Pickled Red Onions

Want to jazz up your next salad or bowl? Add pickled red onions! Tangy & sweet, they're the best way to give almost any dish a bright pop of flavor! Pickled red onions have been an indispensable ingredient in my kitchen for years. Not only are they a gorgeous, vibrant pink, but theyre tangy, sweet,

Want to jazz up your next salad or bowl? Add pickled red onions! Tangy & sweet, they're the best way to give almost any dish a bright pop of flavor!

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Pickled red onions

Pickled red onions have been an indispensable ingredient in my kitchen for years. Not only are they a gorgeous, vibrant pink, but they’re tangy, sweet, and a little crunchy. I like to say that they give sandwiches, salads, bowls, and more a “bright pop of flavor,” and though Jack makes fun of me for how often I use that phrase, I can’t think of a better way to describe them.

Try making a batch of quick pickled red onions, and you’ll see what I mean. Top a few onto an otherwise good sandwich or salad, and it’ll become great. Their vinegary, zippy taste adds an irresistible extra dimension of flavor, brightening and sharpening the other elements of the dish. You only need a few minutes and 5 ingredients to make this pickled onion recipe, so give them a try – you’ll add them to everything!

How to Make Pickled Onions

To make pickled red onions, you’ll need 5 basic ingredients: red onions, white vinegar, water, cane sugar, and sea salt. 

First, thinly slice the onions (I recommend using a mandoline for quick, uniform slicing!) and divide them between two jars. Then, heat the vinegar, water, cane sugar, and salt over medium heat, and stir until the sugar and salt dissolve. This will only take a minute or so!

Let the brine cool slightly, and pour it over the sliced onions. Allow the jars to cool to room temperature before covering them and transferring them to the fridge. Your onions will be ready to eat when they are bright pink and tender. This could take anywhere from 1 hour to overnight, depending on the thickness of your onions. They will keep in the fridge for up to 2 weeks.

Sometimes, I’ll add a few peppercorns or garlic cloves to the jar along with the onions to make their flavor a little more complex. I like to change up the vinegar too! I particularly like a mix of white wine and rice vinegar, and apple cider vinegar and white vinegar are a fun tangy combination. These variations are great, but they’re totally optional; your quick pickled onions will be delicious even if you stick to the basic recipe!

What to Do with Pickled Red Onions

As I said above, pickled onions are my favorite way to add a bright pop of flavor to almost any dish. Most simply, they’re excellent on avocado toast, but your options don’t end there. Here are a few of my favorite ways to use them:

Do you have a favorite way to use pickled onions? Let me know in the comments!

If you love these quick pickled red onions…

Try my roasted red peppers, roasted tomatoes, pickled jalapeños, or pickled chard stems next!

Pickled Red Onions

rate this recipe:4.96 from 432 votesPrep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Serves 12Save Recipe Print RecipePickled red onions add a sweet & tangy pop of flavor to salads, sandwiches, burgers, and more! Once you make them, they'll keep in the fridge for up to 2 weeks.

Equipment

Ingredients

optional

Instructions

  • Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using
  • Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
  • Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

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