There’s something special about the sharp, briny bite of quick pickled red onions—they have a way of turning even the simplest meals into something unforgettable. Whether it’s a taco that needs an extra zing or a burger craving a little crunch, these onions do the job beautifully. The best part? They take almost no time to make, yet they deliver a punch of flavor that lasts for days.

I still remember the first time I had quick pickled red onions. It was at a small, bustling taco stand, where the scent of sizzling meat filled the air. The cook, with a knowing smile, added a handful of bright pink onions to my plate, insisting they were the key to the perfect bite. One taste, and I was hooked—their tangy, slightly sweet crunch balanced everything so well. Ever since, I’ve kept a jar in my fridge, ready to transform an ordinary meal into something extraordinary.

Why You’ll Love Quick Pickled Red Onions

Super Easy to Make – No complicated steps, just slice, simmer, and store.
Versatile – Perfect for tacos, burgers, sandwiches, salads, and more.
Customizable – Adjust the sweetness, acidity, and spiciness to your preference.
Long-Lasting – Stays fresh in the fridge for up to two weeks.
Healthy – Naturally low in calories and fits into vegan, keto, and gluten-free diets.

Step-by-Step Guide to Making Quick Pickled Red Onions

First: Gather Your Ingredients

Before you start, make sure you have the following:

1 medium red onion, thinly sliced
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider vinegar (or additional white vinegar)
1 ½ tablespoons maple syrup or honey
1 ½ teaspoons fine sea salt
¼ teaspoon red pepper flakes (optional, for extra heat)

Second: Slice the Onions

To achieve the best texture, slice your red onions as thinly as possible. About ⅛-inch thick is ideal for quick absorption of flavors. You can use a sharp chef’s knife or a mandoline slicer for uniformity.

Third: Prepare the Brine

In a small saucepan, combine the water, both vinegars, maple syrup (or honey), salt, and red pepper flakes.
Heat over medium heat until it reaches a gentle simmer, stirring occasionally.
Remove from heat once the salt has completely dissolved.

Fourth: Pack and Pour

Place the sliced red onions in a clean, heat-safe glass jar.
Carefully pour the hot brine over the onions until fully submerged.
Use a spoon or butter knife to press the onions down and remove air bubbles.

Fifth: Let Them Marinate

Allow the onions to cool at room temperature for 20-30 minutes before serving.
For best flavor, refrigerate for at least 1 hour.

Sixth: Store for Later

Refrigerate in a sealed jar for up to 2 weeks.
Shake before serving to redistribute the flavors.

Tips for Making the Best Quick Pickled Red Onions

Choose the Right Vinegar

For a well-balanced taste, use a combination of white vinegar for sharp acidity and apple cider vinegar for subtle sweetness.

Adjust Sweetness to Taste

If you prefer a tangier taste, reduce the maple syrup or honey slightly. On the other hand, if you like a slightly sweet contrast, add an extra teaspoon.

Add Extra Flavor Variations

Garlic Cloves – For a bold and aromatic taste.
Bay Leaves – Adds an earthy depth to the pickling brine.
Whole Peppercorns – Enhances the overall spice profile.
Chili Flakes – Ideal for those who love a spicy kick.

Common Mistakes to Avoid When Preparing Quick Pickled Red Onions

Not Slicing Thin Enough

Thicker slices take longer to absorb the brine, requiring overnight marination.

Skipping the Cooling Period

Letting the onions cool at room temperature allows the flavors to develop fully.

Using Too Much Salt

Stick to the recommended amount, or adjust gradually to prevent overly salty onions.

Not Storing Properly

Always refrigerate in an airtight jar to maintain freshness.

FAQs About Quick Pickled Red Onions

How Long Do Quick Pickled Red Onions Last?

They stay fresh for up to 2 weeks in the refrigerator. However, they’re best consumed within the first 3-5 days for optimal crispness.

Can You Make Quick Pickled Red Onions Without Sugar?

Yes! Simply omit the maple syrup or honey. However, the onions will taste sharper and more acidic.

What Is the Best Vinegar for Pickling Red Onions?

A mix of white vinegar and apple cider vinegar provides the best balance of tanginess and depth. Red wine vinegar is also a great alternative.

Can You Pickle Red Onions in Just Vinegar?

Technically, yes, but the flavor will be extremely acidic. Adding water and a sweetener helps balance the taste.

Do Pickled Red Onions Need to Be Refrigerated?

Yes! Since this is a refrigerator pickle recipe, it must be kept chilled at all times.

Best Ways to Use Quick Pickled Red Onions

These tangy, crunchy onions pair well with:

Tacos & Burritos – Adds the perfect bite to Mexican dishes.
Burgers & Hot Dogs – A delicious topping for grilled favorites.
Salads & Grain Bowls – Brightens up leafy greens and hearty bowls.
Avocado Toast – Elevates a simple breakfast or snack.
Charcuterie Boards – Complements cheeses, meats, and crackers beautifully.
BBQ & Sandwiches – Enhances smoky and savory flavors effortlessly.

If you love bold flavors, consider pairing these pickled onions with dishes like Philly Cheesesteak Pizza, Crockpot Beef and Noodles, or Easy Cracker Barrel Meatloaf for an even more delicious meal experience.

Conclusion

Quick pickled red onions are an easy, flavorful way to enhance countless dishes. With just a handful of ingredients and a few simple steps, you can create a delicious, tangy condiment that lasts for weeks. Whether you’re a seasoned chef or a home cook, this recipe is a must-try!

Give this quick pickled red onions recipe a try and let us know how it turns out! Leave a comment below and share your favorite ways to enjoy them. Don’t forget to pin this recipe for later!