This easy pickled red onions recipe is one that you will want to make on repeat! It is quick, simple, and adds a delicious layer of flavor to any dish. Plus, it is a wonderful homemade gift!
Perfect pickled onions are a delicious and simple addition to almost any meal. They have the slight tang of vinegar and sharp bite of onion, but they are slightly sweetened from the fermentation process.
And since this is a quick pickled onions recipe, you can have all the goodness of a red onion pickle overnight!
Using simple ingredients, this easy recipe is perfect for prepping. Start your quick pickled red onion recipe 1 or 2 days in advance so the flavor develops and quick-pickled onions are ready to serve at gatherings.
We love to pair them with potato salad and country style ribs when hosting or taking potluck dishes.
The pickling liquid is delicious and can be used after you eat all the onions, so nothing is wasted. Keep the leftover brine in a glass jar to add to dressings, sauces, and marinades.
Pickled red onions are delicious on top of tacos (beef carnitas tacos are our favorite), wraps and salads, egg salad sandwiches, frittatas, avocado toast on sourdough bread, and even scrambled eggs.
Why You’ll Love This Recipe
Quick & easy – We love fermenting things around here (lime pickles are another hit!), and this recipe for quick pickled red onions can be done overnight. Quick, easy, and mostly hands off, this is a great way to elevate simple dishes like hot dogs or a burrito bowl.
Simple ingredients – With a total of five basic ingredients, you can complete the full recipe with pantry staples and an onion.
Beautiful gift – This quick pickle recipe is an absolute favorite to gift because of the the beautiful pink color. The onion rings have the best flavor and look so lovely in a jar with a handwritten label and ribbon.
Ingredients
Onion – The raw red onions give the final product a lovely color, but other types of onions will work. You can use sweet onions, yellow onions, or white onions for a slightly different flavor.
Vinegar – Other types of vinegar will work. I am a fan of apple cider vinegar as well. Champagne vinegar, red wine vinegar, or white wine vinegar are also options. Just remember that the flavor profile of the vinegar will affect the final product.
Sugar – Maple syrup can be used instead of vinegar. In theory, you could use agave syrup, but I have never tried it myself.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Mandolin slicer – This makes slicing the whole onions easier, but it is not necessary.
Lidded jar – I am a big fan of Weck jars and Mason jars. Any glass jar with a lid will work just fine.
Recipe Modifications and Variations
Add whole black peppercorns for a little bit of spice, garlic cloves (a smashed garlic clove gives more flavor), a bay leaf, fresh herbs (like dill or thyme), mustard seeds, coriander seeds, chili or red pepper flakes, or sliced jalapeño to the brine for extra flavor, more depth and added heat.
How to Make Quick-Pickled Red Onions
Step 1: Thinly slice the red onions using a sharp knife (or if you have it you can use a mandolin.) For half moons (like I did), cut the onion in half from root to tip, place the flat side down, and slice thinly. For full circles, cut the onion in half crosswise through the middle, then slice into thin rounds.
Step 2: Pack the onion slices into a jar. I used a 25-ounce jar, but a quart (32-ounce) mason jar works too.
Step 3: In a small saucepan, combine the water, vinegar, salt, and sugar. Heat over medium heat until the sugar and salt dissolve.
Step 4: Pour the warm vinegar mixture over the onions. (Do not let the brine cool before pouring over raw onions.)
Step 5: Seal with a lid and refrigerate for at least 1-12 hours, until the onions have softened. Enjoy!
Tips
- If you don’t have a big jar, use two smaller ones (like a pint jar) and just divide the onions and brine evenly.
- Double or triple the recipe if you want to make a big batch or share with friends.
- These pickled onions keep well in the fridge for up to 3 weeks. They’re at their best within the first 1–2 weeks when the flavor is fresh and bright.
- Don’t toss the leftover pickling brine! The brine can be a delicious addition to salad dressings, added to marinades, or drizzled over roasted veggies.
Recipe FAQs
A basic formula for a quick pickled onion recipe would be salt, water, vinegar, and sugar. Allow the onions to sit in the brine solution overnight.
You have to balance the acidity of pickling with a bit of sweetness, but don’t want too much sugar. Stick to about 3-4 tablespoons of sugar at most.
While you can eat them at anytime, allowing them to sit overnight softens the onions. They will keep in the fridge for up to 3 weeks, but are at their best within the first week or two.
If the onions do not sit in the brine long enough, they will not change the color of the brine. Allow them to sit overnight.
More Recipes from the Farmhouse
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Quick-Pickled Red Onions
Ingredients
- 1 large red onion, very thinly sliced
- 1 cup water
- 1 cup white vinegar
- 3 tablespoons white sugar
- ½ tablespoon salt
Instructions
- Thinly slice the red onions using a sharp knife (or if you have it you can use a mandolin.) For half moons (like I did), cut the onion in half from root to tip, place the flat side down, and slice thinly. For full circles, cut the onion in half crosswise through the middle, then slice into thin rounds.
- Pack the sliced onions into a jar. I used a 25-ounce jar, but a quart (32-ounce) mason jar works too.
- In a medium saucepan, combine the water, vinegar, salt, and sugar.
- Heat over medium to medium-high heat until the sugar and salt dissolve.
- Pour the hot vinegar solution over the onions.
- Cover with a lid and refrigerate for at least 1-12 hours, until the onions have softened.
Notes
- If you don’t have a big jar, use two smaller ones (like a pint jar) and just divide the onions and brine evenly.
- Double or triple the recipe if you want to stock up or share with friends.
- These pickled onions keep well in the fridge for up to 3 weeks. They’re at their best within the first 1 – 2 weeks when the flavor is fresh and bright.
- Don’t toss the leftover pickling brine! The brine can be a delicious addition to salad dressings, added to marinades, or drizzled over roasted veggies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
