Quick Pickled Red Onions (2024)

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Quick Pickled Red Onions are going to dramatically improve your life. Or at least your tacos, sandwiches, salads, cheese boards, and (if you’re anything like me) the bites you sneak directly out of the refrigerator before dinner.

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Life improvement might sound like an overstated achievement to award a pickled vegetable, but having a jar of these ruby beauties in your refrigerator sends the kind of positive life signals that can you make you feel better about your existence at large.

It is as if, so long as I can keep a mason jar of quick pickled onions on hand—easy to do considering it takes all of five minutes to stir them together—surely I must have the rest of my act together too.

  • Pickled onions are a combination of sweet, salty, and tangy.
  • They add freshness, pop, and crunch to everyday favorites.

You can use quick pickled red onions (and homemade Refrigerator Pickles) on salads (try it on this Spinach Strawberry Salad), sandwiches (like this Pulled Chicken Sandwich or Meatloaf Sandwich), burgers (hello better Shrimp Burger), tacos (especially Instant Pot Carnitas), and so much more!

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About Quick Pickles

This is a recipe for quick pickled red onions.

  • That means once you’ve stirred them together (which takes only a few minutes), they’re ready to add to your meal after just 15 minutes of pickling time.
  • Pickled onions can last in your fridge for up to 3 weeks.
  • This recipe is not designed to be canned—if you will be canning, find a recipe specifically designed for canned pickled onions instead of quick pickled.

Go on and make a big batch, even if you’re just a household of one or two.

You’ll love having them at the ready to improve your life too!

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What is a Pickle?

Pickling is a process of preserving foods by soaking them in a solution of water and vinegar or water and salt.

  • This produces acid and prevents spoilage.
  • The resulting food is a pickle.
  • Pickling is an ancient, global art! From dill pickles in New York, to German sauerkraut, to Korean kimchee, to Indian chutneys, to Japanese pickles, you can find pickled foods all over the world and through the centuries.

How to Make The Best Quick Pickled Onions

This quick pickled red onion recipe was inspired by some incredible pickled red onions I tried on top of avocado toast in San Francisco.

What made them special was a warm, subtle undertone of whole spices.

The pickled onions were fantastic on my avocado toast to be certain, but they were so tasty in their own right, they could easily hold their own on a charcuterie board.

  • I’ve included suggestions for using the whole spices here if you’d like to create something similar to what I tried in San Francisco.
  • You can add red pepper flakes for spicy pickled onions, or even throw some jalapeños in there.
  • Or omit the spices entirely for classic, perfect pickled onions.

Pickling is easy and flexible. Have fun!

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The Ingredients

  • Red Onion. My favorite for pickled onions. Its flavor transforms from biting to tangy.

Market Swap

You can also use this recipe for pickled white onions, though personally I prefer the more robust red.

  • Vinegar. A mix of white vinegar and apple cider vinegar adds fruity complexity and kicks off the pickling process. If you only use one, I’d recommend apple cider vinegar like in my friend Rachel’s Pickled Red Onions.

Substitution Tip

While I recommend the classic white vinegar and apple cider vinegar, just about any vinegar mixture will work, also including white wine vinegar, rice vinegar, or red wine vinegar. Just steer clear of aged or concentrated vinegars like balsamic or malt.

  • Honey. Pickles are traditionally made with water, vinegar, and cane sugar for sweetener. I prefer to use honey. It’s more natural and adds subtle floral notes.

Substitution Tip

If you prefer (or need the pickled onions vegan), you can swap the honey for regular cane sugar.

  • Whole Spices. Bayleaf, a cinnamon stick, black peppercorns, and whole cloves give the pickled onions warmth and complexity. You can use all of them, none of them, or pick one or two.

Tip!

The flavor of the whole spices will become more pronounced the longer the pickled onions sit in your refrigerator. Once the onions reach a flavor profile you are happy with, you can remove and discard the brine.

  • Red Pepper Flakes. Add up to 1/4 teaspoon for spicy pickled onions. I like a tiny pinch (around 1/8 teaspoon) for subtle heat.

The Directions

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  1. With a sharp knife, halve the red onion from top to bottom, cutting down through the stem.
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  1. Place the flat sides down and cut onions in VERY thin slices (as thin as you can) lengthwise.
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  1. In a medium saucepan, heat the vinegars, honey, and spices over medium-high until reaches a boil, and immediately reduce to simmer. Then whisk until the honey dissolves.
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  1. Put the onions in a jar and pour the warm pickling liquid over the top.

Equipment Tip

  • Jar size matters. To make sure you have adequate room for the onion slices and pickling liquid, use a jar that is at least 24 ounces (3 cups); 32 ounces is even better.
  • Here is a good size for mason jar pickled onions. I use these jars, and 1 medium red onion fits just right.
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How to Use Quick Pickled Onions

  • Sandwiches. From deli sandwiches to Air Fryer Grilled Cheese, to BBQ sandwiches like Instant Pot Pulled Pork and Slow Cooker Pulled Pork, pickled onions add brightness.
  • Creamy Salads. Try them added to Healthy Potato Salad and Creamy Cucumber Salad.
  • Pasta Salads. Chicken Caesar Pasta Salad, Mexican Pasta Salad, and Shrimp Pasta Salad are all lovely with that pickled onion tang.
  • Green Salads. From simple green salads like Anytime Arugula Salad to main-dish salads like BBQ Chicken Salad, pickled onions up the game.
  • Tacos. From Shrimp Tacos, to Instant Pot Shredded Chicken Tacos, to Vegetarian Tacos, there’s not a single taco out there that can’t benefit from a few of these pretty pickled onions.
  • Quesadillas. Turn this weeknight staple into something special with pickled onions. They’re especially tasty on a Pulled Pork Quesadilla or Breakfast Quesadilla.
  • Enchiladas. Add freshness and crunch to cheesy Green Chile Chicken Enchiladas, Vegetarian Enchiladas, and even this Chicken Enchilada Skillet.
  • Chili. Pickled onions make a tasty counterpoint to Crockpot White Chicken Chile, Instant Pot Chili, and Healthy Turkey Chili.
  • Eggs. Doctor up your Vegetarian Breakfast Casserole, Healthy Breakfast Casserole, or Egg White Frittata.
  • Dips. Try stirring pickled onions into this yummy Greek Yogurt Ranch Dip or this Skinny Chicken Enchilada Dip.
  • Avocado Toast. The classic that inspired this recipe.
  • Just Eat them Out of the Jar. Seriously, these perfect pickled onions are THAT good.
  • Chopping Knife. Zwilling carbon and stainless steel chef’s knife with ergonomic handle.
  • Cutting Board. Easy-to-clean non-porous surface with rubber counter grips.
  • Saucepan. 2 layers of durable, stainless steel for maximum durability and fast, even heat distribution. Plus a lifetime warranty.

If only every life upgrade were this easy (and DELISH!).

Frequently Asked Questions

How Long Do Quick Pickled Onions Last in the Refrigerator?

Pickled onions can last in the refrigerator for up to 3 weeks. I like them best during the first week because they are the most crisp, but they’re still yummy later on.

How Can I Make Pickled Onions Crunchy?

Pickled onions do have some crunch, but if you want them especially crunchy, slice the onion a bit thicker and use them in the first week.

Why Have My Homemade Pickled Onions Gone Soft?

Pickled onions do soften often over time, a natural result of them sitting in the acidic pickling solution. If you prefer them on the crunchy side, use them sooner than later.

Are Pickled Onions Good for You?

Yes! Onions are a vegetable after all! Red onions contain antioxidants, manganese, vitamin B6 and vitamin C. Further, fermented foods like pickles have been linked to good digestive health.

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Quick Pickled Red Onions

4.93 from 13 votes

Easy quick pickled red onions that are ready in minutes! Crispy, tangy and versatile. Use them for salads, sandwiches, tacos and more!

Prep: 5 minutes mins

Cook: 3 minutes mins

Total: 25 minutes mins

Servings: 10 1/4-cup servings

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Ingredients

For Classic, Perfect Pickled Onions:

For Spiced Pickled Onions (Add Any Combo Of):

  • 1 bay leaf
  • 1 cinnamon stick broken in half
  • 2 to 3 whole cloves allspice berries, or a mix
  • 2 whole peppercorns
  • 1/8 teaspoon red pepper flakes use 1/4 teaspoon for spicy pickled onions

Instructions

  • Halve the red onion from top to bottom, cutting down through the stem. Place the flat sides down on the cutting board.

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  • Slice each half VERY thinly (as thin as you can) lengthwise (that’s through the stem, the same direction you cut it initially). Transfer to a 1 1/2 pint (24 ounce or 3-cup) or larger mason jar (I use these jars and a medium red onion fits just right) or a similar heat-proof storage container.

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  • In a medium saucepan, heat the water, white vinegar, apple cider vinegar, honey, kosher salt, and any additional spices over medium-high, just until the mixture comes to a simmer. Whisk together the ingredients until the honey dissolves.

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  • Place the onion jar in the sink to catch any splashes, then pour the warm pickling liquid over the top (including any whole spices). Use a dull knife or small spoon to lightly stir and push the onions around and down. Ensure the onions and spices are submerged. Let sit for at least 15 minutes prior to use (30 minutes is even better). Or, cool to room temperature, cover, and refrigerate for up to 3 weeks.

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Notes

  • These pickled onions CANNOT be canned. It was developed for pickles that are stored in the refrigerator only. If you’d like to can them, please use a different recipe designed specifically for canning, as this one is not safe to can. (I don’t have a particular recipe I recommend, but a quick online search should turn up some great options.)
  • TO STORE:Pickled onions can last in the refrigerator for up to 3 weeks. I like them best during the first week because they are the most crisp, but they’re still yummy later on.
  • Nutrition facts have been calculated without the pickling liquid (for the onion only), as the liquid is discarded.Please note, nutrition facts are a general guide only. For a more specialized calculation, you can play around with the recipe amounts at no charge at websites such as myfitnesspal.com

Nutrition

Serving: 0.25cups (without liquid)Calories: 4kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 3mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Quick Pickled Red Onions (2024)

FAQs

How do you pickle red onions fast Bobby Flay? ›

Bring the vinegar, ¼ cup water, the sugar and the salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onion in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 2 days before serving.

What's the best vinegar to pickle onions? ›

I particularly like a mix of white wine and rice vinegar, and apple cider vinegar and white vinegar are a fun tangy combination. These variations are great, but they're totally optional; your quick pickled onions will be delicious even if you stick to the basic recipe!

How to pickle quickly? ›

Quick pickles are made by adding hot brine to fresh veggies and letting them sit in the fridge. You can eat them almost immediately for a crunchy, lightly flavored snack, but they're best if you give them at least 24 hours. For true pickle flavor, wait a week.

How long do quick pickled red onions last in the fridge? ›

How Long Do Quick Pickled Onions Last in the Refrigerator? Pickled onions can last in the refrigerator for up to 3 weeks. I like them best during the first week because they are the most crisp, but they're still yummy later on.

How do chefs pickle so quickly? ›

Quick pickling is simply the act of storing fresh produce in a brine of vinegar, salt, water, and sometimes sugar, in the refrigerator. These pickles are not canned and are ready to eat mere hours after making, though I usually wait at least a day or two.

Can I use leftover pickle juice to pickle red onions? ›

Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.

Why boil vinegar for pickling? ›

You take all of your ingredients, apart from the product that is being pickled, and bring them to a boil. The heating process helps activate the flavors in the brine and marry them together. This hot brine is then poured over what is to be pickled and then stored in the refrigerator.

Is white vinegar better than apple cider vinegar for pickles? ›

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

Why do you soak onions in salt water before pickling? ›

Some people choose to soak their onions in a salt water mixture before pickling, but I don't find it necessary. In theory, this step draws out extra moisture to keep the texture of the onions nice and crisp even as they sit in the vinegar mixture.

What is the formula for quick pickling? ›

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

What is the 321 method of pickling? ›

An easy pickling recipe to follow is the 3-2-1 method; three parts water, two parts vinegar, and one part sugar. This 3-2-1 pickle brine is on the sweeter side, making it great for bread and butter pickles or spicy pickled beets. For a more savory pickle, use less sugar.

How to speed up the pickling process? ›

Once the brine is hot and ready, pour it into your jars—leaving ½ inch of headspace between the liquid and the rim for liquid-induced expansion—and screw on the lids. The heat will soften your veg a little and speed up the pickling process. Let the jars cool to room temperature, then transfer them to the fridge.

Why are my pickled red onions not pink? ›

Quick-pickled onions are crunchier and are a great option if you are on a deadline, but beware that your onions may not fully turn pink if you don't give them enough time to rest in the brine. Besides giving your onions time to develop their color, there are also a few other ways you can enhance them.

Are pickled red onions good for you? ›

Fermented vegetables such as sauerkraut or pickled red onions contain high amounts of good probiotics and digestive enzymes. Maintaining a healthy gut flora can aid your digestion and overall energy levels.

Why do pickled onions go bad? ›

Temperature, light, and humidity can all affect how long your home-canned pickled onions last, so be sure to store them somewhere that is dark and dry with a cool, even temperature. Fluctuations that can lead to freezing or overheating will cause them to go bad prematurely, so choose your storage location carefully.

Should onions be cooked before pickling? ›

Blanching also kills many common microbes and that are also eating your food. If you are making pickles that will be refrigerated and eaten soon after they are made, then you Might be OK skipping the blanching process. But if are making food you want to last safely, then it's a step you don't want to miss.

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