Quick Pickled Red Onions

I’ve been making these quick pickled red onions for a few years now and I’ve realized that I’ve never really shared this recipe on my web (only on Instagram). I find Food & Mood like our virtual recipe library, so that’s why I decided to share it with you here, too.

I know there are many versions of these pickled onions on the Internet, but I get asked quite often how I make them, so I wanted to show you how easy they are to make! Plus, their vibrant color and zesty, tangy flavor will transform many of your dishes. Oh, did I mention how easy and cheap is to make?

Say goodbye to bland meals and hello to the zesty twist you’ll crave!

Quick Pickled Red Onions Ingredient List

• Onions – the main ingredient here. Try to find the best-looking, firm onions for maximum flavor. I’ve tried using the yellow onions in this recipe, but I wasn’t too happy with the final result. That’s why I recommend sticking with red onions.
• Water – for making the brine.
• Vinegar – I usually opt for any vinegar I have on hand, like white vinegar or apple cider vinegar.
• Spices and herbs – now, this is a part where you can go wild! Every time I make these pickled red onions I experiment with spices and herbs and you should, too! Bay leaves and mustard seeds are usually something I always have in my spice cabinet but you could use chili flakes, peppercorns, sliced jalapeños, or even ginger slices.

How to Make Pickled Red Onions

Be sure to check out the recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions!

1. Prepare the Onions

Peel the red onions and cut them into thin slices. It’s best to use mandoline for this, but if you don’t own it, use a sharp knife.

2. Make the Brine

In a medium-sized pot, combine water, vinegar, salt, sugar, bay leaves and mustard seeds. Bring to a boil, and then remove from heat and let cool slightly.

3. Pack the Onions

Place the sliced onions into a big, clean jar. I’m using a 1.6-liter glass jar, but you can use 2 or 3 smaller ones. Pack them tightly but leave some space for the brine.

4. Pour the Brine

Carefully pour the warm brine over the onions, ensuring they are fully submerged. And that’s it! Let them sit for about 15 minutes (if you’re in a hurry) or wait until the onions cool down completely and use them in any meal you want!

Store the pickled onions in the fridge for 2-3 weeks max.

How to Use Pickled Red Onions in Recipes

Since pickled red onions are so vibrant and delicious, you can use them in so, so many recipes or quick, casual snacks. Here are my favorite ideas:

• Egg dishes – use them as a garnish for scrambled eggs, omelets, or huevos rancheros to add brightness and acidity.
• Burger topping – your homemade brioche burger buns wouldn’t be complete without lettuce, tomatoes, some delicious meat patty, and these pickled onions for a tangy twist.
• Tacos and burritos – add these quick pickled red onions to tacos, burritos, or fajitas for a tangy and colorful topping that cuts through rich flavors.
• Salads – toss them into salads, like herbed potato salad with capers or roasted pumpkin, feta, and kale salad. You’re going to love it!
• Gourmet sandwiches – use them in grilled cheese, paninis, or deli sandwiches to add a zesty kick. They’re especially great in turkey and pulled pork sandwiches.
• Avocado toast – top your avocado toast with pickled onions, crumbled cheese, and chili flakes for a brunch-worthy dish. Or use my chunky guacamole instead!
• Charcuterie board – serve them alongside cheeses, cured meats, and crackers to balance rich and savory bites.
• Pizza garnish – scatter pickled red onions over homemade flatbreads or pizza, especially with topping like arugula or prosciutto.
• Grain bowls – add them to rice, quinoa, or couscous bowls with roasted vegetables, protein, and a drizzle of yogurt or tahini sauce.

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