Pickled Red Onion Recipe
by Sommer Collier — last updated on Apr 9, 2026 
My pickled red onion recipe is the quick and easy topping I’m obsessed with for adding bold flavor to any dish. I slice red onions and quick-pickle them in vinegar, sugar, and salt for a crisp, tangy-sweet bite. This simple recipe comes together in under 30 minutes and is perfect for tacos, sandwiches, bowls, and salads.
We all have those reliable go-to dishes that we love. But sometimes good old predictable meals need a little bit of umph. That’s where these bright and tangy pickled onions come in! I love this recipe because these onions add just the right amount of tangy-sweet perkiness to any dish, and you can make them in under 30 minutes. Pickled veggies, like my refrigerator pickles recipe, are so much better than the store-bought kind, and they’re surprisingly easy to make with just a handful of simple pantry ingredients. Plus, these are so versatile. They complement everything from barbecue plates and tacos, to sandwiches and salads. Kept cold in the fridge for up to two weeks, pickled onions add a refreshing bite to nearly any dish that’s hot or cold.
Cathy – ⭐⭐⭐⭐⭐ We put these on everything! They are absolutely delicious.
Table of Contents
Sommer’s Recipe Highlights
Easy to Make – If you have been intimidated by the thought of trying a home pickling recipe because of the possibly daunting list of ingredients and steps, I get it. But think again, and give my easy “refrigerator pickle” recipe a try… You’ve got this!
Gorgeous and Crunchy – Not only are these pickled red onions delicious, but they also pack a serious fresh crunch and a gorgeous pop of red color. They make any dish look so much more appetizing. Like my Italian pickled veggies recipe, they give every dish that little extra something!
Make-Ahead Friendly – This is one of those recipes I like to make on a lazy Sunday. I fill up a couple of jars, pop them in the refrigerator, and I have crisp, homemade pickled red onions on hand for up to two weeks.
Key Ingredients and Tips
- Red onion – This is the star of the show, and I always pick out a large red onion that is nice and firm. I then slice into very thin pieces for the best results. (Mandolin slicers are good for this!)
- Hot water – It’s so important to use hot, but not boiling, water in order to get all the additives to dissolve well.
- Apple cider vinegar – To get that tanginess, I add a good-quality apple cider vinegar.
- Sugar – I always add in just a pinch of brown sugar to balance out all the flavors, especially the acidity that comes from the vinegar.
- Salt – Salt adds the perfect amount of flavor to this recipe, and is the key ingredient for pickling.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the onions – The first thing I do is peel the onion and then slice it into really, really thin pieces, about an eighth of an inch thick. Try to make sure they are all the same width; this helps with both even flavor and texture.
Grab a jar – Then, I grab a large glass jar with its cap, in which I’ll be pickling the onions in the next step. You can use multiple smaller jars if needed.
Dissolve – Into that jar, I pour in the hot water, sugar, and salt. Then I mix it all up really well until everything has dissolved. Stir well, this takes a minute. Then, I add in the apple cider vinegar.
Submerge – And finally, I add in the sliced red onions and make sure that they are totally submerged in the pickling juice. These need at least 30 minutes to soak and pickle before serving. Otherwise, pop them in the fridge!
Expert Tips
Time is the ticket to making great pickled veggies… Take your time to slice the onions very thin. Then allow plenty of time for the pickling juice to work its magic. If you start this garnish recipe before you start your main course, it should be ready at about the same time!
Recipe Variations
- Rice wine vinegar– Apple cider vinegar will provide a lovely slightly-sweet flavor, but you can substitute rice wine vinegar (or champagne vinegar) for a milder taste.
- Honey – Swap the sugar with honey for a slightly more nutritious version of this pickled recipe.
- Red pepper flakes – Add some heat to this pickled recipe by sprinkling some crushed red pepper flakes into the juice.
- Garlic – Add a few cloves of garlic with the onions for a boost of savory flavor.
- Onion – Try this recipe with sweet white onions and white vinegar for a tasty dish with lots of tangy bite.
Serving Suggestions
I love to add a handful of these sweet and tangy onions on top of just about any dish. From their color to their unforgettable crunch, these take any meal to the next level. Here are some of my favorite dishes to top:
- Crock pot brisket sandwiches
- Baby back ribs in the oven
- Baked tacos
- Fried fish tacos
- Ultimate Dorito taco salad
- Indian rice
- Chicken madras curry
Storing
Sealed in an airtight container, these pickled red onions will keep well in the fridge for up to two weeks.
Frequently Asked Questions
You should wait at least 30 minutes before eating these. The longer they soak, the better they taste! I usually try to let them rest for about an hour if I can.
Yes, but be cautioned that they will taste very, very tangy. I have used sugar substitutes successfully in this recipe. Pick one that has a 1:1 ratio to sugar.
My guess is they probably needed more time to soak, or you’ve cut them too thick. Take your time and slice them thin and even.
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More Easy Condiment Recipes
Pickled Red Onion Recipe
Ingredients
- 1 large red onion
- ½ cup hot water
- ½ cup apple cider vinegar or rice vinegar
- 2 tablespoons sugar or honey
- 2 teaspoons salt
Instructions
- Peel and slice the onion into 1/8th inch rounds.
- Find a glass jar or airtight container, that is large enough to hold the sliced onions and liquid.
- Pour the hot water into the container and stir in the sugar or honey, and salt. Stir until it dissolves. Then stir in the vinegar.
- Add the onions slices and press them down to make sure they are submerged. Let the onions soak and “pickle” in the liquid for at least 30 minutes.
- Serve, or cover and refrigerate until ready to use.
Because I used a quart jar, I doubled the vinegar/ water/ honey and salt…then put sliced red onions in a med. deep microwave safe bowl poured brine over onions and let it sit for 30 min.Then transfered to quart jar.
This is awesome! I love how easy this is to make!
We put these on everything! They are absolutely delicious.
Yum! I LOVE onions! I’m sure I’ll love these. I can’t wait to make them.
great addition to dishes, especially tacos!