Pickled red onions are simple to make. Just mix thinly sliced red onion, vinegar, salt, sugar, and water in a jar, shake, and let sit. They’re ready to add a tangy kick to any dish!
Add these pickled onions to Chicken Tinga Tacos or toss them on a hearty Tuna Salad.
Pickled Red Onions Recipe
I’m obsessed with pickled red onions—they’re my go-to topping for almost everything, and I always have a jar in the fridge.
This simple recipe takes just minutes but adds loads of flavor to meals.
During my weekly meal prep, I always make a batch of these pickled onions along with some brown rice, sweet potatoes, and my favorite sauce. The quick pickling method is fuss-free—just toss everything in a jar, shake, and refrigerate. Easy peasy!
Pick Out A Good Red Onion
Here are some easy tips for picking a good red onion:
- Look for firm onions without soft spots or blemishes.
- Choose onions with shiny, smooth skin, avoiding wet or moldy ones.
- Pick onions that feel heavy for their size, indicating freshness.
- Avoid onions with a strong or bad smell for longer-lasting pickled onions.
Quick Tip
Quick pickling doesn’t require sterilizing jars since the onions will be eaten pretty quickly.
Now Here’s What You’ll Need To Pickle It:
- Red Onion: Slice it very thinly for best results.
- Red Wine Vinegar: Provides a tangy flavor; you can use white vinegar in a pinch.
- Water: Helps balance the acidity of the vinegar.
- Salt: This enhances the flavor.
- Sugar: Adds a touch of sweetness; you can adjust the amount based on your preference.
How To Use Pickled Red Onions
- Tacos: Throw some on top of your tacos. These healthy tacos or chicken tacos with rotisserie chicken.
- Salads: Brighten up salads like this Mexican salad or chipotle chicken salad with a handful of pickled red onions.
- Sandwiches: Add them to sandwiches! I love throwing them on this turkey bacon avocado sandwich.
- Burgers: Put them on burgers to make them even better.
- Bowls: Mix them into grain or Buddha bowls.
Variations
Can I add other spices or flavorings? Absolutely! Customize your pickled red onions with spices like peppercorns, garlic, or herbs like thyme or dill for extra flavor.
Storage
Quick pickled red onions are good for 1 up to 2 weeks in the fridge if stored in an airtight container.
More Toppings To Jazz Up Your Meals:
- Fish Taco Sauce my favorite taco sauce, ready in 5 mins or less!
- Cilantro Lime Sauce Recipe this sauce pairs so nicely with pickled red onions
- Tartar Sauce with the perfect amount of tang!
- Salsa made with canned tomatoes in a food processor
- Pesto Recipe made with fresh basil
Pickled Red Onions
Equipment
- Mandoline slicer or sharp knife
Ingredients
- 1 cup red onion very thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1/2 teaspoon salt
- 1-1/2 up to 2 teaspoons granulated sugar add to preference
Instructions
- Trim the ends off the onion, slice it in half, and remove the outer layer.
- Using a Mandoline Slicer set to a very thin setting, thinly slice the onion. (If you don’t have a slicer, use a sharp knife to slice as thin as possible.)
- Place the sliced onions in a jar along with the rest of the ingredients.
- Secure the jar’s lid and shake well to mix the ingredients. Let the onions marinate in the fridge for at least 20 minutes.
- Use the pickled onions as desired. Store leftovers in the fridge for 1 (up to 2) weeks.
Recipe Notes
- Tacos: Throw some on top of your tacos. These healthy tacos or chicken tacos with rotisserie chicken.
- Salads: Brighten up salads like this Mexican salad or chipotle chicken salad with a handful of pickled red onions.
- Sandwiches: Add them to sandwiches! I love throwing them on this turkey bacon avocado sandwich.
- Burgers: Put them on burgers to make them even better.
- Bowls: Mix them into grain or Buddha bowls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
