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Our favorite recipe for quick and easy pickled red onions. They're beautiful, delicious and will magically transform ordinary food to extraordinary!
I discovered the magic of pickled red onions quite a few years ago and they've been a consistent mainstay here at The Café ever since. There are a zillion ways to use them and I love that they have the ability to pizzaz up everything you put them on.
Although this delicious condiment is super easy to make, I've tweaked and refined the ingredients and technique over the years and thought I'd share our favorite rendition. After making countless jars, there are a few tips and tricks I've learned to simplify the process.
When I first started making pickled red onions, most recipes included instructions to blanch the red onions with boiling water and to make a brine on the stove top. I've learned that neither of these steps is necessary. Now I simply slice my onions, pack them in a jar, add a vinegar/water solution in addition to sugar and a bit of salt. I seal the jar, give it a couple of good shakes and the magic begins.
If you google pickled red onions, you'll find a myriad of recipes made with all kinds of vinegar, as well as with lemon and lime juice. There are also lots of different additives such as peppercorns, red pepper flakes, coriander, limes slices, etc. I've tried them all but honestly, I feel that simple is better when it comes to pickled red onions.
A little trick I've discovered along this pickled red onion path is that these beauties last longer if you drain the brine after an overnight in the fridge. Scott looked in the refrigerator one day and exclaimed: "it looks like you've got a science experiment going on in here"! It was true. I was testing several variations of pickled red onions to discover the best technique for storing.
In the end, it turned out that the onions that were drained after an overnight in the brine retained a beautiful hue and a crisp texture. If left in the brine, the onions became soft, limp and much darker in color. I actually have a jar in the "laboratory" (refrigerator) right now that has not lost it's pretty color and nice texture after a week!
Ways to use pickled red onions
Wondering what to do with these guys? Here are a few delicious ideas:
- in sandwiches
- on tacos
- in salads
- on top of pinto beans, black beans, blacked eyed peas...
- in tuna or chicken salad
- with ribs and other barbecued meat
- on bagels with cream cheese and lox
- on chili
- as a topping for brats
- in wraps
- on burgers
- in guacamole
- in carnitas
- they pair nicely with just about any Mexican dish
- as a topping for Asian lettuce wraps
- on hot dogs
- on avocado toast
I could go on and on, but I think you get the point. Pickled red onions are super, super versatile and so... delicious!
Café Tips for making these Easy Pickled Red Onions
- This recipe makes a quart-size jar which is a fairly large batch. Feel free to cut it in half.
- I like to halve my onions and then slice into thin wedges, but you can cut them any shape or thickness you like.
- This recipe is super variable. We like pickled red onions made with rice vinegar, but you can also use white wine vinegar, apple cider vinegar or even plain old white vinegar.
- Pickled red onions will last for a week to 10 days in the refrigerator.
- Don't throw out the brine. Strain it and make another batch of onions.
- Feel free to use more or less sugar, depending on your taste.
- This is a fun project to do with kids. You can call it a "little epicurean magic show"!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 4 medium-size red onions
- 1 ⅓ cups of rice vinegar
- ¼ cup water
- 3 tablespoons sugar
- 2 teaspoons kosher salt
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Cut a thin slice off of the top and bottom of each onion. Cut onions in half from top to bottom and remove skin.
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Lay each half, cut side down and slice thinly.
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Pack onions into a quart-size jar with a wide opening.
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Add vinegar, water, sugar and salt. Cover tightly and shake well.
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Allow mixture to sit at room temp for 1-2 hours. Shake the jar every now and then to distribute brine.
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Refrigerate for 8-12 hours or until onions turn a bright pink color. Drain well and return to jar.
See Café Tips above for more detailed instructions and tips.
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Allison says
These are simply fabulous! My parents keep them on hand at all times. I had forgotten how delicious they were until I ate some in a wrap sandwich at their house this past week. To be so simple, they make everything taste special! I just made my own this evening and can’t wait to eat some tomorrow. Thanks for this perfect recipe! And for faithfully sharing the Word!!!
Chris Scheuer says
Thank you for the kind comment, Allison!
diana says
thank you for your inspiring words at the end of your recipes much needed in today's troubled world. i lo9ve it when you show pics of ingredients saves a lot of questions, do you use seasoned rice vinegar or plain,diana from Toronto
Chris Scheuer says
Hi Diana, I've actually used both with good results!
So happy you've enjoyed the Scriptures! You're right, we all need more of God's Word right now to keep our focus in the right place!
Natalia says
Hello!
Could you use this method to pickle cucumbers?
Thanks!
Chris Scheuer says
Hi Natalia, you definitely can use this brine for cucumbers. It's really good but is different than a dill pickle.
Rita says
These are known as quickles (quick pickles) in our house. Such a pretty colour and lovely flavour. They are one of our favourite condiments. The simple things really are sometimes the best. We leave them overnight before we eat them to get a really vibrant pink colour and a more developed flavour which my kids prefer.
Chris Scheuer says
I love the name quickles! Thanks for sharing your review of these onions, Rita. I use them for so many things. You're right, they add such a lovely splash of color!
Ruth says
I have previously commented about these onions, but I want to comment again. They are so pretty, so easy and so wonderful!! They add so much flavor to so many things. I keep some in my refrigerator at all times. Everyone here just loves them!
Chris Scheuer says
Thanks, Ruth! 💕 They are so versatile!
Alison says
How long can i store this for? Thank you!
Chris Scheuer says
They will last well for a week to 10 days.
Justine says
I just made these pickled onions. Forgot how much onions make me cry haha! Stoked to try them out tomorrow. Thanks for drawing out my inner food nerd- I’ve been making your best ever granola for months now after a random google search for a granola recipe brought me here, and I’m looking forward to trying more of your recipes!
Chris Scheuer says
So nice to meet you, Justine! That's my job to draw out that inner food nerd 🙂
Haha! I agree about those onions But these are worth it!
Susie says
Whistle while you do onions. It really works. I can’t believe how many times I whistle Yankee Doodle Dandy. No crying.
Chris Scheuer says
Interesting! We will give that a try!
Tracy Karkheck says
Great with my egg salad too!
Chris Scheuer says
Yes! That's a wonderful idea!
Ruth says
I made the pickled onions this weekend. They turned out so pretty, and they are delicious, Thank you for experimenting and sharing with us your tried and true method.
Chris Scheuer says
Thanks, Ruth! So happy you enjoyed them. Thanks so much for taking the time to leave a comment sharing your results!
Gale Crudup says
Chris,
I made your kale/corn salad with the marinated purple onion for a dinner party! They all loved it. So delicious, so colorful, and so summery! I thought one of the men was going to attack me if I removed his bowl too soon! 🙂
Also I made the goat cheese ball with pecans! It was a hit as well!!!
Served it with Off the Eaten Path hummus crisps with rosemary and olive oil (delish) and pita crackers!
Thanks so much for helping create a happy and delicious evening!
Gale
Chris Scheuer says
Haha! love it! Who would think anyone would do that over kale, right? Thanks so much for sharing your evening, it sounds wonderful!
Phyllis Wiggins says
I had leftover pickling syrup from my yellow summer squash pickles and I added the red onions! It was fantastic!
Also, I did the same method with Vidalia Onions. We love onions & I will definitely be using your pickling syrup recipe.
Thanks for the recipe.
Phyllis
Mary Ann | The Beach House Kitchen says
I love pickled red onions Chris! They're good on so many things! Pinned!
Liz says
I pickle all my onions for salads! But I've only been using vinegar....now I will be adding sugar and salt! Thanks for the yummy tweaks!
Jennifer @ Seasons and Suppers says
I love pickled onions and use them in so many dishes! Can't wait to try this this one 🙂
Ruth says
How much water do you add to this recipe? It sounds great!
Chris Scheuer says
Hi Ruth, I've added the water, thanks for noticing that!
Lynne Greene says
Now you need to add the water to the printable recipe list
I just made it with salt and STEVIA melted into the vinegar and then added water to cover the onions. We’ll see....
Chris Scheuer says
Hi Lynne, I did add the water to the recipe but I think you probably did it just right!
Diana says
Love pickeled food so this is going to be a must make soon....thanks for sharing this delicious recipe.
Chris Scheuer says
Enjoy!
Tricia says
I could eat these on everything and anything! Pickling takes the bite out of onions and leaves all the amazing flavor. LOVE it! Pinned 🙂
Christina says
The recipe looks good and simple. Instructions call for adding water. Do you have a specific measurement?
Chris Scheuer says
Yes, so sorry that was missing, Christina! It's in there now!
Kathleen Bennett says
I made your ridiculously easy focaccia and I got rave reviews. The very best I have ever baked. Thank you for such a delicious recipe.
Kathleen
Chris Scheuer says
That's awesome, Kathleen! I'm so happy you enjoyed it!