Learn how to make the best Quick Pickled Red Onions to elevate your favorite tacos, BBQ sandwiches, or even burgers. With just a few pantry staples, you can have these bright and tangy onions ready to use in no time!
These Pickled Red Onions are one of our favorite toppings for tacos. They add the perfect amount of acidity and crunch, making them a fantastic addition to so many dishes. I try to keep a jar of these in the fridge at all times. They are my favorite fridge staple for quickly elevating taco night or a simple salad.
Table of contents
Ways to Use Pickled Red Onions
Since these onions are so versatile, I find myself reaching for them constantly. They add a bright pop of color and flavor to so many of my favorite recipes. Here are a few that I recommend trying with these onions:
- Tacos & Nachos: They are the ultimate topper for Carnitas Tacos, my Quick Al Pastor Tacos, and these Loaded Carnitas Nachos.
- Bowls: I love adding them to my Ground Turkey Taco Bowls, Beef Taco Bowls, and this Salmon Quinoa Bowl.
- Sandwiches: Try them on a juicy Hamburger, an Italian Sandwich, or piled high on a Dutch Oven Pulled Pork sandwich.
- Salads & Breakfast: They are fantastic in this Chicken and Quinoa Salad and as a topping on my Chorizo Breakfast Tacos.
Key Ingredients & Substitutions
- Red Onions: While I love red onions for their vibrant color, you can absolutely use white or yellow onions in this recipe. I do this all the time when I don't have red onions on hand, and the flavor is just as delicious!
- Vinegar: The vinegar here is really up to you. I like using red wine vinegar for that bold punchy flavor. White vinegar has a milder flavor. Apple cider vinegar has a much more mellow flavor with a hint of sweetness.
- Granulated Sugar: This helps balance the tanginess of the vinegar. Honey is a great substitute.
See the recipe card below for the full list of ingredients and measurements.
How To Make Quick Pickled Red Onions
This "quick pickle" recipe is incredibly simple and doesn't require any canning equipment.
- Thinly slice the onions and pack them tightly into your glass jars.
- In a small saucepan (or even a glass measuring cup in the microwave) heat the water until it is very hot. Add the salt and sugar, stirring until they are fully dissolved.
- Add the vinegar, stir until combined.
- Pour the brine over the onions, dividing the brine between the two jars if using.
- Let the jars sit on the counter until they reach room temperature, then place the lids on and refrigerate.
- They are ready to use in about an hour. They are even better after sitting in the refrigerator overnight. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Slice Thin: The thinner you slice the onions, the faster they will soak up that tangy flavor. A sharp knife or mandoline works great here.
- Wait for the Flavor: While they are usually ready in about an hour, they are even better the next day! If you can wait and let them sit in the fridge overnight, you will get a better pickled onion flavor!
- Add in additional flavor: You can add in red pepper flakes for a spicy pickled onion or crushed garlic for more flavor. Black peppercorns are also a great addition!
Frequently Asked Questions
When stored in an airtight glass jar, these will stay fresh, crunchy, and delicious for 2-3 weeks.
You don't need a rolling boil. You only need to heat the liquid enough to fully dissolve the sugar and salt.
I hope you give this recipe a try soon!
-Sky🩷
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📖 Recipe
Quick Pickled Red Onions
Ingredients
- 2 medium red onions thinly sliced
- 1 cup water
- 1 cup red wine vinegar or your vinegar of choice
- 2 teaspoons salt
- 2 tablespoons granulated sugar
Instructions
- Pack the sliced onions tightly into two pint-sized glass jars or one large quart jar.
- In a small saucepan or a glass measuring cup, heat the water until it is very hot but not boiling. Add the granulated sugar and salt to the hot water, stirring until completely dissolved.
- Stir the red wine vinegar into the sugar and salt mixture until well combined. Allow to cool for 10 minutes before pouring over the onions.
- Carefully pour the brine over the packed onions in the jar(s). Use a spoon to gently press the onions down to ensure they are fully submerged in the liquid.
- Leave the jars uncovered on the counter until they have cooled completely to room temperature.
- Once cooled, secure the lids and place the jars in the refrigerator. The onions will be ready to eat in about 1 hour. Refrigerate overnight for the best flavor. Enjoy!
Notes
- Vinegar Substitutes: If you don't have red wine vinegar, distilled white vinegar or apple cider vinegar can be used in the same amount.
- Storage: These pickled onions will stay fresh and crunchy in the refrigerator for up to 2-3 weeks.
- Wait Time: For the best results, I recommend making these a day ahead of time to let the onions soak up the brine flavor.
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