This pickled red onion recipe makes pickles that are crispy, tangy, and ready in a matter of minutes (without being too harsh). It also makes a simple fridge pickle (no canning required). These are great on tacos, salads, sandwiches, and grain bowls, so make sure you always have a jar on hand!
What Are Pickled Red Onions?
Pickled red onions are a brined red onion, with the brined red onion being the base, and the onions themselves being a bright and vibrant, yet tempered purple color from the vinegar base that they are submerged in. Pickled red onions are great and incredibly useful because of the way they bring a freshness and lightness to rich and heavy meals.
A good pickled red onion recipe should be:
- crispy, and not mushy
- tangy, and not harsh
- lightly sweet, and not too candy
Equipment You’ll Need
- Mason jar, or 16 oz (475 ml), heat-safe glass jar of similar size
- A small saucepan, or a kettle (for heating the brine)
- Knife and cutting board, or a mandoline
- Measuring cups and spoons
If you are a bowl-style dinner fan, you should also check out this Barbacoa Recipe.
Key Ingredients (and Smart Swaps)
To keep this pickled red onion recipe simple and reliable, use:
- Red onion: Rely on red onions for a nice pop of color for the pickled onions. The onions can be sliced thin, medium, or thick. Thin slices will result in them pickling faster, while medial and thick slices result in a crunchier onion.
- Vinegar: The vinegar in this recipe can be switched for apple cider vinegar, which is a bit more mellow or a white vinegar, which will provide a more vinegary bite.
- Water: The water in this recipe is used in order to reduce the pungency of the vinegar and provide balance.
- Sugar: Sugar in this recipe is rounding out the the punch of the vinegar. If you want more of a natural sugar, you can use honey or even maple syrup, though this may affect the overall flavor.
- Salt: Unconditional for flavor. Kosher or fine sea salt.
- Optional aromatics: Need to be add a bit of flavor and can include: a variety of spices, herbs, and even oils.
Pickled Red Onion Recipe (1 Jar)
Yield
2 cups about (i.e. a 16 oz / 475 ml jar) will be filled to the brim divisible
Ingredients
- 1 large red onion, thinly sliced
- 1/2 cup (120 ml) apple cider vinegar or white
- 1/2 cup (120 ml) water
- 1 tbsp sugar
- 1 1/2 tsp salt
Add-ins for flavor (1 or 2 optional)
- 1 garlic clove, smashed
- 1/2 tsp black peppercorns
- 1 bay leaf
- Pinch of red pepper flakes
Step-by-Step Instructions
Step 1: Slice the onion
Red onion sliced into thin half-moons. If you want pickling to happen faster onions need to be thinner. Crunch preference should be thicker onions.
Step 2: Pack the jar
The packed onions need to be in a clean jar. If you are using the optional aromatics, add them now.
Step 3: Make the brine
In a small sauce pan, combine the vinegar, water, and sugar. On medium heat, allow the sugar to dissolve, (do not allow the pan to boil) and the salt.
Step 4: Pour and Rest
Brine the onions in the warm mixture and make sure the onions are covered. Then, push the onions down to stay under the warm brine.
Afterward, let the jar sit in room temperature for about 30 minutes and you will have same day pickles.
Step 5: Chill
For the final step, put the pickles in the fridge. The longer the jar of pickles sit in the fridge the more of an improvement in taste you will find after a few hours.
In fact, you will find a great improvement in taste the following day.
This method is the most reliable to obtain the fastest pickled red onion recipe without the hassle of the canning process.
How Long Until They’re Ready?
- 30 minutes: lightly pickled (still sharp and crunchy)
- 2–4 hours: balanced flavor
- Overnight: best overall taste and color
Flavor Variations (Easy Upgrades)
1) Taco-style pickled onions
Add a pinch of oregano and a few peppercorns. Also, for more brightness, use half the water and add lime juice.
2) Spicy pickled red onions
Use sliced jalapeño but add with caution. Red pepper flakes can be added but heat intensifies as the time passes.
3) Sweet-and-mellow version
For a smoother and less sharp flavor of onions, use apple cider vinegar and increase the sugar content to 1 1/2 tbsp.
4) No-sugar option
Sugar can be omitted or reduced to 1 tsp. Balancing the mixture with a milder vinegar (like apple cider) is recommended.
It’s tangy flavor also makes them great for cutting through rich dishes.
Storage Instruction
Close the lid on your refrigerator for a 2–3 week storage. In the meantime, if possible, please use a clean fork to avoid contamination to the inner contents of the jars.
QuickNote: If from a storage period, your onions seem to smell bad, or look slimy/cloudy, please discard the batch and make a fresh one.
Troubleshooting
They are too sharp
They require a longer steep time to subdue the sharpness.
They’re too soft
They probably were steeped in hot overcooked brine. For a crunchier pickled red onion recipe, you should cut your onions thicker.
They’re too salty
You can simply fix it by adding a splash of water to the jar to dilute, now chill and retaste.
The brine did not cover the onions
Just pack the onions down tighter or use your 50/50 water-vinegar mixture.
FAQs
Can I use a white onion instead of a red?
Of course, you may opt to use white onion, however, it may lack the preferred sweetness and brilliant hue red onions tend to give.
Do I have to heat the brine?
As with most things in life, heating the brine isn’t strictly necessary, but it will improve the pickling time. Without heat, it will take the brine longer to become fully infused in the pickle red onion recipe.
Can I reuse the brine?
You can reuse the brine, but it will only work well for a second, quick second batch pickling. Any further pickling will further dilute the flavor, and will get even less bold for the following iterations.
Conclusion
This pickled red onion recipe is a great quick way to make any meal have a nice refreshing crunch with some added flavor. All you need to do is slice and pour the brine over the top, and in 30 minutes you can chill it! Now you have a beautiful topping to add to your tacos, salad bowls, and even to your sandwiches, and you didn’t even need to can anything!
