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Add a tangy twist to your meals with these Quick Pickled Red Onions! This vibrant and zesty condiment is the perfect addition to sandwiches, salads, tacos, soups, and more. Plus, they are so easy to make — just slice, marinate, and enjoy!
We’re obsessed with quick pickled red onions! They bring a bold pop of color and a zesty burst of flavor to every dish, seamlessly pairing with all sorts of cuisines.
We keep a jar in our fridge at all times, ready to elevate meals. Their tangy-sweet bite pairs perfectly with grilled dishes, brightens up salads and veggies, and even brings a fun twist to cozy comfort foods. My favorite? Piling them on homemade vegan bagels with vegan cream cheese and carrot lox—delicious!
Ingredients + Substitute Ideas
To whip up a batch, gather the following six ingredients:
- Red Onion: Mild, sweet flavor ideal for pickling; other varieties work but may alter taste slightly.
- Distilled Vinegar: Preferred for its mild taste; try red/white wine or rice vinegar. Apple cider vinegar can work, but it can overpower.
- Cane Sugar: Balances vinegar’s acidity; any sweetener works.
- Sea Salt: Breaks down onions and boosts flavor; kosher or pickling salt are fine substitutes.
- Peppercorns: Add subtle spice; use black or white, or try coriander, mustard, anise seeds, or cloves for variety.
- Garlic: Adds aromatic depth; skip or swap with ginger, fresh herbs, or citrus zest if desired.
How to make pickled red onions
Here's how to do it in 4 easy steps:
- Slice red onions thinly along the grain.
- In a saucepan, mix vinegar, water, sugar, and sea salt. Warm over medium heat, stirring occasionally until sugar and salt fully dissolve.
- Pack onions, garlic, and peppercorns into a sterilized jar or container with a secure lid.
- Pour the hot liquid over the onions, making sure they’re completely covered, then cool to room temperature. Seal the jar and refrigerate for 1-2 hours to marinate.
How to enjoy
Quick pickled red onions are incredibly versatile and can be used to spruce up various dishes. Here are just a few mouthwatering ideas:
- Sandwiches and Burgers: Add a tangy punch to a vegan tuna sandwich, a vegan sloppy joe, or a mushroom burger.
- Breakfast Toast: It's the perfect topping for vegan beans on toast or this white bean avocado toast.
- Salads: Toss a handful into your salads for an instant flavor boost.
- Soups and Stews: Top them on vegan chili or vegan ramen for another layer of deliciousness.
- Tacos and Wraps: Add a refreshing element and a tangy kick. They are a perfect addition to these vegan fish tacos!
- Vegan Charcuterie and Vegan Cheese Boards: They add a pop of color and provide a tangy counterbalance to the richness of vegan meats and cheeses.
FAQs
While you can reuse the pickling liquid once or twice, keep in mind that its flavor will become diluted with each use. For the best results, prepare a fresh batch of pickling liquid when making a new batch of pickled onions.
Verify that the jars are heat-resistant and can withstand hot water. Mason jars are a reliable choice as they are designed for canning and preserving foods with hot liquids.
Transfer the jar to the refrigerator, ensuring the onions remain fully submerged in the liquid. Properly stored onions can stay fresh for up to two weeks. Remember to label your jar with the date of preparation for easy reference.
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
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Recipe
Quick Pickled Red Onions
Ingredients
- 1 large red onion , thinly sliced following the grain
- 1 cup white distilled vinegar
- 1 cup water
- 3 tablespoons cane sugar
- 1 tablespoon sea salt
- 2 teaspoons whole black peppercorns (*optional)
- 2 garlic cloves , peeled and lightly crushed (*optional)
Recommended Equipment
- 2 16-ounce jars with lids (heat-safe)
Instructions
- Prepare the pickling liquid: In a small/medium saucepan, combine the white distilled vinegar, water, cane sugar, and sea salt. Heat the mixture over medium heat, until hot and stir occasionally until the sugar and salt dissolve completely.
- Fill the Jars: place the onion slices, garlic, and peppercorns in a jar that has a tight-fitting lid.
- Add the pickling liquid: Pour the liquid over the sliced onions, ensuring they are fully submerged. Let cool to room temp without the lid on the jar.
- Refrigerate: once the onions are cooled, place the lid on the jar and refrigerator for 1-2 hours or until the onions are tender and vibrant pink.
Lindie
Hi Melissa,
I haven't tried this yet but I am going to. I have made quick pickled onion before but just for the meal that day so not marinated longer than 2 hours.
Could you use this for Carrots, cucumbers, cabbage or beetroots?
Would using other vegetables change the time it keeps in fridge do not want to get sick lol
Melissa Huggins
Hi Lindie, I'm so sorry for the late reply. Your comment was in the spam folder for some reason.
Yes, you can quick-pickle almost any vegetable using the method from this recipe. Just peel the carrots and beets first. 🙂
Tara
I’ve always wanted to try pickled onions and I’m glad I did. They are staple in our fridge now. Thank you!
Melissa Huggins
They are in mine too! Glad you like this recipe as much as I do. 🙂