Pickled Red Onions are easy to make and add a punch of flavor, crunch, and color to everything from sliders to salads. These Quick Pickled Red Onions come together in minutes with pantry staples, and they’ll instantly upgrade your favorite dishes. Whether you're meal prepping or dressing up a dinner plate, this easy condiment is one you’ll turn to again and again.
To make quick-pickled red onions, thinly slice a red onion using a mandoline or sharp knife. Heat ½ cup of apple cider vinegar, ½ cup of water, 1 tablespoon of sugar, and ½ teaspoon of Kosher salt in the microwave to dissolve the sugar and salt.
Pour the hot brine over the sliced onions in a jar or heatproof container. Let cool, cover, and refrigerate. They’re ready to enjoy in 30 minutes and can be kept for up to 2 weeks.
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Recipe at a Glance
- Ready In: 5 minutes
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Ingredients: Red onion, apple cider vinegar, water, granulated sugar, and Kosehr salt
- Makes: 1 ½ cups
- Difficulty: Easy
- Make-Ahead Friendly: Yes
- Gift Friendly: Yes - makes thoughtful gifts
Why You'll Love This Recipe
- Quick and Easy: 5 minutes of prep with no cooking skills required.
- Versatile: Delicious on tacos, burgers, sliders, quesadillas, bowls, and more.
- Flavor Booster: Adds acidity, crunch, and brightness to any dish, even if you don't like onions or vinegar.
- Make-Ahead Friendly: Stays crisp and flavorful in the refrigerator for up to 2 weeks.
Simple Ingredients
Here's How to Make the Pickled Red Onions
- Prepare the Brine: Combine apple cider vinegar, water, granulated sugar, and Kosher salt in a microwave-safe measuring cup. Microwave on high for 60 to 90 seconds to dissolve the sugar and salt, and whisk to combine.
- Prep the Onion: Start by cutting off the stem end of the onion and a small amount of the root end. You want to leave the root end intact to help hold the onion together during slicing. Then peel the outer layer(s). Slice the onion in half from the stem end to the root end.
- Slice the Onions: Using a mandoline or sharp knife, thinly slice the onions into half-moons. I used a mandoline with a 2mm blade.
- Add the Brine: Place the sliced onions in a 12-ounce mason jar or glass container. Pour the hot brine over the sliced onions, ensuring they are fully submerged.
- Cool & Store: Let the onions cool to room temperature. Seal and refrigerate for at least 30 minutes before using.
These quick pickled red onions are the ultimate low-effort, high-impact kitchen hack. In just minutes, you’ll have a crisp, zippy topping that brightens everything it touches, from sliders to salads, tacos to bowls, and much more. They’re easy, elegant, and endlessly versatile. Yum!
Frequently Asked Questions
Yes! Distilled white vinegar has a slightly stronger taste and creates a brighter pink hue, while apple cider vinegar adds depth and subtle sweetness.
Sterilization is not necessary for this quick pickle method. A clean jar, washed in the dishwasher, is sufficient since these are refrigerated, not canned.
Absolutely. Try a bay leaf, a pinch of red pepper flakes, or a few peppercorns for added flavor.
Recipe Tips and Ideas
- These pickled red onions are best if the slices are thin and are a consistent size. A mandoline works well here. You can use a sharp knife, but aim for slices that are between 1.5 and 2 mm.
- Pickled red onions are amazing on Honey Chipotle Chicken Sliders and Honey Chipotle Chicken Quesadillas. They are also delicious on tacos, burritos, and burrito bowls.
- Don’t be tempted to skip the sugar. It balances the acidity of the vinegar.
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Quick and Easy Pickled Red Onions
Equipment
- Mandoline or sharp knife
- 12 ounce mason jar with lid
Ingredients
- 1 small red onion (about 6 ounces peeled and thinly sliced)
- ½ cup (4 ounces) apple cider vinegar
- ½ cup (4 ounces) water
- 1 tablespoon granulated sugar
- ½ teaspoon Kosher salt
Instructions
- In a microwave-safe measuring cup, combine vinegar, water, sugar, and salt. Heat in the microwave on high until hot and the sugar/salt dissolves (about 60 to 90 seconds). Whisk to combine.
- Trim both ends of the onion, leaving the root end intact. Peel the onion and slice it in half from the stem end to the root end. Use a mandoline (2 mm blade) or knife to thinly slice the onion. (See Tip 1)
- Add sliced onions to a 12-ounce mason jar. Pour hot brine over the onions until fully submerged. (See Tip 2)
- Let cool to room temperature. Seal and refrigerate for at least 30 minutes before using.
- Yield: 8 to 10 servings.
Video
Tips/Notes
- I ended up with about 1 ¼ cups of thinly sliced onions.
- Although the 12-ounce jar holds just 1½ cups, the onions compress and the brine fills the gaps. Using 1 cup of liquid is just right. There is no overflow and no waste.
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