How to Make Quick Pickled Red Onions at Home
Looking to add a punch of flavor to your meals? Quick pickled red onions are the secret ingredient your kitchen needs. With just a few pantry staples, you can transform a simple red onion into a tangy, crunchy, and colorful topping that elevates everything from tacos and burgers to grain bowls and salads.
In this guide, you’ll learn how to make pickled red onions in under 10 minutes—no canning required. It’s easy, fast, and totally worth it.
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Why You’ll Love These Pickled Red Onions
Quick to Make: Ready in just a couple of hours (or even faster if you’re in a pinch).
No Special Equipment Needed: Just a jar and a saucepan.
Versatile: Use them on everything—really.
Long-Lasting: Keeps in the fridge for up to 2 weeks.
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Ingredients for Quick Pickled Red Onions
To make your own small batch of refrigerator pickled red onions, you’ll need:
1 large red onion, thinly sliced
1 cup white vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon peppercorns (optional)
1 bay leaf (optional)
Ingredient Notes:
Red Onion: Choose a firm, medium to large red onion for best results.
Vinegar: White vinegar offers a clean, sharp tang, but you can swap in apple cider vinegar for a sweeter flavor.
Spices: Peppercorns and bay leaf add subtle complexity. You can also experiment with garlic cloves, chili flakes, or fresh herbs.
