A vibrant, tangy condiment that's incredibly simple to make and instantly elevates any dish with a pop of color and flavor.

Why You’ll Love This Recipe

I love how quick and versatile red onion pickles are. They require just five pantry staples—onions, vinegar, water, sugar, salt—and in about 10 minutes I can whip up a jar of tangy, crunchy goodness that adds brightness to salads, tacos, sandwiches, bowls, and more. Whether I need a condiment or a flavor boost, I always reach for these pickles.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 small red onions, thinly sliced
2 cups white vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt

Optional additions:

2 garlic cloves
1 teaspoon mixed peppercorns

directions

Thinly slice the red onions—I use a mandoline for speed and uniformity.
Divide the onions (and garlic and peppercorns, if using) between two 16‑oz mason jars.
In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium until sugar and salt fully dissolve, about a minute.
Let the brine cool slightly, then pour it over the onions in the jars.
Let jars sit at room temperature until cooled, then seal and refrigerate.
After about an hour (or overnight for thicker slices), the onions will be vibrant and ready—keep refrigerated for up to two weeks.

Servings and timing

Servings: Makes enough to fill two 16‑oz jars (about 12 servings).
Prep time: ~5 minutes
Cook time: ~5 minutes
Ready in: 1 hour (quick version using hot brine) or best after chilling overnight.

Variations

Vinegar swap: Try white wine, apple cider, rice, or red wine vinegar; each adds its own flavor and hue.
Sweetener options: Swap cane sugar for honey, maple syrup, or agave for a different sweetness profile.
Spice it up: Add peppercorns, coriander seeds, cumin, bay leaf, crushed red pepper, garlic, jalapeño, or fresh herbs like dill or thyme.
Quick pickle method: Warm or lightly simmer the brine before pouring—ready in as little as 15 minutes.

storage/reheating

Store sealed jars in the refrigerator. They stay crisp and flavorful for 1–2 weeks. There's no reheating—serve them straight from the fridge as a cool, tangy topping.

FAQs

What vinegar should I use?

I usually use white vinegar for a bright look, but apple cider, white wine, rice, or red wine vinegars work beautifully too. I avoid balsamic if I want that vivid pink color.

Can I use a different sweetener?

Yes! Honey, maple syrup, or agave add lovely flavor and sweetness. I substitute them directly for the sugar amount.

How thin should slices be?

Thinner slices absorb brine faster and soften quickly. If I slice thicker, I allow more time—overnight yields a great crunch even then.

How long do they last in the fridge?

They’re best within 1–2 weeks, though sometimes I keep them up to 3 weeks. If the brine turns cloudy or onions soften excessively, I toss them.

Can I use different onions?

Yes—white or yellow onions pickle fine, though color and sharpness change. Red onions give the most vibrant pink hue.

Conclusion

I always keep jarred red onion pickles in my fridge—they’re a quick way to brighten dishes with crunch, color, and zest. With basic kitchen staples and minimal effort, I create versatile pickles that elevate everything from tacos and burgers to salads and sandwiches. Give it a go—you’ll find they become a kitchen staple in no time.

Red Onion Pickles

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Author: Sue
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 1 hour (quick version using hot brine) or best after chilling overnight
Yield: 2 jars (about 12 servings)
Category: Condiment
Method: Pickling
Cuisine: Various
Diet: Vegetarian

Print Recipe

Description

A vibrant, tangy condiment that adds a pop of color and flavor to any dish. Quick and easy to make, these red onion pickles are the perfect addition to salads, tacos, sandwiches, and more.

Ingredients

2 small red onions, thinly sliced
2 cups white vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt
Optional: 2 garlic cloves
Optional: 1 teaspoon mixed peppercorns

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Instructions

Thinly slice the red onions—I use a mandoline for speed and uniformity.
Divide the onions (and garlic and peppercorns, if using) between two 16‑oz mason jars.
In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium until sugar and salt fully dissolve, about a minute.
Let the brine cool slightly, then pour it over the onions in the jars.
Let jars sit at room temperature until cooled, then seal and refrigerate.
After about an hour (or overnight for thicker slices), the onions will be vibrant and ready—keep refrigerated for up to two weeks.

Notes

Vinegar Swap: Try white wine, apple cider, rice, or red wine vinegar for different flavors and hues.
Sweetener Options: Substitute cane sugar with honey, maple syrup, or agave for a unique sweetness.
Spice It Up: Add peppercorns, coriander seeds, cumin, bay leaf, crushed red pepper, garlic, jalapeño, or fresh herbs like dill or thyme.
Storage: Store sealed jars in the refrigerator for up to 2 weeks.
Quick Pickle Method: For quicker results, warm or lightly simmer the brine before pouring.