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Bright pink pickled red onions after soaking in a mason jar
Lindsay Lehrer

Quick Pickled Red Onions (No Cook)

These Quick Pickled Red Onions come together in just 10 minutes with no cooking required. They’re the perfect tangy topping for burgers, tacos, bowls, and more.
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Prep Time 5 minutes
Soaking Time 10 minutes
Total Time 15 minutes
Servings: 8
Course: Condiment, Topping
Cuisine: American, Mediterranean, Tex-Mex
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large red onion thinly sliced
  • ½ cups white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • ½ cups cold water

Equipment

  • Sharp knife or mandolin slicer  (for thin, even onion slices)
  • Mason jar or airtight container (for storing)

Method
 

  1. Thinly slice the red onion using a sharp knife or mandolin.
  2. In a mixing bowl or jar, add sliced onions. combine vinegar, sugar, and salt.
  3. Add the vinegar, sugar, salt and cold water. Stir or shake to distribute evenly.
  4. Let sit at room temperature for at least 10 minutes (longer = more flavor).
  5. 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.