Quick Pickled Red Onions

by Sarah Thomas-Drawbaugh February 16, 2018

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Learn how to make quick pickled red onions with six simple ingredients! Crisp and tangy, this recipe is the perfect way to enhance the taste and texture of all your favorite recipes.

Easy pickled red onions are a staple in my meal prep rotation. We use them on everything from eggs to salads and sandwiches in my house!

Of course, you can buy them at your local grocery store, but those varieties are often made with unnecessary sugars and preservatives. Plus, they can be pretty pricey.

So, I much prefer to make my own. They come together with just a handful of simple ingredients, minimal prep time, and are ready to eat in just an hour!

Not only do they brighten the aesthetic of your meals, but they also pack a huge punch of acidic, slightly spicy flavor and various health benefits. Try them out, and you’ll soon be adding them to nearly everything you eat!

Table of Contents

Recipe Ingredients

Red Onion – Look for large, raw onions that have a rich color and are free from bruises.
Rice Vinegar – This is key to pickling the onions and creating the tangy flavor we look for. However, if preferred, you can substitute white vinegar instead.
Water – We use water to blanch the onions and dilute the vinegar.
Cane Sugar – Just a pinch helps balance the tartness of the vinegar and acts as a preservative, keeping the onions fresh.
Garlic Cloves – Use two garlic cloves, slicing them into pieces or leaving them whole.
Pink Peppercorn – These add a slightly sweet, floral, mildly spicy taste.

Possible Flavor Variations

You can find many variations of pickled onion recipes. So, feel free to experiment with what you like best.

Try adding fresh rosemary sprigs OR a few chili peppers to this recipe. The rosemary will give the onions more of a herbaceous flavor, while the chili peppers will add some spice. Feel free to get creative and make these onions however you will enjoy them most.

How to Make Pickled Onions

Boil. Bring a large pot of water to a boil on the stovetop.
Prepare the onion. In the meantime, peel the onion skin, and slice it into ¼-inch slices.
Blanch. Place the sliced onions in a colander over the sink. Pour the boiling water over the slices to blanch. This helps soften them quickly!
Combine the ingredients. Combine the warm water and sugar in a sealable jar (like a mason jar). Whisk until the sugar dissolves. Then, add the rice vinegar, garlic cloves, and peppercorns. Stir to combine. Add the blanched onions.
Pickle. Seal the container, and transfer it to the fridge for at least an hour before serving.

Serving Suggestions

Get creative when adding these onions to your favorite dishes. However, I can guarantee that they’ll taste great with BBQ pulled pork, my quick egg salad recipe, or my light and creamy crab salad.

They’re also popular with breakfast recipes like breakfast burritos and avocado toast, Mexican and Tex-Mex dishes, pizza, and seafood. They add an extra layer of flavor that is hard to resist!

Frequently Asked Questions

How long does this quick pickled red onion recipe last? These onions will last up to 10 days when stored in an airtight container in the fridge. However, they taste best when enjoyed within the first week.

Is this recipe gluten-free? Yes! As it is, this easy pickled onions recipe is completely gluten-free.

Can I use different onions? Red onions are the most popular choice, but that doesn’t mean other varieties won’t work! Feel free to try this recipe out with white onions, yellow onions, or sweet onions. Just keep in mind that the flavor will change depending on what you use.

About this Quick Pickled Onion Recipe

Not only will this quick pickled onion recipe brighten the aesthetic of your dish, it will add a huge punch of flavor. This pickled onion recipe has the perfect balance of acid and spice. Plus, these onions are a great item to meal prep and enjoy throughout the week.

How to Store

These onions will last for two weeks if you keep them covered in an airtight container and refrigerated. However, they will taste best if eaten within the first week.