This Pickled Red Onion Recipe is simple to make. Just mix thinly sliced red onion, vinegar, salt, sugar, and water in a jar, shake, and let sit.
Add these pickled onions to Chicken Tinga Tacos or toss them on a hearty Tuna Salad.
author’s note
The 5-Minute Topping I Use on Everything!
I’m obsessed with pickled red onions. They’re my go-to topping for almost everything, and I always keep a jar in the fridge.
They take just minutes to make but add so much flavor to meals. Every week during meal prep, I whip up a fresh batch along with some brown rice, sweet potatoes, and my favorite sauce.
The quick pickling method couldn’t be easier: just toss everything in a jar, shake it up, and pop it in the fridge.
Pick Out A Good Red Onion
Here are some easy tips for picking a good red onion:
- Look for firm onions without soft spots or blemishes.
- Choose onions with shiny, smooth skin, avoiding wet or moldy ones.
- Pick onions that feel heavy for their size, indicating freshness.
- Avoid onions with a strong or bad smell for longer-lasting pickled onions.
Quick Tip
Quick pickling doesn’t require sterilizing jars since the onions will be eaten pretty quickly.
Now Here’s What You’ll Need To Pickle It:
- Red Onion: Slice it very thinly for best results.
- Red Wine Vinegar: Provides a tangy flavor; you can use white vinegar in a pinch.
- Water: Helps balance the acidity of the vinegar.
- Salt: This enhances the flavor.
- Sugar: Adds a touch of sweetness; you can adjust the amount based on your preference.
How To Use This Pickled Red Onions Recipe
- Tacos: Throw some on top of your tacos. These healthy tacos or chicken tacos with rotisserie chicken.
- Salads: Brighten up salads like this Mexican salad or chipotle chicken salad with a handful of pickled red onions.
- Sandwiches: Add them to sandwiches! I love throwing them on this turkey bacon avocado sandwich.
- Burgers: Put them on burgers to make them even better.
- Bowls: Mix them into grain, Buddha bowls or this buffalo chicken bowl.
Variations
Can I add other spices or flavorings? Absolutely! Customize your pickled red onions with spices like peppercorns, garlic, or herbs like thyme or dill for extra flavor.
Storage
This quick pickled red onions recipe is good for 1 up to 2 weeks in the fridge if stored in an airtight container.
More Toppings To Jazz Up Your Meals:
Homemade Pickled Red Onions Recipe
Equipment
- Mandoline slicer or sharp knife
Ingredients
- 1 cup red onion very thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1/2 teaspoon salt
- 1-1/2 up to 2 teaspoons granulated sugar add to preference
Instructions
- Trim the ends off the onion, slice it in half, and remove the outer layer.
- Using a Mandoline Slicer set to a very thin setting, thinly slice the onion. (If you don’t have a slicer, use a sharp knife to slice as thin as possible.)
- Place the sliced onions in a jar along with the rest of the ingredients.
- Secure the jar’s lid and shake well to mix the ingredients. Let the onions marinate in the fridge for at least 20 minutes.
- Use the pickled onions as desired. Store leftovers in the fridge for 1 (up to 2) weeks.
Recipe Notes
- Tacos: Throw some on top of your tacos. These healthy tacos or chicken tacos with rotisserie chicken.
- Salads: Brighten up salads like this Mexican salad or chipotle chicken salad with a handful of pickled red onions.
- Sandwiches: Add them to sandwiches! I love throwing them on this turkey bacon avocado sandwich.
- Burgers: Put them on burgers to make them even better.
- Bowls: Mix them into grain or Buddha bowls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this, and doubled it, but there’s just not much liquid….will the onions sort of “melt” down into the brine?
Yes! 🙂
I prepared the chicken rice bowl for dinner and LOVED it. My 72 yrs old husband loved it as well!
Thank you.
I am so thrilled to hear this! Thanks Barbara!