Pickled Red Onions are one of those little things that make a simple meal feel extra special. They are bright, tangy, and just a little sweet.
I love keeping a jar in my fridge because they wake up tacos, salads, sandwiches, and even scrambled eggs.
I make these in my small Raleigh kitchen whenever I have extra red onions sitting on the counter.
They take about 10 minutes to put together, and then the fridge does the rest of the work.
Why You’ll Love This Pickled Red Onion Recipe
- Ready to prep in just 10 minutes.
- Uses simple pantry ingredients.
- Adds color and flavor to almost any meal.
- Great way to use up extra onions.
- Keeps well in the fridge for easy meal upgrades.
- Easy to make ahead for parties or meal prep.
What Kind of Red Onions Should I Use?
Small red onions are perfect for this recipe. They have a mild bite and turn that beautiful bright pink once pickled.
If your onions are a little larger, that is fine. Just slice them thin so they soften quickly. Very thin slices pickle faster and become tender sooner.
I like slicing them as thin as I can. If you have a mandoline, it helps, but a sharp knife works just fine.
Options for Substitutes
- White sugar works instead of cane sugar.
- Apple cider vinegar can replace white vinegar for a slightly softer flavor.
- Kosher salt can be used instead of sea salt.
- A pinch of red pepper flakes adds gentle heat.
- Skip the garlic and peppercorns if you prefer a cleaner taste.
Watch Out for These Mistakes While Cooking
Try to slice the onions evenly. Thick slices take much longer to soften.
Make sure the sugar and salt fully dissolve in the warm liquid. This helps the flavor spread evenly.
Let the liquid cool slightly before sealing the jars. This keeps the onions crisp instead of too soft.
Give the onions enough time to turn bright pink. They taste better once they are tender and fully pickled.
What to Serve With Pickled Red Onion Recipe?
These are so flexible. I love adding them to:
- Tacos or burrito bowls
- Green salads
- Pulled pork or grilled chicken sandwiches
- Burgers
- Grain bowls with rice or quinoa
They also work well on simple avocado toast.
Storage Instructions
- Store the pickled onions in airtight jars in the refrigerator.
- They will keep for up to 2 weeks.
- There is no need to freeze them. The texture is best when stored in the fridge.
- Always use a clean fork when removing onions from the jar to help them last longer.
How To Make Pickled Red Onion Recipe?
Ingredients
- 2 small red onions
- 2 cups white vinegar
- 2 cups water
- ⅓ cup cane sugar
- 2 tablespoons sea salt
Optional
- 2 garlic cloves
- 1 teaspoon mixed peppercorns
Instructions
Step 1:
Thinly slice the red onions as evenly as you can. Divide the sliced onions between 2 (16-ounce) jars or 3 (10-ounce) jars. If you are using garlic and peppercorns, add them into each jar with the onions.
Step 2:
In a medium saucepan over medium heat, combine the white vinegar, water, cane sugar, and sea salt. Stir gently and heat just until the sugar and salt dissolve, about 1 minute.
Step 3:
Remove the saucepan from the heat and let the liquid cool slightly. Carefully pour the warm liquid over the onions in the jars, making sure they are fully covered.
Step 4:
Let the jars sit at room temperature until cooled. Then place them in the refrigerator.
Step 5:
The onions are ready once they turn bright pink and tender. Very thin slices will be ready in about 1 hour. Thicker slices may need to sit overnight. They will keep in the fridge for up to 2 weeks.
Pickled Red Onion Recipe
Ingredients
Method
- Thinly slice the red onions as evenly as you can. Divide the sliced onions between 2 (16-ounce) jars or 3 (10-ounce) jars. If you are using garlic and peppercorns, add them into each jar with the onions.
- In a medium saucepan over medium heat, combine the white vinegar, water, cane sugar, and sea salt. Stir gently and heat just until the sugar and salt dissolve, about 1 minute.
- Remove the saucepan from the heat and let the liquid cool slightly. Carefully pour the warm liquid over the onions in the jars, making sure they are fully covered.
- Let the jars sit at room temperature until cooled. Then place them in the refrigerator.
- The onions are ready once they turn bright pink and tender. Very thin slices will be ready in about 1 hour. Thicker slices may need to sit overnight. They will keep in the fridge for up to 2 weeks.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 60 kcal |
| Carbohydrates | 14 gm |
| Fat | 0 gm |
| Protein | 0 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.
