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Learn how to pickle red onions with this simple recipe. They add a fantastic punch of flavor to all kinds of meals!
Pickled Red Onions not only look pretty, they taste great. They are a sweet and tangy condiment perfect for sandwiches, salads, tacos and more! Read how to pickle red onions and then whip up a batch. Store them in the refrigerator for up to a month.
They would taste great on top of Southwest BBQ Chicken Tacos, by the way. Just saying. 😉
What you’ll need to make Quick Pickled Red Onions
- red onions (obviously) 😉
- boiling water
- apple cider vinegar
- mandolin slicer or some great knife skills
- glass canning jars with lids
How many onions you use will depend on the size of the onions. I usually do 3 medium red onions with the pickling liquid, but sometimes you can squeeze a bit more into the jar. Slice what you think you’ll need and then you can always add more later if necessary.
Using a mandolin slicer like this one from OXO makes this task much easier. You can always slice them thinly with a knife, but using a mandolin makes the slices more even and saves your fingers.
Add the vinegar, sugar and salt to the boiling water. It’s easier to pour into jars if you use a large glass measuring cup. You can boil the water in the microwave or on the stove and then pour it into the measuring cup.
Stuff the onion slices into a glass canning jar and pour the pickling liquid into the jar until it covers the slices. Place the lid on the jar, shake well and then allow it to settle.
Make sure the onions are completely covers by the liquid. If not, press them down a bit and then recover. Place in the refrigerator to pickle for at least 30 minutes before serving.
Aren’t they pretty? Before I knew how to pickle red onions, I thought they wouldn’t be worth the trouble just for an extra punch of flavor. But knowing it’s this easy, why wouldn’t you keep a jar in the back of the fridge?
How to use pickled red onions
- Sandwich topping-deli sandwiches, burgers or BBQ all taste great with this bright punch of tangy sweetness
- Tacos-fish tacos or chicken tacos are especially good with pickled onions
- Potato salad or egg salad-mix a little into your favorite salad recipe
- Hot dogs-if you like relish, you’ll LOVE pickled red onions on a hot dog! (Speaking of relish, you need to try this zucchini relish.)
- Deviled eggs-try one with a pretty purple garnish
Quick Pickled Red Onions
- 3 medium-sized red onions
- 1 1/2 cups boiling water
- 1/2 cup apple cider vinegar
- 1 tsp sugar
- 1 tsp salt
- Very 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 3-4 weeks in the fridge.