These quick pickled red onions take just 5 minutes to make with a few ingredients and keep for weeks in the fridge. Use with tacos, burgers, grain bowls and more!
Earlier this week I shared homemade salsa, which takes just 5 minutes to make and tastes just like your favorite restaurant salsa.
Today, it's a different favorite condiment that I'm so excited to share with you at long last.
I have these pickled red onions in the fridge at ALL times. I basically clean out the jar when it gets close to empty and immediately make a new batch to fill it back up.
They are SO good!
These pickled red onions have the perfect balance of vinegar tang and sweetness. They're long, thin and add such a punch of flavor to all the dishes.
Plus, they are just 3 ingredients and take just 5 minutes to make!
Also, they're just plain pretty, don't you think?
I eat these daily at lunch with a veggie burger and we enjoy them with tacos, burgers, grain bowls and more.
(Read on, I have tons of ideas for ways to use these below.)
You've seen them here on the blog a dozen or more times, in my photos. They're here with BBQ chicken burgers, slow cooker Mexican shredded chicken, vegetarian tacos, easy pork tostadas, smashed chickpea salad, BBQ chicken quinoa salad bowls and that's just the beginning.
I'm serious when I say I always have some on hand and use them all the time!
Today I'm so happy that I can share the love so you can be obsessed too!
And if you love pickling, check out these quick pickled vegetables and you can pickle all the things too!
Now, I've got some notes and tips coming up below on how to make pickled red onions. Just tryin' to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making quick pickled red onions:
- If you don't have apple cider vinegar, you could substitute white wine vinegar.
- These take just 5 minutes to make, but you'll need to let them cool down at room temperature and then refrigerate them for a few hours for optimal flavor. So please plan ahead.
- The pickled red onions will keep, covered, in the refrigerator for up to 2-3 weeks.
As for containers, I like using a glass jar to keep these fresh. Also, plastic containers can become discolored or have the vinegar smell leach into them, which is hard to get out.
A 24-ounce size jar is perfect for holding an entire large red onion that's been sliced. (Mine is technically an applesauce jar I rinsed out and repurposed. )
Also, a frequently asked question...
Can I make pickled red onions without a mandolin?
Yes, you definitely can. I've done it this way before and it works just fine.
Here's the details:
Use a very sharp knife and slice them as thinly as possible, about ⅛ inch thick. Try to keep your slices as even as possible. Curl your fingers under as you hold the onion, to keep them safely out of the way.
But to be honest, a mandolin is WAY faster and makes the perfect size. (If you love pickled red onions, it's definitely worth getting one.)
If you're in the market for one, this OXO mandolin is what I have and adore. It's affordable, easy to use, easy to clean and has a food holder to keep your hands safe. Has a lock too to seal it shut for safety while cleaning and storing.
I use notch 1.5 on my mandolin for these red onions. You want them thin but not paper thin so that they might fall apart in the vinegar.
OK, let's get ready to enjoy these babies!
What should you use the pickled onions on? Oh, everything!
I'm only kind of kidding…
Ideas for using pickled red onions:
- Add to tacos, nachos, burritos and quesadillas
- Serve with fajitas and enchiladas
- Add to grain bowls and salad bowls
- Use on burgers, veggie burgers, sliders or wraps
- Top grilled chicken, fish or steak with these onions
- Use for savory toast or open-faced sandwiches (like avocado toast)
You're going to love these so much, you'll be finding new ways to enjoy them and new foods to try them with. ❤️
I'd love for you to share your favorite uses in the comments below - or tag me on Instagram and show me what you're making!
Enjoy!
XO,
Kathryn
Pickled Red Onions
Ingredients
- 1 large red onion
- 1 cup hot water
- ½ cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 ½ teaspoons kosher salt
Instructions
- Thinly slice the red onion using a mandolin or by hand, with a sharp knife. You want them about ⅛ inch thin and evenly sized. Stuff the red onion slices into a glass jar (a 24 oz. size is perfect).
- Combine the hot water, vinegar, sugar and salt in a small bowl and stir until thoroughly mixed and the sugar and salt are dissolved.
- Pour the liquid over the onions in the jar, until the jar is filled and the onions are all submerged. (You can add some extra warm water to cover the onions if needed.)
- Let the jar sit at room temperature for 45 minutes to an hour, until cooled down.
- Cover and refrigerate until ready to use. These are best after at least a few hours in the fridge so the onions can pickle. The pickled red onions will keep, covered, in the refrigerator for up to 2-3 weeks.
Notes
Nutrition
Jeff says
Just made this a few days ago. Loving putting them on sandwiches and as side dish with meals.
Wondering what other spices I could put in it to enhance or add to the flavor? Suggestions ?
Kathryn Doherty says
I'm so glad you are enjoying these! My current jar is getting low, so I'll be making another batch myself soon. 🙂
As far as additional spices, I haven't tested any of these, but I know some people pickle with whole mustard or coriander seeds or you could use ginger or red pepper flakes. Hope that helps!