Quick Pickled Red Onions are the perfect tangy and crunchy topping to elevate your meals. These easy-to-make pickled onions come together in just minutes and are ready to enjoy in under an hour. Add them to salads, sandwiches, tacos, or burgers for a burst of flavor!
When I was in college in Boston, two popular burrito spots—QDOBA and Boloco—were located just feet from each other.Â
I’d often order their burrito bowls and load them with all the toppings, but the one thing that always stood out were the crunchy pickled vegetables and onions. The combination of tang, slight sweetness, and satisfying crunch made those pickled red onions unforgettable.
As soon as I discovered I could make pickled onions at home, without needing to can them, I began making them on repeat! This recipe is so easy to make, highly customizable, and uses ingredients you probably already have in your pantry.
Table of Contents
What is Quick Pickling?
Quick pickling is a simple, no-fuss method of pickling fresh vegetables in the refrigerator. You soak the veggies in a brine made of vinegar, salt, spices, and sometimes sugar. While it may not offer the depth of flavor that traditional fermentation brings, quick pickling is fast and requires no canning equipment!
What to Do with Pickled Onions
These pickled red onions are a perfect addition to so many dishes. I love to add them to burgers, tacos, salads, wraps, or sandwiches for an instant flavor boost. They’re also great on burrito bowls and Mexican-inspired meals. They can turn a simple meal into something vibrant and flavorful!
Ingredients for Quick Pickled Red Onions:
- Red Onion: For a single batch, just one medium red onion will do. Red onions are high in antioxidants and fiber, making them a nutritious choice.
- Apple Cider Vinegar: This tangy vinegar adds a more complex flavor profile than white vinegar. It’s known for its health benefits, like improving digestion and potentially lowering blood sugar.
- Salt: I prefer Diamond Crystal Kosher salt for its texture and flavor. You can substitute with sea salt, but use half the amount and adjust to taste.
- Honey (or Maple Syrup): I love using honey for its subtle floral and nutty notes, but maple syrup works just as well for a sweeter flavor.
- Mustard Seeds (optional): For a bit of extra flavor, I add mustard seeds. They’re optional, but I enjoy the added kick they bring!
How to Make Quick Pickled Red Onions:
Prep Your Jar: Wash a pint-sized jar (or two, if needed) with warm, soapy water. Dry it completely.
Prepare the Onions: Slice the red onion thinly, either lengthwise or crosswise, depending on your preference. For bite-sized pieces, you can also halve the slices. Place them in the jar, pressing them down to fit.
Mix the Brine: In a small bowl or large measuring cup, combine the apple cider vinegar, honey, salt, and mustard seeds (if using).
Combine the Liquid and Onions: Pour the brine mixture over the onions, pressing the onions down to ensure they’re fully submerged. If needed, add more vinegar to completely cover the onions. Flip the jar upside down a couple of times to coat the onions evenly.
Let Them Rest: Allow the onions to rest at room temperature for about an hour, then transfer them to the fridge. They’re good to go in just 1 hour, but they’ll taste even better after 48 hours!
5 Tips and Tricks for Making the Best Quick Pickled Red Onions
Use a Mandoline for Even Slices
Thin, even slices ensure that all the onions pickle uniformly, giving you consistent flavor and texture.Experiment with Flavors
Add your favorite spices or herbs, such as garlic cloves, bay leaves, or chili flakes, to customize the flavor to your liking.Let Them Sit Longer for Better Flavor
While the onions are tasty after an hour, letting them sit for 24–48 hours deepens the flavor.Use Glass Jars for Storage
Glass jars are non-reactive and won’t absorb the vinegar’s acidity, preserving the onions’ taste and quality.Double the Batch
These pickled onions store well in the refrigerator for up to 3 weeks, so make extra to have on hand for future meals!
FAQs About Quick Pickled Red Onions
- How long do pickled red onions last in the refrigerator?
Pickled red onions can last up to 3 weeks in the refrigerator when stored in an airtight glass jar. If fresh herbs are included, consume them within 1 week. - Can I use white vinegar instead of apple cider vinegar?
Yes, you can substitute white vinegar for apple cider vinegar. However, apple cider vinegar has a milder, more complex flavor that pairs beautifully with red onions. - Are pickled red onions healthy?
Yes! Pickled red onions are low in calories and high in antioxidants from the red onions. Using natural sweeteners like honey or maple syrup also makes them a healthier option.
Storing Quick Pickled Red Onions
Store your quick-pickled onions in the refrigerator. They’ll last for up to three weeks, but if you use fresh herbs, the shelf life is closer to one week.
While I am the biggest fan of freezing things – these don’t freeze well. However, I don’t think you’ll have an issue finishing the whole batch in a few days!
I hope you enjoyed this recipe 🙂
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Quick Pickled Red Onions
Equipment
- 1 pint size jar or airtight container (2 cups)
Ingredients
- 1 (150 g) red onion, sliced thin
- 2/3 cups (160 mL) apple cider vinegar
- 1.5 tablespoons (32 g) honey, or real maple syrup
- 1 teaspoon Diamond Crystal Kosher salt (see notes)
- 1/2 teaspoon mustard seeds, optional
Instructions
- Slice the red onion very thinly and set aside.
- In a 2-cup jar, combine the apple cider vinegar, honey, salt, and mustard seeds (optional). Stir until well mixed.
- Add the sliced onions to the jar, pressing them down to fully submerge them in the liquid. If needed, add 1 to 2 tablespoons more apple cider vinegar to ensure the onions are completely coated.
- Seal the jar and flip it upside down a few times to ensure the onions are fully coated. Let the onions sit at room temperature for about 1 hour.
- Once pickled, transfer the jar to the refrigerator to chill. The onions will be best enjoyed cold.
Notes
- Adjusting Sweetness: You can use honey or real maple syrup as the sweetener, but feel free to adjust the amount to your taste.
- Flavor Variations: Mustard seeds are optional, but you can also experiment with fennel seeds, red pepper flakes, or fresh herbs like rosemary to customize the flavor.
- Storage: The pickled onions are best enjoyed cold. Store them in an airtight container in the refrigerator for up to 2–3 weeks.
- Substitute for Sweetener: If you don’t have honey or maple syrup, you can use white sugar as a substitute, keeping the same ratio (1.5 tablespoons).
