This pickled red onions quick recipe is tangy, sweet, and ready in just 30 minutes! With simple ingredients and step-by-step instructions, it’s a must-have fridge staple!
This pickled red onions quick recipe is the one that shows up on my table week after week. It’s tangy, sweet, crisp, and ridiculously easy. These onions add the perfect pop to everything from tacos and burgers to grain bowls, salads, and avocado toast. No canning. No waiting days. Just a few pantry staples, one red onion, and 10 minutes of your time. Trust me, once you try this, you’ll never want to eat plain onions again!!
Pickled Red Onions Quick Recipe
Ingredients (Makes about 1 pint)
- 1 large red onion, thinly sliced
- ¾ cup apple cider vinegar (or white vinegar for sharper flavor)
- 1 cup hot water
- 1 tablespoon granulated sugar
- 1 ½ teaspoons kosher salt
Optional add-ins for flavor:
- ½ teaspoon whole black peppercorns
- 1 garlic clove, sliced
- A pinch of red pepper flakes
- A few sprigs of fresh thyme or oregano
Step-by-Step Instructions
1. Slice the Onion Thinly
- Peel the red onion and cut it in half.
- Slice into very thin half-moons—the thinner the better for quick pickling. Use a mandoline slicer if you have one.
- Place the sliced onions into a clean pint-sized glass jar or heat-safe bowl.
2. Make the Brine
In a small saucepan (or microwave-safe measuring cup), combine:
- 1 cup hot water
- ¾ cup vinegar
- 1 tablespoon sugar
- 1 ½ teaspoons kosher salt
- Stir until the sugar and salt are fully dissolved. If your water isn’t hot enough, warm the mixture over the stove or in the microwave just until everything dissolves.
3. Flavor It (Optional but Delicious)
Add your flavorings (garlic, peppercorns, herbs, or red pepper flakes) to the jar or bowl with the onions.
4. Pour the Brine
- Carefully pour the hot brine over the onions, making sure they’re fully submerged.
- Use a spoon to press the onions down and remove any air bubbles.
- Let sit uncovered at room temperature for at least 30 minutes.
5. Chill and Store
- Once cooled, cover the jar with a lid and transfer to the refrigerator.
- Onions are ready to eat after 30 minutes but taste even better after a few hours.
- Store in the fridge for up to 2 weeks.
Pro Tips from a Pickling Pro
- Too sharp? Add another teaspoon of sugar or use rice vinegar for a milder flavor.
- Too sweet? Skip the sugar entirely—especially if you’re using sweet onions.
- Want pinker onions fast? Use boiling water + let them sit at room temp for an hour before chilling.
- Use it on everything: Tacos, sandwiches, salads, burgers, grilled meats, roasted veggies, and eggs. Yes, eggs.
Whether you’re topping off a smoky BBQ plate or adding brightness to your avocado toast, this pickled red onions quick recipe is the small kitchen trick that makes a big difference. It’s fast, foolproof, and packs a punch of color and flavor that turns any dish from “meh” to memorable. Keep a jar in your fridge, and you’ll wonder how you ever lived without it.
Do not miss this onion latte!
