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Home » Pickled Red Onions

Pickled Red Onions

by Mike Hultquist · Jul 15, 2022 · 44 Comments

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Pickled Red Onions Recipe

This quick pickled red onions recipe is perfect for adding big flavor to anything from sandwiches, tacos, grilled meats and more. They're so easy to make!

Pickled Red Onions Recipe

Quick Pickled Red Onions

We're making Quick Pickled Red Onions in the Chili Pepper Madness kitchen today, my friends, and you're going to LOVE them.

Pickled red onions are huge flavor builders, highly popular for serving on sandwiches, livening up grilled meats, spooning over the tops of sausages, burgers and hot dogs, and adding pop and zing to your favorite Mexican dishes and other cuisines.

Why limit them to any single food? I love them on just about anything.

Plus, these are incredibly easy to make. You can make a big batch and keep them in the refrigerator for a month or so so you'll always have them on hand. I love just them so.

Usually you'll find me pickling peppers in the kitchen, but the process of pickling can be applied to many different vegetables, especially onions. It's not only a great way to preserve them, but they're an essential ingredient for many dishes.

Let's talk about how to make pickled red onions, shall we? Grab a red onion, my friends!

A large red onion

Pickled Red Onions Ingredients

  • Red Onion. Also, you can use other onions if you'd like. This recipe will work with sweet onions, yellow onions, white onions, shallots or others for a quick pickled onions recipe. Slice them thin with a sharp knife or mandolin.
  • Vinegar. I prefer good quality white wine vinegar, but red wine vinegar, champagne vinegar, rice vinegar or apple cider vinegar will work for this recipe.
  • Water. 1-2 cups water, depending on the size of your batch.
  • Honey. Optional for sweeter pickled red onions. You can also use sugar if you'd like, or something sweet like maple syrup or agave syrup, or just omit.
  • Salt. Pickling salt is idea, but Kosher salt will work, as long as there are no anti-caking elements.
  • Optional Seasonings. See the Recipe Notes below, or see my pickling spice recipe.

How to Make Pickled Red Onions - the Recipe Method

Add the vinegar, water, honey (if using), salt and seasonings to a pot or wide pan. Bring the vinegar mixture to a quick boil and remove from heat. The sugar and salt dissolve in the liquid rather quickly, though other seasonings will float in the mix, which is completely fine.

Let cool slightly. The longer you let it cool to room temperature, the crisper your pickled red onions will be.

Add the thin sliced onions and press to submerge beneath the pickling brine.

Making Pickled Red Onions in a pan

Transfer to a container and seal. A large mason jar is great for these. Use as desired. I like to wait at least 30 minutes before using, but they're better the next day. 

Boom! Done! Super easy and delicious to make, aren't they? I love this recipe. You just gotta love pickled onions. So good on so many different things for a bit of crispy crunch when used right away, and a nice pop of tangy flavor.

You can also easily double the recipe and make large batches. This particular recipe makes a quart of pickled red onions.

Crisp, flavorful pickled red onions in a jar

Recipe Tips & Notes

Storing Pickled Red Onions

Store the pickled onions in the fridge. They will last for many months easily, though you can process them in a water bath for pantry keeping until opened.

Optional Seasonings

You can add whatever other pickling seasonings you prefer to up the flavor factor of your onions. Mix and match and use your favorites, like bay leaf, peppercorns, cumin seeds, coriander seeds, and more. I like to add 1-2 tablespoons to really bring this to life, though they're great on their own. Below are some ideas.

Mexican-Style Pickled Red Onions

Add 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon Mexican oregano, 1/2 teaspoon red pepper flakes and 1/2 teaspoon cumin.

Cajun Pickled Red Onions

Use 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon oregano and 1/2 teaspoon cayenne, or use 1 tablespoon of your favorite Cajun seasoning blend.

Crisp Pickled Red Onions

The heat from the pickling brine will soften the onions more, so if you are seeking pickled red onions that are more crispy, cool the brine longer. If you prefer softer onions, add the red onions immediately to the hot pickling brine.

Spicy Version

If you prefer hot and spicy pickled onions like I do, toss a sliced hot pepper into the mix. The hot pepper will infuse the brine and will spice up the whole batch.

Serving Pickled Red Onions

Pickled red onions add a pop of crunch and zippy tang to just about any meal. I personally prefer to serve them on sandwiches, tacos, burgers and brats. They're great on a deli sandwich or a good grilled brat or Italian sausage.

I have a wonderful recipe for cochinita pibil, which is a delicious Mexican recipe of flavorful pulled pork. Scoop the pork over warmed tortillas, top it with pickled red onions, and you've found yourself a slice of heaven right there.

Use them as a garnish for sure, but try them out in your next salad or as a pizza topping, on avocado toast, or with shrimp ceviche.

Shrimp Ceviche in a bowl, garnished with pickled red onion

How Long Do Pickled Red Onions Last?

Pickled red onions will last a month or longer in the refrigerator in a sealed airtight container.

That's it, my friends. I hope you enjoy my quick pickled red onions recipe. Easy recipe, right? Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!

Try Some of My Other Popular Recipes

  • How to Pickle Peppers - a Guide
  • Pickled Jalapenos
  • Refrigerator Pickled Peppers
  • Refrigerator Pickles (Hot Pickles)
  • Pickled Banana Peppers
  • Pickled Jalapenos and Carrots - Taqueria Style
  • Pickled Carrot Sticks
  • Pickled Okra
  • Pickled Mustard Seeds
  • See all of my pickling recipes here

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Serving Pickled Red Onions
Pickled Red Onions Recipe
Print

Quick Pickled Red Onions Recipe

This quick pickled red onions recipe is perfect for adding big flavor to anything from sandwiches, tacos, grilled meats and more. They're so easy to make!
Save Recipe Saved!
Course: Main Course, Seasonings
Cuisine: American
Keyword: pickled, pickling, red onions
Prep Time: 5 minutes
Cook Time: 5 minutes
Calories: 14kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
4.91 from 10 votes
Leave a Review

Ingredients

  • 1 medium sized red onion sliced (about 1 cup of sliced red onion)
  • 1/2 cup vinegar use good quality white vinegar, champagne vinegar or apple cider vinegar
  • 1 cup water
  • 1 teaspoon honey optional
  • 1 teaspoon salt
  • Optional Seasonings: See the Recipe Notes

Instructions

  • Add the vinegar, water, honey (if using), salt and seasonings to a pot or wide pan. Bring to a quick boil and remove from heat. Let cool slightly. The longer you let it cool, the crisper your pickled red onions will be.
  • Add the red onions and press to submerge beneath the pickling brine.
  • Transfer to a container and seal. Use as desired.

Video

Notes

Makes about 1 cup of pickled red onions.
Optional Seasonings. Add 1-2 tablespoons of your favorite seasonings for new flavors. Consider Mexican Pickled Red Onions with chili powders, garlic, cumin and Mexican oregano. Consider Cajun Pickled Red Onions with your favorite Cajun seasoning blend. Feel free to experiment. Use your favorites.
Crisp Pickled Red Onions. The heat from the pickling brine will soften the onions more, so if you are seeking pickled red onions that are more crispy, cool the brine longer. If you prefer softer onions, add the red onions immediately to the hot pickling brine.

Nutrition Information

Calories: 14kcal   Carbohydrates: 3g   Protein: 1g   Fat: 1g   Saturated Fat: 1g   Sodium: 293mg   Potassium: 29mg   Fiber: 1g   Sugar: 2g   Vitamin C: 1mg   Calcium: 5mg   Iron: 1mg
Pickled Red Onions Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 7/15/22 to include new information and video. It was originally published on 4/22/20.

Categories: Condiments Tags: Chili Pepper Madness, patty's favorites

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    Recipe Rating




  1. Diane Haines says

    January 25, 2023 at 7:54 pm

    I made these a few hours ago, and they are now in the fridge. I won't know how they taste until tomorrow. After looking at quite a few other pickled red onion recipes online a short while ago, I noticed that the ratio of vinegar to water is 2 -1, with vinegar being double what the water is. I am hoping that there is enough vinegar taste with this recipe; I will know by tomorrow.

    Reply
    • Mike Hultquist says

      January 26, 2023 at 7:00 am

      Diana, yes, that is still enough vinegar, though you can always add a bit more if you have concerns.

      Reply
      • Diane Haines says

        January 26, 2023 at 8:13 pm

        Thank you so much, Mike. I did taste them today, and they were very crisp and very pungent, even though I barely let the brine cool. I think I will try another batch. Thanks so much.

        Reply
        • Mike Hultquist says

          January 27, 2023 at 7:13 am

          Great!! Thanks, Diane!

          Reply
  2. Curt Mitchell says

    September 10, 2022 at 1:05 pm

    5 stars
    Hi Mike,
    Pickled Red Onions, came out great.
    I added Fresno's, Garlic, Szechuan Peppercons.
    Have'nt located that E-mail from you, regarding the ANTICUCHOS..
    Thanks!

    Reply
    • Mike Hultquist says

      September 10, 2022 at 1:15 pm

      Enjoy, Curt! I hope to make anticuchos in the future.

      Reply
  3. Gary Cooper says

    August 02, 2022 at 7:56 am

    5 stars
    I made two jars of these on Saturday, 1 nearly gone and it's only Tuesday! Even living on my own in Saudi!

    Can I reuse the brine in such a short space of time?

    These taste so damn good!

    Reply
    • Mike Hultquist says

      August 02, 2022 at 10:40 am

      Hey, Gary. I've reused the brine, just tossing more onions/veg in there. Not a big deal, but I wouldn't do it too many times. Enjoy!!

      Reply
      • Gary says

        August 03, 2022 at 4:49 am

        5 stars
        Cheers my man!

        Reply
  4. Tim says

    July 27, 2022 at 6:30 pm

    5 stars
    Love me some pickled red onions and always looking for more ideas for spicing them up. Currently using just basic pickling spices but I think my next batch I will add a few peppers to spice things up.

    Reply
    • Mike Hultquist says

      July 27, 2022 at 9:37 pm

      Thanks, Tim! I appreciate the comments!

      Reply
  5. Charlie says

    July 18, 2022 at 10:05 am

    Was great! Have also made these and did not boil the mixture. Also, have used jalepeno's, cucs, and other items.

    Reply
    • Mike Hultquist says

      July 18, 2022 at 10:45 am

      Perfection!

      Reply
  6. Debbie says

    July 17, 2022 at 5:10 pm

    5 stars
    Hi Mike. Thanks for easy and delicious recipe! I made some yesterday with some peppercorns and a small jalapeño from my garden. They were crispy and so tasty. I love your website here...I get so many great ideas. Thank you!

    Reply
    • Mike Hultquist says

      July 18, 2022 at 5:38 am

      I appreciate your sharing, Debbie! Glad you enjoyed it!

      Reply
  7. Rebecca says

    July 17, 2022 at 10:14 am

    I want my onions crispy but I also want to make a big batch and can them. Since the heat will soften the onions can I just add pickle crisp to help them stay crispier?

    Reply
    • Mike Hultquist says

      July 17, 2022 at 11:20 am

      Rebecca, yes, you can try that. Also, try cooling the brine a bit so the heat doesn't soften them up as much. Also, slice the onions thicker so they don't soften as much. Let me know how it goes. Enjoy!

      Reply
  8. kimberley dubois says

    July 15, 2022 at 9:26 pm

    What is the recipe you picture on this page - looks like gnocchi, served with the pickled onions?

    Reply
    • Mike Hultquist says

      July 15, 2022 at 10:23 pm

      Kimberly, that is my shrimp ceviche recipe: https://www.chilipeppermadness.com/recipes/shrimp-ceviche/

      Reply
      • kimberley dubois says

        July 16, 2022 at 4:38 pm

        Thank you Mike.

        Reply
    • Diane Haines says

      January 25, 2023 at 8:00 pm

      My first thought was gnocchi, too.

      Reply
  9. Larry says

    July 15, 2022 at 1:41 pm

    Quick easy and delicious!

    Reply
    • Mike Hultquist says

      July 15, 2022 at 1:48 pm

      Yes! Thanks, Larry!

      Reply
  10. Norman Johnston says

    July 15, 2022 at 9:07 am

    I have been making Red onion pickle for years from a recipe by Judy Rodgers of The Zuni Cafe in San Francisco. They are always a big hit, but I will be trying your recipe to compare.

    Reply
    • Mike Hultquist says

      July 15, 2022 at 9:24 am

      I hope you enjoy them, Norman. Very easy to adjust the seasonings to your preference.

      Reply
  11. Jim says

    July 15, 2022 at 6:57 am

    Long ago Jim's BBQ existed in Bee Cave, TX.
    Best breakfast tacos I've ever had.
    There were always pickled red onions with chopped habaneros on the condiment table.
    So good! I'm going to make these as soon as I finish this note...with habaneros, of course.
    Thanks for all the great recipes!

    Reply
    • Mike Hultquist says

      July 15, 2022 at 9:24 am

      Awesome! Enjoy, Jim! Glad you are enjoying the recipes.

      Reply
  12. Greg Young says

    March 14, 2022 at 7:13 pm

    Hi,

    Plan the make this however keen to make a larger batch. How long should these stay good in the fridge?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 15, 2022 at 6:31 am

      Greg, these will last months in the refrigerator, properly sealed. Enjoy!

      Reply
  13. Charles Pascual says

    March 03, 2022 at 12:36 pm

    5 stars
    Made a batch yesterday with yellow onion and your suggested Mexican seasoning. Let 'em sit in fridge overnight and used some this morning in a chilaquiles-style omelet (along with some pickled jalapeños - your recipe, natch) - terrific flavor and I expect them to get even better in next few days. Thanks, Mike.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 04, 2022 at 7:42 am

      Wonderful. Thanks for sharing, Charles.

      Reply
  14. Paul W says

    October 27, 2020 at 3:16 am

    5 stars
    Excellent recipe. How long can this be stored?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 27, 2020 at 5:07 am

      Paul, store them in the refrigerator in an airtight container. Enjoy!

      Reply
  15. Faron Greenough says

    October 01, 2020 at 7:49 pm

    Awesome Michael. thank you!

    Reply
  16. Faron Greenough says

    September 30, 2020 at 3:45 pm

    Would you happen to be interested in sharing your recipe for cochinita pibil? Making the picked red onions this evening. Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 30, 2020 at 9:53 pm

      Faron, yes, here is the link for my Cochinita Pibil Recipe. I hope you enjoy it! https://www.chilipeppermadness.com/recipes/cochinita-pibil/

      Reply
  17. Suzmom says

    June 12, 2020 at 4:07 pm

    Can I can these in a water bath or pressure canned? I need them to give to people requesting as I don’t eat them. Yes I do this and barely eat 1/2 of what I’m requested to can.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 13, 2020 at 6:24 am

      Suzmom, yes, you can process these in a water bath. Check the acidity with a good pH meter. It is best to shoot for 3.5 for home canning. These have plenty of vinegar so should be fine.

      Reply
  18. Cam says

    April 26, 2020 at 12:45 am

    4 stars
    Been making these for years. My grand daughter and husband love when I use a quart size jar and layer the red onions with sliced cucumbers (peeled/unpeeled). I fill the jar with water to cover contents. I pour that water into a measuring cup and dump half of it out, mix a tablespoon of seasoning salt or a mixture of other herbs and spices into the remainder of the water and pour over the onions. Finish filling it with vinegar. Refrigerate for at least 12 hours before using. Mom made this with fresh picked/pulled items all during gardening season. You can add peppers to them if you wish. Hubby will sometimes take one of his purchased, pickled peppers and add to them. It's a great recipe year round.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 26, 2020 at 9:17 am

      5 stars
      Sounds wonderful, Cam. I appreciate the comments. Great memories.

      Reply
  19. Claudine says

    April 25, 2020 at 1:33 pm

    Oh, how we love these! There used to be a favorite Tex-Mex restaurant we went to regularly, but alas now it has closed, that served these with their carnitas. We would always buy some extra pickled onions to take home with us. Now thanks to you, I can make these at home!
    One time, our server told us what they used when making their pickled onions, she didn't have measurements, because they made such large quantities, but she said they always put a few jalapenos and bay leaves in their big containers.
    I have a question, could I cover the pickling brine and put it in the refrigerator overnight, then put the onions in the next day? We really like crisp onions and they were always crisp when we got them at our favorite restaurant.
    Thank you Mike for all the great recipes you share with us and all the work you put into the newsletter. I look forward to reading it.
    Claudine in Fort Worth, TX

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 25, 2020 at 1:36 pm

      Thanks, Claudine! I do appreciate it. I like to toss in a spicy pepper or two as well to spice thing up. Yes, you can add the sliced onions to the cooled pickle brine and enjoy them that way. They will be crisper for sure, though not as much pickled flavor, depending on how long they are in the brine. Let me know how it turns out for you. Enjoy!

      Reply
  20. Cathy says

    April 25, 2020 at 8:02 am

    Do we store in the fridge? How long can I store them? I am looking forward to making pickled onions! Thank you for posting this recipe.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 25, 2020 at 8:23 am

      Cathy, yes, store them in the refrigerator. Great stuff! I hope you enjoy them! So good.

      Reply

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