Pickled red onions, ready in hours!
There’s this little taco shop I ate at repeatedly when visiting Asheville, North Carolina.
The thing that made their tacos so good?… The pickled veggies they piled on top.
From pickled carrots, pickled radishes, and pickled jalapeños… But my fave of all?
Their pickled red onions!
Over the years I’ve worked to transform this Refrigerator Dill Pickles recipe into one that would work with thinly sliced red onions. And ya’ll, I can proudly say this is hands down the BEST and EASIEST quick pickled recipe.
It’s ready in hours, made with a few pantry staples, and makes EVERYTHING better—tacos, burgers, sandwiches, salads, and even eggs in the morning!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Red onion. You will need 1 medium-sized onion that is relatively fresh.
- Vinegar. For that classic pickle taste, opt for distilled white vinegar. However, you can use apple cider vinegar, but note that the flavor will definitely be affected. Do not use rice vinegar as the flavor won’t be the same.
- Water. Not all of the solution is acidic. The water helps to balance out the vinegar so it’s not too sour.
- Salt. The key to a good brine is salt. You can get pickling salt at most stores, but table salt can work, as well. Start with a modest amount, then increase or decrease depending on your preference.
- Sugar. You need just a touch to offset the tartness of the vinegar. Adjust the amount to your preference.
- Optional Ingredients. The sky is the limit! Toss in some fresh dill (if you have dried, be sure to use less!), whole garlic cloves, or pickling spice.
Step-by-step Instructions
Please see the recipe card below for more detailed ingredient amounts and the printable instructions
Prep the red onions.
The key to making the best pickled red onions is slicing them as thin as possible. The thinner they are, the faster they soak up the brine—which means they’ll be ready to eat in just a few short hours and have the best flavor.
You can slice them by hand with a sharp knife, but if you have a mandoline, now’s the time to use it! (This is the one I use and love!) Just be super careful—those blades are no joke.
Make the pickling brine.
In a large pot, combine vinegar, water, salt, and sugar. Bring it to a boil over high heat, then reduce to a simmer and stir for 2 to 3 minutes, or just until the salt and sugar are fully dissolved.
Pro tip: Don’t let the brine simmer too long or you’ll lose too much liquid to evaporation.
Fill the jars up.
Add the sliced onions to your mason jar first, packing them down slightly. If using add-ins like fresh dill, garlic cloves, or pickling spice, add them in at this point.
Use a ladle or measuring cup to pour the warm brine over the onions. If there’s any space left at the top, add a splash of water so the onions are fully covered.
Pro Tip: Get creative with the flavors and experiment with different additions, like herbs, sweeteners, or even other veggies like jalapeños.
Let them pickle!
Wipe the rim of the jar, then seal with a lid. Let the onions cool to room temperature before placing them in the fridge.
They’re ready to enjoy after about 4 hours, but the flavor gets even better overnight!
How long do quick pickled red onions last?
Quick pickled red onions will last up to 2-3 weeks in the fridge when stored properly in an airtight jar and kept fully submerged in the brine.
How to tell if they’ve gone bad:
- Smell: If they smell funky, sour in a bad way, or just “off,” it’s time to toss them.
- Texture: The onions should stay slightly crisp. If they’re slimy or overly mushy, that’s a no-go.
- Color: A little fading or slight color change is normal over time, but if you see mold or anything unusual, play it safe and discard.
- Mold or cloudiness: A little brine cloudiness can happen over time, but visible mold or fuzz? Definitely time to say goodbye.
Pro Tip: Always use a clean utensil to scoop them out and keep them fully submerged in the liquid to help them last longer.
FAQs
Pickled red onions are delicious on so many things! Try them on your favorite Mexican dish, like burritos, quesadillas, enchiladas, or a bowl. They are great on sandwiches and burgers, or in sides like potato salad.
You can absolutely add pickled red onions into just about anything you’re cooking! They make everything better with their sweet and sour flavor.
There are so many flavors to add to pickled onions. Try adding fresh herbs like rosemary, oregano, or thyme. Cinnamon, star anise, clove, and allspice will create a warm, fall feel in the onions. Or, put in a sweetener like honey or pure maple syrup, if you prefer.
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Quick Pickled Red Onions
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Ingredients
- 1 small red onion thinly sliced
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ teaspoon salt
- 1 tablespoon sugar
- 3 fresh dill sprigs optional
- Pickling spice, red pepper flakes, or garlic cloves optional
Instructions
- Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.⅔ cup distilled white vinegar, ⅓ cup water, 1 ¼ teaspoon salt, 1 tablespoon sugar
- Add the red onions to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and dill, if using.1 small red onion, Pickling spice, red pepper flakes, or garlic cloves, 3 fresh dill sprigs
- Pour the warm solution over the red onions and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top.
- Cover the jar with a lid and store in the refrigerator for at least 4 hours or up to overnight before enjoying.
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Video
Notes
- Safety note: This is a quick pickling recipe, not a canning method. The onions must be stored in the fridge and are not shelf-stable. Do not attempt to store at room temperature.
- Slicing: The thinner the better for the most flavor! If you have a mandoline like this one, pull it out! It’s totally worth it.
- Prep-Ahead: This recipe is best made ahead of time! You can make these onions at least four hours or up to several days in advance.
- Storage: The onions will last in the refrigerator in an airtight jar for up to 2 to 3 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ways to Use Pickled Red Onions
These pickled red onions are absolutely delicious in these dishes:
More Quick Pickled Vegetable Recipes
It is so easy to make pickled vegetables, give any of these a shot next:
Quick Pickled Carrots
10 mins
Quick Pickled Beets
55 mins
Quick Pickled Garlic
10 mins
Quick Pickled Jalapeños
10 mins
