How To Make Pickled Red Onions

5 from 2 votes

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How To Make Pickled Red Onions

How To Make Pickled Red Onions

This is my go-to pickled red onions recipe and this is always in my fridge! Pair on top of salads, tacos, in sandwiches, burgers, burritos, eggs, veggie bowl, nachos, avocado toast – the list goes on!

Tip: I love to add a couple slices of beets to the jar to create that vibrant pink/purple color, just dreamy!⁠ ⁠There are so many variations here that are just delicious, you can add different spices and herbs, and pickle with literally anything. 

Some standout dishes to serve with pickled red onions are our Easy Homemade Burgers, Lamb Coconut Curry with Pickled Red Onions, Crispy Grilled Potato Salad with Horseradish Sauce and Beer Battered Fish Tacos with Jalapeño Cilantro Sauce.

What ingredients do you need to make pickled onions?

PS: you will most probably already have these on hand in your pantry!

Red onion: Sliced onion super thinly either sliced with a knife or on a mandoline. 

Vinegar: For this recipe, we are using a mix of rice vinegar and white distilled vinegar. I personally love that mix. But you can use any vinegars like apple cider vinegar, sherry vinegar, white wine vinegar, red wine vinegar, 

Water: To make the vinegar solution

Peppercorns, salt, sugar: This is a basic addition to the vinegar solution, but you can truly mix and match with anything you have on hand.

Beets: I LOVE adding beets in my pickled red onions. They not only add that vibrant purple-y, pink color to the onions, but it doesn’t hurt to have some pickled beets as well! 

Other ingredients you can add: garlic cloves, red pepper flakes, honey, maple syrup if you want it sweet, bay leaf, cumin seeds, spices like sprigs of thyme or oregano, coriander seeds, mustard seeds, rosemary, just to name a few!

You can also use this vinegar solution to pickle any of your favorite vegetables, like cucumbers, cabbage, carrots (and anything else your heart desires!)

How To Make Pickled Red Onions

How to make these quick pickled red onions

Slice your red onion and set aside

First you’re going to thinly slice your large red onion and set aside.

Make your vinegar brine

Second, in a small saucepan, you are going to gently simmer and melt your white vinegar, rice wine vinegar, water, peppercorns, salt, sugar, until the salt and sugar are dissolved in the mixture.


Third, you’re going to let your vinegar mixture cool at room temperature. Then toss over your onions in an air-tight container (like a mason jar). TIP: Add in a couple beets for that vibrant pickled color (and to have some pickled beets as well!)

Store in the refrigerator overnight.

YES it is THAT simple.

How long do pickled red onions last?

These pickled red onions  will last in the fridge for 3-4 weeks (if they make it that long!) Ha! Also the longer they sit, the more flavor and pickle-juice like flavor they have! SO GOOD!

Pickled Red Onions

Want more ideas to use these pickled red onions? See below!

If you do make this pickled red onion recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Updated from November 2020

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How To Make Pickled Red Onions
5 from 2 votes

How To Make Pickled Red Onions

This is my go-to pickled red onions recipe and this is always in my fridge!
Prep: 10 minutes
Cook: 10 minutes
Chilling Time: 10 minutes
Total: 30 minutes
Servings: 2 Cups


  • 1 large red onion, thinly sliced⁠
  • 1/2 cup vinegar⁠
  • 1/2 cup rice wine vinegar⁠
  • 1/2 cup water ⁠
  • 1 teaspoon peppercorns⁠
  • 1 teaspoon salt⁠
  • 1 teaspoon sugar ⁠
  • 1-2 slices of beets ⁠


  • Thinly slice your onions, set aside. In a small pot, dissolve and simmer all your vinegars, water, salt, pepper and sugar until it's all melted – about 10 minutes.
  • Cool your vinegar mixture and pour over your red onions with a couple beet slices (optional) in an air-tight container. Store in the fridge overnight or serve immediately!
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