Pickled Red Onions seem simple enough, but there are a lot of different opinions out there about the best vinegar, the liquid ratio, and amount of sugar. I started my own experiment by making several versions side by side to discover how I truly like mine! This post shares my favorite version and all my tips! They're perfectly crisp, tangy but not overpowering, and just sweet enough to balance the vinegar.
Check out more in our collection of Vegetable Side Dishes here!
Pickled red onions go with so many different dishes, it's a recipe worth keeping in your back pocket! This is one of those little extras that can take your dinner from good to restaurant-worthy. In fact, it's simple recipes like this that can really level up your home cooking with very little effort.
Recipe Notes from Danielle & Misty
This recipe is simple, so let me cut straight to it: I've tested three different vinegars, sliced the onions different ways, adjusted the sweetness, and played with the amount of pickling liquid.
All that to say... this really is my favorite way to make them, from experience. The ingredient list is short, the onions are tangy without being overly sweet, and they're ready to serve in under 30 minutes.
Ingredients for pickled purple onions
A full list of the ingredients with quantities is in the recipe card below, but here are my tips on the two most important: the onions and the vinegar.
- Red onion: Choose a medium sized onion that is firm to the touch, with no obvious bruising. You can technically make this recipe with white or yellow onions as well, but red have a particularly great flavor when pickled.
- Vinegar: My go-to vinegar for pickling is basic distilled white vinegar. It has the perfect balance of tang without an overwhelming flavor profile. I have also made these with apple cider vinegar, which has a significantly stronger flavor. For me, it is too strong; but it is a fine option if you love that flavor. Lastly, I have used white wine vinegar. This tastes yummy, but packs much less punch than white vinegar. You are free to choose your favorite!
Helpful kitchen tools
Technique
Pickling liquid isn't a science
Making pickling liquids is never an exact science because onions come in all sizes! We've made this recipe many times and it always covers one medium onion. However, if your onion is extra large or you want to make two onions, just 1.5 or 2 times the liquid. Keep in mind that you can pack the onions tightly in the jar and they will shrink down a little as they sit.
How to make pickled red onions
The first step is to slice the onions. Cut off both ends, then cut the onion in half from top to bottom and peel off the papery outer layers.
Now slice the onions thinly (see the photos for thickness), cutting from root to tip. Avoid slicing them in semi-circles along the "equator." Cutting from root to tip helps them hold their shape better.
Now heat the vinegar, water, sugar and salt in a small pot over medium heat (you can also do this in a glass measuring cup in the microwave). Continue heating until everything is dissolved, stirring every 30-45 seconds.
Place the onions in a bowl or jar (we fit one medium onion in this 17 oz weck jar from Amazon). Pour the warm liquids over the onions, pushing them down until they are all covered. Set aside at room temperature for 20-30 minutes, mixing them partway through at least once to help them pickle evenly.
How long do they need to sit before serving?
These are ready to serve after 20-30 minutes of sitting. However, if you want a stronger flavor you can let them sit longer, or even store them in the fridge overnight. The longer they sit, the softer the texture becomes. I like them best in the first few hours when they have the most crunch. But they do last in the fridge for 2+ weeks as long as the container is sealed the onions stay submerged in the liquids.
How to use pickled red onions
You can use these on so many different dishes (Mexican, Asian, and American especially)! Anything that has a rich, hearty flavor is a good option, or dishes that lean sweet and need a little punch to balance them out. Here are some of the recipes I use them on at home:
- Shredded Beef Tacos
- Slow Cooker Pineapple Chicken Tacos
- Baked Sheet Pan Quesadillas
- Mexican bowls with Honey Chipotle Chicken
- Shredded Korean Beef with rice
- Tri Tip Sandwiches
- Pastrami Sliders
- Hamburgers
Variations
You can make this recipe very much your own by adding extra flavors to the pickling liquids. Try adding a whole peeled garlic clove (smash it lightly to release more flavor), a couple bay leaves, a teaspoon of dried Mexican oregano, a sprinkle of red pepper flakes, or some whole black peppercorns.
Tips & Tricks
- Cut the onions thinly and as evenly as you can. Many people use a mandolin to cut theirs, which is fine, although I find it just fine to use a sharp knife.
- If your onions are thicker than the ones pictured in this post, allow them to sit at least 1 hour before serving.
More recipes
Looking for other recipes? Try these:
Recipe
Easy Pickled Red Onions Recipe
Ingredients
- 1 medium red onion
- ⅔ cup white vinegar
- ⅔ cup water
- 1 tablespoon granulated sugar *see notes
- 1 teaspoon kosher salt
Instructions
- Cut off both ends of the onion, then cut it in half from top to bottom and peel off the papery outer layers. Slice the onions thinly from root to tip (see the photos for thickness). Avoid slicing them in semi-circles along the "equator."1 medium red onion
- Heat the vinegar, water, sugar and salt in a small pot over medium heat (you can also do this in a glass measuring cup in the microwave). Continue heating until everything is dissolved, stirring every 30-45 seconds.⅔ cup white vinegar, ⅔ cup water, 1 tablespoon granulated sugar, 1 teaspoon kosher salt
- Place the onions in a bowl or jar (we fit one medium onion in a 17 oz weck jar). Pour the warm liquids over the onions, pushing them down until they are all covered. Set aside at room temperature for at least 20-30 minutes, mixing them partway through at least once to help them pickle evenly. *See notes for additional tips on how long to pickle onions.
- Serve alongside your favorite meals!
Notes
- Cut the onions thinly and as evenly as you can. Many people use a mandolin to cut theirs, which is fine, although I find it just fine to use a sharp knife.
- If your onions are thicker than the ones pictured in this post, allow them to sit at least 1 hour before serving.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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