How to Make Quick Pickled Red Onions
Learn how to make pickled red onions that will give a pick-me-up to any dish you serve them with. With apple cider vinegar, sweetener of choice, and salt, plus a few other add-ins, pickled red onions are quick and easy to make.
Pickled red onions are made from simple pantry staples that you most likely already have on hand. They come together very quickly and can be eaten after a few hours of soaking in the brine. Whatever does not get eaten right away will last in your fridge for about two weeks.
There are many recipes out there for pickled red onions. They range in what type of vinegar and sweetener is used and also in what type of additional items like peppercorns or red chili flakes are added in.
This is a simple recipe to get you started with pickled red onions. You have a lot of choice on what goes into it so you can experiment and see what you like best. I would suggest you try out a few different ways to make pickled red onions using the guide below and tweak it to your likings.
Ingredients for Pickled Red Onions
This recipe makes about a pint of pickled red onions. You can scale it up or down as needed.
Brine:
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup red wine vinegar or white vinegar
- 1-2 tablespoons sweetener (you choose – honey, maple syrup, sugar)
- 1.5 teaspoons salt (non-iodized) we use Redmond’s
Step by Step How To
Add all of the brine ingredients to a small pan and place on the stove. Cook until it comes to a boil and the salt is mostly dissolved.
While the brine is on the heat, slice the red onion.
Get a clean pint jar to put the onion in. Slice the red onion thinly and place in the jar. Depending on the size of the onion, it may take more than one to fill the jar. I like to cut as much as I can pack into the jar.
If you are making spicy pickled red onions, slice 1-2 jalapeños and layer them with the onions. I also add red chili flakes for the spicy type.
Additional add-in options:
- peppercorns
- red chili flakes
- mustard seed
- dill (fresh or dried)
- garlic
- all spice
- Fresh sliced jalapeños
Pour the brine over the onions and add the lid and ring. It can sit on the counter for about an hour to cool down and then be moved to the fridge.
Pickled onions are best eaten after they have spent a day or two in the fridge with the flavors melding. Plan to them make ahead of time and let the flavors develop if you can.
How We Use Pickled Red Onions
When I make these pickled red onions, I love to eat them on just about everything. Some of my favorites:
- Tacos
- Shredded pulled pork sandwiches
- Burgers
- Salads of any type (especially a chicken taco salad or a berry goat cheese spinach salad)
- Avocado toast
How Long Do Pickled Red Onions Stay Good?
Pickled red onions are stored in the fridge. They are not shelf stable through canning since they would turn to mush and not be good.
I like to give them a day or two before using them, but they can be used after a few hours in the brine.
After that, they are best used up within two weeks. I have left them in the fridge longer, but they really start to lose their crisp texture and the flavor can turn after 2-3 weeks.
That’s why pickled red onions are best made in small batches. As soon as you have eaten one up, you can make another so that they are always fresh and crispy.
Pickled Red Onions
Learn how to make pickled red onions that will give a pick-me-up to any dish you serve them with. With apple cider vinegar, sweetener of choice, and salt, plus a few other add-ins, picked red onions are quick and easy to make.
Ingredients
- For the Brine:
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup red wine vinegar or white vinegar
- 1-2 tablespoons sweetener (you choose - honey, maple syrup, sugar)
- 1.5 teaspoons salt (non-iodized) we use Redmond's
- Additional Add-ins to Choose from:
- peppercorns
- red chili flakes
- mustard seed
- dill (fresh or dried)
- garlic
- all spice
- Fresh sliced jalapeños
Instructions
Add all ingredients to a small pan and place on the stove. Cook until it comes to a boil and the salt is mostly dissolved.
While the brine is on the heat, slice the red onion.
Get a clean pint jar to put the onion in. Slice a red onion thinly and place in the jar. Depending on the size of the onion, it may take more than one to fill the jar. I like to cut as much as I can pack into the jar.
If you are making spicy pickled red onions, slice 1-2 jalapeños and layer them with the onions.
Pour the brine over the onions and add the lid and ring. It can sit on the counter for about an hour to cool down and then be moved to the fridge.
Pickled onions are best eaten after a day or two in the fridge, so make ahead of time and let the flavors develop. Though they can be eaten within a few hours of making.
Notes
Best eaten within two weeks before they lose falavor and texture.
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