Easy Pickled Red Onions
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These Easy Pickled Red Onions are one of my favorite new homemade condiments and only take minutes to put together. In our recipe, thinly sliced red onions go from an eye-watering spicy experience to a slightly sweet, mellow topping. My kids will actually eat these plain!
About the Recipe
The older I’ve gotten, the more I crave complexity in the dishes I make–more color, texture, and flavors coming through. I’ve found that the secret to achieving that goal is often in the toppings!
While a red onion is already a nice pop of flavor to an entree, pickled red onions bring a whole new level of flavor. Look at the side by side comparison of raw red onions vs pickled red onions.
For instance, as we were testing our Carnitas recipe for one of our 1 Hour Freezer Prep Sessions, I knew they needed more. More crunch, more wow factor, more party-in-my-mouth. These pickled red onions, along with our Cilantro Lime Aioli, did the trick!
Supplies You’ll Need to Make Pickled Red Onions
You’ll need just a few ingredients and tools to make this easy condiment.
Equipment:
- Cutting board
- Sharp knife or mandolin
- 16-ounce or larger Mason jar with lid
Ingredients:
- Red onion
- Water
- White vinegar
- Apple cider vinegar
- Sugar
- Salt
How to Make Pickled Red Onions
Making pickled red onions is SUPER easy. We even have step-by-step photos to guide you.
Trim off the ends of the onion
Using a sharp knife, trim off the top and bottom of the red onion.
Slice the onion
Cut the red onion in half vertically (from root to end). Peel off the flaky, outside skin. Then, slice the onion very thinly vertically–from top to bottom.
Boil the pickling liquid
Boil the water, vinegars, sugar, and salt in a small pot on the stove. Remove from heat.
Marinate the onions
Shove the onions in a mason jar, pour the brining liquid over them, and screw on the lid. Set in the fridge for at least 2 hours and up to 3-4 days.
You’re done!
Easy peasy, right?
What Dishes to Use Pickled Red Onions On
From Mexican dishes to salads, soups, sandwiches, and more, this condiment lends acidity, color, and crunch to a variety of recipes. Try them on one of these…
Get ready to kick up your condiment game and wow your tastebuds with these Easy Pickled Red Onions!
How Long Do Pickled Red Onions Last?
These taste best if eaten within about 3 days, but can remain in the fridge for 2-3 weeks.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Easy Pickled Red Onions
Pickled red onions take minutes to throw together and add a briny-sweet-spicy crunch that kicks up the flavor and texture in all kinds of dishes, like tacos, salads, wraps, and more.
Ingredients
- 1 large red onion
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- Optional: small pinch of red pepper flakes
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Instructions
- On a cutting board, trim off both ends of the onion and discard the outer skin. Cut in half from top to bottom. Lay both halves flat side down and then slice very thinly vertically (from top to bottom). (Alternatively, you can use a mandolin to slice the onions.)
- Pack the onions down into a 16-ounce mason jar.
- In a small pot, add the water, both vinegars, sugar, salt, and (optional) red pepper flakes. Bring to a boil and then remove from the heat.
- Pour this brining mixture over the onions, screw on the lid, and place in the refrigerator for at least 2 hours. These taste best if eaten within about 3 days, but can remain in the fridge for 2-3 weeks.
Takes so little time to put together, and so delicious. I’ll make these pickled onions again. Great on hamburgers.
Glad you enjoyed them and found them easy like the title says. Thank you for taking the time to leave a review Jane!
I think I always thought pickling things required a lot of finesse and fuss and weeks in the fridge or on the counter top. I love that I can whip these up to pair with carnitas or toss over salad THAT NIGHT. If I’m feeling fancy I also add whole cloves.
I love your fancy addition Brooke! So glad you whip these up for various dishes. 🙂
We always have a stash of these in our frig! We put them on sandwiches (yum!) as well as salads.