I recently discovered how easy it is to make pickled red onions at home, and I can’t believe I waited this long. All it takes is a jar, some vinegar, and a handful of ingredients you probably already have. The result is a tangy, slightly sweet condiment that adds brightness to almost any dish. If you’re curious about the simple steps that elevate these onions from sharp to sublime, I’ve got you covered.
Recipe
These pickled red onions are the ultimate flavor booster—I put them on everything from tacos to avocado toast, and once you try them, you’ll too.
What makes them so good? A quick brine of apple cider vinegar, sugar, and warm spices transforms sharp onions into tangy, slightly sweet ribbons with the perfect crunch.
No fancy equipment or hours of waiting—just 10 minutes of prep and a quick soak, and you’ve got a jar of magic that brightens up any dish.
Trust me, after one bite, you’ll wonder how you ever ate a burger or salad without them. Let’s make your new favorite condiment.
Ingredients
Pickled red onions are a game-changer for adding tangy crunch to tacos, salads, and sandwiches—and the secret is in the balance of sweet, sour, and spice. Here’s what you’ll need to nail the perfect batch:
- Red onions – Their natural sweetness and vibrant color make them ideal for pickling. Thinly slice them for maximum flavor absorption.
- Apple cider vinegar – The acidity is key for that signature tang. White vinegar works too, but apple cider adds a subtle fruity depth.
- Water – Dilutes the vinegar just enough so it doesn’t overpower.
- Sugar – Balances the acidity. Honey or maple syrup are great natural swaps.
- Salt – Enhances all the flavors. Kosher or sea salt is best—avoid iodized, which can taste metallic.
- Peppercorns – Adds a mild spice. Swap with red pepper flakes for heat.
- Garlic (optional) – A clove or two infuses the brine with savory depth.
- Bay leaf (optional) – For an earthy, herbal note.
Pro tip: Warm the brine slightly before pouring it over the onions—this helps them soften and absorb flavors faster.
And don’t skip the sugar! It’s what keeps the sharpness in check.
How to Make the Best Tangy Pickled Onion Recipe
Refrigerate for at least 1 hour. The onions will soften slightly and develop their signature tangy flavor.
For best results, wait 24 hours before using. Visual cue: They’ll turn vibrant pinkish-purple when fully pickled.
Store and use as needed. These pickled onions keep well in the refrigerator for up to 2 weeks.
Flex tip: Double the batch if you’re a fan—they’re perfect for tacos, salads, sandwiches, and more!
Nutrition
Pickled red onions are a flavorful and low-calorie condiment that can enhance various dishes. Here’s the nutrition breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 10 |
| Carbohydrates | 2 g |
| Sugar | 1 g |
| Sodium | 100 mg |
Chef Tips
Though they’re simple to make, a few tricks can take your pickled red onions from good to great. Always slice them thinly for better texture and quicker absorption.
Heat the brine gently—don’t boil it—to preserve the onions’ crunch. Use apple cider vinegar for a milder tang, and add a pinch of sugar to balance the acidity.
Store them in a sterilized jar to extend freshness.
