You guys! I’m genuinely excited about these pickled red onions — they’re fantastic. Bright, tangy, and slightly sweet, they elevate salads, tacos, scrambled eggs, grain bowls, sandwiches, wraps, pizzas, and more. Keep a jar in the fridge and you’ll find yourself reaching for them at every meal.
These pickled onions are easy to prepare and store well — up to 3–4 weeks in a tightly sealed jar in the refrigerator. The basic method is simple: slice the onions, heat a quick brine of apple cider vinegar, water, sugar and salt until the sugar and salt dissolve, then pour it over the onions. Within 30 minutes they’re ready to use, although the flavor deepens after a few hours.
If you want to customize the flavor, add whole peppercorns, a clove or two of garlic, red pepper flakes, cumin seeds, or allspice berries. These optional add-ins bring complexity and let you tailor the pickles to match the dishes you plan to serve them with.
Chances are you already have all the ingredients in your pantry and fridge, so this is a practical, pantry-friendly way to add a pop of flavor to weeknight meals. The result is tangy, bright, slightly sweet, and slightly salty onions that complement both savory and fresh preparations.
Perfect Pickled Red Onions
5 Stars
5 from 4 reviews
- Author: Erica
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: varied
- Category: Condiments
- Diet: Vegan
Description
Add these bright, tangy onions to avocado toast, salads, tacos, sandwiches, soup, pizza, wraps or scrambled eggs — the possibilities are endless. They add acidity and crunch that balance rich or spicy foods.
Ingredients
Scale
- 1 medium red onion, sliced
- 1 cup organic apple cider vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 2 peeled garlic cloves
- Optional add-ins: pinch of red pepper flakes, whole small chili pepper, 1 teaspoon allspice berries, 1 teaspoon whole cumin seeds, or 1 teaspoon black peppercorns
Instructions
- In a small saucepan over medium heat, combine the apple cider vinegar, water, sugar and salt. Whisk until the sugar and salt are completely dissolved. Alternatively, microwave the mixture for 45–60 seconds and then whisk to dissolve.
- Place the sliced onions, garlic cloves and any optional add-ins into a large glass jar or sealable container. Pour the warm vinegar mixture over the onions, ensuring they are fully submerged. Let sit at room temperature for about 30 minutes before serving. When cooled, seal and refrigerate; jars keep tightly sealed for up to 3–4 weeks.
Notes
To slice the onion for uniform, condiment-sized pieces: halve the onion, cut from the top toward the root almost to the end (parallel to the layers), then slice thinly across the onion perpendicular to the layers, moving toward the root. This creates consistent, attractive slices that pickle evenly.