I love red onions because even just a few slivers of fresh red onion can truly transform a recipe and there’s no substitution that is really quite like it. BUT I can rarely find a red onion that is smaller than a softball and I usually only need 1/4 or less of it for a recipe. Because I hate to waste the rest of the onions, I always use the leftovers to make a batch of these Pickled Red Onions.
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“Amazing!! We put these on everything….some even ate them straight out the jar! Thank you for sharing this wonderful (and easy) recipe!”
KRISTINA
Whenever I want to level up just about any dish, I reach for these Pickled Red Onions. They’re tangy, vibrant, and seriously so easy to make. I love adding them to tacos, sandwiches, salads, or bowls—they instantly add that punch of flavor that takes everything to the next level. With just a few simple ingredients and a quick prep, I’ve always got a jar of zesty goodness in the fridge, ready to bring a little extra zip to any meal.
There are a million different ways to make pickled red onions, so I’ve provided a very basic version below. As you begin to make them more often, you can start to tweak the flavors to match your preferences. Experiment with the seasonings and spices by adding ingredients like bay leaf, star anise, sliced jalapeño, or red pepper flakes.
Pickled Red Onions
Servings 10 1.5 cups totalIngredients
- 1.5 cups sliced red onion ($0.94)
- 1 clove garlic ($0.08)
- 3 Tbsp white sugar ($0.06)
- 1.5 Tbsp salt ($0.15)
- 1/2 tsp peppercorns ($0.05)
- 1 cup white vinegar* ($0.06)
Instructions
- Thinly slice the red onion into 1/8-inch slices. Peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.
- Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.
- When it reaches a boil, pour the vinegar over the sliced onion and garlic.** Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature. I sometimes place a piece of plastic wrap over the onions to help push and hold them below the surface of the brine (see step by step photos below).
- Once cool, use the onions immediately or transfer the onions and all the brine to a covered non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Pickled Red Onions Step-by-Step Photos
Slice onion: This recipe works for up to about 2 cups of sliced red onion, but you can use less if you have less. It’s great for using up a leftover half onion, but I’ve used a whole onion for demonstration purposes here. Slice the onion into ⅛-inch slices.
Place the sliced onions and one clove of peeled garlic in a large ceramic or glass bowl.
Make the brine: Add 1.5 Tbsp salt, 3 Tbsp sugar, ½ tsp whole peppercorns, and 1 cup white vinegar to a saucepot. Stir to dissolve as much of the salt and sugar as possible. Place a lid on the pot and bring it up to a boil over medium-high heat.
Carefully pour the boiling vinegar brine over the sliced onions and garlic in the bowl. Stir to combine and press the onions below the brine. Allow the mixture to come to room temperature. I like to take a piece of plastic wrap and press it down onto the onions to help them stay below the brine just as soon as it’s cool enough to touch.
Soak onions: As the onions soak in the brine they’ll begin to turn an incredibly vibrant shade of pink. The pigment in red onions and red cabbage is a natural pH indicator. Don’t you just love food science??
Once the onions have come to room temperature and are a vibrant pink color, transfer them to an air-tight food storage container and refrigerate until ready to eat, or up to 4 weeks. The flavor gets even better after a few days!
(Tacos made with Chili Rubbed Pulled Pork, fresh jalapeño, pickled red onion, and cotija.)
serving suggestions
Pickled red onions are AWESOME on everything including Thai Curry Vegetable Soup and Slow Cooker Coconut Curry Lentils. I also love adding them to carnitas and practically any Mexican dish. Instead of thinking of these pickled red onions as a substitute for fresh red onions, think of them as a non-spicy alternative to pickled jalapeño. That tangy pickled flavor tastes great anywhere you’d normally use a pickled jalapeño.
How TO STORE
Keep your pickled red onions refrigerated and in the brine and they’ll last 3-4 weeks in the refrigerator! The flavor gets better over time as the onions marinate in the brine. Just make sure to keep your pickled red onions refrigerated in a non-reactive, air-tight container, like a mason jar or other food-safe storage container.
These are so tasty, perfectly easy to make, and lend themselves to everything that needs a little zing!
This was my first time making pickled onions. I doubled the batch and am glad I did. So easy and delicious!
Made it as written. So good. I made two pints from one large onion.
I have been snacking on them right out of the jar. They are very strong so watch the first bite. I think next time I might weaken the vinegar by 1/8 cup with water and cut my onions a little thicker.
But those are just personal preference. Try the recipe as written first. You won’t be disappointed.
Used the remainder of an onion in the fridge. Cut the recipe a bit and used red wine vinegar. Yum!
These are so delicious that I’m having a hard time not gorging on them! Question though – most of the other quick pickle recipes I see dilute the vinegar with equal parts water. Is there a reason this recipe doesn’t?
Thank you for your wonderful insight and explanation of the process
How much can I cut the salt by? I don’t need it for taste, but don’t want to halt a chemical reaction…
Leaving it out wont effect the pickling of the onions, but it will impact the texture and flavor!
I want to try this with cabbage
I love pickled onions!
I love pickled onions!
This is delicious. I tried this recipe because it was recommended to with the leftover onion from one of Beth’s meal plans. I cut down on the sugar by 1/3rd and it was delicious. What a beautiful flavor.
These are delicious! I bought some pickled onions at Lidl and we scarfed them up, and then I thought, wait a minute, I think Budget Bytes has a recipe for that. These are good on everything. I love them on my scrambled eggs!
Amazing!! We put these on everything….some even ate them straight out the jar! Thank you for sharing this wonderful (and easy) recipe!
1/2 teaspoon of peppercorns? I’m your photo it looks like way more than that? Anyway, thank you for the very simple recipe!
Plan on trying this it sure sounds good. Thanks.