Quick Pickled Red Onions are a staple in my kitchen. I always keep a jar or two in the fridge — they’re incredibly easy to make and add bright, tangy flavor to many dishes.
How to make pickled onions
Making quick pickled onions is straightforward, and the method is the same whether you use red, white, yellow, or sweet onions.
The basic process is:
- Heat vinegar and dissolve the salt and sugar in it.
- Pack heatproof jars with thinly sliced onions and any aromatics you like (peppercorns are my favorite; garlic and thyme also work well).
- Pour the hot vinegar over the onions, let the jars sit for at least 30 minutes.
- Serve right away or chill for later.
This is a quick pickling method, not a long-term canning process. You don’t seal the jars for shelf stability; instead, the hot vinegar softens the onions slightly and infuses them with flavor, and they’re ready to enjoy much sooner than traditional pickles.
How long do pickled onions last
Quick pickled onions stored in the refrigerator keep well for about two to three weeks. After that, the texture and flavor decline, so it’s best to discard any that are older than three weeks.
What to serve pickled onions with
Pickled onions are versatile and brighten many dishes. A classic use is as a taco topping — I often serve them with slow-cooker pork carnitas. Other ideas:
- On avocado toast for a tangy crunch
- With bagels and lox
- Stirred into grain bowls or salads
- As a garnish for deviled eggs or roasted vegetables
If you haven’t tried them yet, give quick pickled onions a shot — they’re an easy way to lift simple meals. I’d love to hear how you use them if you already keep a jar in the fridge.
📖 Recipe
Quick Pickled Red Onions
Ingredients
- 1 large red onion ⅛” slices or thinner
- 2 cups cider vinegar
- 2 Tablespoons white sugar
- 2 teaspoons salt
- 1 teaspoon peppercorns
Instructions
-
Place peppercorns in the bottom of a heatproof jar. If using multiple jars, divide them evenly.
Pack the jar(s) with the onion slices.
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Heat the cider vinegar until it begins to simmer.
Microwave: Heat in a microwave-safe glass container on high for 1–2 minutes.
Stovetop: Warm in a small saucepan over medium-high heat until simmering, about 5 minutes.
-
Remove the hot vinegar from heat and stir in the salt and sugar until dissolved.
Immediately pour the hot vinegar over the onions and peppercorns. The liquid should still be very hot for best results.
-
Let the jars sit for 30 minutes at room temperature, then serve or seal and refrigerate for up to 3 weeks.
Tried this recipe?
Share your results and tag @basilandbubbly or use #basilandbubbly on social media.