
Quick-pickled red onions are an easy, delicious way to add a bright, tangy burst of flavor to a savory dish that needs that perfect finishing touch. It’s amazing how the small addition of something acidic can transform a meal!
Here are a few ways you can enjoy this simple side:
- top your tacos or tostadas
- add to pork carnitas (grab my easy carnitas recipe here)
- top a bean salad (snag my recipe for easy, pantry-friendly bean salad here)
- add to a grain salad or to a hearty kale salad
- layer them in your roast beef sandwich

Store your pickled onions in a glass or ceramic jar. Plastic will absorb the flavors, and a metal container will likely react with the vinegar.

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Ingredients
- 1 large red onion thinly sliced
- 1 1/2 cups cider vinegar or white wine vinegar
- 2 1/2 tablespoons sugar
- 4 teaspoons kosher salt (Use a little less if using table salt.)
- 1 cup water
Optional flavorings:
- 5 black peppercorns
- 1 sprig thyme
Ingredients
Optional flavorings:
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Instructions
- Combine vinegar, sugar, and salt in a small saucepan. Heat on low, stirring occasionally until salt and sugar dissolve.
- Add water. Let mixture cool.
- Add red onions to a jar along with optional flavorings. (I used a 1-liter size jar, which is a little over two pints.)
- Pour liquid into jar. Let sit at room temperature for one hour, then refrigerate.
- Onions will keep in fridge for two weeks.