Easy Pickled Red Onion Recipe

Pickled red onions have a permanent residence in my fridge. Not only are they an easy way to add some extra FLAVAH to just about any dish, but my husband is a “pickled-anything” fan. Catching him hunched over the jar, eating these straight as a snack, is a pretty common sight around here. Let’s just say we’re a big mouthwash family…

Trust me, these are a million times better than the store-bought kind, which often lose their snappy crunch and include unnecessary dyes and preservatives. Whip up a batch in no time, then let them chill in the fridge alongside my Dill Pickles for up to a month, ready to add a bright, tangy bite whenever the craving strikes.

Why You’ll Love This Pickled Red Onion Recipe

• Quick and easy: requires less than 10 minutes of active prep time.
• No pots or pans: no need to boil ingredients on the stovetop.
• Best color, flavor, and texture: they’re beautifully bright pink, tangy and balanced, and crisp-tender.
• Keeps in the fridge for weeks: make them ahead and they’ll be waiting for you in the fridge!
• Tons of flavor variations: classic, or infused with different flavors…you choose!

Ingredients

You need just 4 ingredients (plus water) to make the best darn pickled onions you’ve ever had! Here they are:

• Large red onion – while you can use a different type of onion if preferred (sweet, yellow, white), red onions are most traditional because they stay crisp for longer, and aren’t too pungent with a touch of natural sweetness.
• White wine vinegar – skip the white vinegar which is too abrasive and overpowering, and use white wine vinegar that’s tangy but more smooth with less acidity, letting the flavor of the onions shine. Alternatives are rice vinegar (milder and sweeter), apple cider vinegar (great for fall dishes but the color will be duller), or red wine vinegar (richer and bolder).
• Honey – honey dissolves smoothly into the vinegar mixture and adds subtle sweetness to cut the acidity of the vinegar. You can also use agave nectar.
• Salt – salt balances the brine and acts as a natural preservative.
• Very hot water – water that’s almost boiling hot jump-starts the pickling process, helping the onions absorb the vinegar and seasonings while mellowing the sharpness of the raw onion.

How to Make Pickled Red Onions

Let’s make amazing pickled onions in just a few simple steps! Here’s an outline; for the full recipe, see the recipe card below.

Step 1: Place the sliced onion in a container large enough to hold the onions with a little extra room for the pickling liquid.

Step 2: Heat the water in the microwave until very hot.

Step 3: Add the honey and salt to the hot water, stirring until dissolved. Add in the vinegar and any flavor additions.

Step 4: Pour the pickling liquid over the onions, ensuring they’re fully submerged.

Step 5: Let the onions stand at room temp for 10 minutes. Then loosely cover with a paper towel and refrigerate for at least 1 hour, but preferably overnight. Enjoy!

Pickled Red Onion Variations

There are so many ways to flavor your pickled onions or change them up. Here are some of my favorite ways:

• Sweetness: Make them sweeter or skip the sweetness entirely!
• Vinegar: Try different vinegars, like apple cider vinegar (great in the fall) or red wine vinegar (tangier)
• Citrus: add orange or lemon zest
• Mexican-inspired: add cumin seeds, cilantro, and chipotle powder
• Mediterranean: add smashed garlic cloves or Roasted Garlic, mustard seeds, dried or fresh thyme, rosemary, parsley or basil, and black peppercorns
• Asian-inspired: add ginger slices, star anise, Sichuan peppercorns, and a splash of soy sauce
• Indian-inspired: add curry powder and coriander seeds
• Fall-inspired: add whole allspice and a cinnamon stick, or sage leaves, black peppercorns, and fennel seeds
• Spicy: add crushed red pepper flakes or sliced jalapeños

How to Use Pickled Red Onions

For a pop of bright, fresh flavor and crunch, pile these pickled onions on:

• Mexican-inspired dishes: Fish Tacos, Shrimp Tacos, Chicken Tacos, nachos, Chicken Quesadillas, and piled on Guacamole
• Sandwiches and burgers: Smash Burgers, Grilled Cheese, and Turkey Sandwiches
• Salads and bowls: German Potato Salad, Macaroni Salad, Lentil Salad, or green salads like Green Goddess Salad
• Breakfast and brunch: stuffed in French Omelettes, on Avocado Toast, or an Egg White Frittata
• Meat and seafood: grilled steak with Chimichurri, Grilled Pork Tenderloin, sausages, Grilled Salmon, etc.
• Charcuterie boards: like on this Christmas Tree Charcuterie Board or along with Bacon Jam, Whipped Ricotta, and cheeses.
• Roasted veggies: Roasted Green Beans, Roasted Zucchini, or Roasted Mushrooms

FAQs

Storage Tips

Pickled red onions are at their peak from 1 day after making them to about 2 weeks, but they do keep well for up to 1 month (they’ll just get softer!). Make sure to store them tightly covered in the refrigerator.

Freezing is not recommended.

If You Love These Quick Pickled Red Onions…

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Snacks & Side Dishes

Refrigerator Dill Pickles

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How to Caramelize Onions

If you’ve tried this Pickled Red Onions Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!