Quick Pickled Onions are so easy to make at home. With just 5-minutes you can have your red onions pickling. Let them cool to room temperature before using and then you can store them in the fridge for up to two weeks!
I’ve been making these quick pickled red onions for years now, but I’m finally just getting around to sharing this amazing recipe with you.
I’ll add them to tacos and fish tacos, but I’ve been known to top my Instant Pot Dal, hot dogs, gryos and chicken quinoa gyro bowls with them too.
They’re also amazing on savory breakfast dishes like Mexican Breakfast Tostadas, Migas, corned beef hash, avocado toast and everything bagels with cream cheese. Or, add them to this Smoked Salmon Platter.
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These were delish! Made them for a carnitas bowl bar and got rave reviews. Thanks for sharing!
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Ingredient notes
- Red Onion – You’ll want one small red onion that’s halved and thinly sliced. You can slice it using a sharp knife or a mandoline.
- Apple Cider Vinegar – In a pinch, you can also use white vinegar or rice vinegar. The white vinegar will be less sweet (so you may need more sugar). The rice vinegar will be more sweet, so adjust your sugar accordingly.
- Lime Juice – If you don’t have lime juice on hand, simply add in a bit more vinegar.
- Sugar – You can also use honey or maple syrup as a sweetener.
- Kosher Salt
- Red Pepper Flakes – I like to add a pinch of red pepper flakes to add a little bit of extra heat. If you don’t like spicy, feel free to leave the pepper flakes out. You could also add a bit of a regional flair to these pickled onions with my add-in suggestions below.
How to make pickled onions
- Add the sliced onions to a medium bowl and pour enough boiling water over them to fully cover and count to 10. This 10-second shock in boiling water softens the onions, making them ready to absorb all that delicious pickling liquid. It also tames down the “heat” of the onions, making them a bit less potent.
- Drain the onions and place in a mason jar or a bow.
- Heat vinegar, lime juice, 1/8 cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes.
- Pour the vinegar mixture over onions.
- Allow to stand at room temperature, until fully cooled (about 30 minutes).
- To store, cover and refrigerate up to 2 weeks.
Variations
- Italian – Add in some garlic cloves, oregano and fennel seeds.
- Mexican – Throw in some cumin, coriander seeds and cilantro.
- Indian – Mustard seeds, fennel seeds and cilantro will add delicious flavor.
Note: Be sure not to throw out that magical pickling liquid when your onions are gone!
Use it anywhere you would typically add a splash of vinegar or citrus. It’s amazing in meat marinades and used in salad dressings, but it’s also super yummy in savory cocktails.
Make a dirty martini with it, or add a spoonful to your bloody mary or michelada.
How long until they’re ready?
The cook time for these quick pickled onions is under 5-minutes, but you’ll also want to account for the time it takes for them to cool down as well (about 1 hour).
I love to begin these quick pickled onions at the beginning of my meal prep, then, once the rest of dinner is ready, these onions are ready to go too!
How long do they last?
These pickled onions will keep in your refrigerator for up to two weeks. You may even want to make a double batch to have on hand.
Uses for pickled onions
- Tacos, Fish Tacos, Burritos & Quesadillas
- Avocado Toast
- Hot Dogs & Burgers
- Salads
- They’re perfect on anything that needs a sweet-spicy, crunchy kick!
More fun ways to preserve vegetables
Did you try this quick pickled onions recipe?
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PS – If you loved this recipe, you may also enjoy these Caramelized Onions and these Crispy Air Fryer Onions!
Full Recipe
Quick Pickled Red Onions
Ingredients
- 1 small red onion (halved and thinly sliced)
- 1/2 cup apple cider vinegar
- 1/4 cup lime juice (freshly squeezed )
- 1/8 – 1/4 cup sugar
- 1/2 tablespoon kosher salt
- Pinch red pepper flakes
Instructions
- Add sliced onions to a medium bowl. Pour enough boiling water over them to fully cover and count to 10. Drain onions and place in jar or bowl.
- Heat vinegar, lime juice, 1/8 cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes.
- Taste for sweetness and add more sugar as needed.
- Pour vinegar mixture over onions.
- Allow to stand at room temperature, until fully cooled. Cover and refrigerate up to 2 weeks.
Notes
- Italian – Add in some garlic cloves, oregano and fennel seeds.
- Mexican – Throw in some cumin, coriander seeds and cilantro.
- Indian – Mustard seeds, fennel seeds and cilantro will add delicious flavor.
Nutrition
This post was originally published in 2018. It was updated in 2019 to add a video and update the content, and again in 2023 to update the content. The original pickled onion recipe remains the same. Enjoy!
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