Looking to add a pop of flavor to your cooking? You won’t believe how much these Easy Pickled Red Onions can elevate your meals. Add them to everything from avocado toast, Caprese Burrata Salad, Cod Fish Tacos and Chicken Burrito Bowls.
Pickled red onions are a staple in our fridge—and for good reason. They’re quick, simple to make, and absolutely delicious. If you’ve ever loved onions but found their raw bite a bit too sharp, pickling them is the perfect solution. Even people who can't stand raw onions end up loving these! It takes just five minutes to prep these vibrant, tangy onions, and the results are nothing short of irresistible. From Loaded Nachos and Beef Fajitas to Tomato Avocado Salad and even Easy Tuna Salad sandwiches, these pickled red onions add a burst of flavor to almost anything. Once you try these, you'll be reaching for them all week to add them to your meals.
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Why You'll Love This Recipe
- Quick & Easy to Make: Just five minutes to prep. Super easy and no complicated steps required.
- No Raw Onion Bite: The pickling process softens the sharpness and bite of the onion, leaving a sweet, tangy flavor that’s perfect for even onion skeptics.
- Versatile & Flavorful: Great on everything from tacos to salads, sandwiches, and even avocado toast.
- Meal Prep Friendly: Prepare in advance and store in the fridge for at least a week—always ready to add extra flavor to your meals.
Ingredients
- Red Onions: Any red onion works, but I prefer smaller ones. They tend to have a more vibrant purple color once pickled, making them even more visually appealing.
- Red Wine Vinegar: The tangy flavor of red wine vinegar pairs beautifully with the sweetness of the red onions. It enhances both the color and taste, creating the perfect balance.
- Sugar: I like to use raw sugar for a more natural sweetness, but granulated sugar works just as well if that’s what you have on hand.
The complete list of ingredients and their exact measurements can be found in the recipe card below.
How To Make Pickled Red Onions
Step 1: Prepare the Brine. In a small saucepan, combine the water, red wine vinegar, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt have dissolved. Once dissolved, remove from heat.
Step 2: Meanwhile, prep the onions. Slice the onions in half, then into thin slices.
Step 3: Pack the Jar. Place the sliced red onions into a glass mason jar. Using a mason jar makes it easy to store and serve the onions later.
Step 4: Pour the Brine. Pour the hot brine over the onions in the jar, ensuring the onions are fully submerged. Let the pickled onions cool to room temperature, about 1 hour.
The pickled onions will be ready in about 30 minutes but are even better after a few hours or overnight. Refrigerate.
Serving and Storing
Serving: Let the pickled onions cool to room temperature for about 1 hour so the flavors can come together. They’ll be ready to eat in about 30 minutes but will still be warm.
For the best taste, try making them at least an hour ahead of time, or even a few hours or overnight, so they have time to cool and develop flavor.
Storing: Pickled onions can be stored in an airtight container (a glass mason jar works great) in the fridge for at least 1 week—this is when they’re at their best—and up to 2 weeks.
Helpful Tips
- Add Extra Flavor: Enhance your pickled onions by adding spices like peppercorns, pickling spice, garlic, or a bay leaf to the brine. These additions bring even more depth and complexity to the flavor.
- Try Shallots: For a milder, sweeter taste, you can swap the red onions for shallots. They pickle beautifully and offer a slightly different flavor profile.
- Convenient Storage: Using a mason jar to pickle your onions is not only convenient for storage but also makes it easy to refrigerate and serve directly from the jar.
What To Serve With Pickled Onions
Serve the pickled red onions in a whole variety of ways! They are one of the best toppings to add to just about anything. One of the most common way we enjoy them in our family is on avocado toast and tons of other sandwiches.
They are wonderful on this absolutely best cheeseburger recipe and even to something simple like the easy tuna salad sandwich.
The absolute best way to serve them is on cod fish tacos. We make them for every family reunion and the pickled onions are always a hit.
Frequently Asked Questions
Pickled red onions can last in an airtight container in the fridge for up to 1-2 weeks.
Yes! You can substitute the red wine vinegar with white vinegar or apple cider vinegar, but it will change the flavor and color.
Pickled red onions can be eaten as soon as 30 minutes after cooling, but they taste even better if you let them sit for a few hours or overnight to let the flavors fully develop.
Yes, pickled red onions should always be stored in the refrigerator to maintain their freshness and flavor.
Smaller red onions tend to produce the most vivid purple color once pickled. Also, the freshness of the onions can affect the color, so be sure to use fresh, firm onions for the best result. The red wine vinegar also plays a big role in the color, so if you use another vinegar, it will have a different color.
More Recipes You May Enjoy
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Easy Pickled Red Onions
Ingredients
- 2 red onions small-medium size
- 1 cup water
- 1 ½ cups red wine vinegar
- ⅓ cup sugar
- 1 teaspoon salt
Instructions
- Start by making the pickling brine first. In a small saucepan, combine the water, red wine vinegar, sugar, and salt. Heat over medium, stirring occasionally, until the sugar and salt dissolve completely.
- Slice your red onions and pack them into a glass mason jar. The size of the onions will determine how much you can fit in, but don't worry—once the brine is added, the onions will shrink a little.
- Pour the hot brine over the onions, making sure they are fully covered by the liquid.
- Allow the pickled onions to sit at room temperature for about 1 hour, letting the flavors combine.
- Once cooled, cover the jar and store it in the refrigerator. The pickled onions will be ready to eat in about 30 minutes, but they taste better once they are completely cold and get an even better flavor after a few hours or overnight.
Notes
- Mason Jar Size: A 4-cup glass mason jar works perfectly for this recipe. Feel free to adjust the onion quantity to fit the size of your jar. The onions will shrink slightly once the brine is added, so pack them tightly.
- Vinegar Substitution: You can swap red wine vinegar for apple cider vinegar or white vinegar, though it will change the flavor and color.
- Flavor Variations: Add extra spices like peppercorns, garlic, or a bay leaf to the brine for extra flavor.
- Storage: Pickled onions can be stored in an airtight container (a glass mason jar works great) in the fridge for at least 1 week—this is when they’re at their best—and up to 2 weeks.
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