Homemade Pickled Red Onions – How To
I started making pickled red onions from scratch once I realized two things: one, how unbelievably easy they are, and two, how expensive the store-bought versions can be for such a simple ingredient list. Once you make them at home, you’ll never go back.
These pickled red onions are crisp, tangy, slightly sweet, and packed with flavor. They add instant brightness to just about everything—tacos, burgers, grain bowls, salads, sandwiches, avocado toast, and even scrambled eggs. A small jar goes a long way, but I find myself making them over and over because they disappear fast.
For this recipe, I use half a red onion, sliced thin and evenly. A mandolin makes this quick and ensures consistent slices, which helps the onions pickle evenly. The brine is a simple mix of water, white vinegar, salt, and sugar, balanced to be bold without overpowering. Garlic cloves and a pinch of peppercorns add subtle depth and just enough bite.
The best part? These quick pickled red onions come together in minutes with pantry staples you likely already have. No canning, no special equipment, and no long wait times. Just heat the brine, pour it over the onions, and let time do the work.
After a short rest, the onions soften slightly while keeping their crunch, turning that vibrant pink color that makes any dish look instantly more appetizing. Keep them stored in the fridge and use them all week to level up your meals with minimal effort and maximum payoff.
Quick Pickled Red Onions
Materials
- 1/2 large red onion thinly and evenly sliced (mandolin recomended)
- 2 cloves garlic
- pinch of black peppercorn
- 1 cup water
- 1 cup white vinegar
- 1 tsp salt
- 2 tsp sugar
Instructions
- Slice the onion:Thinly and evenly slice the red onion using a mandolin or sharp knife. Place the slices into a clean, heat-safe jar.
- Make the pickling brine: In a small saucepan, combine the water, white vinegar, salt, and sugar. Bring to a gentle simmer over medium heat, stirring until the salt and sugar are fully dissolved.
- Add flavorings: Add the smashed garlic cloves and a pinch of peppercorns to the jar with the onions.
- Pour and pickle: Carefully pour the hot brine over the onions, making sure they are fully submerged.
- Cool and store: Let the jar cool slightly at room temperature, then cover and refrigerate. The onions are lightly pickled in about 30 minutes and continue to develop flavor over time.
Notes
- For best texture, use a mandolin to ensure even slicing.
- Pickled red onions will keep in an airtight container in the refrigerator for up to 2 weeks.
- Great on tacos, burgers, grain bowls, salads, eggs, and sandwiches.
I added these to my beer-braised chicken tacos and they were to die for!