In just 10 minutes, you can make a batch of quick pickled red onions to add to burgers, tacos, and more. They’re sweet, tangy, and a welcome pop of flavour for so many meals!

Jar of easy quick pickled red onions

Yes, quick pickled red onions are delicious, but before we get into that, can we talk about that pink? It’s stunning and it makes me want to put these on everything. But if the colour doesn’t convince you, the taste absolutely will. 

Quick pickled red onions have a sweet tang, the onions are softened a bit, but they still have a tender crunch, and they are absolutely amazing on everything. I guarantee you’ll fall in love with them and find endless ways to use them. 

Overhead view of quick pickled red onions in jar

Why You’ll Love This Quick Pickled Red Onions Recipe

  • The best way to use extra onions. You know how sometimes you need one onion and you have to buy a whole bag? Then you have to figure out how to use a whole bag of onions? Quick pickled onions, friends. THIS is the solution.
  • A bright pop of flavour. Like pickled radishes and pickled cabbage, these pickled red onions add some zing and texture to any dish. The vinegar mellows some of the pungency of the onion, but adds a fabulous tanginess.
  • So easy to make. You don’t need to know how to can to make quick pickled onions! Nor do you need all that canning equipment. Just a jar and a saucepan will do.
Overhead view of raw red onions on tea towel

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Red onions – You can slice these thick or thin, or dice them, depending on how you plan on using your quick pickled red onions.
  • Apple cider vinegar – White vinegar also works, but I prefer the flavour of apple cider vinegar.
  • Filtered water
  • Sea salt
  • Sugar – You can use coconut, cane, or brown sugar for this recipe.
  • Lime slices – Adding lime slices infuses the onions with a little more zippy flavour and they also get pickled in the brine, so you’ll have pickled lime slices. And yes, you can eat them!
Quick pickled red onions in bowl and jar

How to Make Quick Pickled Red Onions

  • Make the brine. Boil the vinegar, water, sea salt, and sugar for 2 minutes. 
  • Add the onions. Boil the onions in the brine for a minute.
  • Transfer to a jar. Remove from heat and let the onions and brine cool for 1 minute. Pour the mixture into a jar and add the lime.
  • Cool. Allow the pickled red onions to cool to room temperature, then refrigerate.

Tips and Variations

  • Let them sit for a day or two before eating. I know it’s hard to wait, but trust me, it’s worth it! After a little time in the fridge, the flavours really meld. 
  • Use a mandoline. If you have one, use a mandoline slicer to slice your onions evenly and quickly.
  • Add some spices or adjust the seasonings. You can use a wide variety of seasonings in this recipe. Try adding mustard seeds, fennel seeds, peppercorns, more sugar, red pepper flakes, or a pickling spice blend.
  • Make them spicy. For spicy quick pickled red onions, add a sliced jalapeño (with the seeds) or another hot pepper. Pickled jalapeños are fantastic on tacos!
  • Try another veggie. You can use this brine to pickle any vegetable, or you can replace half the onions with a different veggie. Green beans, cauliflower, and carrots are all great options for pickling.
  • Add fresh herbs. Tuck sprigs of fresh cilantro, parsley, or dill in with the onions to infuse them with flavour.
Spoon digging into jar of quick pickled red onions

My Favourite Ways to Use Quick Pickled Red Onions

How to Store

Store quick pickled red onions in an airtight jar in the refrigerator. They will last for up to 2 weeks, and the flavour will continue to develop over time. 

Pickled onions in a glass jar.

More Recipes For Onion Lovers

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Pickled onions in a glass jar.

Quick Pickled Red Onions

Servings: 10 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Quick pickled red onions are sweet, tangy, and a welcome pop of flavour for so many meals. So easy they take only 10 minutes of prep!
5 (from 2 ratings)
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Ingredients

  • 2 regular sized red onions
  • 1 cup apple cider vinegar
  • 1 cup filtered water
  • 2 teaspoons sea salt
  • 1 tablespoon coconut/cane/brown sugar
  • lime slices
  • 1 teaspoon peppercorns, crack slightly if you want to release more flavour

Instructions 

  • In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil for 2 minutes.
  • Add in the onions, and allow to boil for 1 minute with the onions.
  • Remove from heat, let cool for 1 minute, then pour into a mason jar large enough to hold everything but that allowed the onions to be completely covered in the vinegar mixture. Add in the lime slices and swirl together to mix everything together.
  • Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavours meld incredibly. I tried mine three days later and they were perfect. A week is even better. They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.
  • Enjoy!

Notes

  • You can use a wide variety of seasonings in this recipe. You could add mustard seeds, fennel seeds, more sugar, jalapeños, anything. It’s really up to you.
  • You can use the basic recipe and replace it with your vegetable of choice to pickle any vegetable you want. If pickling peppers, PLEASE use gloves and try not to inhale the fumes of the boiling peppers.
  • To store: Store quick pickled red onions in an airtight jar in the refrigerator. They will last for up to 2 weeks, and the flavour will continue to develop over time.
Calories: 18kcal, Carbohydrates: 3g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 471mg, Potassium: 50mg, Fiber: 1g, Sugar: 2g, Vitamin C: 2mg, Calcium: 7mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Jams, Sauces, Dips & Spreads
Author: Jessica Hylton