These Quick Pickled Red Onions come together in under 40 minutes! This recipe comes together with 4 simple ingredients and creates tangy, crispy red onions. They are perfect to add to tacos, rice bowls or any Southwestern dish.
You guys are going to love this simple Quick Pickled Red Onions recipe.
We add these to so many dishes from tacos to enchiladas to rice bowls to salads.
Pickled red onions are my favorite ways to add texture, crunch and a pop of flavor to all kinds of dishes like rice bowls to tacos to nachos.
I also love serving them alongside Mediterranean dishes like this Beef Kafta Meatballs, Lebanese Meat Pies and Black Sea Bass Recipe.
The best part of this recipe is you only need 4 simple ingredients and 30 minutes and you have these ready to go!
You might remember my Refrigerator Dill Pickles and these Quick Pickled Vegetables I shared a few weeks ago. Those were a hit with a lot of you because you don’t have to can them and wait to eat them for weeks. With these quick refrigerator dill pickles and red onions you have them ready to eat quickly!I also love that bright pop of color that pickled red onions add to dishes along with a zesty, tangy flavor.
You can check out all of my side recipes here.
Recipe Ingredients
- Onions: This recipe uses red onions. I used 2 medium sized red onions but you can use more of less just modify the recipe and make sure you use the appropriate sized mason jars.
- Vinegar: The apple cider vinegar helps to pickle the red onions. You can also use white vinegar or red wine vinegar.
- Water: The boiling water is a key part of the recipe so be sure it is boiling and not just warm.
- Sugar: White sugar is used as part of the pickling process.
- Salt: Salt is another key part of this recipe so make sure you don’t skip it!
Please see the recipe card below for exact ingredient amounts and instructions.
How do you Make Pickled Red Onions
Step 1: Slice Onions: Finely slice red onions, either by hand or with a mandolin if you have one. Place onion slices into a sterilized mason jar with a lid.
Step 2: Add Apple Cider Vinegar: In a heatproof measuring jug, pour apple cider vinegar and boiling water. Stir in sugar and salt until dissolved.
Step 3: Submerge Onions in Vinegar: Pour vinegar mixture into jar to cover sliced red onions. Put on lid and thoroughly shake the jar then allow to settle. Ensure the onions are submerged under the liquid- if they are not, push them down with a spoon. Seal jar with lid.
Place onion jar in the fridge and allow to marinate for at least 30 minutes before using. Pickled onions will last 2-3 weeks in the fridge.
Recipe Tips
- The most important part of making quick pickled red onions is to cut the red onion very thinly. This helps them to absorb the vinegar and pickle them with that tangy flavor. I use a mandoline or you can use a very sharp knife to do this as well.
- You can substitute the sugar with honey or maple syrup if you want to use natural sugar instead of white sugar.
- If you are wondering this is a canning recipe the answer is no. This is a quick pickling refrigerator recipe not a canning recipe. You will not want to use this as a canning recipe and put it in a water bath. With canning you want to always follow a recipe designed for canning to avoid botulism.
- If you keep this in the fridge for up to the two weeks you will want to make sure the onions are submerged under the liquid as best as you can to keep them fresh and so they don’t dry out.
- For a hint of spice add red pepper flakes to the red onions.
Ways to Use Pickled Red Onions
- Rice bowls are a great way to use these red onions. I love adding them to this Slow Cooker Cuban Pork Rice Bowl, Mediterranean Buddha Bowl, Chicken Shawarma Rice Bowl or this Mediterranean Baked Turkey Meatball Rice Bowl.
- Tacos is another great way to use pickled red onions. I love adding them to these Slow Cooker Shredded Beef Tacos, Easy Cod Fish Tacos, Tilapia Fish Tacos or these Southwest Breakfast Egg Tacos.
- A few other ways I like to use them is to add them to this Chilaquiles Recipe, Slow Cooker Mexican Beef Brisket or this Mexican Zucchini.
Recipe FAQ
You can eat them after 30 minutes but they are best after they sit for at least an hour. For optimal flavor and texture, refrigerate them for a few hours or overnight.
These will stay fresh for up to 2–3 weeks in an airtight container or jar stored in the refrigerator.
Yes you can use this method with cucumbers, carrots, celery, radishes, jalapeños, or cabbage.
No you will need to do canning to store long term. Quick pickles aren’t designed for shelf-stable canning. Store quick pickled veggies in the fridge only.
More Vegetable Recipes
Quick Pickled Red Onions
Ingredients
- 2 medium-sized red onions,, thinly sliced
- 1/2 cup apple cider vinegar
- 1 1/2 cups boiling water
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions
- Finely slice red onions, either by hand or with a mandolin if you have one. Place onion slices into a sterilized mason jar with a lid.
- In a heatproof measuring jug, pour apple cider vinegar and boiling water. Stir in sugar and salt until dissolved.
- Pour vinegar mixture into jar to cover sliced red onions. Put on lid and thoroughly shake the jar then allow to settle. Ensure the onions are submerged under the liquid- if they are not, push them down with a spoon. Seal jar with lid.
- Place onion jar in the fridge and allow to marinate for at least 30 minutes before using. Pickled onions will last 2-3 weeks in the fridge.
Notes
- These will stay fresh for up to 2–3 weeks in an airtight container or jar stored in the refrigerator.
- If you keep this in the fridge for up to the two weeks you will want to make sure the onions are submerged under the liquid as best as you can to keep them fresh and so they don’t dry out.
- The most important part of making quick pickled red onions is to cut the red onion very thinly. This helps them to absorb the vinegar and pickle them with that tangy flavor. I use a mandoline or you can use a very sharp knife to do this as well.
