Want to add a pop of color and flavor to your taco, salad or regular avocado toast? These Pickled Red Onions are a must-try. They’re quick to make and instantly elevate just about any dish. If you’ve never made pickled veggies at home, you’re totally missing out!

Lately, I’ve been into pickling anything and everything—it’s such a simple way to add brightness and depth to a meal. And that lovely vibrant pink color just makes it so exciting to eat. These pickled red onions have quickly become a staple in my kitchen. They’re tangy, crunchy and sweet - adding the perfect finishing touch on a salad, loaded toast or even sandwich.  

Not only that, they’re also known to support gut health thanks to their natural probiotics, and red onions themselves are rich in antioxidants that may help reduce inflammation. But be aware that there are larger amounts of salt and sugar used in this recipe - so consider eating in moderation if you’re watching your sodium or sugar intake.   

The best part is it’s incredibly easy to make and can be kept in the fridge for up to two weeks! Every so often, I’ll make a batch on meal prep Sundays to use throughout the week. So what are you waiting for? Let’s make these ASAP. 

INGREDIENTS YOU'LL NEED

• Onion: I prefer to use red onions for the flavor and color. But you can use other types of onion just as easily. 
• Vinegar: I use distilled vinegar as I always have it in my pantry. But I also like to change it up from time to time and put in apple cider vinegar.
• Sugar: I use brown sugar but white sugar works too. Feel free to adjust the amounts based on your needs, I like it a little sweeter so I add a little more. You can also skip the sugar altogether and use natural sweeteners like honey or maple syrup instead!
• Salt: This is a key ingredient for pickling vegetables to draw out their moisture for preserving the crisp and crunch that we love. And of course for flavor. I used table salt but sea salt can work. 
• Hot Water: Using hot water helps dissolve the sugar and salt and ensure no bacteria growth. We want to make sure it stays fresh for as long as possible.

Now that you have your ingredients ready, let’s get cooking!

HOW TO MAKE THESE PICKLES

Here’s a step-by-step of the recipe, for the full quantities please scroll to the bottom of this post for the recipe card.

You only need 5 ingredients to make this recipe: red onions, water, sugar, vinegar and salt. 

Thinly slice the onions and add them to a glass jar.  

In a small pot, add the water, vinegar, salt and sugar and bring to a simmer on medium heat. Stir until the sugar and salt have dissolved. This should take 2-3 minutes. Remove from the heat and let it cool slightly for 5 minutes.  

Pour the mixture into the jar covering the onions fully. Let it cool to room temperature before sealing the jar and transferring it into the fridge.   

Leave the onions in the fridge for at least 1 hour for them to turn bright pink, then they are ready to serve!  

QUICK TIPS AND VARIATIONS

Chop the onions as thinly as possible. This lets the vinegar absorb more quickly. Mandoline slicers work perfectly to get uniform, paper-thin slices. If you don’t have one, use a sharp knife to slice them as thinly as you like. If you prefer thicker slices, I would suggest leaving them in the fridge for longer to allow the vinegar to absorb into the onion. 

You can use different vinegars. I use distilled vinegar in my recipe but you can try apple cider vinegar, rice vinegar or even a mix!  

Add some other bits and bobs for variation. While this recipe is lovely on its own, don’t be afraid to add your own touch. A few black peppercorns or some garlic cloves go beautifully with the onions and bring a new layer of flavor. Even mustard seeds, fennel seeds and herbs work well. 

For a quicker recipe. To make this recipe even quicker, you can simply add all the ingredients into the jar directly without heating it in the pan. Simply heat water in a kettle, wait for it to cool slightly and add it to a clean jar with the onions, vinegar, salt and sugar. Stir to combine and dissolve, and place in the fridge.  

HOW TO EAT THESE PICKLED ONIONS

These pickles can be used in so many ways, you can add them on almost anything! If you don’t know where to add them, here are some ideas for you:  

• On salads: You can add them on this pasta salad or on any summer salads for a quick lunch.  
• For a savory breakfast or main dish: The easiest way is to put it on some avocado toast to brighten it up and add a nice contrast to the creamy avocado. Why not also try them on tacos, or some crispy potatoes.
• Sneak them into a burger or sandwich: What about a nice veggie burger? Or even a quick sandwich or your choice. 

FAQs

Hope you Like it!

If you start pickling and can't get enough just like me, please let me know or leave a comment below. I’d love to hear your thoughts! And share it around with your friends or on social media.   

EASY PICKLED RED ONIONS

Want to add a pop of color and flavor to your taco, salad or regular avocado toast? These Pickled Red Onions are a must-try.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Cuisine American

Ingredients

 

• 2 medium red onions thinly sliced
• 1 cup water
• 1 cup vinegar
• ¼ cup sugar
• 2 teaspoon salt
• 1 tablespoon black peppercorns

Instructions

 

• Thinly slice the onions and add them to a glass jar.
• In a small pot, add the water, vinegar, salt and sugar and bring to a simmer on medium heat. Stir until the sugar and salt have dissolved. This should take 2-3 minutes. Remove from the heat and let it cool slightly for 5 minutes.
• Pour the mixture into the jar covering the onions fully. Let it cool to room temperature before sealing the jar and transferring it into the fridge.
• Leave the onions in the fridge for at least 1 hour for them to turn bright pink, then they are ready to serve!

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