The perfect combination of sweet and tangy, quick pickled red onions add a sliver of color, crunch and character to almost any dish.
When it comes to making pickled vegetables at home, the first thing that comes to mind is likely old-fashioned dill pickles, pickled beets or pickled green beans. However, if you’re looking for a different kind of produce to preserve, pickled red onions are almost impossible to resist!
How Do You Use Pickled Red Onions?
Whether folded into scrambled eggs or piled on shrimp tacos, this vibrant and versatile condiment makes an irresistible upgrade to anything it touches. These tangy onions make an excellent addition to tuna salad sandwiches, turkey burgers and classic avocado toast, and are a sweet and savory topper for grilled pork, steak and fish.
Pickled red onions can also be diced into a relish for a charcuterie board, mixed with cream cheese for a delectable dip or stirred into a simple guacamole for extra kick. For more inspiration, check out our collection of red onion recipes.
How to Make Quick Pickled Red Onions
This recipe comes together in minutes, with no fancy canning supplies required.
Ingredients
- 3/4 cup water
- 2/3 cup white wine or cider vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 medium red onion, thinly sliced
- Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove
Tools
Directions
Step 1: Slice the onions
Slice the onions into rounds using a sharp chef’s knife or a mandoline. You can choose thinner slices for a softer texture or thicker slices for more crunch, depending on your preference. Use your fingers to separate the layers and transfer the onion slices to a large glass jar. Press firmly to pack the onions tightly inside.
Step 2: Prepare the pickling brine
Combine the water, vinegar, sugar, salt and any pickling spices in a large bowl, then whisk together until sugar and salt are completely dissolved.
Step 3: Submerge the onions
Pour the pickling liquid over the onions in the jar until the onions are completely submerged. Seal the jar and let it stand at room temperature for 2 hours before serving.
Step 4: Store in the refrigerator
Once the onions are tender and bright pink, they are ready to enjoy. Serve immediately or store in the refrigerator for up to 2 weeks.
Tips for Making Quick Pickled Red Onions
How long will pickled red onions last?
When sealed properly and stored in the refrigerator, pickled red onions will keep their texture and taste for up to 2 weeks.
Can you use other kinds of onions for this recipe?
While red onions will make the most visually appealing option, this simple pickling method will work with almost any type of onion you have on hand. Try this brine with yellow onions, sweet onions, cipollinis or even shallots.
How can you make pickled red onions your own?
There are just as many ways to customize your pickled red onions as there are ways to use them! Once you know the steps, you can experiment until you find the perfect recipe for you.
- The type of vinegar you decide to use will play a big role in the final flavor of your pickled red onions. This recipe calls for white wine or apple cider vinegar, but red wine, rice or plain white vinegar will also make a delicious brine.
- For a fruity twist, you can use equal parts fresh-squeezed orange, lime and lemon juice as a substitute for the vinegar to create a bright and zesty citrus pickling liquid.
- Test out different textures by slicing your onion into various sizes and shapes. Instead of thin rounds, try cutting them lengthwise into thicker slices or dicing them into hearty chunks. If you’re opting for bigger pieces, you’ll need to let your onions sit in the brine for double the amount of time and add more liquid to coat.
- Give your pickled onions more depth of flavor by adding herbs and spices like garlic cloves, whole black peppercorns or sprigs of fresh rosemary, dill and thyme.
- To create a spicier version, slip a few slices of fresh habanero or jalapeno peppers into your vinegar mix.
Easy Refrigerator Pickles
These refrigerator pickles are a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York
Sweet 'n' Tangy Freezer Pickles
Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. —Jean Vance, Charlotte, North Carolina
Pickled Rainbow Chard
Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Homemade Pickling Spice
I can every year, and I love to use this homemade pickling spice for my pickles. Everyone says they are the best they have ever had. —Olivia Miller, Memphis, Tennessee
Pickled Brussels Sprouts
This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland
Best Ever Sweet Pickles
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Pickled Peaches
Fresh peach quarters soaked in vinegar, sugar and warm spices is a classic southern treat. Serve with ice cream, pound cake, roasted meat and veggies, or mix into your favorite salad greens.—Nick Iverson, Milwaukee, Wisconsin
Easy Dill Pickles
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
Pickled Sweet Peppers
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
Spiced Pickled Beets
With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Pickled Green Beans
This recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Microwave Pickles
You can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. They're loaded with flavor and so easy to make. —Marie Wladyka, Land O'Lakes, Florida
So-Sweet Squash Pickles
These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
Pickled Bell Peppers
Well received at potlucks, these colorful sliced peppers add zest to the menu—and they're a smart way to use peppers from the garden. I also like to make them as a zippy side for lunch or dinner at home. —Heather Prendergast, Sundre, Alberta
Fire-and-Ice Pickles
These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
Refrigerator Garden Pickles
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Pickled Green Tomato Relish
When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon
Tangy Pickled Mushrooms
Home-canned pickled mushrooms are a handy addition to your pantry. They’re ideal for cocktails, appetizers, salads and relish trays.—Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania
Christmas Pickles
A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still “Dr. Rhodes’ pickles.” These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving—and it's a tasty twist on the classic Christmas pickle tradition. —Patricia Martin, Shelby
Sweet and Sour Zucchini Pickles
Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas
Spicy Pickled Garlic
Here's a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Refrigerator Jalapeno Dill Pickles
I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
Watermelon Rind Pickles
"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen
Favorite Bread & Butter Pickles
I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
Sweet & Spicy Pickled Red Seedless Grapes
Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on a fab antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North CarolinaThe post How to Make Quick Pickled Red Onions appeared first on Taste of Home.
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