I appreciate your feedback.
Pickled Red Onions
A bright, tangy condiment that adds color and flavor to countless dishes.
Ingredients
- 1 medium red onion (about ½ pound)
- ¼ cup rice vinegar
- ¼ cup water
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- 10 peppercorns (optional)
- 3 thyme sprigs (optional)
Instructions
- Slice the red onion thinly and separate the pieces. Pack the slices into a clean glass jar; it’s fine if they fill the jar—they’ll compress.
- Heat the vinegar with the water, salt, sugar, thyme and peppercorns for about 60 seconds in the microwave (or warm on the stove) to dissolve the sugar and salt.
- Pour the warm brine over the onions, press them down so they’re covered, and let the jar sit at room temperature for 30–60 minutes, shaking occasionally.
- Refrigerate after the initial resting period. The pickled onions will stay good for 2–3 weeks.
Notes
- Use them often—family and guests will appreciate the flavor boost.
- If you need quick results, 15 minutes will start the pickling; flavor improves with time.
- Swap flavorings to taste: rosemary, citrus peel, or red pepper flakes are all tasty variations.
Nutrition (per serving)
- Calories: 4 kcal
- Carbohydrates: 1 g
- Sodium: 73 mg
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Hi! I’m Beth
Cookbook author and cooking teacher with a love for preserved lemons and bold flavors. My kitchen blends Jewish, Hawaiian, and Korean influences.