How to make the Perfect Pickled Red Onions Recipe!

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hero: vibrant pickled red onions in a clear glass jar with visible pickling liquid, bay leaves, and garlic cloves, bright natural window light, white wooden surface background, no text or watermarks
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Pickled red onions are an absolute game-changer in the kitchen, and honestly, they’re so easy to make that you’ll wonder why you haven’t been doing this all along! These vibrant, tangy onions are the perfect accompaniment to so many dishes—from tacos and sandwiches to grain bowls and charcuterie boards. The beauty of homemade pickled onions is that you control exactly how sweet, salty, and vinegary they are, plus they last for weeks in your refrigerator, making them an invaluable pantry staple.

I first fell in love with pickled red onions at a trendy farm-to-table restaurant, and I immediately knew I had to recreate them at home. What surprised me most was how incredibly simple the process actually is. You don’t need any special equipment or hard-to-find ingredients—just red onions, vinegar, sugar, salt, and a few aromatics. The result is something that tastes like it came from a gourmet kitchen but took only minutes of actual hands-on time.

The magic happens when you pour hot vinegar over thinly sliced onions. The heat softens them just enough while maintaining a slight crunch, and the pickling liquid transforms them into something bright and bold. Whether you’re using them to top fish tacos, add zing to a creamy avocado toast, or layer them into a pulled pork sandwich, these pickled onions will elevate your dish instantly.

What I love most about this recipe is its versatility. You can adjust the spice level by adding jalapeños or red pepper flakes, make them sweeter by increasing the sugar, or add fresh herbs like cilantro or dill for extra flavor. I’ve even made quick-pickled vegetables using this exact same method with other vegetables like cucumbers or radishes. The basic formula works beautifully across the board.

One of my favorite tips is to make a large batch and keep them in mason jars in the refrigerator. They’re perfect for meal prep, last for at least three weeks, and actually taste better after a day or two as the flavors meld together. I often make a double or triple batch because they disappear quickly in my house. My family puts them on everything—breakfast omelets, dinner salads, even straight from the jar as a snack.

For the best results, slice your onions as uniformly as possible so they pickle evenly. A mandoline slicer is fantastic for this, though a sharp knife works beautifully too. Make sure your onions are packed into a clean jar, and don’t skip heating the pickling liquid—the heat is essential for proper preservation and flavor development.

If you’re new to pickling, this is the perfect recipe to start with because it’s so forgiving and delivers such impressive results. Your friends and family will be amazed when you tell them you made these from scratch, and you’ll love having them on hand for last-minute meals that need a flavor boost.

For more inspiration on quick pickling techniques from Bon Appétit, check out their comprehensive guide. You might also enjoy exploring Serious Eats’ deep dive into pickling methods for additional variations. The New York Times also has an excellent quick-pickled red onions recipe worth exploring for even more flavor combinations.

Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes plus 30 minutes cooling
Servings
Makes 2 cups

Ingredients

  • 3 medium red onions, thinly sliced (about 1/8-inch thick)
  • 1 cup red wine vinegar or white vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano or 1 tablespoon fresh
  • 1/2 teaspoon red pepper flakes (optional, for heat)
process: pouring hot vinegar mixture over thinly sliced red onions in a glass jar, steam visible, natural daylight from kitchen window, professional food photography style, no text

Instructions

  1. Prepare your red onions by rinsing them under cool water and patting them dry. Trim the root end and cut the onion in half from root to tip, then peel away the papery skin. Slice each onion half as thinly and uniformly as possible—aim for about 1/8-inch thick slices. You should have approximately 3 cups of sliced onions.
  2. Pack the sliced red onions into a clean glass jar (a pint-sized mason jar works perfectly) or a heatproof container. Make sure the onions are loosely packed but fill the jar almost to the top.
  3. In a small saucepan, combine the vinegar, water, sugar, and kosher salt. Place the pan over medium-high heat and stir occasionally until the sugar and salt completely dissolve, about 3-4 minutes. You want the mixture to be hot but not necessarily boiling.
  4. Add the black peppercorns, bay leaves, sliced garlic, dried oregano, and red pepper flakes (if using) to the hot vinegar mixture. Stir well to combine all the aromatics.
  5. Carefully pour the hot pickling liquid over the sliced red onions in the jar, making sure all the onions are completely submerged in the liquid. If needed, use a clean spoon to press them down gently so they stay under the liquid.
  6. Place the jar on your counter and let it cool to room temperature, about 30 minutes. You’ll notice the onions already starting to soften and change color as they cool.
  7. Once cooled completely, cover the jar with a lid and transfer it to the refrigerator. The pickled onions will taste good after about 1-2 hours, but they’re absolutely best after 24 hours when the flavors have fully melded together.
  8. Store your pickled red onions in the refrigerator for up to 3 weeks. They’ll keep their crunch and flavor for at least that long, and many people find they actually taste better on day 3 or 4.
detail: close-up macro shot of individual pickled red onion slices showing translucent texture and deep purple-red color, shallow depth of field, soft natural light, no text

Pro Tips

  • For the crunchiest pickled onions, slice them as uniformly thin as possible—a mandoline slicer is ideal but a sharp knife works great too
  • You can absolutely customize the flavor profile: add fresh dill for a more herbaceous version, include thinly sliced jalapeños for extra heat, or add a cinnamon stick and clove for a warmer spice profile
  • Don’t skip heating the pickling liquid—the heat is crucial for proper flavor development and helps slightly soften the onions while maintaining their crunch
  • These pickled onions are perfect for topping fish tacos, pulled pork sandwiches, grain bowls, burgers, salads, nachos, and even breakfast eggs
  • Make a double or triple batch and store in multiple jars—they disappear quickly and having extras on hand is always convenient
  • If you prefer less acidic pickled onions, reduce the vinegar to 3/4 cup and increase the water to 3/4 cup, though this will slightly reduce shelf life
  • For a sweeter version, increase the sugar to 3 tablespoons—this is especially nice if you’re using the onions for barbecue dishes
  • The onions will gradually become softer the longer they sit in the pickling liquid; use them within the first week if you prefer maximum crunch
  • Always use clean, sterilized jars for best results and longest storage time
  • These pickled onions make an excellent homemade gift when jarred nicely with a label—they’re always appreciated by food-loving friends

64 thoughts on “How to make the Perfect Pickled Red Onions Recipe!”

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