Tangy pickled red onions are one of those small things that make everyday meals better. I almost always have a jar in the fridge, ready to add to tacos, salads, sandwiches, and more.
They’re quick to make, keep well, and add just the right balance of acid and crunch to so many dishes.
Why I Always Keep Pickled Red Onions on Hand
The vinegar softens the sharp bite of raw onion and turns it into something bright, slightly sweet, and pleasantly tangy. They take just a few minutes to prepare and seem to improve just about everything they’re added to.
Simply thinly slice a red onion, mix hot water with vinegar, salt, and sugar, and pour it over the onions. After about an hour of cooling on the counter, they’re ready to move to the refrigerator.
They’ll keep for up to two weeks — though they rarely last that long here.
As they sit, the liquid turns a beautiful shade of pink. I often save it to use in simple salad dressings for a subtle onion flavor and extra tang.
How to Serve Pickled Red Onions
- Pickled red onions are incredibly versatile. A few favorite ways to use them:
- Tossed into salads (especially Cobb salads or anything with Green Goddess dressing)
- Added to sandwiches or burgers
- Layered onto tacos, burrito bowls, nachos, or other Mexican-inspired dishes like my carnitas
- Snacked on straight from the jar
- They add brightness and balance to richer foods and quickly become one of those fridge staples you reach for without thinking.
A Few Helpful Notes
- Slice matters. Thinly sliced onions soften more quickly and absorb the brine evenly. A sharp knife or mandoline works well.
- Red onions work best. Their mild sweetness and color make them ideal for quick pickling, though yellow onions can work in a pinch.
- Give them time. They’re good after about an hour, but the flavor improves after a few hours in the fridge.
Variations to Try
Once you’ve made these a few times, it’s easy to adjust them to suit your taste:
- Extra tangy: Add a splash more vinegar.
- Slightly sweet: Increase the sugar just a bit.
- Herby: Add a sprig of thyme, oregano, or a bay leaf to the jar.
- Spicy: Drop in a few red pepper flakes or a slice of jalapeño.
- Citrusy: Replace a small portion of the vinegar with fresh lime juice.
Storage & Shelf Life
Store pickled red onions in a covered jar in the refrigerator. They keep well for up to two weeks.
If the onions soften too much over time, they’re still great chopped into dressings, grain bowls, or mixed into cooked dishes.
Using the Leftover Brine
Don’t toss the pink liquid once the onions are gone. It’s great for:
- Whisking into simple vinaigrettes
- Splashing into grain salads
- Brightening up roasted vegetables
It adds acidity and a subtle onion flavor that’s surprisingly versatile.
Why This Recipe Works
This is one of those simple kitchen staples that quietly earns its place. It takes very little effort, uses ingredients most people already have on hand, and adds something special to everyday meals. Once you start keeping a jar in the fridge, it’s hard to imagine cooking without it.
❤️ Lindsay
Pickled Red Onions
These quick and tasty pickled red onions are the perfect addition to tacos, salads, sandwiches, and more! They take just a few minutes to make and are great to always have on hand.
Ingredients
- 1/2 red onion, sliced
- 1/4 c. apple cider vinegar
- 1/4 c. white distilled vinegar
- 2 teas. kosher salt
- 1 teas. sugar
- 1 c. hot water
Instructions
1. Slice up half of a red onion and put in a Mason jar, or any container with a lid.
2. Heat up 1 cup of water. It can be boiling, but doesn't have to be.
3. In a seperate bowl or jar, stir together vinegar, sugar and salt. Add hot water and stir until incorporated.
4. Pour mixture into jar of sliced onions.
5. Allow to cool on the counter, and then move to refrigerator for storage.
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