This post may contain affiliate links. Please read our disclosure policy.
I always keep a jar of these easy pickled red onions in the fridge. Red onions are marinated into a perfect balance of tangy, slightly sweet, and a little peppery. Once I learned how to pickle red onions, I never looked back! They bring a bold pop of flavor, color, and crunch to almost anything tacos, burgers, grain bowls, sandwiches, you name it. Try them with my Greek Turkey Meatballs, Skirt Steak Tacos and Tzatziki Sauce Recipe.
Ingredients for quick pickled red onion
- Red onion – The star of the show. Thinly sliced, they pickle beautifully and turn that signature bright pink.
- Peppercorns – For a little subtle heat and bite.
- Garlic cloves – Adds another layer of flavor if you want it a bit more savory.
- Apple cider vinegar – Gives that sharp pickled flavor. ACV adds a hint of fruitiness.
- Water – Dilutes the vinegar just enough so it doesn’t punch you in the face.
- Granulated sugar – Balances out the acidity with a touch of sweetness.
- Salt – Brings everything together and enhances the flavors.
Faqs for this recipe
They’ll stay fresh in the fridge for 2–3 weeks if stored in an airtight container.
Yes! White vinegar gives a sharper flavor, while apple cider vinegar adds a little sweetness.
You can reduce it or substitute with honey, agave, maple syrup or even leave it out if you prefer a tangier pickle.
Pickled Red Onions
Ingredients
- 1 red onion , thinly sliced
- Peppercorns, optional
- 2 garlic cloves, optional
- 1 cup apple cider vinegar , or white vinegar
- 1 cup water
- ½ tbsp granulated sugar
- Pinch salt
Instructions
- Thinly slice the red onion. I like to use a mandoline for this but you can use a knife too.
- Add the onions to a jar or air tight container. I like to use a mason jar or deli container.
- Put some peppercorns and the garlic in the container with the onions if using.
- Place a small sauce pan over medium high heat. Add the vinegar, water, sugar and salt. Stir to combine and heat until the sugar dissolves.
- Pour the hot water & vinegar mixture over the onions. Let the onions come to room temperature before closing the lid. This should take about an hour.
- Close the lid and store the onions in the refrigerator. They will last for a few weeks.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great easy recipe! Thanks!
=)