Pickled Red Onions are one of the easiest ways to add bright, tangy flavor to your favorite meals. They come together quickly with a simple vinegar brine and are the perfect topping for a juicy cheeseburger or your favorite tacos, sandwiches, and salads.
Keep a jar in the refrigerator to add a pop of flavor and crunch whenever a meal needs a little something extra. These homemade pickled onions are a simple kitchen staple you will want to have ready to go!
What Are Pickled Red Onions?
Pickled red onions are thinly sliced onions that soak in a simple vinegar brine. The brine gives the onions a tangy, slightly sweet flavor while keeping them crisp.
Unlike canned pickles, these onions do not need a long process. They are quick to make and ready to enjoy in just a short time. They are an easy way to add bright flavor and crunch to many of your favorite meals.
Ingredients & Substitutions
- Red Onions: Red onions are the best choice for pickling because they become crisp, tangy, and beautifully pink as they sit in the brine. You can substitute white or sweet onions, but the flavor and color will be different.
- Apple Cider Vinegar: Apple cider vinegar gives the onions a slightly sweet, tangy flavor. White vinegar also works well if you prefer a sharper taste.
- Water: Water balances the vinegar so the onions are tangy without being too strong.
- Granulated Sugar: A little sugar balances the acidity of the vinegar without making the onions sweet. If you prefer, you can substitute an equal amount of honey.
- Kosher Salt: Salt seasons the onions and helps create a flavorful brine. If using table salt, reduce the amount slightly since it is finer than kosher salt.
- Black Peppercorns: Whole black peppercorns add a mild peppery flavor to the brine as the onions pickle.
- Garlic Cloves: Smashed garlic cloves add a savory, aromatic flavor that pairs well with the tangy onions.
- Red Pepper Flakes: Red pepper flakes add just a touch of heat. Add a little more for spicier pickled onions or reduce the amount (or leave out) for a milder flavor.
FAQs
How long does it take to pickle red onions?
The onions are ready to eat after about 15 to 30 minutes of being in the refrigerator. For the best flavor, let them chill in the refrigerator for a few hours or overnight.
Do I have to use red onions?
No. You can use white or sweet onions if you prefer. The flavor and color will be a little different, but they will still be delicious.
Can I make pickled red onions without sugar?
Yes. You can leave out the sugar or replace it with honey. The sugar helps balance the tangy vinegar, but the onions will still pickle without it.
What can I put pickled red onions on?
Pickled red onions are delicious on burgers, tacos, sandwiches, salads, grain bowls, hot dogs, and even scrambled eggs. They add a bright, tangy crunch to almost any savory meal.
Can I reuse the pickling brine?
It is best to make a fresh batch of brine each time. Reusing the brine can affect the flavor and quality of your next batch of pickled onions.
How to Use Pickled Red Onions
Pickled red onions add a bright, tangy flavor and a little crunch to so many dishes. They are an easy way to make simple meals taste extra special.
- Burgers and sandwiches: Add them on top for a fresh, tangy bite. They are especially delicious on my Rodeo Burger for a pop of flavor that balances the rich toppings.
- Tacos and nachos: They pair perfectly with savory meats, cheese, and creamy toppings.
- Salads: Sprinkle them over salads like a simple side salad for extra flavor and color.
- Grilled meats: Serve them with chicken, steak, or pork for a bright contrast.
- Eggs and breakfast dishes: Add them to scrambled eggs, avocado toast, or breakfast bowls.
- Grain bowls: Mix them into rice bowls or other hearty meals for a pop of flavor.
How to Store Pickled Red Onions
Store pickled red onions in a sealed glass jar or other airtight container in the refrigerator. They are best enjoyed within 2 to 3 weeks.
Always use a clean fork or spoon when removing onions from the jar to help keep them fresh. If the onions develop an off smell, color change, or signs of mold, discard them.
Quick Pickled Red Onions
Ingredients
- 2 large red onions, very thinly sliced (about 4 to 5 cups sliced)
- 2 cups (480 ml) apple cider vinegar, or distilled white vinegar
- 1 cup (240 ml) water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 4 cloves garlic, smashed
- ½ teaspoon red pepper flakes, optional, for a little heat
Instructions
- Thinly slice the red onions (a mandoline works great for paper-thin slices). Pack them tightly into a clean 2-quart glass jar (or divide them between two quart jars or four pint jars).
- In a small saucepan or microwave-safe bowl, combine the apple cider vinegar, water, granulated sugar, kosher salt, black peppercorns, smashed garlic cloves, and red pepper flakes (if using). Heat just until the sugar and salt have dissolved, about 1 to 2 minutes on the stovetop or 30 to 45 seconds in the microwave. Stir well. Do not boil.
- Pour the warm brine over the sliced onions, making sure they are completely covered. Use a spoon or chopstick to gently press the onions down so they stay submerged.
- Let the jar cool to room temperature, about 20 to 30 minutes. Seal the jar and refrigerate.
- The onions can be enjoyed after they have chilled for about 15 to 30 minutes, but they will have the best flavor after a few hours or overnight.
Did you make this recipe?
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