Quick-Pickled Red Onions

Think of this pickled red onion recipe as a versatile blueprint. Crisp, punchy, and ready after about an hour of hands-off time, they’re one of the easiest ways to add bright, tangy flavor to everyday meals.

Keep a jar in the fridge and add them to tacos, breakfast sandwiches, burgers, grain bowls, salads, or just some roasted vegetables. Their sharp bite mellows as they soak in the brine, while their signature crunch remains. The longer they sit, the more deeply flavored and vibrant they become—making them a simple make-ahead condiment you’ll reach for again and again.

Tips for making quick-pickled red onions

Can I heat the brine?

Yes. Warming the brine before pouring it over the onions speeds up the pickling process (heat over medium-high just until the sugar is dissolved). The finished pickled onions will be slightly softer than if you brine them at room temperature, but they’ll be ready to eat in just about 15 minutes.

Can I use a different vinegar?

Yes. White wine vinegar, red wine vinegar, sherry vinegar, rice vinegar, or a combination of vinegars—including plain white distilled vinegar—all work well.

Can I add spices or aromatics?

Absolutely. Try whole black peppercorns, coriander seeds, bay leaves, garlic cloves, sliced chiles, or fresh herbs for extra flavor.

How long do pickled red onions last in the fridge?

After about an hour at room temperature, the onions will be lightly pickled and still fairly sharp. As they sit in the brine, their flavor becomes more balanced, their color deepens, and their bite mellows. Store them in their pickling liquid in an airtight container in the refrigerator for up to 2 weeks.

The best way to slice onions for pickling →

Slice the onion in half from root to stem. At an angle, trim the ends from both sides, then remove the papery skins. Following the onion’s curve, slice into long strips from pole to pole. Confused? How about a video:

• Super Slicer Mandoline

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Super Slicer Mandoline

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Recipe information

• Total Time

  1 hour 5 minutes

• Yield

  Makes about ½ cup

Total Time

1 hour 5 minutes

Yield

Makes about ½ cup

Ingredients

½

1

1½

1

Need to make a substitution?

Preparation

1. Whisk ½ cup apple cider vinegar, 1 Tbsp. granulated sugar, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 1 cup water in a small bowl until sugar and salt dissolve. Place 1 red onion, thinly sliced, in a mason jar with a tight-fitting lid; pour vinegar mixture over. Let sit at room temperature for 1 hour.

   Do Ahead: Pickled red onions can be made 2 weeks ahead. Cover and chill. Drain onions before using. 

   A scattering of pickled red onions finishes these Mexican open-face sandwiches with zingy crunch.

   Photo by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

   Editor’s note: This recipe was first printed in our June 2012 issue; it has been edited for style. Use up your pickled red onion stash with our best sandwich recipes →

Whisk ½ cup apple cider vinegar, 1 Tbsp. granulated sugar, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 1 cup water in a small bowl until sugar and salt dissolve. Place 1 red onion, thinly sliced, in a mason jar with a tight-fitting lid; pour vinegar mixture over. Let sit at room temperature for 1 hour.

Do Ahead: Pickled red onions can be made 2 weeks ahead. Cover and chill. Drain onions before using. 

A scattering of pickled red onions finishes these Mexican open-face sandwiches with zingy crunch.

Editor’s note: This recipe was first printed in our June 2012 issue; it has been edited for style. Use up your pickled red onion stash with our best sandwich recipes →

Nutrition Per Serving

Recipe notes