Pickled Red Onions – thinly sliced red onions in a sugar, salt, vinegar fresh herb and spice brine. Easy 10 minute condiment – adds tons of flavor to any dish including sandwiches, grilled burgers, salads or any Mexican dish!
Friends, this is a super easy, low lift recipe with the biggest, boldest yield. Bonus: no canning is involved.
Whip up a batch in about 10 minutes and taste how a few simple ingredients add elevated flavor to everyday meals.
What I love about this recipe:
- Flavor – adds tons of extra flavor and light crunch to so many dishes with minimal effort.
- Basic ingredients – from any grocery store.
- Elevates any dish making weeknight dinners even better.
Ingredients needed to make Pickled Red Onions:
- large red onion
- very hot tap water
- red wine vinegar
- granulated sugar (white sugar)
- sea salt or kosher salt
- peppercorns
- garlic cloves
- fresh dill sprigs
- mason jars
How to make Pickled Red Onions:
Peel and cut the onion into very thin slices using a sharp knife or mandoline. Separate the rings and set aside. NOTE: larger onions can be cut in half before thinly slicing.
In a large glass measuring cup with pour spout (or medium bowl) whisk hot water, red wine vinegar, sugar and salt together to let the sugar and salt dissolve.
Add sliced onions and 1 clove of garlic to each mason jar. Pour the brine (pickling liquid) over the onions and divide the peppercorns between the jars.
Add a sprig of fresh dill to the top of each jar then gently press down on the onions with the back of a spoon fully submerge them in the brine.
Chill in the fridge at least 1 hour until they’re bright pink. Serve chilled or at room temperature.
Tips for making Pickled Red Onions:
- Use a mandoline for even thin slices.
- Slice into rings or cut onion in half before slicing for smaller strips.
- For milder tasting onions, blanch onions (add to strainer and pour boiling water over them) before adding to pickling mixture.
Subs and variations:
- Swap other fresh herbs like thyme, oregano, rosemary or a bay leaf.
- Add spice: fresh jalapenos, habanero peppers or a pinch of crushed red peppers.
- Use different onions like white, yellow or Vidalia.
- Swap apple cider vinegar, white vinegar, rice vinegar or white wine vinegar for red wine.
- Use this recipe for quick-pickled radishes next time or try my pickled jalapenos – you’ll never go back to store bought.
What to serve with Pickled Red Onions:
- Cheeseburgers
- Pulled Pork Sandwiches
- Baja Grain Bowl
- Slow Cooker Carnitas Tacos
- Italian Tortellini Pasta Salad
How long will Pickled Red Onions last?
These Pickled Red Onions will keep in the fridge for in a Mason jar or other airtight container up to 2 weeks.
Ready to make these quick-pickled onions? Check out the full printable recipe card below.
Enjoy!
Best Pickled Red Onions
Equipment
- large mason jar or 2-3 small mason jars
- mandoline OR sharp knife
Ingredients
- 1 large red onion peeled and very thily sliced
- 1/4 cup very hot tap water
- 3/4 cup red wine vinegar
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon sea salt or kosher salt
- 1 teaspoon peppercorns
- 1 clove garlic per small jar
- 3-4 sprigs fresh dill
Instructions
- Peel and cut the onion into very thin slices using a sharp knife or mandoline. Separate the rings and set aside. NOTE: larger onions can be cut in half before thinly slicing.
- In a large glass measuring cup with pour spout (or medium bowl) whisk very hot water, red wine vinegar, sugar and salt together until sugar and salt have dissolved.
- Add sliced onions and 1 clove of garlic to each mason jar. Pour the brine (pickling liquid) over the onions and divide the peppercorns between the jars.
- Add a sprig of fresh dill to the top of each jar then gently press down on the onions with the back of a spoon fully submerge them in the brine.
- Chill in the fridge at least 1 hour or until they’re bright pink. Serve chilled or room temperature.
Notes
Nutrition
Did you make this recipe?
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Goodness Gracious Sakes Alive! I love pickled onions and this recipe sounds delish! I will definitely be making this later today. Having a cookout this weekend, and will be serving these onions for burgers and hot dogs! Looking forward to the salad recipe. Have a fantastic. Chat again later.
Hi there Mary ~ if you love pickled onions, girl this is your recipe ~ so, so simple with huge flavor results. Have a good day friend and enjoy the cookout! 🙂