Dessert

Quick Pickled Red Onions Recipe

ByAiden Wells December 26, 2025December 26, 2025

Introduction

Quick pickled red onions add a bright, tangy crunch to any meal. This easy recipe transforms simple red onions into a flavorful condiment perfect for tacos, sandwiches, salads, and more. Ready in just a few minutes, it’s a great way to elevate your dishes.

The image shows a clear glass jar filled with thinly sliced pink and red pickled onions, mixed with whole black peppercorns and small yellow mustard seeds, all soaked in a translucent pinkish brine. The jar is placed on a white marbled surface with a black and white checkered cloth nearby. In front of the jar lies a green sliced jalapeño pepper and some loose pickled onion rings with mustard seeds. In the background, there is a blurred second jar filled with a similar pickled onion mix, a halved red onion, and a white pot with a green plant. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large red onion (thinly sliced)
1 cup apple cider vinegar
3 tablespoons water
1 tablespoon granulated white sugar
1 teaspoon salt
1 teaspoon whole peppercorns
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes
1 small jalapeño (thinly sliced)
1 bay leaf

Instructions

Step 1: Peel the red onion and slice it thinly using a sharp knife or mandoline slicer for even slices.
Step 2: Pack the onion slices tightly into a clean glass jar or heatproof container along with the jalapeño slices, peppercorns, mustard seeds, red pepper flakes, and bay leaf.
Step 3: In a small pot, combine the apple cider vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve completely, about 2–3 minutes.
Step 4: Remove the vinegar mixture from heat and immediately pour it over the onions and aromatics, ensuring the onions are fully submerged.
Step 5: Press the onions down gently with the back of a spoon if needed to cover everything with the liquid.
Step 6: Leave the jar uncovered and allow it to cool to room temperature.
Step 7: Once cooled, seal the jar with a lid and refrigerate. The onions start to develop flavor after about 30 minutes, but taste best after a few hours.
Step 8: Store in the refrigerator for up to 2 weeks and use as a zesty topping for tacos, sandwiches, salads, or burgers.

Tips & Variations

Use different vinegars like white wine or rice vinegar for a unique flavor twist.
Add sliced garlic or fresh herbs for extra aroma.
For milder heat, reduce or omit the red pepper flakes and jalapeño.
Slicing the onions thinner helps them pickle faster and absorb more flavor.

Storage

Keep the pickled onions in a sealed jar in the refrigerator for up to 2 weeks. They are best enjoyed chilled and can be used directly from the jar. To reheat, simply remove them and add to warm dishes, but they are typically served cold or at room temperature for maximum crunch.

How to Serve

A clear glass jar filled with bright pink and light red thinly sliced pickled onions, showing layers of crisp onion strips mixed with black peppercorns and yellow mustard seeds, partially submerged in a pinkish liquid. The jar sits on a white marbled surface next to a fresh green jalapeño pepper cut in half, showing its seeds, alongside blurred purple onion slices in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How long do quick pickled onions last?

When stored properly in the refrigerator, pickled onions stay fresh for up to 2 weeks. Beyond that, they may lose texture and flavor.

Can I use other types of onions for pickling?

Yes, while red onions are popular for their color and mild sweetness, white or yellow onions can also be pickled, though the flavor and color will differ slightly.