These Easy Homemade Pickled Onions are sweet, tangy, and easy to make with red onions, apple cider vinegar, garlic, and simple spices. Add them to tacos, burgers, sandwiches, salads, and more for a burst of fresh flavor.
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If you were to look in my fridge, you would find a jar of pickled red onions. This bright condiment is a tried-and-true favorite. They add a zesty tang to countless dishes as well as a splash of color as well. They only take about 10 minutes to assemble and last for weeks in the refrigerator.
If you enjoy easy, homemade pantry staples they try my Taco Seasoning or Prime Rib Seasoning.
Reader Review: "I made these and they were perfect. They are so beautiful in the jar also!" - Theresa
Why You'll Love This Recipe
- Easy to Make - This quick pickled onion recipe comes together in just a few minutes with no cooking required. You let the refrigerator do the work!
- Add Incredible Flavor - These tangy, slightly sweet onions instantly brighten tacos, burgers, salads, and so much more.
- Ready in Advance - Make them ahead of time and keep them in a jar for an easy way to add flavor to meals all week long.
- Simple Ingredients - Made with just a handful of everyday ingredients you probably already have in your kitchen!
What are pickled Onions?
Pickled onions are thinly sliced onions that are soaked in a vinegar-based brine with sugar, salt, and seasonings. As they sit, the onions lose their sharp bite and develop a tangy, slightly sweet flavor while staying crisp and crunchy.
They're an easy way to add bright, fresh flavor to tacos, burgers, sandwiches, salads, and barbecue. Homemade pickled onions come together in just a few minutes and taste even better after spending a day in the refrigerator.
Ingredients
- Red Onion: The star of the recipe!
- Sugar: Perfect for balancing the tanginess of the vinegar!
- Garlic Clove: For adding depth to the brine. Slightly smashing it will release plenty of flavor!
- Salt: To enhance overall flavor!
- Peppercorns: To infuse the brine with a mild peppery spice.
- Apple Cider Vinegar: Gives the onions their signature tangy flavor! This makes a well-balanced brine.
- Water: To dilute the vinegar and balance the pickling brine!
Tim's Tip: Make sure the onion slices stay below the brine so they pickle evenly and stay fresh longer!
How to Make Pickled Onions
1. Slice the Onion: Peel the outer skin from the red onion and slice it as thinly as possible. I like to use a mandolin slicer for the best results. Transfer the sliced onion to a medium heat-safe bowl.
2. Blanch the Onion: Pour 1 ½ cups of boiling water over the sliced onions and let them sit for 60 seconds. Drain well, then transfer the onions to a large jar.
3. Make the Pickling Brine: In a measuring cup or bowl, combine the warm water, sugar, apple cider vinegar, smashed garlic, salt, and pepper. Stir until the sugar and salt are completely dissolved. Pour the brine mixture over the onions, making sure they are fully submerged, and shake well.
4. Pickle the Onions: Refrigerate the onions for at least 24 hours for the best flavor. They can be enjoyed after a few hours, but the flavor becomes more balanced as they sit.
Substitutions and Variations
- Try a Different Vinegar - While apple cider vinegar gives these pickled onions a balanced, tangy flavor, you can substitute white vinegar for a sharper bite, rice vinegar for a milder, slightly sweet flavor, or white wine vinegar for a lighter, more delicate taste!
- Use a Different Onion - Red onions are my favorite because they stay crisp and turn bright pink. However, sweet onions, or yellow onions, work well, and each brings its own unique flavor to the brine.
- Add Extra Flavor - Customize the brine by adding a pinch of red pepper flakes for heat, a few sprigs of fresh dill, mustard seeds, or a bay leaf for even more flavor.
- Make it Sweeter- If you prefer a sweeter pickled onion, simply increase the sugar by 1-2 teaspoons until it suits your taste.
Expert Tips
- Overnight Pickle - While they are tasty after a few hours, the flavor is much better after 24 hours in the refrigerator.
- Thin, even slicing: A mandoline slicer creates even, paper-thin slices that will pickle quickly and have the best texture.
- Blanching your onions: This will remove the sharp bite from the onion and will keep the onions crisp!
- Use a glass jar: Glass won't absorb or react with the vinegar. This is the best choice for storing pickled onions.
How to serve Pickled Onions
Pickled onions are one of the easiest ways to add a bright, vibrant flavor to all types of dishes!
Some of my favorites are:
- A topping for Mexican Pizza
- BBQ Chicken Sliders
- Slow Cooker Carnitas
- McRib Sandwich
- A delicious topping for smoked hot dogs
Storage
Refrigeration: Keep onions in a sealed container in the fridge for up to two weeks. I like to store them in a glass or ceramic container. Most metals can react to the vinegar, and plastic tends to absorb the flavors.
FAQs
Yes! Pickled onions are naturally low in calories and add plenty of flavor without adding much fat or sugar. Red onions also contain antioxidants and fiber, making them a great way to add extra flavor to salads, sandwiches, tacos, and more.
No, but I do highly recommend it. Blanching onions for 60 seconds softens their bite while still keeping them crisp. It also helps with absorbing the flavors.
You can enjoy them after about an hour, but they taste better after 24 hours in the refrigerator. The extra time allows the onions to fully absorb the tangy, slightly sweet brine.
More Delicious Condiment Recipes
- Garlic Herb Butter - A rich compound butter made with fresh herbs and garlic.
- Pulled Pork Rub - A sweet and smoky homemade seasoning blend that's delicious on pork, chicken, and even roasted potatoes.
- BBQ Coleslaw - A tangy coleslaw that pairs perfectly with pulled pork and burgers.
- Cucumber Dill Salad - A refreshing side dish made with crisp cucumbers, fresh dill, and a light vinegar dressing that's perfect for summer meals.
Made this recipe? Let me know!
Recipe
Pickled Red Onions
Equipment
- 1 Mandoline Slicer
Ingredients
- 1 Red Onion
- 2 tablespoon Sugar
- 1 Garlic Clove
- ½ cup Apple Cider Vinegar
- 1 teaspoon Salt
- 10 Peppercorns
- 1 cup Water
Instructions
- Slice the Onion: Peel the outer skin from the red onion and slice it as thinly as possible. I like to use a mandolin slicer for the best results. Transfer the sliced onion to a medium heat-safe bowl. 1 Red Onion
- Blanch the Onion: Pour 1 ½ cups of boiling water over the sliced onions and let them sit for 60 seconds. Drain well, then transfer the onions to a large jar.
- Make the Pickling Brine: In a measuring cup or bowl, combine the warm water, sugar, apple cider vinegar, smashed garlic, salt, and pepper. Stir until the sugar and salt are completely dissolved. Pour the brine mixture over the onions, making sure they are fully submerged, and shake well. 1 cup Water 2 tbsp Sugar ½ cup Apple Cider Vinegar 1 Garlic Clove 1 tsp Salt 10 Peppercorns
- Pickle the Onions: Refrigerate the onions for at least 24 hours for the best flavor. They can be enjoyed after
Video
Notes
- Overnight Pickle - While they are tasty after a few hours, the flavor is much better after 24 hours in the refrigerator.
- Thin, even slicing: A mandoline slicer creates even, paper-thin slices that will pickle quickly and have the best texture.
- Blanching your onions: This will remove the sharp bite from the onion and will keep the onions crisp!
- Use a glass jar: Glass won't absorb or react with the vinegar. This is the best choice for storing pickled onions.
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