Quick Pickled Red Onions

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These Quick Pickled Onions are a surefire way to add flavor and flair to all kinds of meals—from salads and burrito bowls to Latin-inspired meals like Sofritas, and Tempeh or Lentil Tacos. You'll love that they're made with common ingredients in 3 simple steps and keep for up to 2 weeks. Tangy, sweet, and crisp, they're guaranteed to jazz up dinnertime!

Prep Time10

Pickling Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: how to pickle onions, pickled onions, pickled onions recipe, pickled red onion recipe, quick pickled red onions

Servings: servings

Author: Jenné Claiborne

Equipment

mandoline slicer recommended

Ingredients

1 cup apple cider vinegar
2 tbsp sugar
1 tsp salt
1/2 tsp fennel seeds optional
1 large red or Vidalia onion thinly sliced (about 1/6 inch slices)

Instructions

Use a mandoline or a sharp knife to thinly slice the onions into rounds or half moons. I recommend using a mandoline for perfectly thin and uniform slices. The thinner the onion, the quicker it will pickle.
Combine the vinegar, sugar, salt, and fennel seeds in a container or mixing bowl. Whisk or stir well until the sugar dissolves.
Pack the onions into a 24-32 ounce glass jar. Then pour the vinegar mixture over the onions. Use tongs or a spoon to press the onions down, making sure they are fully submerged in the pickling liquid.
Place the lid on the jar, and set it aside at room temperature for about 1 hour, until the onions are tender.

Notes

Storage Directions

Once pickled, store the onions in an airtight container in the refrigerator for up to 3 weeks. The onions will lose some of their crispness over time, but they should still have great flavor. Pickled onions do not freeze well.

Recipe Pro-Tips

Slice Evenly: Uniform slices ensure the onions pickle at the same rate, keeping their flavor and texture consistent. Use a sharp chef’s knife or a mandoline to cut them thin (about 1/6-inch thick).
Refrigerate After Pickling: If you’re not eating them right away, cover the jar or container and refrigerate the onions after they’ve sat at room temperature for about 1 hour.
Optional – Use a Warm Brine: For ultra-quick pickled onions, gently warm the apple cider vinegar in the microwave or on the stovetop for 1–2 minutes, until just warm to the touch. This helps dissolve the sugar faster and speeds up the pickling process to about 30 minutes. Avoid simmering or boiling, as too much heat will soften the onions.

Nutrition