Easy Pickled Red Onions

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!

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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!

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.

Using a sharp knife, trim off the top and bottom of the red 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 water, vinegars, sugar, and salt in a small pot on the stove. Remove from heat.

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…

Slow Cooker Crispy Carnitas

Shredded Beef Nachos

Mexican Chopped Salad

Crowd Pleaser Mexican Soup

Get ready to kick up your condiment game and wow your tastebuds with these Easy Pickled Red Onions!

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.

5 from 4 votes

Yield: 12 servings

Prep Time:10 minutes mins

Cook Time:2 hours hrs

Total Time:2 hours hrs 10 minutes mins

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Ingredients

 

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• ▢ 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

 

1. 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.)
2. Pack the onions down into a 16-ounce jar.
3. 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.
4. 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.

Notes/Tips

Pickled red onions taste best if eaten within about 3 days, but can remain in the fridge for 2-3 weeks.

Nutrition

Calories: 11 kcal (1%) | Carbohydrates: 2 g (1%) | Protein: 0.1 g | Fat: 0.01 g | Sodium: 195 mg (8%) | Fiber: 0.2 g (1%) | Sugar: 2 g (2%)

If you make this, please leave a review and rating letting us know how you liked this recipe!

Author: Rachel Tiemeyer