My quick pickled red onion recipe is incredibly simple yet packed with layers of flavor! Tangy, sweet, and a touch spicy, these crisp onions are the perfect condiment for tacos, salads, burgers, and more!

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I love making a batch of these spicy pickled onions to keep in the fridge and have on hand for my favorite dishes. They're the perfect way to add a pop of flavor to my grilled shrimp tacos, wagyu burger, and even my blackened chicken sandwich recipe.
📖Why My Recipe Works
The trick is to slice the onions thinly and evenly to absorb the brine faster, and you'll have that perfect crisp-tender texture.
🧾Ingredient Notes
- Red Onions- You can pickle other types of onions the same way—yellow, white onions, or even shallots, all work well with this method.
- Apple Cider Vinegar- Substitute with white vinegar or red wine vinegar.
- Sugar- Use granulated sugar or swap with honey or maple syrup.
- Seasonings- We're keeping it simple with salt and whole black peppercorns, but you can add red pepper flakes for extra spice.
⏲️How to Make Quick-Pickled Onions
- Whisk all the ingredients, except the onions, together in a bowl or mason jar until the sugar and salt are dissolved. Taste and adjust before adding the onions.
- Add the onion slices to the brine and make sure they're fully submerged. If they float, push them down with a spoon or place a piece of parchment paper directly on top.
- Let it sit at room temperature for at least 30 minutes, or for even better flavor, refrigerate for at least an hour.
🥗What to Serve with Red Pickled Onions
These quick pickled onions are just the thing to brighten up your favorite dishes with a tangy, crisp bite. I love tossing them on everything from bean and cheese tacos and BBQ chicken nachos to burgers, sandwiches, and fresh salads.
They’re especially good with avocado corn salad, feta green beans, or a Mediterranean chickpea salad—simple upgrades that take your meal to the next level.
👩🏻🍳 Expert Tips
- Use a mandoline to slice the red onions into thin, even pieces.
- Double or triple the recipe! Just keep the ratios the same for perfectly balanced flavor every time.
🌡️Storing Leftovers
Store these pickled onions in a glass jar with a tight-fitting lid and keep the onions in the fridge for up to two weeks.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Quick Pickled Red Onions
Ingredients
- 1 small red onion thinly sliced
- ½ cup apple cider vinegar
- 1 cup water boiling
- 1 tablespoon sugar
- 1½ teaspoons kosher salt
- 1 teaspoon peppercorns
Instructions
- Mix the vinegar, water, sugar, and salt in a bowl or jar until dissolved.½ cup apple cider vinegar, 1 cup water, 1 tablespoon sugar, 1½ teaspoons kosher salt
- Add the sliced red onions to the liquid, making sure they're completely covered.1 small red onion
- Let sit for 30 minutes at room temperature. For better flavor, refrigerate for at least 1 hour.
Notes
Storing Leftovers
- Leftover red onions will keep in the fridge for up to 2 weeks.
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