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Pickled Red Onions – Quick and Easy

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These quick pickled red onions are a game-changer in your kitchen. They add the perfect punch of acidity and crunch to practically any dish, from tacos to salads to sandwiches.

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By Brent Doud

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Close up photo of pickled red onions

There’s something magical about transforming raw red onions into bright pink, tangy-sweet pickled onions. These quick pickled red onions are a game-changer in your kitchen. They add the perfect punch of acidity and crunch to practically any dish, from tacos to salads to sandwiches. I like to add a touch of garlic and black pepper to my pickled red onions.

Pickled red onions ingredients

Pickled Red Onions Ingredients

  • 1 small red onion (sliced super thin)
  • 1 cup white vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tablespoons sea salt
  • 2 Garlic Cloves
  • 1 tsp black pepper

Substitutes

  • Apple cider vinegar can replace white vinegar for a slightly sweeter profile
  • Honey can substitute for sugar
  • Pink peppercorns can replace black pepper for a more delicate flavor

Equipment Needed

  • Sharp knife or mandoline (I use the Tumbler knife sharpener to keep my knives sharp).
  • Medium saucepan
  • Mason jar (16 oz)

How to Make Pickled Red Onions

Slice the Red Onions

  1. Cut off the ends of the onion and slice in half
  2. Remove the papery skin and core
  3. Slice as thinly as possible (use a mandoline or a sharp knife)
Adding thinly sliced onions to a mason jar.

Prepare the Brine

  1. Combine 1 cup of white vinegar, 1 cup water, 2 tbsp sugar, 1 tbsn sea salt, 2 sliced garlic cloves and 1 tsp black pepper in a sauce pan.
  2. Bring to a boil, stirring to dissolve sugar and salt
  3. Remove from heat and let cool slightly
Pickling Brine

Pickle the Onions

  1. Pack sliced onions into a clean mason jar
  2. Pour the warm (not hot) brine over the onions
  3. Let sit at room temperature for at least 1 hour
  4. Thicker onions will need to be pickled for a longer period of time or overnight in the refrigerator.

Pickling Tip

The temperature of your brine is crucial – if it’s too hot when poured over the onions, they might lose their crunch. I aim for the brine to be warm but not hot enough to burn your finger when touched.

Recipe Variations

  • Spicy Version: Add 1 sliced jalapeño or serrano pepper.
  • Mexican-Style: Add oregano and cumin seeds
  • Asian-Inspired: Add ginger slices and star anise
  • Mediterranean: Add bay leaves and coriander seeds

What to Serve Pickled Red Onions With

Frequently Asked Questions

How long do pickled red onions last? When properly stored in the refrigerator, they last up to 3 weeks. The vinegar acts as a natural preservative.

Why did my onions lose their pink color? This typically happens if the brine was too hot when added. Let it cool slightly before pouring over the onions.

Storing and Reheating

Store in an airtight container in the refrigerator. No reheating necessary – they’re best served cold or at room temperature.

Serving Size

This recipe yields about 2 cups of pickled onions, perfect for 8-10 servings as a condiment.

Close up photo of pickled red onions
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Pickled Red Onions

Author: Brent Doud
Course: Side Dish
Cuisine: American
Keywords: Pickled Red Onions
Servings: 10 people
There's something magical about transforming raw red onions into bright pink, tangy-sweet pickled onions. These quick pickled red onions are a game-changer in your kitchen. They add the perfect punch of acidity and crunch to practically any dish, from tacos to salads to sandwiches. I like to add a touch of garlic and black pepper to my pickled red onions.
Prep Time: 5 minutes

Equipment

Ingredients
  

  • 1 Red Onion Sliced thinly
  • 1 cup White Vinegar
  • 1 cup Water
  • 2 tbsp Sugar
  • 1 tbsp Sea Salt
  • 2 Coves Garlic
  • 1 tsp Black Pepper

Instructions
 

How to Make Pickled Red Onions

  • Slice the Red Onions. Cut off the ends of the onion and slice in half. Remove the papery skin and core. Slice as thinly as possible (use a mandoline or a sharp knife)
    Adding thinly sliced onions to a mason jar.
  • Prepare the Brine. Combine 1 cup of white vinegar, 1 cup water, 2 tbsp sugar, 1 tbsn sea salt, 2 sliced garlic cloves and 1 tsp black pepper in a sauce pan. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat and let cool slightly.
    Pickling Brine
  • Pickle the Red Onions. Pack sliced onions into a clean mason jar.
    Adding thinly sliced onions to a mason jar.
  • Pour the warm (not hot) brine over the onions.
    Adding pickling brine to red onions
  • Let sit at room temperature for at least 1 hour. Thicker onions will need to be pickled for a longer period of time or overnight in the refrigerator.
    Pickled Red Onions in a 16oz mason jar
  • Pickling Tip. The temperature of your brine is crucial – if it's too hot when poured over the onions, they might lose their crunch. I aim for the brine to be warm but not hot enough to burn your finger when touched.
  • Serve the pickled red onions cold.
    Close up photo of pickled red onions

Nutrition

Calories: 19kcalCarbohydrates: 4gProtein: 0.2gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.002gSodium: 700mgPotassium: 20mgFiber: 0.2gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg

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