Quick Pickled Red Onions (My Go-To Condiment!)

Quick Pickled Red Onions are a simple kitchen staple that elevate everything from tacos to grain bowls. With just a handful of ingredients and a quick brine, you’ll have a vibrant, tangy condiment ready to go. Variations included for adjusting the brine with herbs, spices, or different vinegars.

Prep5

Inactive Time30

Total35

Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: chef-tested recipe, easy homemade condiment, how to pickle red onions, pickled red onion recipe, quick homemade pickles

Servings: servings

Calories: 23kcal

Ingredients

½ large red onion, thinly sliced into half moons (about ½ cup)
1 cup rice vinegar
½ tsp Kosher salt
½ tsp granulated sugar
2 cloves of garlic, peeled and halved
½ tsp whole black peppercorns
fresh thyme
lemon peel
½ tsp crushed red pepper flakes
½ tsp mustard seeds

Instructions

Prepare the jar. Pour vinegar in a mason jar or glass container that is large enough to fit both the vinegar and the red onions. If the vinegar only comes up halfway on the jar, you've likely got enough room to add the onions. If not, grab a larger container.
Flavor the pickling liquid. Add kosher salt, sugar, garlic, and peppercorns to the vinegar. If you're using any fresh herbs (thyme, rosemary, oregano, etc.) or citrus (lemon, lime, or orange peel), add them now. Seal the container and shake to dissolve sugar and salt, then reopen.
Prepare onions. Place thinly sliced red onion in a sieve or fine mesh strainer and set in a sink or over a glass bowl. Heat water in a kettle until boiling, then pour over sliced red onions.
Pickle onions. Carefully transfer onions to the jar, then seal, shake, and place in a refrigerator for at least 30 minutes (longer is better). Add to any recipe where you'd like a burst of sweet, bright acidity! Pickled onions will keep for 2-3 weeks.

Notes

Other vegetables: This method works well with onions, shallots, fennel, sliced carrots, cucumbers, mushrooms, radishes — and more.
Vinegar: Rice vinegar and apple cider vinegar are favorites. White wine vinegar works well, too. Avoid strong vinegars like balsamic, which will overpower the vegetables.
Herbs: Fresh herbs add personality — try thyme, rosemary, oregano, tarragon, mint, dill, or chervil.
Citrus: Add strips of citrus peel to the brine for a bright, fruity lift.
Scaling up: This recipe doubles or triples easily for a crowd.

Nutrition