Pickled red onions entered my life because I got tired of eating sandwiches that felt like they were missing something.
You know that tiny, sharp, bright pop that makes everything better? That’s this.
The first time I made them, I didn’t expect much. It was just onions, vinegar, and sugar. Ten minutes later, I had a jar of electric pink magic sitting on my counter.
Now I keep them in the fridge almost constantly. They upgrade tacos, salads, grain bowls, burgers, and even scrambled eggs.
They’re low effort, high reward. My favorite category.
Why I Keep Making This Dish (The Real Reasons)
- Ready in minutes: That’s barely cooking.
- Instant flavor boost: Sharp, sweet, and tangy.
- Makes food look better: That pink color is undefeated.
- Budget-friendly: Onions are cheap, magic is not.
- Lasts for weeks: Always ready when you need it.
- Customizable: Spice it up or keep it simple.
- Meal prep hero: Makes leftovers feel intentional.
Tips I Learned the Hard Way
- Slice thin: Thicker slices take forever to soften.
- Use a mandoline carefully: Fingers are important.
- Fully dissolve sugar and salt: Gritty brine is not the vibe.
- Let it cool before refrigerating: Helps flavors settle.
- Use glass jars: Vinegar and metal don’t mix well.
- Don’t skip the salt: It balances the acidity.
- Give it time: Bright pink means it’s ready.
Variations You Can Mess Around With
- Spicy Version: Add red pepper flakes.
- Herb Infusion: Toss in fresh thyme or bay leaves.
- Apple Cider Swap: Replace white vinegar for a softer tang.
- No Sugar: Reduce or use honey.
- Citrus Twist: Add a splash of lime juice.
- Extra Garlic: Always acceptable.
- Whole Spice Blend: Mustard seeds or coriander work great.
How To Make Pickled Red Onion?
Ingredients
- 2 small red onions
- 2 cups white vinegar
- 2 cups water
- ⅓ cup cane sugar
- 2 tablespoons sea salt
Optional:
- 2 garlic cloves
- 1 teaspoon mixed peppercorns
Instructions
Step 1:
Thinly slice the red onions and divide them between two 16-ounce jars or three 10-ounce jars. Add the garlic cloves and peppercorns to each jar if using.
Step 2:
In a medium saucepan over medium heat, combine the white vinegar, water, sugar, and salt. Stir for about 1 minute until the sugar and salt dissolve completely.
Step 3:
Remove from heat and let the brine cool slightly, then carefully pour it over the onions until fully submerged.
Step 4:
Let the jars sit at room temperature until cooled, then seal and refrigerate.
Step 5:
The onions are ready once they turn bright pink and tender, about 1 hour for very thin slices or overnight for thicker slices.
Pickled Red Onion Recipe
Ingredients
Method
- Thinly slice the red onions and divide them between two 16-ounce jars or three 10-ounce jars. Add the garlic cloves and peppercorns to each jar if using.
- In a medium saucepan over medium heat, combine the white vinegar, water, sugar, and salt. Stir for about 1 minute until the sugar and salt dissolve completely.
- Remove from heat and let the brine cool slightly, then carefully pour it over the onions until fully submerged.
- Let the jars sit at room temperature until cooled, then seal and refrigerate.
- The onions are ready once they turn bright pink and tender, about 1 hour for very thin slices or overnight for thicker slices.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 380 kcal |
| Carbohydrates | 85 gm |
| Fat | 0 gm |
| Protein | 6 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- On tacos: Non-negotiable.
- On burgers or sandwiches: Instant upgrade.
- Over salads: Especially grain or kale salads.
- With grilled meats: Cuts through richness.
- On avocado toast: Trust me.
- With eggs: Scrambled, fried, or in a breakfast bowl.
Storage, Leftovers, and Next-Day Thoughts
- Refrigerate: Store in sealed jars.
- Shelf life: Up to 2 weeks in the fridge.
- Flavor deepens: They get better after a day or two.
- Keep submerged: Always make sure onions stay in brine.
- Reuse brine: You can quick-pickle another batch once.
- Color intensifies: That pink only gets brighter.
FAQs (Real Questions People Actually Ask)
Do I have to heat the brine?
Yes, it helps dissolve the sugar and salt quickly.
Can I use apple cider vinegar?
Yes, it gives a slightly sweeter tang.
Why aren’t mine bright pink?
They need more time or thinner slices.
Can I reduce the sugar?
Yes, but it balances the acidity.
Are these shelf-stable?
No, they must be refrigerated.
Can I use large onions?
Yes, just adjust jar size.
How thin is thin?
Almost paper-thin is ideal.
