These quick pickled red onions are crisp, tangy, and ready fast. They're the easiest way to add color, crunch, and brightness to tacos, bowls, salads, sandwiches, and grilled meats. This is a simple refrigerator pickle-no canning required. Make a jar in minutes, let it chill while you cook dinner, and you'll have a punchy condiment ready in 30-60 minutes.
These quick pickled red onions lift dishes with their tangy flavor, crisp crunch, and beautiful bright pink color. Quick pickling mellows sharp raw onion into a balanced condiment with acidity, a touch of sweetness, and great texture. They keep well in the fridge, so you can make a jar once and reach for them all week.
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Why You'll Love Quick Pickled Red Onions
- Fast - Ready in about 30 minutes, even better after a few hours.
- Easy - Simple pantry ingredients, no special equipment.
- Versatile - Perfect on tacos, burgers, grain bowls, salads, avocado toast, and proteins.
- Meal-prep friendly - Keeps well in the fridge for quick flavor all week.
Quick pickled red onions are perfect on these Grilled Baja Shrimp Tacos.
Ingredients You'll Need
- Red onion - The star; turns crisp-tender and beautifully pink as it pickles.
- Vinegar - Provides tang and brightness; apple cider is slightly mellow, white wine vinegar is a bit sharper. Unseasoned rice vinegar is a gentler, slightly sweeter vinegar option that makes a milder pickle (without water dilution). Pick one.
- Kosher salt - Seasons the onions and balances the acidity.
- Sugar or monk fruit sweetener - Rounds out the brine and tames sharpness without making the onions sweet.
- Black peppercorns - Adds subtle warmth and classic pickling flavor.
Please see the recipe card for measurements, salt and peppercorns.
Idea - Add pink pickled onions to this grilled shrimp bowl for color and flavor.
Variations
- Add seeds - Coriander seed or mustard seed adds depth; coriander is citrusy and aromatic, mustard is more pungent and "pickle-y."
- Add herbs - Thyme adds an herbal note that plays well with savory dishes. Bay leaf adds gentle savory aroma that adds background complexity.
- Add some kick - A pinch of red pepper flakes.
- Taco-style: Apple cider vinegar + coriander + peppercorns + pinch chili flakes.
- Clean + classic: white wine vinegar + peppercorns + bay leaf.
- Pink peppercorns - ½ teaspoons adds a slightly floral, fruity pepper note, and they look beautoful in the jar. Milder than black peppercorns. Don't use for people with cashew/pistachio allergies.
Chef's Tip: Vinegar Acidity for Quick Pickled Onions
Chef's Tip: Vinegar Acidity for Quick Pickled Onions
For quick pickled onions, use a vinegar that's 5% acidity (most standard cooking vinegars are-check the label). This level of acidity gives the brine the right tangy balance and helps keep refrigerator pickles stable and fresh. Avoid very low-acid vinegars and sweetened or flavored vinegars, which can change both the flavor and the strength of the brine. Unseasoned rice vinegar is an exception. See the recipe card notes. It's what I used for this batch.
How to Make Quick Pickled Red Onions
- Slice the onion in half through the root end, peel, lay halves flat and thinly slice (⅛").
- Pack clean jars full of sliced onions (these are not yet full).
- Heat the brine until hot and steaming but no boiling.
- Add peppercorns and any seeds or herbs to the jar. Pour the hot brine over the onions and allow to cool and quick pickle. Onions are ready in 30 minutes or even better longer. Cool completely and refrigerate tightly sealed.
Serving Suggestions
Quick pickled red onions add a bright, tangy finish and beautiful color to just about anything. Try them:
- Tacos & wraps - Spoon them over shrimp tacos, chicken tacos, or fish tacos for crunch and acidity.
- Salads & salad bowls - Scatter them on greens with avocado, cucumbers, and any grilled protein. Add them to this Buffalo chicken salad, or a cold green bean salad.
- Sandwiches - Add a layer to turkey, chicken, or veggie sandwiches for a punchy pop.
- Grilled or roasted meats - Serve alongside pork, steak, chicken, or salmon to cut through richness.
- Eggs & breakfast - A little pile on scrambled eggs, egg bowl, or egg tacos and wraps, and avocado toast.
Storing Refrigerator Quick Pickled Onions
Using 5% vinegar helps keep the brine acidic, which discourages unwanted microbial growth-then store the onions refrigerated in a clean, covered jar and use within 2-3 weeks for best quality, keeping the onions submerged in brine.
Recipe FAQs
They keep well in the fridge for up to 2 weeks, and the flavor gets better after the first day.
Vinegar provides the acidity that "pickles" the onions, giving them their tangy flavor while lightly softening their texture. It also helps preserve them in the refrigerator.
Yes-use a standard vinegar that's 5% acidity (most are, check the label). That acidity gives quick pickled onions the right tangy balance and helps keep the brine sufficiently acidic for refrigerator pickling. Avoid very low-acid vinegars and sweetened/flavored vinegars, which can change the flavor and the brine's strength. Look for "5% acidity" on the label. See post for unseasoned rice vinegar exception.
You can, but using a mix of vinegar and water creates a more balanced brine that's tangy without being harsh. Rice vinegar is mild enough to use on its own if you prefer.
More Homemade Condiment Recipes
Homemade condiments are the easiest way to make everyday meals taste special. Here are a few more favorites to add brightness, heat, and flavor to all kinds of dishes. For more ides, check out the recipe index page for condiments.
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📖 Recipe
Quick Pickled Red Onions
Ingredients
Onion
- 1 large red onion
Brine
- ½ cup white wine vinegar or apple cider vinegar
- ½ cup water
- 2 tablespoons sugar or granular monk fruit blend
- 1 ½ teaspoons kosher salt
- ½ teaspoon whole black peppercorns
Brine option
- 1 cup unseasoned rice vinegar no water needed
Flavor options
- ¼-1/2 teaspoon coriander seed or mustard seed
- 1 small bay leaf
- 1 sprig thyme
Instructions
Slice and pack onions
- Slice the root end off the onion and cut the onion in half. Peel the onion, lay halves flat and thinly slice, about ⅛" thick. Pack the onions into a clean pint jar (or heat-safe container). Really pack them in to the top, as when you the add brine they shrink up a bit. If you have room, add a little more sliced onion.
Make the brine
- In a small saucepan, combine vinegar, water, salt, and sugar (or monk fruit blend). Warm just until the salt and sweetener dissolve and the liquid is steaming (no need to boil). Note - If using rice vinegar, skip the water and use all vinegar, as it is a milder vinegar.
Pickle the onions
- To the jar, add any herb and spice options, then pour the warm brine over the onions to cover. Press onions down so they're submerged. Cool to room temp (70°F), then cover and refrigerate. They're good in about 30 minutes, best after a few hours, and even better the next day.
Notes
Nutrition
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