One condiment that’s always available in our fridge is quick pickled red onions. While this is barely a recipe—more of a “throw everything together and then wait 20 minutes” kind of thing—I figure since I’m using them so much, I might as well share how I make them.
They’re super quick to prepare. I literally make them first thing while prepping dinner, and by the time the rest of the food is cooked, I’m using them as a garnish. They’re great to have on hand and brighten up any dish, plus they look really good with that vibrant pink color.
This is a bare-bones recipe, so use it as a base and flavor them with whatever you like. I’ve also included a version below for more traditional Mexican pickled red onions using Mexican oregano. But feel free to add in peppercorns, cinnamon sticks, bay leaves, coriander, cumin, or whatever you prefer.
I like to add these to tacos, eggs, burgers, top a salad, or add them to anything that needs a little color and an acidic bite. They go great on everything. Okay, let’s get pickling!
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While this is barely a recipe—more of a "throw everything together and then wait 20 minutes" kind of thing—I figure since I'm using them so much, I might as well share how I make them.
Quick Pickled Red Onions: A Versatile 20-Minute Condiment
Why You’ll Love This Recipe:
- Ready in just 20 minutes
- Adds vibrant color and tangy flavor to any dish
- Incredibly versatile – great on tacos, burgers, salads, and more
- Customizable with your favorite spices
This isn’t so much a recipe as it is a simple technique. I often start these while prepping dinner, and by the time the main dish is ready, so are the onions. Their bright pink hue and acidic bite make them the perfect finishing touch for countless meals.
Ingredients for the Quick Pickled Red Onions
- Red Onion – Great for its beautiful vibrant pink hue when pickled, but you can certainly substitute a white onion or even a shallot.
- Salt – Diamond kosher salt, or any other sea salt you like
- Sugar – Granulated white sugar
- Vinegar – This recipe uses white vinegar, but you can swap in rice wine vinegar, red wine or apple cider vinegars.
- Water
Optional additions: 1 garlic clove, 1 bay leaf, 1 teaspoon peppercorns, dried oregano – specifically Mexican dried oregano
How to Make Quick Pickled Red Onions
- Thinly slice your red onions and add them to a tight-fitting jar or airtight container.
- Pour over enough white vinegar to cover about 3/4 of the onions.
- Fill the rest of the jar up with cool water.
- Add in your salt and sugar. Cover and shake to mix.
- Set aside for 15 minutes and then enjoy! These can also be stashed in the fridge for up to 3 weeks and will get better the longer they sit.
Want to go a little more traditional? Try these more classic Mexican Pickled Red Onions
This quick recipe is versatile and very basic. More traditional Mexican pickled red onions, or “cebollas encurtidas,” have their own unique charm. Originating from the Yucatán Peninsula, these onions get pickled with bitter orange juice which gives them a distinct, unmistakable flavor.
Ingredients for Mexican Pickled Red Onions
- 1 large red onion, thinly sliced
- 1/2 cup bitter orange juice (or 1/4 cup each of orange juice and lime juice)
- 1/4 cup white vinegar
- 1 teaspoon salt
- 1/4 teaspoon dried Mexican oregano
What is Mexican oregano?
Mexican oregano is a flavorful herb native to Mexico and Central America, distinct from Mediterranean oregano. It belongs to the verbena family and has a more robust, earthy taste with citrus and licorice notes. Commonly used in Mexican and Tex-Mex cuisine, it enhances dishes like chili, salsa, and marinades. Despite its name, it’s botanically unrelated to common oregano but offers a similar pungent, slightly bitter flavor profile.
What’s a substitute for Mexican oregano?
Use Mediterranean oregano or marjoram. Not quite the same but it’ll give that nice floral flavor to season the pickled onions.
How to make Mexican Pickled Red Onions
- Thinly slice your red onions and add them to a tight-fitting jar or airtight container.
- Add in your orange and lime juice to cover about 3/4 of the onions.
- Fill the rest of the jar up with vinegar.
- Add in your salt and Mexican oregano. Cover and shake to mix.
- Set aside for 15 minutes and then enjoy! These can also be stashed in the fridge for up to 3 weeks and will get better the longer they sit.
A few tips and tricks when making pickled red onions:
Slice the onions uniformly
This ensures even pickling and a prettier end product.
Experiment with different vinegars
Try rice vinegar for a milder flavor or red wine vinegar for a bolder taste. I even like to use apple cider vinegar as well.
Add some heat
For spicy pickled red onions, toss in a sliced jalapeño or a fat pinch of red pepper flakes.
How to use quick pickled red onions:
Here are a few of my favorite ways to use these pickled red onions:
Tacos
The most obvious way. Pickled red onions and tacos are a match made in heaven. I like to add them to these Fried Egg Breakfast Tacos
Sandwiches and Burgers
Add a tangy crunch to your favorite sammie or burger. They are phenomenal on a grilled cheeseburger.
Grilled cheese
I love to add these into a grilled cheese before I cook it, or even a cheese quesadilla. The rich cheese and tangy bite from the onions is divine.
Salads
Toss them into grain bowls or green salads for an instant flavor boost and added color. My favorite is this Watermelon Salad with Feta
Avocado Toast
Elevate your brunch game with a sprinkle of pickled onions.
Cheese Boards
Add a pop of color and tang to your next charcuterie spread.
Grilled Meats
Balance rich, fatty meats with the bright acidity of pickled onions.
FAQs: Everything You Need to Know About Making Pickled Red Onions
How long will pickled red onions last?
When stored properly in an airtight container in the refrigerator, your pickled red onions can last up to 2-3 weeks. However, they’re at their crispest and most flavorful within the first week.
Can I make pickled red onions without sugar?
Absolutely! The sugar in the recipe primarily balances the acidity from the white vinegar. Omitting it will result in a tangier pickle, which you may prefer. If you’re looking for a sugar substitute, you could try a small amount of honey or maple syrup for a different flavor profile.
Can I reuse the pickling liquid?
For food safety reasons, it’s best to make a fresh batch of pickling liquid each time. However, you can repurpose the used brine as a flavorful base for salad dressings or marinades. Just be sure to use it within a week and keep it refrigerated.
Quick Pickled Red Onions
Ingredients
- 1 red onion sliced thin
- 1 C white vinegar rice vinegar, or apple cider vinegar
- 1/4 C water
- 2 tsp sugar
- 1 tsp salt
Instructions
- Thinly slice your red onions and add them to a tight fitting jar or air tight container.
- Pour over enough white vinegar to cover about 3/4 of the onions.
- Fill the rest of the jar up with cool water.
- Add in your salt and sugar. Cover and shake to mix.
- Set aside for 15 minutes and then enjoy! These can also be stashed in the fridge for up to 3 weeks and will get better the longer they sit.
2 thoughts on Quick Pickled Red Onions
One of my favs, YUM
Me too!