• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sides

    Quick Pickled Red Onions

    Published: May 25, 2021 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Overhead view of a jar of pickled red onions.
    Fork in a an open jar of pickled red onions.
    Fork lifting out a few slices of onion from a jar.
    Fork in a an open jar of pickled red onions.
    Overhead view of a jar of pickled red onions.

    Quick Pickled Red Onions are one of my favorite condiments! They’re crunchy and tangy with a just a hint of sweetness. They really liven up any dish they’re added to and are the perfect finishing touch to take your meal from good to great! You need just 5 ingredients and less than 10 minutes of prep time to make this easy recipe!

    Overhead view of a jar of pickled red onions.

    These quick pickled red onions are ready to eat in less than 30 minutes and are the perfect condiment for a variety of dishes, like salads, tacos, sandwiches, bowls, pasta, burgers, etc. I can’t get enough of them!

    Even if you don’t like raw onions (I’m not a fan!), you must try these!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage
    4 How to serve
    5 Pro tips for success
    6 FAQs
    7 More vegan condiments
    8 Quick Pickled Red Onions

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Recipe ingredients: red onion, water, vinegar, sugar, and salt.

    Ingredient notes and substitutions

    Onions ~ I use red onions for this recipe, but white and yellow onions can also be pickled. Be sure to slice the onion thinly and uniformly. You can slice them in circles, or cut the onion in half first and slice them into half moons.

    Red onions are high in vitamin C, folate, potassium, and antioxidants. [source]

    Vinegar ~ I prefer the bright tang of white distilled vinegar. Red wine vinegar and apple cider vinegar aren’t quite as strong in vinegar flavor and may also be used. You could also use a combination of any of the three, if you prefer.

    Sugar ~ A little bit of sweetener goes a long way in balancing the strong acidic flavors of the vinegar. My go-to for this recipe is organic cane sugar. Liquid sweetener, like pure maple syrup, may also be used.

    I do not recommend using coconut sugar or brown sugar.

    If you really must, you can leave out the sugar all together. In that case, I would recommend using apple cider vinegar or red wine vinegar, instead of white distilled vinegar, as they are slightly sweeter.

    Salt ~ A pinch of salt is also needed for balance of flavor. I use Himalayan pink salt. But regular table salt can be used as well.

    Extras ~ If you want to punch up the flavors even more, you can add some extras.

    • If you like a little spicy heat, try adding a pinch of red pepper flakes.
    • If you like herby freshness, try adding a sprig or two of fresh dill, thyme, rosemary, or basil.
    • Love garlic? Add 1 to 2 chopped garlic cloves.

    How to make the recipe

    Bowl full of thinly sliced red onions.

    Step 1: Slice the onions thinly. Pack them into a glass jar that has a lid with an air-tight seal.

    Step 2: Add the liquid ingredients to a small pot on the stove and bring it to a simmer. Whisk for about 30 to 40 seconds until all of the sugar granules have dissolved. Remove from heat.

    Pouring liquid ingredients into a jar of sliced red onions.

    Step 3: Carefully pour the liquid into the jar over the sliced onions. Press the onions down into the liquid so they are completely covered.

    *I suggest putting the jar into a bigger bowl or onto a rimmed plate to catch any drips or spills.

    Close up of onion slices covered in pickling liquid.

    Step 4: Close the jar and let the onions sit on the countertop for 20 to 30 minutes before using.

    Pickled red onions in a jar with a closed lid.

    While these quick pickled red onions are flavorful and delicious after just 20 minutes, the flavors will continue to develop further the longer they sit. Use them immediately or transfer the jar to the fridge for later use.

    Storage

    Stored in an air-tight jar in the fridge, they should last up to 3 weeks. (Note: if you added fresh herbs to the jar, they will only keep for one week).

    I do not recommend freezing them.

    How to serve

    These easy pickled onions go with almost everything! They add a bright, tangy, crunchy punch of flavor that complements so many dishes. Here are a few of our favorite recipes that we like to add them to:

    • Black Bean Tacos
    • Burrito Bowls
    • Hummus Sandwiches
    • Falafel Burgers
    • Spicy Bean Burgers
    • Healthy Taco Salad
    Fork lifting out a few slices of onion from a jar.

    Pro tips for success

    ~ Slice the onions very thinly. They’ll pickle faster this way.

    ~ Whisk while simmering the pickling liquid for 30 to 40 seconds until the sugar is completely dissolved.

    ~ While this recipe can be made sugar free, for best balance of flavor, use a bit of sweetener.

    ~ Use a glass jar with an air-tight locking lid for best results.

    ~ Place the jar into a larger bowl or rimmed plate before pouring in the liquid to catch any drips or spills that may occur.

    ~ Make sure the sliced onions are completely covered in liquid. Press the onions down into the liquid to be sure.

    ~ Let the onions sit in the pickling liquid for at least 20 to 30 minutes before using.

    ~ Transfer the quick pickled red onions to the fridge after the 20 to 30 minutes.

    ~ This recipe can be easily doubled or tripled.

    ~ This recipe is gluten free, oil free, nut free, soy free, and vegan.

    ~ For variations, add a pinch of red pepper flakes, a few sprigs of fresh herbs, or a clove of garlic to the jar with the onions. Or try this same pickling method with thinly sliced radishes, cucumbers, zucchini, beets, carrots, cabbage or bell peppers. You can also quick pickle green beans, thin asparagus, and small florets of cauliflower.

    FAQs

    Which vinegar is best for pickling?

    I prefer the tang of white distilled vinegar. If you want something a bit more subtle, try red wine vinegar or apple cider vinegar, which both have a hint of sweetness.

    Do you need sugar for pickling?

    No! You don’t need sugar for pickling. Personally, I find the flavors to be more balanced with a bit of sugar, but you can certainly leave it out if you must. Or try pure maple syrup instead of granulated sugar.

    How long do pickled red onions last?

    Stored in an air-tight jar in the fridge, quick pickled red onions should last up to 3 weeks.

    Fork in a an open jar of pickled red onions.

    More vegan condiments

    These are the finishing touches and punches of flavor that are going to take your recipes from good to great!

    • Pumpkin Seed Pesto
    • Fresh Peach Salsa
    • Citrus Tahini Dressing
    • Sun Dried Tomato Spread
    • Creamy Vegan Ranch

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Fork in a an open jar of pickled red onions.

    Quick Pickled Red Onions

    Quick Pickled Red Onions are one of my favorite condiments! They're crunchy and tangy with a just a hint of sweetness. They really liven up any dish they're added to and are the perfect finishing touch to take your meal from good to great! You need just 5 ingredients and less than 10 minutes of prep time to make this easy recipe!
    5 from 2 votes
    Print Pin Rate
    Course: Sides
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes
    Resting Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 servings
    Calories: 8kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • 2 quart sauce pot
    • Mason jar

    Ingredients

    • 1 large red onion thinly sliced
    • ½ cup distilled white vinegar
    • ½ cup water
    • 2 teaspoons organic white sugar
    • 1 teaspoon salt

    Instructions

    • Pack the sliced onions into a glass jar with an air-tight lid. Set aside.
    • In a small sauce pot on the stove, add the vinegar, water, sugar, and salt. Bring the mixture to a gentle simmer. Whisk while the mixture simmers until the sugar is completely dissolved, about 30 seconds.
    • Carefully pour the hot liquid over the onions in the jar. Push the onions down into the liquid so they are completely covered.
    • Place the lid on the jar and let the onions sit for 20 to 30 minutes.
    • Serve immediately or transfer the jar to the fridge for later use.

    Notes

    ~ Slice the onions very thinly. They’ll pickle faster this way.
    ~ Whisk while simmering the pickling liquid for 30 to 40 seconds until the sugar is completely dissolved.
    ~ While this recipe can be made sugar free, for best balance of flavor, use a bit of sweetener. Pure maple syrup may be used instead of granulated sugar if you prefer. I do not recommend brown sugar or coconut sugar.
    ~ Use a glass jar with an air-tight locking lid for best results.
    ~ Place the jar into a larger bowl or rimmed plate before pouring in the liquid to catch any drips or spills that may occur.
    ~ Make sure the sliced onions are completely covered in liquid. Press the onions down into the liquid to be sure.
    ~ Let the onions sit in the pickling liquid for at least 20 to 30 minutes before using.
    ~ Transfer the quick pickled red onions to the fridge after the 20 to 30 minutes.
    ~ This recipe can be easily doubled or tripled.
    ~ For variations, add a pinch of red pepper flakes, a few sprigs of fresh herbs, or a clove of garlic to the jar with the onions. Or try this same pickling method with thinly sliced radishes, cucumbers, zucchini, beets, carrots, cabbage or bell peppers. You can also quick pickle green beans, thin asparagus, and small florets of cauliflower.

    Storage
    These Quick Pickled Red Onions will keep in an air-tight glass jar in the fridge for up to 3 weeks. Please note: if you add fresh herbs, they will only keep for one week.

    Yield
    This recipe yields 2 cups. One serving is 2 to 3 tablespoons.

    Nutrition

    Calories: 8kcal | Carbohydrates: 2g | Sodium: 195mg | Potassium: 18mg | Sugar: 1g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
    173 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Kay says

      June 27, 2021 at 2:28 pm

      This was so good piled on sourdough toast that was spread with vegan cream cheese.5 stars

      Reply
      • Jenn Sebestyen says

        June 28, 2021 at 9:54 am

        That sounds delicious!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Valentine's Day

    • Strawberry Overnight Oats with Coconut Milk
    • Edible Brownie Batter Bites
    • Caroline’s Chocolate Mixed Berry Smoothie
    • Edible Sugar Cookie Dough

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    173 shares