These pickled red onions are crunchy, crisp, and perfectly tangy. Learn how to make quick pickled red onions in just 30 minutes using just 5 easy ingredients. The best condiment for burgers, steaks, salads, toasts, or poke bowls!
If you haven’t tried pickled red onions before, you should definitely try this super quick and easy recipe that is very easy to make and lasts a long time in the fridge. You can enjoy these delicious pickled red onions that pair perfectly with many dishes in less than 30 minutes.
Pickled red onions add flavor to any dish and a splash of color on your plate. It doesn’t take long to make and can be refrigerated for weeks.
Why Are You Going To Love These Pickled Red Onions Recipe
- Ready to serve in just 30 minutes
- Leftovers are even better the next days,
- They add freshness, color, and crunch to any dish.
- Super versatile, you can customize the flavor by adding herbs, mustard seeds, or chili flakes.
Pickled Red Onions Ingredients
You will need only 5 ingredients and a few minutes available – that’s all it takes to make these quick pickled red onions! You can optionally add other ingredients for more flavor.
- Red Onions – choose a firm onion that has no blemishes or bruises. Slice them as thin as possible. A mandoline is a great tool for this recipe.
- Vinegar – I used white wine vinegar, but you can use apple cider vinegar or rice vinegar. A combination of vinegar is also great for boosting the flavors.
- Sweetener – Helps to balance the flavors.
- Pepper & salt – to taste and to enhance the flavors.
- Garlic- feel free to use your favorite seasonings like chili flakes, bay leaf, or oregano.
How To Make The Best Pickled Red Onions Recipe
I love how easy it is to make these pickled red onions that are so great with many dishes. Here is everything you have to do:
- Start by peeling the onion, then slice it into thin strips. Place the onion in a jar.
- Add the rest of the ingredients to a saucepan and heat gently, without boiling, until the sweetener and salt are completely dissolved.
- Pour the hot mixture over the sliced onions and screw the lid.
- Close the jar and store it at room temperature for 30 minutes until the onions look bright pink. Depending on the thickness of your onion, it may take up to one hour.
Tips For Making The Best Pickled Red Onions
- If you want to enjoy this pickled onion as soon as possible, I recommend cutting it as thin as possible to shorten the pickling time.
- You can add some chili flakes if you want spicy pickled red onion.
- Allow the onions to cool for 30 minutes before covering and storing them in the refrigerator.
- Add your favorite herbs, such as oregano, thyme, or rosemary.
- Use regular yellow onion for a different flavor.
What to Serve with These Pickled Red Onions
Regarding the use of this preparation, there are so many ways of doing it.
- You can add them to a sandwich.
- They are perfect with a salad.
- You can serve them with your favorite chicken recipes such as baked chicken wings, chicken shawarma, Roasted Air Fryer Whole Chicken, and air fryer chicken thighs.
Storing Ideas for Homemade Pickled Onions
Once the jar is completely cool, store it in the fridge for up to 2 weeks. I recommend using a glass jar, but if they look mushy or have a bad odor toss them and prepare another batch.
Pickled Red Onions
- Place a medium saucepan over medium heat and add the white vinegar, water, peppercorns, garlic, salt, and sweetener. Bring to a boil and stir until the sugar and salt dissolve.
- Cut the red onion in half, then slice into super thin strips. Place the onions in a mason jar. Pour the hot vinegar mixture over the onions and screw the lid. Shake the jar to ensure the onions are covered in the vinegar mixture.
- Let the onions marinate for at least 30 minutes. Serve immediately or refrigerate for up to 2 weeks.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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