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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.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
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
- 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!
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
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
They’re best enjoyed within the first week for maximum flavour and crunch, but properly stored in the fridge, they can last 2–3 weeks.
Yes! Quick-pickled onions are made with a cold brine and aren’t shelf-stable, so refrigeration is necessary to keep them safe and tasty.
Red onions contain natural pigments called anthocyanins. When they meet acidic vinegar, they react and intensify in colour, often turning a vibrant pink!
You can, but red onions are preferred because of their mild, slightly sweet flavour and pretty colour. White or yellow onions will still pickle, but the flavour is stronger and the colour won’t be as vibrant.
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Ingredients
- 1 medium red onion, thinly sliced
- ½ cup apple cider vinegar
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 1 tbsp. honey
- 1 ½ tsp sea salt
- 1 handful of herbs of choice, I love using oregano, finely chopped
Instructions
Start Cooking- 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!
20 people are discussing this recipe. Join in
Really delicious, I had to make another batch immediately. Thank you for the recipe!
You are so welcome!! Thank you!
These are really good, I’ve never added honey before and don’t usually use ACV but wow, will definitely make these more. They tasted great after only sitting a couple hours!
thank you so much!!!
Hi,
I am going to make these tomorrow to go with the salad you shared on Intelligence of Nature. Salt says 1 1/2, is that teaspoon? Thank you, sounds like a wonderful recipe, I like your ingredients.
Hey Tammie! Sorry about that error – it’s been corrected now! tsp is correct!
Thank you so much for your responses.
Looking forward to your salad this goes with.
it’s great!!
I have one more question, when you write: After 3 days, place them in the fridge!
does that mean they stay out of the refrigerator for up to 3 days and then in the fridge?
no, it means after 3 days place them in the fridge. They will last up to 1 week in the fridge.
HI!!! I used 1 1/2 tsps of salt, assuming that is what you meant… It looks like you used a course sea salt or Kosher. Anyway, stupendous!!! Thank you!
so glad you loved this!
Thank you so much! I used this recipe to marinate my zucchini and cucumber. it was perfect!
You’re so welcome, Emilia! Thanks for the love!
where is that bowl from?
Anthropologie!!!
You’re changing the game Maria! Thank you!
You’re so welcome, thank you!
Best pickles onions you’ll make. So flavoursome and crunchy and no strong onion aftertaste. Have made 3 times and turn out amazing every time
Thank you so much, Elisa!