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!

A fork lifts pickled red onion slices from a glass jar filled with brine, placed on a white plate.

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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.

Four labeled ingredients for quick pickled red onions: sliced red onion in a bowl, sugar, salt with peppercorns, and apple cider vinegar in small dishes on a white surface.

⏲️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.

Three burger buns, two with patties and sauce, one with pickled onions, are arranged next to a bowl of pickled onions, a tomato slice, and a lettuce leaf on parchment paper.

👩🏻‍🍳 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.

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