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    Home » All Recipes » Sauces, Condiments, Dressings

    Quick Pickled Red Onions

    May 18, 2025 By Melissa Huggins / 4 Comments

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    overhead view of onions in a jar.
    onions in a jar.

    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!

    Two jars of quick pickled red onions on a cutting board.

    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:

    Ingredients to make pickled red onions on a stone table top.
    • 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:

    Four process photos showing how to slice onions, make pickling liquid, filling the jars, and pouring the liquid on top.
    1. Slice red onions thinly along the grain.
    2. In a saucepan, mix vinegar, water, sugar, and sea salt. Warm over medium heat, stirring occasionally until sugar and salt fully dissolve.
    3. Pack onions, garlic, and peppercorns into a sterilized jar or container with a secure lid.
    4. 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

    Can I reuse pickling liquid?

    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.

    What kind of jars should I use for pickling?

    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.

    How do I store them?

    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.

    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

    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!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    overhead view of pickled red onions in a jar.
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    5 from 3 votes

    Quick Pickled Red Onions

    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
    Prep Time10 minutes mins
    Cook Time5 minutes mins
    Marinate1 hour hr
    Total Time1 hour hr 15 minutes mins
    Course: Condiment
    Cuisine: American
    Servings: 8 people
    Calories: 27kcal
    Author: Melissa Huggins

    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)
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    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.

    Notes

    Storage: will stay fresh in the fridge for up to 2 weeks. 
    See the post above for step-by-step photos, extra tips, and FAQs

    Nutrition

    Calories: 27kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 50mg | Sugar: 4g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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      Recipe Rating




    1. Lindie

      January 09, 2024 at 3:57 pm

      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

      Reply
      • Melissa Huggins

        June 01, 2024 at 4:57 pm

        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. 🙂

        Reply
    2. Tara

      July 27, 2023 at 1:58 pm

      5 stars
      I’ve always wanted to try pickled onions and I’m glad I did. They are staple in our fridge now. Thank you!

      Reply
      • Melissa Huggins

        July 31, 2023 at 12:31 pm

        They are in mine too! Glad you like this recipe as much as I do. 🙂

        Reply

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