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Have these Quick Pickled Red Onions on hand to punch up the flavor in your favorite recipes. From salads to burgers and everything in between. So easy to make and ready in just 30 minutes!
Warm a quick brine, pour it over paper‑thin red onions, and let them rest for 30 to 120 minutes. You’ll spend about 10 minutes hands‑on time, they’re best after 1-2 hours. The brine uses a simple 3:2:1:½ ratio of vinegar, water, sugar, and salt and yields about a pint (roughly 2 packed cups). Store the jar in the fridge for 3-4 weeks, keeping the onions fully submerged, and pile them onto tacos, bowls, eggs, salads, and sandwiches.
One of my favorite things in restaurants when I order a salad or a sandwich or even a burger are those pretty, pink pickled red onions that seem like just a pretty garnish but pack a huge flavor punch in anything they’re added to. I mean, they’re seriously addicting!
It doesn’t seem like something you’d need to know but people want to know how to make pickled eggs how to remove a stain, how to baste a turkey, how do I make pickled red onions and I figured that maybe I should be answering these questions here.
30‑Minute Simmered‑Brine Method
- Slice one large red onion very thin (about 1-2 mm). Pack into a clean pint jar.
- Simmer brine in a small pot: 1 cup vinegar, ⅔ cup water, ⅓ cup sugar and 1 teaspoon kosher salt. Heat 1-2 minutes just until dissolved, do not hard‑boil.
- Pour hot brine over onions to fully cover. Use a spoon to press down and release air pockets.
- Rest 30 minutes (good), 1-2 hours (best color & flavor), or chill overnight for deepest flavor.
Pro Tips
• Thin slices = faster pickling and brighter color.
• If onions float, top with a small parchment circle to keep them submerged.
• For quick company‑ready color, microwave the filled jar 20-30 seconds after pouring brine, then chill.
Ingredients for Pickled Onions
Even though this recipe is quite easy, following these simple tips will ensure they’re perfect every time.
- Vinegar – I like to use apple cider vinegar but you can really use any light colored vinegar you have on hand. White distilled vinegar will work well but have fun experimenting with other varieties like white balsamic, red wine vinegar or champagne vinegar, too.
- Slicing – Be sure to slice your onions as thin as possible so they pickle quickly. A mandoline works very well for this and while I use this mandoline, this handheld version works exceptionally well for much less money.
- Canning – This recipe has not been tested for canning but if you’re a canning expert, feel free to make the modifications necessary and store them up for the winter.
How To Make Pickled Red Onions
Making pickled onions is super easy to do and only takes about 30 minutes.
- Peel and slice the onions into thin rings.
- Stuff the onion slices in a clean jar.
- Boil the vinegar, water, sugar and herbs.
- Pour the liquid over the onions.
- Seal the jars with the lid.
- Rest the onions for 20 minutes or overnight.
If you want to make your onions more like the pickled onions you find on tacos in Mexican restaurants, you can add the juice of one lime to the pickling brine before bringing to a boil.
Pickled Red Onions Variations
| Path | Add‑Ins | Swap Options | Taste Notes |
|---|---|---|---|
| Sweet | Add 1–2 teaspoon extra sugar or 1 tablespoon honey | Use rice vinegar for softer bite | Round, mellow, kid‑friendly |
| Spicy | ¼–½ teaspoon red pepper flakes and 6–8 peppercorns | Add 1 sliced jalapeño for heat | Bright heat that builds |
| Herby | 2 thyme sprigs or ½ teaspoon dried oregano | Add 1 bay leaf | Savory, Mediterranean vibes |
| Citrus / Taco‑Shop | Replace ¼ cup water with lime juice or orange juice | Add ½ teaspoon sugar to balance | Tangy, Yucatán‑style zip |
| Garlic | 1–2 thin garlic cloves (smashed) | – | Savory, pungent finish |
| Vinegar‑Forward | Increase vinegar to 1¼ cups, water ½ cup | Any clear vinegar (white, ACV, red wine) | Sharper bite, quicker cure |
Salt Note: Use ¾ tsp Morton kosher or 1 tsp Diamond Crystal for equivalent salinity.
How Long Do Pickled Onions Last? (and Storage Tips)
- Refrigerator: 3-4 weeks for best quality (texture and color).
- Submerge: Keep onions fully under brine at all times for food safety and even color.
- Clean utensils: Use a clean fork or spoon; don’t dip fingers to serve onions.
- Label and date: Write the date you made them on the lid.
If flavor is sharp on day 1: rest another 24 hours, sharp flavor mellows as pigments and acids equalize.
Ways to Use Pickled Onions
- Tacos: Pork carnitas, fish tacos, Shrimp Tacos
- Bowls: burrito bowls, grain bowls, taco salads
- Eggs: chilaquiles, breakfast tacos, avocado toast and eggs
- Sandwiches: burgers, banh mi‑inspired, grilled cheese upgrade
- Salads: chopped salads, tomato‑cucumber, citrusy greens
I already added them to this Southwestern Steak Wrap and honestly, it doesn’t get much better than that. They’d also be fabulous in these Barbecue Rib tacos because the sweetness of the barbecue sauce is a perfect match for the tartness of the Pickled Red Onions.
We also love them on these easy Birria Tacos!
More Easy Pickle Recipes
If you like these pickled onions then you definitely want to try this easy Pickled Okra. I had it in South Carolina and am obsessed ever since.
Or try these super easy Pickled Jalapeños, they go so well with the very same things we’ve been putting these onions on.
And if you want to see what else I’m pickling, be sure to follow along on Instagram!
Quick Pickled Onions recipe
Equipment
- 1 saucepan
- 1 pickling jar
Ingredients
- 2 cups thinly sliced red onion
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 3/4 cup granulated sugar
- 6-8 fresh thyme sprigs, optional
Instructions
- Place the onions in canning jars and set aside.
- In a small saucepan, add the vinegar, water, sugar and herbs, if using. Bring the mixture to a boil and cook until the sugar is dissolved. Allow to cool for 5 minutes.
- Pour the liquid into the jars filling approximately 3/4 full. Place the lid on the jars and refrigerate for 30 minutes or overnight.
- Serve as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What are Pickled Red Onions
A great way to use up leftover red onions and to top your favorite taco recipe, pickled red onions (also known as Mexican Pickled Onions) are super simple to make with just an easy pickle brine. They’re essentially just thinly sliced red onions in a quick pickle brine that can be flavored with other herbs or seasoning.
This method for quick pickling onions has them ready in just 30 minutes and, believe me, you’ll be making these just about every week.
When I decide I want a salad with pickled onions I’m usually not planning it 48 hours in advance so I decided to simplify the recipe and make it in less time…..like 30 minutes. I used the same method as I did these Quick and Easy Bread and Butter Pickles. The flavor is perfect with a hint of sweetness and a little tartness.
Slice thinner and ensure the brine was warm when poured. Color deepens after 1–2 hours (and overnight best).
Yes, use 2–3 tsp for a sharper, less balanced flavor. Sugar rounds acidity and helps color.
Yes. ACV gives a fruitier, slightly darker hue. For a cleaner look, use half ACV + half white vinegar.
No‑boil versions work but take longer to mellow bite and set color. This recipe uses a brief simmer for speed and consistency.
They need more time. Let them rest 24 hours, or slice thinner next time.
Pack tightly, press with a spoon, and use a small parchment circle as a top weight.
Can you make this without sugar or use a substitute?
You can definitely use a substitute like honey, Stevia or something else that you prefer.