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Bright, tangy, and irresistibly crisp, these Quick Pickled Onions come together in minutes with a simple brine of vinegar, sugar, salt, and peppercorns. This fast and flavorful condiment will add a tangy dimension to tacos, sandwiches, burgers, salads, pizza, and more.
Super Easy Pickled Onions
One of my all time favorite condiments is pickled red onions. Slightly sweet, perfectly tangy, and so fresh and crisp, they are the perfect addition to endless dishes--think BBQ chicken pizza, Greek quinoa salad, Mediterranean chickpea salad, a chicken gyro, or just a simple tossed salad!
And with only 5 simple ingredients (including water!) and minutes of hands-on prep, pickled red onions (just like pickled radishes) are one of the easiest things to make!
Even better? The flavor is SO much better than store-bought (no additives or preservatives) and they come together for pennies per serving. You are going to love this simple recipe.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients
- Onions: You can technically make pickled onions using any variety of onions. However, I recommend using red onions, as they have a mild, slightly sweet flavor that compliments the pickling process. Not to mention, they turn a beautiful pink once pickled.
- Salt: Use kosher salt, not table salt for the best results.
- Vinegar: Any basic vinegar, like white distilled vinegar or apple cider vinegar will work. I typically opt for plain white vinegar as it is cheap and always in my pantry.
- Sugar: A bit of sweetener will help to balance out the acidity of the vinegar and the sharpness of the onions. I use granulated sugar (again it is a cheap pantry staple), but honey or maple syrup may be used in its place.
- Peppercorns: Optional, but whole peppercorns add a nice peppery undertone to the pickled onions.
Optional Additions
Want to add additional flavor to your pickled onions? Add 1 tablespoon of mustard seeds, 1 thinly sliced jalapeno, 3-6 cloves of garlic, and/or 1 teaspoon crushed red pepper flakes.
How to Make Pickled Onions
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Thinly slice the onions. Remove the peel from the onion and then slice the onion into ⅛-inch thick slices. I use a mandoline for ease and consistency.
- Prepare Pickling Liquid. In a medium saucepan, heat water, vinegar, salt, and sugar together over medium heat until the sugar and salt dissolve. Turn off the heat and allow that mixture to cool slightly.
- Add to Jars. Divide the sliced red onions and peppercorns between 2 pint-size jars. Then pour the pickling liquid over the onions.
- Chill. Place the lid on the jars and refrigerate for at least 15 minutes. Keep in mind that as the onions sit in the brine they will become softer, more flavorful, and the color more vibrant. I find 12 hours is perfection!
How to Use Pickled Onions
There are countless uses for pickled onions, salads, pizzas, tacos, grain bowls, and so much more! Let your imagination and taste buds guide you. Here are some of my personal favorite ways to use them.
- As a Sandwich Topping: Top pickled red onions on sandwiches made with egg salad, tuna salad, or chickpea salad to cut the richness and add tang.
- Compliment Burgers: Pickled red onions are delicious on BBQ chicken burgers, classic burgers, and black bean burgers.
- Balance Heavy Dishes: Pickled red onions' acidic tang is the perfect compliment to heavier dishes like Instant Pot beef barbacoa or Instant Pot carnitas, Instant Pot pulled pork, crockpot pulled pork, etc.
More Homemade Condiments
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Pickled Red Onions
Ingredients
- 2 small red onions
- 2 cups water
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 teaspoon black peppercorns
Instructions
- Using a mandoline, or a very sharp knife, thinly slice 2 small red onions into ⅛-inch thick slices. Divide the onions evenly between 2 pint-size jars or 1 quart-size jar.
- If using, divide 1 teaspoon black peppercorns evenly between each jar of onions.
- In a medium saucepan, heat the 2 cups water, 2 cups white vinegar, 2 tablespoons kosher salt, and 2 tablespoons sugar over medium heat, until the sugar and salt are dissolved, whisking occasionally. Remove from the heat and allow to cool slightly about 5 minutes.
- Pour the vinegar mixture over the onions, dividing the mixture evenly between the jars. Use a fork or spoon to submerge the onions fully in the vinegar mixture.
- Place the lid on the jars and refrigerate for at least 30 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally shared in 2019 and updated in 2025.
I love all of your recipes!!! And you have gluten free too, which is how I cook. Thank you for such a wide variety of recipes and easy too...
Oh and can you tell me what food processor you use? I don't want a big expensive one, as I probable won't use it that much...
Thank you!!!
Hi Candy! Thrilled you are enjoying my recipes 🙂 As for the food processor I use, I use a rather large (rather expensive) Cuisinart. It was well worth the cost for me as I have been using it for over 15 years and use it often. You may like a smaller version of the same brand.
mine have lasted up to 3 months, because of the vinegar, love them.
These are amazing!
They really do add tremendous flavor!
I'm not a fan of onions, but I do love them pickled! Thanks for the recipe!
My favorite to add to burgers! This is such an easy method, and they turned out great- thank you!
Wonderful! I love hearing that Lori!