Quick Pickled Red Onions

Say hello to my favorite easy homemade condiment of all time: Quick-Pickled Red Onions! These tangy, zippy, and colorful onions are SO easy to throw together, with only 4 ingredients (including the salt) needed + and just 15 minutes to make.

Table of Contents

Why You’ll Love Quick Pickled Red Onions

Pickled Red Onion Recipe Ingredients

How to Make Pickled Red Onions

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Why You’ll Love Quick Pickled Red Onions

The missing element! Ever eat a burger or grain bowl and feel like there’s something missing? What you might need is a pickled element! This is the “acid” in the “salt, fat, acid, heat” equation and it really does help complete a meal.

Surprisingly fast! Are you used to pickles taking forever to be ready? No need to wait days, or even hours. These quick pickled red onions are ready in minutes.

Last forever! Keep your pickled red onions covered in their brine in the fridge and they’ll last several days or even weeks.

Pickled Red Onion Recipe Ingredients

Red onion – One medium onion is great. You can easily double this recipe, too; just use a couple of jars or one larger jar.

Apple cider vinegar – I like the extra tang and note of flavor that apple cider vinegar brings, but you can swap in regular white vinegar if you prefer.

Water – Without it, the brine will be too strong.

Sugar – Seems like a strange ingredient for pickled onions, but sugar really helps round out the flavors, adding the slightest touch of sweetness and mellowing out the acidity.

Salt – I like to use kosher salt, but any salt will work fine.

How to Make Pickled Red Onions

Have a quart-size mason jar ready (or two smaller ones). Another type of glass container will work too if that’s all you have.

First, you’ll want to slice the onions as thinly as possible. You can use a sharp knife or even a mandolin if you have it. Be careful while slicing!

Stuff the onions into your jar/container.

Place a small saucepan on the stove and add the remaining ingredients, then bring the brine just to a boil.

Carefully pour the liquid over the onions, pressing the onions down to make sure they’re nice and submerged.

Let the onions sit for at least 15 minutes at room temp, then they’re ready to serve! Store them in the fridge after this.

I hope these quick-pickled red onions are as life-changing for you as they are for us! They’re so delicious on burgers, sandwiches, grain bowls, salads, on cheese boards … endless options.

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