If you’ve ever bitten into a taco, sandwich, or burger and been hit with a tangy pop of flavor that instantly makes the whole dish better — chances are, you’ve tasted pickled onions.
These vibrant, vinegary, slightly sweet slices are more than just a pretty topping. They’re an easy-to-make condiment that adds brightness and balance to rich or spicy dishes. Whether you’re meal prepping for the week or throwing together a last-minute dinner, having a jar of pickled onions in your fridge is a total game changer.
In this article, you’ll learn exactly how to make the perfect batch of pickled onions, plus all the tips, variations, and ideas for how to use them.
Why You’ll Love Pickled Onions
- ✅ Ready in minutes – Quick-pickling means no canning or long wait times
- ✅ Keeps for weeks – A perfect meal prep staple
- ✅ Versatile – From tacos to grain bowls to BBQ, it works with everything
- ✅ Beautiful and flavorful – That pink hue adds color and tang
- ✅ Customizable – Make them spicy, sweet, garlicky, or herbal
What Are Pickled Onions?
Pickled onions are raw onions that are preserved in a vinegar-based brine. They soften slightly while keeping a crisp bite, and the vinegar transforms their sharpness into a more mellow, zesty flavor. Most pickled onion recipes also include sugar and salt, which help balance the acidity and enhance the natural sweetness of the onion.
They’re especially popular in Mexican, Southern, and Indian cuisines but are easy to adapt to just about any dish.
Best Onions for Pickling
The most common choice is red onions, thanks to their color and milder flavor. But you can pickle almost any type:
- Red onions – Most vibrant and best for topping dishes
- White onions – Slightly stronger flavor, classic in Latin dishes
- Yellow onions – Bold, sweet when pickled
- Shallots – Delicate and fancy for cheese boards or fine dining
Ingredients for Classic Pickled Onions
Here’s a simple, foolproof version:
🧄 Base Ingredients:
- 1 large red onion, thinly sliced
- Âľ cup apple cider vinegar (or white/red wine vinegar)
- 1 cup water
- 1 tablespoon sugar
- 1½ teaspoons salt
🔥 Optional Add-Ins:
- 2 cloves garlic (smashed)
- ½ tsp peppercorns
- 1–2 sprigs of thyme or rosemary
- 1 small chili or pinch of red pepper flakes (for heat)
- 3–4 whole cloves or coriander seeds
How to Make Pickled Onions (Quick Recipe)
đź•° Prep Time: 10 minutes
🧊 Chill Time: 30+ minutes (best after 1–2 hours)
🍽 Yield: 1 pint jar
Step 1: Prepare the Onion
Peel and slice the red onion thinly (preferably with a mandoline). Place the slices in a clean pint-size jar.
Step 2: Make the Brine
In a small saucepan, combine vinegar, water, sugar, and salt. Heat just until the sugar and salt dissolve — no need to boil.
Step 3: Pour & Pickle
Pour the hot brine over the onions in the jar, making sure they’re fully submerged. Add garlic, herbs, or spices if using.
Step 4: Let It Sit
Let the jar cool to room temperature. Then refrigerate for at least 30 minutes — though they’re best after a few hours.
Storage Tips
- Refrigerate: Always store in the fridge, not on the shelf.
- Shelf life: Best flavor for up to 2–3 weeks.
- No canning required: These are refrigerator pickles, not shelf-stable.
Flavor Variations to Try
Get creative with these tasty twists:
🌶 Spicy Pickled Onions
Add sliced jalapeños or a pinch of chili flakes to the brine.
🍯 Honey-Lime Pickled Onions
Swap sugar for honey, and add a few tablespoons of fresh lime juice.
🧄 Garlic & Herb Pickled Onions
Include garlic cloves, rosemary, and thyme for a savory profile.
🍊 Citrus-Pickled Onions
Use orange or lemon juice for part of the liquid — great with grilled meat.
How to Use Pickled Onions
Wondering how to use that beautiful pink jar of flavor? Try these:
🌮 On Tacos
The ultimate topping — they cut through rich meats like carnitas, al pastor, or barbacoa.
🍔 On Burgers & Sandwiches
Elevate your everyday lunch or BBQ game.
🥗 In Salads
Toss into leafy greens or grain salads for a punch of flavor.
🍳 With Eggs
Add them to avocado toast, scrambled eggs, or shakshuka.
🍛 On Bowls
Top off Buddha bowls, rice bowls, or poke with a tangy twist.
🧀 On Cheese Boards
Pair with rich cheeses, cured meats, and nuts for contrast.
Why Pickled Onions Are Good for You
In addition to being insanely tasty, they also offer some nutrition benefits:
- Low in calories
- Contains probiotics (especially if left to ferment longer)
- Rich in antioxidants (especially from red onions and vinegar)
- Can reduce blood sugar spikes when paired with high-carb meals
Frequently Asked Questions (FAQ)
How long do pickled onions last?
Up to 3 weeks in the fridge, although they’re best in the first 7–10 days.
Can I reuse the brine?
Yes! You can reuse it once or twice, or boil and refresh it with new aromatics.
Do I have to use sugar?
A small amount balances the acid, but you can reduce or use honey/maple syrup instead.
Can I make them without heating?
Yes! Combine everything cold — but they may take a little longer to soften and fully infuse.
Do they get stronger over time?
Yes, the flavor intensifies as they sit — especially if you add chili or garlic.
The Science Behind the Pink Color
The beautiful blush color comes from the red onion pigments interacting with acidic vinegar. If you use white onions, the color won’t change much, but red onions become a brilliant pink as they soak in the brine. That’s your signal they’re working their magic!
Pro Tips for Perfect Pickled Onions
- Use a glass jar – Metal can react with vinegar; plastic may absorb odors.
- Slice evenly – Use a mandoline for uniform thickness.
- Let them cool before sealing – Helps avoid steam condensation and sogginess.
- Taste and tweak – Don’t be afraid to adjust sweetness, salt, or spice.
Pairing Ideas & Recipe Inspiration
Here’s what to make once you’ve got pickled onions on hand:
- 🌮 Pulled Pork Tacos with slaw and pickled onions
- 🍳 Avocado Toast with goat cheese and pickled onions
- 🥗 Quinoa Salad with chickpeas, herbs, and tangy onions
- 🥩 Grilled Steak Sandwiches with aioli and arugula
- 🥣 Spicy Ramen or pho topped with pickled onion for acidity
