Quick Pickled Red Onions with White Vinegar
Learn how to make these easy pickled red onions in just minutes! Perfect for tacos, shawarma, salads, pulled pork, and more.
or read on for step-by-step instructions with photos
Why You’ll Love These Versatile Pickled Onions
Bright, tangy, and perfectly crisp, these quick pickled red onions are one of the easiest flavor boosters. With just a handful of ingredients and a quick brine, they’re ready in under 24 hours!
What makes this recipe different?
Quick and flavorful: Heating the brine ensures the onions soak up the vinegar more quickly, so they’re ready to enjoy as soon as they’ve cooled. Prefer a crisper texture? I’ll also share a no boil option.
Minimal ingredients: Just 1 red onion and pantry staples are needed to make this simple small batch recipe.
Incredibly versatile: These neutral-flavored pickled onions pair well with just about anything from sandwiches, wraps, salads, BBQ, fish tacos, shawarma plates, and so much more.
Make This Recipe Your Own
In this recipe, I’ll guide you through everything you need to know to customize and perfect your pickled red onions:
Top Tips: Pro advice for foolproof results, even if it’s your first time pickling.
Substitutions: Easy swaps for different kinds of vinegar, spices, sweetness levels, and even adding extra veggies.
Storage: How to keep your onions fresh and how long they’ll last.
FAQs: Answers to common questions, like the best onions and vinegar to use, plus creative serving ideas.
This recipe is quick, adaptable, and guaranteed to deliver crisp, zesty onions that elevate any meal. Let’s get pickling!
What you’ll need
Ingredients
1 red onion, sliced
½ cup water
¾ cup white vinegar
2 tablespoons sugar
1 tablespoon salt
optional spices: bay leaf, thyme, peppercorns, etc.
Equipment
Small saucepan
Jar or container
Knife & cutting board
Makes: 1½ cups Prep: 5 min Cook: 5 min
How to make it
Step 1
Prep the red onion.
Peel and slice the red onion into thin rounds or half-moons, depending on your preference. Place the slices in a clean jar or container suitable for pickling.
💡 Pro Tip: Use a non-reactive container like glass, ceramic, or food-grade plastic to avoid unwanted reactions that can affect the taste or quality. Steer clear of metal or flimsy plastic containers.
Step 2
Prep brine and pickle onions.
Combine water, vinegar, sugar, salt, and optional spices in a small saucepan. Bring to a boil, then pour the hot liquid over the raw onions until fully covered.
I used thyme sprigs and a bay leaf in my brine, but feel free to customize. If you’re not sure what to use, then stick around for the substitutions section below where I’ll share a few suggestions.
Step 3
Cool pickled onions.
Let the onions cool uncovered at room temperature before transferring them to the fridge.
For the best flavor, refrigerate overnight or for a few days to develop a tangier, more intense taste. Then use them to add a pop of zippy flavor to your favorite dishes!
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My tips
Slice consistently - thin, even slices pickle quickly and absorb the brine evenly.
If your knife skills need a little help, try this Japanese mandoline from Amazon. This versatile tool is a restaurant kitchen staple (most chefs have one at home) for achieving ultra-thin, even slices with ease. Just be careful and use the hand guard to protect your fingers!
Cool pickled red onions uncovered - always let your pickled onions cool at room temperature before sealing. This prevents condensation, which could dilute the brine, and avoids pressure build-up that might seal the jar or overcook the onions.
Use a non-reactive container - stick to glass, ceramic, or food-grade plastic for pickling. These materials won’t react with the acidic brine, ensuring clean, pure flavors without metallic or off-tastes.
Age for depth of flavor - while the onions are ready to eat once cool, refrigerating them overnight—or even longer—deepens their flavor, making them tangier and more intense with time.
Save the brine! - leftover pickle brine is incredibly versatile, so don’t toss it! I love adding it to salad dressings or for pickle-brining chicken.
You can also use it to make another batch of pickled onions. Strain any solids, add more vinegar and salt (since the onions dilute the brine), and bring it to a full boil before reusing to ensure it’s safe.
Substitutions
No heat pickling method - for a crisper texture, skip boiling the pickling liquid. Whisk the brine ingredients until dissolved, pour over the onions, and let marinate for a few hours to absorb the flavors.
Red onion - substitute with shallots, white, yellow, or sweet onions for a milder or subtly different flavor.
Vinegar - white vinegar can be substituted for any acid you have on hand, just make sure to adjust the brine balance (water, sugar, salt) if using a more robust vinegar or acid.
Here are some suggestions:
Apple cider vinegar - for a sweeter, milder tang.
Red wine vinegar - to add a robust, fruity flavor.
Rice vinegar - for a lighter, more delicate acidity.
Balsamic vinegar - for a deeper, sweeter profile.
Lemon or lime juice - for a citrusy twist.
Optional herbs & spices - customize your pickles with additional flavorings:
Herbs - add thyme, rosemary, dill, or cilantro for a fresh herbal touch.
Spices - try whole peppercorns, mustard seeds, coriander seeds, juniper berries, allspice, clove, or star anise. Just remember, a little goes a long way, so add spices sparingly and strain after boiling to control intensity.
Aromatics - add garlic, ginger, lemongrass, lime leaf, or chilies like jalapeños or bird’s eye for heat.
Sugar - replace sugar with honey, maple syrup, or agave syrup for a natural sweetness. Use a sugar-free alternative like stevia for a low-carb version or skip the sugar entirely for a sharper, tangier pickle.
Creative add-ins - for added texture and flavor, try adding thinly sliced carrots, cucumbers, celery, scallions, cabbage, radishes, or red bell peppers for a colorful pickled medley and extra crunch.
Storage
Refrigeration - store pickled red onions in an airtight container or jar in the fridge for up to 2–3 weeks.
Avoid freezing - freezing is not recommended, as it can alter the texture of the onions, making them mushy once thawed.
Use clean utensils - always use a clean utensil to remove onions from the jar to avoid introducing bacteria, which could reduce their shelf life.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
FAQs
What’s the best vinegar to use for pickled red onions?
White vinegar is a classic, but apple cider, red wine, rice vinegar, balsamic vinegar, or even lemon or lime juice can be used. Adjust the brine with water, sugar, or salt to balance the acidity.
Can I make pickled red onions without sugar?
Yes! Omit the sugar for a tangier pickle or use natural sweeteners like honey or maple syrup. Check the substitutions section for more customization options.
How long do pickled red onions last in the fridge?
Properly stored in an airtight container, pickled red onions can last up to 2–3 weeks. Their flavor will continue to develop and intensify during this time.
How can I tell if pickled onions have gone bad?
If the color darkens, the brine becomes cloudy or bubbly, or the onions feel overly soft, it’s time to toss them.
Can I make pickled red onions without boiling the brine?
Yes! You can whisk the brine ingredients together without heating them for a quick & simple no-heat method. Just let the onions marinate for a few hours to absorb the flavors.
Why do you boil pickle brine before pickling onions?
Boiling reduces the raw onion flavor, tenderizes the texture, and infuses flavors more quickly. If you prefer a raw, crisp texture, skip this step.
Can I use leftover pickle juice to pickle red onions?
Absolutely! Leftover pickle juice, such as from dill pickles, works great. Simply add the raw onions directly to the brine. For a balanced flavor, adjust with additional vinegar, salt, or sugar as needed.
How many times can you reuse pickling liquid from pickled onions?
Pickling pulls water from the onions, diluting the brine over time. You can reuse the liquid indefinitely if you strain out solids, replenish it with more vinegar and salt, and bring it to a full boil before reusing. This ensures the brine remains flavorful and safe to use.
Can you pickle with just white vinegar?
Technically yes, but straight vinegar will result in overly acidic pickles. You’ll want to balance it out with water, sugar, and salt for a better flavor.
Why did my garlic turn blue or green in my pickled onions?
The high acid level in pickled onions can cause garlic to turn blue or green. This happens due to a chemical reaction between the acidity and sulfur compounds naturally present in garlic cloves. While the color change might be surprising, it’s completely harmless and safe to eat!
That’s it, enjoy!
These pickled onions make everything better! The last time I made these, I added them to a chicken shawarma plate and they brought a much-needed contrast to the spiced richness of the meat. Absolutely delicious!
More serving suggestions for pickled red onions to get you inspired:
Tacos: These make a perfect topping for battered fish, carnitas, or smash burger tacos.
Shawarma: Add a tangy crunch to chicken shawarma plates or wraps.
Salads: Toss them into a chopped salad, grain bowl, cabbage slaw, or egg salad for a bright, acidic kick.
BBQ favorites: Serve alongside smoked pork ribs, brisket, grilled lamb roast, or grilled fish to cut through the rich, smoky flavors.
Burgers and Sandwiches: Layer them onto burgers, muffaletta sandwiches, assorted subs, or grilled cheese sandwiches for added texture and zing.
Cheese Boards: Pair them with cheeses, crackers, and charcuterie for a sweet-and-sour contrast.
Eggs and breakfasts: Sprinkle over avocado toast, eggs benny with quick hollandaise sauce, or breakfast burritos for a pop of acidity.
Summary
Quick & Easy Pickled Red Onions Recipe
Make these quick pickled red onions with white vinegar to add a tangy crunch to tacos, shawarma, salads, BBQ, and more!
Makes: 1½ cups Prep: 5 min Cook: 5 min
Ingredients
1 red onion, sliced
½ cup water
¾ cup white vinegar
2 tablespoons sugar
1 tablespoon salt
optional spices: bay leaf, thyme, peppercorns, etc.
Instructions
Slice onion. Peel and slice the onion into rounds or half-moons. Place in a clean glass or ceramic jar, or food-safe plastic container.
Prep brine. Boil water, vinegar, sugar, salt, and spices. Pour over onions, ensuring they’re fully submerged.
Cool and store. Let cool uncovered, then refrigerate. Enjoy once cooled, or for deeper flavor, let them soak overnight.
Top Tips
Slice Evenly: Thin, consistent slices pickle faster and soak up the brine better.
Save the brine: Use leftover brine for salad dressings, brining chicken, or pickling more onions—just strain, top up with vinegar and salt, and boil before reusing.
No-heat method: Skip boiling for a crunchier texture—just whisk the brine, pour it over the onions, and let them marinate for a few hours.
Store and handle with care: Keep pickled onions in an airtight jar in the fridge for up to 2–3 weeks. Avoid freezing to prevent mushiness, and always use clean utensils to maintain freshness.
Further reading: See my tips, substitutions, storage, and FAQs for more!
These quick pickled red onions are guaranteed to brighten up any dish. Give these a try and let me know how you use them in the comments below.
Enjoy!
