These quick pickled red onions are my go-to when I want to add something tangy, crisp, and just a little sweet to a savory dish. They take 10 minutes to prep, and they last for days in the fridge. This simple, no-boil recipe is perfect for adding a punch of flavor to everything from tacos to grilled meats—but my personal favorite? Piled high on a juicy smash burger.
Why You’ll Love These Quick Pickled Onions
- Ready in just 10 minutes
- Only 5 ingredients
- Adds bright, bold flavor to any meal
- Keeps in the fridge for 5–7 days
- No fancy equipment needed
What to Serve with Quick Pickled Onions
Pickled onions go with so many dishes. Try them on:
- Smash burgers (my #1 favorite!)
- Topped on Cast Iron Chicken Thighs
- Added inside of the Copycat Quesadilla Burger
- Added to Buttermilk Chicken Tender Tacos
Jump to:
Ingredients for Quick Pickled Red Onions
You only need a few pantry staples!
- red onion, thinly sliced
- white vinegar
- sugar
- kosher salt
- cold water
See recipe card for quantities.
How to Make Quick Pickled Red Onions
- Step 1: Slice your onion thinly using a sharp knife or mandolin.
- Step 2: In a bowl or jar, add the sliced onions.
- Step 3: Add vinegar, sugar, salt, and cold water. Stir or shake to coat the onions.
- Step 4: Let sit for at least 10 minutes while you prep your meal. Longer is even better!
Hint: If you have extra time, let the onions sit for 30+ minutes for a deeper flavor. The longer they soak, the better they taste!
Substitutions for Quick Pickled Onions
You can easily adapt this recipe based on what you have on hand or your flavor preferences:
- Add peppercorn for complexity. (One of my favorites to add!)
- Red Onion → White or Yellow Onion White onions give a sharper bite, yellow onions a touch more sweetness.
- White Vinegar → Apple Cider, Red Wine, or Balsamic Vinegar Each brings a slightly different depth of flavor. Balsamic makes it darker and richer.
- Sugar → Honey or Maple Syrup These natural sweeteners work well and add complexity.
- Kosher Salt → Sea Salt Avoid iodized table salt—it can leave a metallic taste.
- Chili flakes for a spicy version
- Garlic for a savory twist
Flavor Variations
Make it your own with these quick swaps:
- Spicy Pickled Onions: Add red pepper flakes or sliced jalapeño
- Balsamic Pickled Onions: Replace half or all of the white vinegar with balsamic
- Garlic-Marinated Red Onions: Add a clove of sliced garlic for bold flavor
- Pickled White Onions Recipe: Use white onions instead of red for a lighter taste
Equipment You’ll Need
- Sharp knife or mandolin slicer (for thin, even onion slices)
- Mixing bowl or glass measuring cup
- Mason jar or airtight container (for storing)
- Spoon or whisk (for mixing brine)
How to Store Pickled Red Onions
Store them in a sealed jar or container in the fridge. They’ll last for up to 7 days, and the flavor deepens over time.
Top Tip
Slice your onions as thin as possible for the best texture and flavor infusion. A mandolin slicer works wonders!
FAQ
Up to 7 days in the fridge in an airtight container.
Yes! Try apple cider vinegar or red wine vinegar for a slightly different flavor.
Yes—for another batch within a week. The flavor will be a bit lighter.
Definitely. These onions taste even better after a few hours or overnight. Just store them in an airtight container in the fridge.
Side Dishes
Looking for other recipes like this? Try these:
Dinner Recipes
These are a few favorites that could go with these Quick Picked Red Onions:
Quick Pickled Red Onions (No Cook)
Equipment
- Sharp knife or mandolin slicer (for thin, even onion slices)
- Mason jar or airtight container (for storing)
Ingredients
- 1 large red onion thinly sliced
- ½ cups white vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- ½ cups cold water
Instructions
- Thinly slice the red onion using a sharp knife or mandolin.
- In a mixing bowl or jar, add sliced onions. combine vinegar, sugar, and salt.
- Add the vinegar, sugar, salt and cold water. Stir or shake to distribute evenly.
- Let sit at room temperature for at least 10 minutes (longer = more flavor).
- Store in the fridge for up to 7 days in an airtight container.
Notes
- Make-Ahead Tip: These quick pickled red onions get better with time. Make them a few hours ahead or even the day before for deeper flavor.
- Storage: Store in a glass jar or airtight container in the fridge for up to 7 days. Always use clean utensils when serving to extend shelf life.
- Vinegar Options: White vinegar is classic, but apple cider vinegar, red wine vinegar, or even balsamic make great flavor variations.
- Make It Spicy: Add chili flakes, a few slices of fresh jalapeño, or even a touch of hot sauce to the brine for spicy pickled onions.
- Don’t Boil the Brine: This is a quick pickled red onions no-cook recipe, so there’s no need to heat anything—just mix and soak.
- Uses: These are amazing on smash burgers, tacos, grain bowls, salads, pulled pork sandwiches, or avocado toast. They add a bright pop to anything savory.
- Pickling White Onions: You can follow the exact same method using white onions for a sharper bite and a lighter color.
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