Quick Pickled Red Onions
Do you want to know how to pickle red onions in just a few minutes? This recipe will teach you how to make sweet, tangy, and crisp red onions, with just 7 base ingredients. They are the ultimate condiment for your salads, wraps, burgers, and more!
These pickled red onions are my new must-have in my condiment staple. They take less than an hour to pull together and can be stored in the fridge for many weeks. They even get better in flavor, the longer they stay in the brine! I love using them in my easy shawarma bowl or as a topping on a fresh spring salad.
I’m a huge fan of pickling my own vegetables, especially red onions. They are tangy and sweet and will change the way you eat your regular meals. I always store a batch of these onions in my fridge, so I can use them on anything I am just cooking.
If you enjoy making pickles at home, you might also love my recipes for Pickled ginger and Pickled mustard seeds, both perfect for adding a punch of flavor to your dishes. But when it comes to versatility, these quick pickled red onions are hard to beat. They add the perfect pop of brightness, crunch, and tang to almost any meal.
Why These Quick-Pickled Red Onions Should Be in Every Fridge
Quick, but flavorful – These pickled red onions are ready after just a few minutes, but the flavor will intensify while resting in the fridge overnight. Eat them right away, or be patient and get an even better result!
Perfectly balanced brine – After testing several brines for these quick pickled red onions, I find that a combination of apple cider vinegar and honey works the best for a balanced brine, that’s not overly sharp.
Incredibly versatile – My pickled red onions are incredibly versatile. Use them on burgers, salads, bowls, wraps, and more, or anytime you want to add a touch of acidity.
Key Ingredients
You just need a few simple ingredients for this recipe!
Red Onions – You will need thinly sliced red onions for this recipe. But this method also works with yellow or white onions. One large onion makes enough for a big batch.
Apple Cider Vinegar – I find that apple cider vinegar works perfectly in this recipe because it’s gentler and less harsh than other vinegars. But you can also experiment with vinegars like white wine vinegar or red wine vinegar.
Water – The water needs to be warm enough for the sugar and salt to dissolve easily.
Honey – Use your sweetener of choice. But I always prefer using honey for my pickles, as it balances the acidity of the vinegar.
Salt – Salt often helps to soften the onions as they brine.
Black Pepper and Bay Leaf – They add some great flavor to this recipe.
How to pickle Red Onions the right way
Take a look at the step-by-step photos below for a visual guide to the process. You’ll find the complete written recipe along with helpful tips in the recipe card further down the page.
Prepare the red onion – Thinly slice a medium-sized red onion with a sharp knife or a mandoline. Then pack them into a clean glass jar.
Make the brine – Whisk together the apple cider vinegar, hot water, salt, and honey until fully dissolved.
Begin the Pickling process – Carefully pour the brine into the jar, add the black peppercorns and bay leafs, then let it stand at room temperature until slightly cooled. Cover the jar and refrigerate. They’ll be ready in less than an hour, but I always wait until the next day for a better result in flavor.
Storage tip: After pickling, these quick pickled red onions keep well in the fridge for up to 2–3 weeks, making them a great make-ahead topping to brighten meals throughout the week.
How to use Pickled Red Onions
Layer onto salads – Layer these quick pickled red onions onto salads for an easy way to add brightness, crunch, and a tangy pop of flavor. They pair especially well with my spring salad and fresh tomato cucumber salad, balancing the sweetness of ripe vegetables with a sharp, refreshing bite.
As a condiment for Wraps or Sandwiches – These quick pickled red onions make an easy and flavorful condiment for wraps and sandwiches. Their tangy crunch adds brightness and balance to rich fillings like grilled chicken, roasted vegetables, avocado, or melted cheese. I especially love adding them to fresh lunch wraps or layered sandwiches for an extra burst of flavor.
Add to your favorite bowls – Add these quick pickled red onions to your favorite bowls for an instant boost of flavor and texture. Their tangy, slightly sweet bite pairs beautifully with grains, roasted vegetables, grilled proteins, and creamy sauces. I especially love serving them over my easy shawarma bowl, where they balance the warm spices and add a fresh, vibrant finish.
Recipe FAQs
These quick-pickled red onions are meant to be stored in the refrigerator and will keep well for up to 2 weeks. For the best flavor and freshness, make sure the onions stay fully covered by the pickling liquid. While they may last a bit longer, their texture and flavor will gradually soften over time.
Yes, white onions can definitely be used instead. The flavor will be a bit sharper and slightly less sweet than red onions, but they still pickle beautifully and make a great substitute in this recipe.
Since these are refrigerator pickles, there’s no need to sterilize the jar beforehand — a thoroughly clean jar works perfectly fine. That said, sterilizing won’t hurt and may help extend their freshness a little longer.
More Condiment Recipes to try
Quick Pickled Red Onions
Ingredients
Equipment
Method
- Slice the red onion. Thinly slice the red onion with a knife or mandoline, then place it in a glass jar.
- Make the brine. In a bowl, stir together the hot water, apple cider vinegar, honey, and salt. Then add the black peppercorns and bay leafs.
- Store. Carefully pour the brine into the jar over the onions, then cover with a lid and refrigerate. They will be ready after about an hour in the fridge.
