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Quick-pickled onions are one of those little staples that make everything taste better. They come together in just minutes, and a simple vinegar brine transforms raw red onions into something bright, tangy, and slightly sweet with a bit of crunch. No canning equipment needed—just slice, pour, chill, and enjoy.
They’re perfect for burgers, tacos, sandwiches, grain bowls, salads, charcuterie boards, and more. A spoonful can perk up rich dishes, add color to a plate, or bring a welcome tangy bite to anything that needs a little lift. Once you start keeping a jar in the fridge, you’ll find endless uses for them.
What You’ll Like About This Dish
Fast and easy. Just slice the onions and pour over a quick brine—ready in minutes.
Versatile. Delicious on tacos, sandwiches, salads, bowls, and appetizers.
Small-batch. Makes just enough for a few meals without needing to can.
Bright flavor. Tangy, slightly sweet, and lightly spiced, with great crunch.
Ingredient Notes
- Red onion – Best for pickling because of its color and natural sweetness.
- Apple cider vinegar – Tangy with a mild fruitiness.
- Water – Softens the vinegar so it isn’t too sharp.
- Sugar – Balances the acidity.
- Kosher salt – Helps season and soften the onions.
- Peppercorns – Add subtle spice.
- Red pepper flakes – Optional, for heat.
Steps to Make Quick Pickled Onions
- Peel and thinly slice the red onion.
- Pack the onion slices into a clean jar or non-reactive container.
- Combine the vinegar, water, sugar, salt, peppercorns, and red pepper flakes in a saucepan.
- Bring the mixture to a boil and stir until the sugar dissolves.
- Pour the hot liquid over the onions.
- Let cool, then cover and refrigerate.
Tips
- Slice thinly. Thinner slices absorb the brine faster.
- Use a clean jar. Helps the onions stay fresh longer.
- Adjust sweetness. Add a little more sugar if you prefer a sweeter pickle.
- Make it spicier. Increase red pepper flakes or add a sliced jalapeño.
- Wait before using. Let them chill at least 30 minutes for the best flavor.
Recipe Variations
- Citrus brine. Add a strip of lemon or orange peel.
- Garlic version. Add a halved clove of garlic to the jar.
- Herb pickles. Add fresh thyme or oregano sprigs.
- Sweeter pickles. Increase sugar to 4 tablespoons.
- Taco-style. Add a pinch of cumin or coriander.
Serving Suggestions
- Serve on tacos, burgers, and sandwiches.
- Pair with salads, grain bowls, or wraps.
- Add to charcuterie boards or appetizer spreads.
- Garnish chili, nachos, or roasted meats.
How to Store
Refrigerate the pickled onions in their brine for up to 2 weeks. Cover tightly and store in a clean jar for best quality.
The onions will continue to soften slightly as they sit but will maintain good texture and bright flavor for several days.
Quick Pickled Onions
Ingredients
- 1 medium red onion
- ⅔ cup apple cider vinegar
- ⅓ cup water
- 3 tbsp granulated sugar
- 1 tsp kosher salt
- ½ tsp whole black peppercorns
- 1 pinch crushed red pepper flakes (optional)
Instructions
- Peel the onion, cut it in half, and thinly slice it.1 medium red onion
- Pack the onion slices in a 1-pint jar or non-reactive container.
- Combine the remaining ingredients in a saucepan and bring to a boil. Stir until the sugar has dissolved.2/3 cup apple cider vinegar | 1/3 cup water | 3 tbsp granulated sugar | 1 tsp kosher salt | 1/2 tsp whole black peppercorns | 1 pinch crushed red pepper flakes (optional)
- Pour the hot liquid over the onions in the jar.
- Let the onions cool, then cover the jar and refrigerate.
- Use on sandwiches, as a condiment, with appetizer spreads, etc.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
