Quick Pickled Red Onions
Not rated yet. Be the first.
Thin red onion slices go into a hot, sweet-tangy brine and come out rosy in half an hour. Keep a jar in the fridge, and tacos, salads and sandwiches all look like someone cared.
The short version
Slice a red onion thin, pour a hot brine of vinegar, water, sugar and salt over it, and let it sit 30 minutes. Refrigerate; they keep about 3 weeks. Slice thin and pour the brine hot.
What makes ours better
small changes, very loud compliments
-
Slice the onion thin and even. Slices about ⅛ inch thick pickle quickly and stay crisp. Thick, uneven pieces turn out half raw and half limp.
-
Pour the brine on hot. Hot brine softens the sharp bite and starts the color change right away, so they're ready in 30 minutes instead of overnight.
-
Add garlic and peppercorns. One smashed clove and a few peppercorns turn plain pickled onion into something worth eating by the forkful.
-
Adjust the sugar to your taste. A quarter cup makes mellow, slightly sweet onions. Three tablespoons makes them tangier, which suits rich foods like carnitas and burgers.
What you need
check the pantry before you promise anyone
- Red onion1 medium
- White vinegar¾ cup
- Granulated sugar¼ cup
yes, all of the butter
Steps
apron on. phone down. mostly.
-
Slice the onion
Cut the onion in half from root to tip, peel it, and slice thinly into half-moons, about ⅛ inch thick. A mandoline makes it quick; a sharp knife works too. Pack the slices into a pint jar or heatproof bowl. Tuck in the garlic and peppercorns.
-
Heat the brine
Combine the vinegar, water, sugar and salt in a small saucepan over high heat. Stir until the sugar and salt dissolve and the liquid starts to simmer, 2 to 3 minutes. Take it off the heat.
About 3 min. Cook mode has a timer for this step.
-
Pour and press
Pour the hot brine over the onions until they're covered. Push the slices down with a spoon so they're all submerged.
If the liquid doesn't quite cover, top up with equal parts vinegar and water.
-
Let them sit
Leave the onions on the counter, uncovered, for 30 minutes, until they've turned bright pink and cooled to room temperature. Taste one; it should be tangy, a little sweet and still crisp.
About 30 min. Cook mode has a timer for this step.
-
Chill and store
Put the lid on and refrigerate. They keep improving for a day or two and stay good for about 3 weeks.
Good to know
things I learned the hard way, so you can skip that part
- Red onion gives the brightest pink. Yellow or white onions work and taste the same, but stay pale.
- For a half-and-half version, replace half the onion with thin slices of English cucumber, which is best eaten within a few days.
- Add a bay leaf, a few coriander seeds or a slice of jalapeño to the jar for a different flavor. Use the pickling liquid again for a second batch of onions within a week.
- Storage. Fridge in a sealed jar, up to 3 weeks. These are refrigerator pickles and are not shelf-stable, so they can't be canned this way.
Questions, answered
asked and answered at the kitchen counter
How long do quick pickled onions last?
About 3 weeks in a sealed jar in the fridge. They're best in the first week, when they're still crisp.
How long do pickled onions take to be ready?
30 minutes at room temperature with a hot brine, though they taste better after a few hours in the fridge.
Why didn't my pickled onions turn pink?
Check that the onion is red and that the slices are fully under the liquid. The vinegar sets the pink color, so any slices above the brine stay pale. A few spoonfuls more vinegar helps too.
Can I use a different vinegar?
Yes. Apple cider vinegar gives a fruitier flavor and rice vinegar is gentler. Use one with 5 percent acidity so the brine stays tangy and keeps well.
What do I eat pickled onions on?
Tacos, burgers, sandwiches, salads, grain bowls, avocado toast, eggs and baked potatoes. They cut through anything rich.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
tell me the truth, then tell me who had thirds
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.