Pickled Red Onion Recipe
My chef's perfected pickled onion recipe takes only 10 minutes to make and adds a burst of flavor to tacos, burgers, salads, and more!
How to Make the Best Pickled Red Onion
Quick pickled red onions are a game-changer in the kitchen—a vibrant, tangy condiment that can transform almost any dish. In just 10 minutes, you can create a jar of these beautifully pink, zesty onions that add both color and a bright acidic punch to your favorite foods.
What makes this recipe so versatile is the endless customization. While the base brine of vinegar, water, sugar, and salt creates a perfectly balanced pickle, you can add any combination of whole spices and fresh herbs to match your meal. Try fennel and coriander seeds for a subtle anise note on fish tacos, or add sliced jalapenos and cilantro for a spicier version on carnitas.
These pickled onions keep beautifully in the refrigerator for up to three weeks, making them an ideal meal-prep staple. Pile them on burgers, tuck them into grain bowls, scatter them over avocado toast, or add them to your favorite salad for an instant flavor boost.
Pickled Red Onion
My chef's perfected pickled onion recipe takes only 10 minutes to make and adds a burst of flavor to tacos, burgers, salads, and more!
Ingredients
Pickled Red Onions
Optional Add-ins
Instructions
Pickled Red Onions
- Thinly slice red onion (you'll need one cup) using a sharp knife or mandolin.
- Place the vinegar, water, salt, sugar and optional whole spices in a small pot on the stove and bring to a boil.
- Add the sliced red onions and simmer for 30-60 seconds, stirring.
- Turn off the heat and let this cool completely.
- Place in a clean mason jar and store in the fridge for up to 3 weeks.
Notes
- For a milder vinegar flavor, use white wine vinegar instead of plain white vinegar.
- A recommended spice blend is 1 teaspoon each of fennel seeds, cumin seeds, and coriander seeds.
- The pickled onions will become more flavorful the longer they sit in the brine.
