how to pickle red onions?

Pickling red onions is simple and a great way to add some zing to your meals. Here’s how you can do it:

First, slice your red onions thinly. You want them thin enough to soak up the brine but thick enough to stay crunchy. Next, make your brine by mixing equal parts water and vinegar, and add sugar and salt to taste. A common ratio is 1 cup of vinegar to 1 cup of water, with about 1-2 tablespoons of sugar and 1 tablespoon of salt. Heat the mixture just enough to dissolve the sugar and salt, but don’t boil it.

Once the brine is ready, pour it over your onions in a jar. You can add a few extras like garlic, peppercorns, or a chili if you want extra flavor. Seal the jar and let it cool to room temperature. After that, stick it in the fridge.

Your pickled onions will be ready in just a few hours, but they taste even better if you let them sit for 24 hours. They’ll last in the fridge for up to two weeks, and you can add them to tacos, salads, or burgers for a burst of flavor. Enjoy!

Ever bitten into a taco or salad and wondered what made it taste so fresh and zippy? Chances are, it was pickled red onions! These bright pink rings add a punch of flavor to just about anything. They’re tangy, sweet, and slightly crunchy. The best part? You can make them at home in minutes. Seriously, I used to think pickling was hard until I tried it myself—and now I always keep a jar in my fridge. Whether you’re topping burgers, salads, or rice bowls, pickled red onions make everything better. Let’s learn how to make them the easy way.

What You Need to Pickle Red Onions

So, you’ve decided to pickle red onions—awesome! It’s one of the easiest and most satisfying things you can do in the kitchen. The best part is, you don’t need a lot of fancy ingredients or equipment. Here’s a list of everything you’ll need to get started:

Red Onions: First things first, you need fresh red onions. They’re the star of the show, so pick ones that are firm and have a nice color. Skip the ones with soft spots or that look a little limp. Trust me, the fresher, the better!
Vinegar: You’ll need vinegar to give your onions that tangy pickled flavor. Most recipes call for white vinegar, but you can also use apple cider vinegar for a milder taste. For a stronger flavor, you could even try red wine vinegar—just know it’ll add a different vibe to your pickles.
Sugar: A little sugar helps balance the acidity of the vinegar and gives the pickled onions a sweet kick. You don’t need much—just enough to take the edge off. I usually go with about a tablespoon or two. You can even use honey or maple syrup for a more natural sweetness.
Salt: Don’t forget salt! It’s what helps bring out the flavor in the onions and creates that briney kick. I use regular table salt, but you can experiment with kosher salt if that’s what you have.
Water: This is what you’ll mix with the vinegar to create your brine. You’ll want about half water and half vinegar for the best balance.
Optional Extras (for added flavor): Here’s where you can get creative! I like to toss in a couple of garlic cloves, a few peppercorns, or a small cinnamon stick to make the flavor even more interesting. If you want a spicy twist, add a few chili flakes or a slice of jalapeño. You can even throw in a few sprigs of thyme or dill for an herbaceous touch. It’s totally up to your taste!

Tools You’ll Need:

Knife: To slice your onions thin. You want them to be thin enough that they soak up all that delicious brine but thick enough to keep their crunch.
Jar: A glass jar or container works best for storing pickled onions. It’s easy to see what’s inside and it keeps everything fresh. Plus, the clear jar lets you show off those beautiful pink onions!
Small Pot: You’ll need a pot to heat the vinegar, water, sugar, and salt to make your brine. It doesn’t need to be anything fancy—just something that holds enough liquid to cover your onions.

And that’s it! Now you’ve got everything you need to make pickled red onions. It’s a simple setup, but it’ll make the best pickles you’ve ever tasted. Ready to move on to the next step, or do you have any questions about this section?

Step-by-Step Process to Pickle Red Onions

Now that you’ve got your ingredients ready, it’s time to get to the fun part: pickling! Don’t worry, it’s super simple, and you’ll be snacking on pickled onions in no time. Here’s how to do it:

Slice the Onions: Start by peeling your red onions and slicing them thin. The thinner you slice them, the quicker they’ll soak up the brine. I like to cut mine into thin rings or half-moons, depending on how I plan to use them. Just make sure each slice is even so they pickle uniformly.
Make the Brine: In a small pot, combine your vinegar, water, sugar, and salt. The ratio I use is about 1 cup of vinegar to 1 cup of water, then 1-2 tablespoons of sugar and 1 tablespoon of salt. Heat the mixture on medium heat until the sugar and salt dissolve completely. You don’t need to bring it to a boil—just warm it enough for everything to mix together.
Optional Flavor Add-ins: This is where you can get creative! Before pouring the brine over your onions, you can add a few extra flavors. Drop in a couple of peeled garlic cloves, some peppercorns, or even a small cinnamon stick if you’re into that warm spice vibe. This gives your pickled onions extra personality. If you like it spicy, now’s the time to throw in some chili flakes or slices of jalapeño.
Pour the Brine Over the Onions: Once your brine is ready, remove it from the heat. Carefully pour the brine over your onion slices in a glass jar or container. Make sure the onions are fully submerged. If you need more liquid, just add a little more water or vinegar in the same ratio. A little trick: press the onions down with a spoon so they all get evenly covered by the brine.
Let It Cool: Once everything’s in the jar, let it sit and cool down to room temperature. Don’t rush this step—letting the flavors blend is key! You can leave them on the counter for 30 minutes to an hour, but it’s totally fine if you want to store them in the fridge right away. The longer you let them sit, the more pickled they’ll become.
Refrigerate: After your onions have cooled, seal the jar and pop it in the fridge. The onions will be ready to eat in about 2-3 hours, but if you can wait 24 hours, the flavor will be even better! The beauty of these pickled onions is that they’ll keep for up to 2 weeks in the fridge (if they last that long).

That’s all there is to it! Super simple, right? In no time, you’ll have crunchy, tangy pickled onions that’ll elevate all your meals. Want to know how long to let them pickle or how to use them in different dishes next?

How Long to Let Red Onions Pickle

Now that your red onions are safely jarred and pickled, you’re probably wondering: how long do I need to wait before they’re ready to eat? The answer depends on how pickled you want them, but here’s a general guide:

Immediate Gratification (2-3 hours): Yes, you can eat your pickled onions just a few hours after making them! I know, it’s tempting to dig in right away. If you’re looking for that bright, tangy flavor without waiting too long, give them 2-3 hours in the fridge. They won’t be fully pickled yet, but they’ll still have a nice bite and a decent level of flavor. They’re great for throwing on tacos or adding to a salad when you’re in a rush.
Optimal Pickling Time (24 hours): For the best results, I recommend waiting at least 24 hours. This gives the onions enough time to really soak up the vinegar brine and absorb all those tasty flavors you added. They’ll still have that crisp texture but with a deeper tang and more complex flavor.
Full Flavor (3-5 days): If you’re looking for maximum pickled goodness, let your onions sit in the fridge for 3 to 5 days. By this point, they’ll be fully pickled, meaning they’ll have a richer, more intense flavor. The onions will be softer too, but they’ll still keep a nice crunch if you sliced them right. This is when they’re perfect for topping burgers, sandwiches, or just eating as a snack.
How Long Can They Last in the Fridge?: Pickled red onions have a great shelf life when stored properly. They’ll stay fresh in the fridge for up to 2 weeks. If you notice that they’re starting to lose their vibrant color or have an off smell, it’s time to toss them. But honestly, they’re usually gone before that happens! The longer they sit, the more flavorful they get.

Signs They’re Ready: When pickled onions are done, they’ll have that lovely pink hue, and you’ll be able to taste the balance of vinegar, sweetness, and salt. They’ll also be slightly softer but still retain that satisfying crunch. If you want them extra pickled, just leave them a little longer.

Best Ways to Use Pickled Red Onions

Now that your pickled red onions are ready (or almost there), it’s time to get creative and use them in some tasty dishes. These little beauties are so versatile, and they can take your meals from

good to gourmet with just a few spoonfuls. Here are my favorite ways to use pickled red onions:

Tacos: This is my go-to! Whether you’re making beef, chicken, or veggie tacos, a spoonful of pickled red onions adds a fresh, tangy crunch that balances out all the rich and spicy flavors. I especially love them on tacos with creamy avocado or smoky meats. They really brighten up the dish!
Burgers: Ever had a burger with pickled onions? If not, you’re missing out. The sharpness of the pickles complements the juicy, savory patty perfectly. It cuts through the richness of cheese and adds a fun, crunchy texture. You can even pile them on top of a veggie or chicken burger for an extra kick!
Salads: Pickled red onions are a fantastic addition to salads. They add a pop of color and a burst of flavor that can make even the simplest greens taste exciting. I love them on a spinach salad with goat cheese, walnuts, and a simple vinaigrette. They also work really well with couscous or quinoa salads.
Sandwiches and Wraps: Whether it’s a classic turkey sandwich or a veggie wrap, pickled red onions can really elevate the flavor. They pair especially well with creamy spreads like hummus or mayo. I’m all about a good deli sandwich with pickled onions—they just work so well together!
Bowls and Grain Dishes: Grain bowls are all the rage right now, and for good reason! You can layer rice, quinoa, or even couscous with your favorite veggies, proteins, and, of course, pickled red onions. They add a tangy contrast to the richness of grains and proteins like roasted chicken or grilled tofu.
Cheese Boards: Want to impress your guests? Serve pickled red onions on your next cheese board! They pair beautifully with sharp cheeses like cheddar, brie, or goat cheese. The tanginess of the onions cuts through the creaminess of the cheese and adds a bright note to the flavors. You could even throw in some olives, crackers, and fruits for a full spread.
With Eggs: Pickled onions make a great topping for scrambled eggs, omelets, or fried eggs. If you’re making a breakfast bowl with eggs and greens, toss some pickled onions on top to add extra flavor. They also go well in egg sandwiches!
Grilled Meats: Pickled onions are a perfect side dish for grilled meats. Try them alongside a steak, grilled chicken, or even a BBQ spread. The acid from the vinegar in the pickles helps cut through the richness of the meat, making every bite more balanced and flavorful.
Rice Dishes: Whether you’re making fried rice, pilaf, or a simple side of plain rice, a few pickled onions can turn a basic dish into something special. They add both color and texture, making the dish feel more vibrant and fresh.
As a Snack: Don’t forget that pickled red onions are a snack all on their own. They’re perfect for nibbling on when you need a little something tangy and crunchy. Pop them on top of crackers with cheese or just eat them straight from the jar!

Pickled red onions are incredibly versatile. They can add flavor to anything from casual weekday meals to fancy dinner parties. So don’t be afraid to experiment with them in your dishes. You’ll be amazed at how they can transform the simplest meals into something exciting.

Tips to Make Them Taste Even Better

While basic pickled red onions are delicious on their own, there are some easy tweaks you can make to take them to the next level. Here are a few tips I’ve picked up along the way:

Add Extra Garlic: If you’re a garlic lover (like I am!), throw in a couple of garlic cloves while you’re making the brine. You can leave them whole or crush them lightly so they infuse more flavor. Garlic adds a subtle, savory depth to the pickled onions without overpowering them. Plus, you can eat the garlic cloves afterward—they get soft and mellow in the brine!
Spice It Up: If you like heat, don’t be afraid to make your pickled onions spicy. Add some chili flakes, sliced jalapeños, or even a whole dried chili to the brine. The longer they sit, the spicier they’ll get, so you can control how much heat you want. This makes for a killer topping on tacos or grilled meats!
Use Citrus: Want to add a bright, zesty note? Try tossing in some citrus zest! A bit of lemon, lime, or orange zest will elevate the pickled onions with a fresh, tangy twist. If you’re into citrus flavors, you can even replace part of the vinegar with orange or lemon juice. It gives the pickles a slightly sweeter, less sharp taste that’s refreshing.
Herbs and Spices: Pickling doesn’t have to be all about vinegar and salt—get creative with herbs and spices! Throw in some whole peppercorns, mustard seeds, or a small cinnamon stick. Fresh herbs like thyme or rosemary can also add a fragrant, earthy flavor. My personal favorite combo is a few sprigs of thyme and a couple of crushed peppercorns. It gives the onions a nice aromatic touch.
Sweeten the Deal: Want to make your pickled onions a bit sweeter? Instead of regular sugar, try using honey or maple syrup. These natural sweeteners give your pickled onions a unique flavor profile and can make them even more irresistible. I love using honey when I’m making pickles to pair with roasted meats—it’s like a perfect balance of sweet and sour!
Play with Vinegar: Most recipes use white vinegar or apple cider vinegar, but you don’t have to stop there. If you’re feeling adventurous, try red wine vinegar, rice vinegar, or even balsamic vinegar for a more complex flavor. Each type of vinegar will change the taste of the pickles, so experiment to find your favorite. Red wine vinegar adds a richer flavor, while rice vinegar is milder and sweeter.
Don’t Overheat the Brine: When you’re heating your brine, don’t bring it to a full boil. The goal is to dissolve the sugar and salt—not to cook everything. If you boil it too long, you risk losing the fresh, crisp texture of the onions. Heat it just enough to dissolve everything, then pour it over the onions while it’s still hot.
Leave the Skin on (Optional): If you’re feeling lazy (we all have those days!), you can leave the skin on the onions when you slice them. It adds a little extra texture and color to your pickles. Just be sure to wash the onions well, as the skin can sometimes have a bitter taste. I don’t do this all the time, but it’s an option if you’re short on time or want a bit more rustic charm.
Let Them Rest: While you can technically eat your pickled onions after a couple of hours, they taste so much better if you let them sit for at least 24 hours. This gives all the flavors a chance to meld together. And if you can resist the urge to eat them right away, the flavor improves even more over the next few days!
Pack the Jar Tightly: When you put your onions in the jar, make sure to pack them in tightly, but not so much that they’re squished. This helps the brine get into every little crevice, ensuring that every slice is pickled. If you have any empty space in the jar, top it up with a bit more brine or water until everything is covered.

Conclusion:

Pickled red onions are one of those things that feel fancy but are super easy to make. With just a few simple steps and ingredients, you can add a ton of flavor to your meals. Plus, they look beautiful and store well. Once you try them, you’ll wonder why you didn’t start sooner. Go ahead and give it a shot. Your taste buds will thank you!