There are many quick pickled red onion recipes floating around in the world, but this one is my personal go-to to add a little pizzazz to burgers, salads, sandwiches…and just about everything savory that comes out of my kitchen. No cooking required + just 5 minutes of work.

A fork taking several pickled red onions from a jar filled with more pickled red onions, pickling solution, garlic, and peppercorns. The jar is sitting on the countertop and is surrounded by the jar lid and a plate of salad with onions on top (out of focus).

Humble opinion: pickled red onions can truly transform a meal…and with the lightest of lifts. With their subdued onion flavor, tangy notes, and that gorgeous pop of color, they’re my go-to way to add a little something special to a sandwich, salad, burger, or in tacos. And they only take 5 minutes of hands-on work, a beautiful red onion, and a few pantry staples. Now that’s what I call culinary magic.

Let’s make these together. Just you and me….

While these pickled red onions are super quick and easy to make, it always helps to see the process! Let this visual step-by-step help lead the way.

Jump to Recipe Instructions
A knife is being used on a cutting board to cut onions into thin slices. A half of an onion is sitting next to the onion being sliced. The cutting board is sitting on the countertop and a whole onion, a jar of liquid for the pickling solution, and a plate with garlic and seasonings are surrounding the cutting board.
Start by thinly slicing the onions like this
Seasoning being poured from a bowl into a jar filled with sliced red onions. The jar is sitting on a countertop.
Now pack in those onions and seasonings into a jar.
Salt being poured into a glass measuring cup containing the liquid ingredients for a pickling solution. A whisk and a jar filled with the solid ingredients for the pickled onions are sitting on the counter next to the measuring cup.
Pour the hot water, salt, and maple syrup (or sugar) into a deep bowl or large measuring cup.
Liquid ingredients for pickling solution being whisked togeher in a glass measuring cup. A jar filled with the solid ingredients for the pickled onions are sitting on the counter next to the measuring cup.
Whisk all of those ingredients together and then stir in the vinegar.
Liquid being poured from a glass measuring cup into a jar packed with sliced red onions, garlic cloves, and peppercorns. The jar is sitting on the countertop.
Pour the liquid into the jar filled with onions and seasonings. It is important for all of the onions to be covered in liquid.
An open jar filled to the brim with pickled red onions, liquid, garlic cloves, and peppercorns. The lid is sitting on the counter next to the jar.
Let the pickled onions to sit at room temperature for 30 minutes and then use as you’d like right then and there or refrigerate for later use.
A fork taking some pickled red onions from a salad in a bowl. A hand is holding the bowl and the bowl is sitting on the countertop. A jar of pickled red onions and the jar lid are out of focus slightly out of frame near the bowl of salad.
My Go-To Quick Pickled Red Onions
5 from 1 vote

Quick Pickled Red Onions

Yield: 15 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Cuisine: American
Course: Condiment, Side Dish
Author: Taesha Butler
There are many quick pickled red onion recipes floating around in the world, but this one is my personal go-to to add a little pizzazz to burgers, salads, sandwiches…and just about everything savory that comes out of my kitchen. No cooking required + just 5 minutes of work.
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Ingredients
 

  • 2 medium red onions, or 1 one large
  • 1 cup hot water
  • 2 teaspoons kosher sea salt
  • 2 Tablespoons maple syrup , or granulated sugar
  • ½ cup white vinegar
  • ½ cup apple cider vinegar, or additional white vinegar
  • Optional flavorings: 2 peeled garlic cloves, 1 tsp whole peppercorns, ¼ tsp red pepper flakes. Add any optional flavoring ingredients to the jar when you add the red onions. 

Instructions
 

  • Trim the ends of the onions, then slice in half and peel. If you have a large onion, cut each piece in half again to get quarters. Slice each piece across thinly with a knife or mandolin (vegetable slicer). You should have 3 to 4 cups of sliced onions.
  •  Pack the onion slices into a quart-size mason jar (or 2 smaller jars) or similar container.
  • Add the hot water, salt, and maple syrup/sugar to a liquid measuring cup or deep bowl. Whisk until everything is completely dissolved in the water.
  • Stir in the vinegar, then pour the liquid over the onions. Push the onions down into the jar with the back of a spoon to make sure they are completely covered with the pickling liquid.
  •  Allow the onions to sit at room temperature for 30 minutes then use as you’d like right away or refrigerate the jar for up to 2 weeks.
    Use pickled onions in salads or on burgers, tacos, sandwiches, and more.

Notes

  • I like to use red onions because of their bright color. However, you can use any type of onion in this recipe.
  • Also, you can use many different types of vinegar in this recipe (rice, wine vinegar, champagne vinegar). I just wouldn’t use balsamic since it’s very dark and has a stronger flavor.
Calories: 16kcal, Carbohydrates: 3g, Protein: 0.2g, Fat: 0.01g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.003g, Monounsaturated Fat: 0.002g, Sodium: 312mg, Potassium: 33mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 0.3IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 0.1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.