Pickled Red Onions (Quick, Tangy, 10-Minute Method!) 🧅

Pickled Red Onions are so incredibly amazing to toss on your favorite Greek salad or to eat up on their own. These onions are so versatile and perfect for just about any savory recipe you’re putting together. I love the snap of flavor they provide, and they’re so easy to make. So I want to spread the word on how to pickle onions because I think everyone needs to know. These are so good, I can’t keep them to myself.

❤️ Why You’ll Love Pickled Red Onions

• Quick: Ready in just 5 minutes from start to finish. No long waits or months of pickling.
• Minimal Ingredients: Made with fewer than 10 simple, everyday ingredients you probably already have hanging out in your fridge or pantry.
• Flavorful & Versatile: Bright, tangy, and packed with flavour. Perfect for tossing into salads, layering on sandwiches, or adding a punch to bowls and other recipes.
• Long-Lasting: Best enjoyed in the first few days when the flavour is freshest, but they’ll keep well in the fridge for up to 2–3 weeks.

🍲 Ingredients

Red Onions: The star of the show. Red onions are ideal for quick pickling because they’re naturally milder and slightly sweet, which balances beautifully with the tangy brine. Thinly slicing them helps them soften quickly and soak up all that flavour fast.

Vinegar: Vinegar adds the bright, acidic kick that transforms raw onions into something crave-worthy in minutes. You can use white vinegar, apple cider vinegar, or even red wine vinegar depending on the flavor vibe you’re going for.

👩‍🍳 How to Make Pickled Red Onions

1. Combine all your ingredients into a medium-sized bowl and gently stir.  Let the ingredients sit for at least 1 hour and max 3 days before eating.
2. Use pickled onions to top salads, tacos, in sandwiches, as nacho toppings, and more!

🪄 Tips and Tricks

• Slice Thin: The thinner your onions, the faster they absorb the brine and the softer they get. A mandoline makes this super easy.
• Warm Brine: Gently heating your vinegar, sugar, and salt mixture helps the flavors meld faster and kick-starts the pickling process.
• Sweet & Tangy Balance: Adjust the sugar and vinegar ratio to your taste. Want more zing? Add extra vinegar. Prefer a hint of sweetness? A little more sugar will do the trick.
• Add Flavor Boosters: Toss in peppercorns, garlic cloves, bay leaves, or even chili flakes to give your pickles an extra punch.
• Give It Time: Even though these are “quick” pickles, letting them sit for at least 10–15 minutes helps the flavors develop. They only get better the longer they hang out in the fridge.
• Storage: Keep them in a sealed jar in the fridge. They’re best within the first week, but can last 2–3 weeks if you keep them chilled.

🗒 Variations

There are tons of ways to mix up quick-pickled red onions! You can play with spices, herbs, and sweeteners to match whatever vibe you’re going for. Here’s a list of popular flavor variations:

1. Classic Sweet & Tangy

• Vinegar, sugar, salt, a pinch of black pepper. This is simple, versatile, and perfect for tacos or salads.

2. Spicy Kick

• Add sliced jalapeños, chilli flakes, or a few peppercorns for a little heat that pairs beautifully with grilled meats or sandwiches.

3. Herby Fresh

• Toss in fresh herbs like thyme, rosemary, or dill for a fragrant, garden-fresh twist. Great for Mediterranean dishes or roasted veggies.

4. Garlic & Mustard

• Add smashed garlic cloves and a teaspoon of mustard seeds for a bold, savory punch. Excellent on burgers or charcuterie boards.

5. Citrus Zing

• A splash of lime, lemon, or orange juice with the vinegar brightens things up and adds a fresh, tangy edge.

6. Sweet & Fruity

• Mix in a few slices of apple, pear, or even berries, plus a touch of honey or maple syrup for a sweet-savory combo.

7. Smoky & Savoury

• A pinch of smoked paprika, chipotle powder, or even a tiny drizzle of liquid smoke adds depth and smokiness. Awesome for BBQ dishes.

🍽️ Best served with

• Plant-Based Gyros
• Jackfruit BBQ Burger
• The Easiest Vegan Taco Bowls

👝 How to Store Leftovers

Pickled Red Onions are good on just about anything, and the best thing is, you can make a big batch and store them in your fridge in a jar for weeks.

🤔 Common Questions

Pickled Red Onions

4.63 from 8 votes

These Pickled Red Onions are vegan-friendly and perfect to add to any recipe. Eat them on their own, and on top of your favorite salad. I can't wait to teach you how to pickle onions in this recipe!

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Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Course Appetizers + Sides, 10 Ingredients or Less, How To’s, Salad and Greens

Cuisine American

Servings 12

Calories 31 kcal

Ingredients

  

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• 1 medium red onion thinly sliced
• 1/2 cup apple cider vinegar
• 2 tbsp. lemon juice
• 2 tbsp. olive oil
• 1 tbsp. honey
• 1 1/2 tsp sea salt
• 1 handful of herbs of choice I love using oregano, finely chopped

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Instructions

 

• Combine all your ingredients into a medium-sized bowl and gently stir.  Let the ingredients sit for at least 1 hour and max 3 days before eating.
• Use pickled onions to top salads, tacos, in sandwiches, as nacho toppings, and more!

Video

Notes

Transfer to a tightly sealed container if you are letting them sit for over 12 hours.

After 3 days, place them in the fridge!

This recipe works well with other ingredients like cucumber, garlic and radishes!

Nutrition

Serving: 12 | Calories: 31kcal | Carbohydrates: 2.4g | Protein: 0.1g | Fat: 2.3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Sodium: 291.6mg | Fiber: 0.2g | Sugar: 1.9g

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