Cozy Pickled Red Onions Recipe

Sometimes a dish just needs that sharp, acidic bite to cut through rich flavors and balance everything out. I stumbled upon this method for Pickled Red Onions when I needed a quick fix for a heavy dinner, and now I can’t imagine my fridge without them.

You might think pickling takes days or weeks, but this simple recipe is ready to eat the same afternoon. It transforms raw, pungent onions into bright pink ribbons of tangy goodness with almost zero effort.

The Magic Behind This Pickled Red Onions

The best part about this recipe is how it mellows the harsh bite of raw onion while keeping a satisfying crunch. You get all the zest and flavor without that lingering aftertaste that usually comes with raw alliums.

I love that this version requires absolutely no sugar, letting the natural sweetness of the vegetable shine through against the vinegar. It is a foolproof condiment that instantly makes simple sandwiches or grilled meats feel like a restaurant meal.

This batch takes only fifteen minutes of active work before the brine does the rest of the heavy lifting for you. You can easily prep a jar on Sunday and enjoy vibrant flavor boosters all week long.

If you want to build a full meal around these tangy toppings, I recommend spooning them over my Cozy Lentil Soup Recipe for a bright contrast. They also add a perfect acidic kick to the rich tomato base of the Zesty Lebanese Green Bean Stew Recipe.

Everything You Need for Perfect Pickled Red Onions

Here is everything you need to grab from the pantry to get started:

• Red onion: A large bulb works best for nice, full rings.
• Distilled white vinegar: This provides the clean acidity needed for quick pickling.
• Water: Helps dilute the vinegar so the flavor isn’t too overpowering.
• Kosher salt: I prefer Diamond Crystal for the best salinity balance.
• Dried bay leaves: These add a subtle herbal depth to the brine.
• Whole peppercorns: Adds a gentle warmth without making the onions spicy.

My Method for Pickled Red Onions

Let’s get these jars filled and ready to pickle!

1. Start by peeling your onion and slicing it into very thin rings, about 1/8-inch thick. You want them thin enough to soften quickly but thick enough to hold their shape, so separate the rings and pack them into a clean, heat-proof glass jar. A one-quart jar usually fits a large onion perfectly without crushing the slices.
2. In a small saucepan, combine the distilled white vinegar, water, and kosher salt along with the bay leaves and peppercorns. Place the pan over high heat and bring the mixture to a rolling boil, stirring occasionally to ensure the salt dissolves completely. Once boiling, turn off the heat and let the liquid sit for about five minutes to cool slightly so it doesn’t shock the glass jar.
3. Carefully pour the warm brine over the onions in the jar, using a spoon to press them down so they are fully submerged in the liquid. Seal the jar tightly with a lid and let it sit on the counter at room temperature for at least two hours. After this rest, the Pickled Red Onions are ready to serve or can be moved to the fridge for storage.

Pickled Red Onions Tips

For the most consistent texture, I recommend using a mandoline to get paper-thin slices that absorb the brine evenly. If you slice them too thick, they might stay a bit too crunchy and take longer to pickle fully.

Do not skip the resting period at room temperature because this is when the Pickled Red Onions turn that gorgeous neon pink color. Putting them straight into the cold fridge slows down the chemical reaction and leaves you with duller flavor.

I suggest using a glass jar with a tight seal since plastic containers can absorb the strong vinegar smell over time. Always let the hot brine cool for just a few minutes so you do not crack your glass jar with thermal shock.

Serving Your Pickled Red Onions

These bright pink ribbons are the ultimate topping for tacos, burgers, or avocado toast when you need a splash of acidity. I also toss a handful of Pickled Red Onions into grain bowls or salads to wake up the flavors.

You can serve them alongside rich meats like brisket or roasted chicken to cut through the fat. They even work wonderfully on a cheese board to provide a crisp contrast to creamy bries or sharp cheddars.

I love seeing how you use these recipes in your own kitchen, so make sure to tag me on Pinterest.

Quick Pickled Red Onions

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• Author: Amelia Bryan
• Total Time: 2 hr 20 min
• Yield: 4 servings
• Diet: Vegan

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Description

These vibrant pickled red onions are crunchy, tangy, and made without any added sugar. They are the perfect condiment for tacos, salads, and sandwiches.

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Ingredients

• 2 teaspoons Diamond Crystal kosher salt
• 6 whole peppercorns
• 1 1/2 cups water
• 4 dried bay leaves
• 1 large red onion
• 1 cup distilled white vinegar

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Instructions

1. Peel the red onion and slice it into thin rings, approximately 1/8-inch thick. Separate the rings and pack them tightly into a heat-proof glass jar, such as a 1-quart mason jar.
2. In a small saucepan, combine the water, distilled white vinegar, kosher salt, bay leaves, and peppercorns. Place over high heat and bring to a boil, stirring until the salt is fully dissolved.
3. Remove the saucepan from the heat and let it cool for about 5 minutes. Pour the warm brine over the onions, ensuring they are fully submerged. Seal the jar and let it sit at room temperature for 2 hours before serving or refrigerating.

Notes

You can substitute white vinegar with red wine vinegar for a slightly different flavor profile. These will keep in the refrigerator for up to one week.

• Prep Time: 12 min
• Resting Time: 2 hr
• Cook Time: 8 min
• Category: Side Dish
• Method: Pickling
• Cuisine: American

Nutrition

• Serving Size: 1/4 recipe
• Calories: 15
• Sugar: 2g
• Sodium: 285mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 0g
• Cholesterol: 0mg

Keywords: pickled red onions, easy pickle recipe, condiment, burger topping, no sugar pickled onions