These pickled red onions are thinly sliced onions marinated in a mixture of sugar, salt, vinegar, herbs and spices. A quick and easy condiment that adds so much flavor to a variety of different dishes!
I love to make my own condiments whenever possible, including homemade steak sauce, fresh and zesty salsa verde, and these flavorful pickled red onions.
My local Mexican restaurant serves the best pickled red onions on their tacos. I decided it was time to try making these onions at home, and the results were perfectly flavored red onions with a minimal amount of work!
Pickled onions ingredients
The ingredients in this recipe include red onions, apple cider vinegar, water, fresh thyme, salt, sugar, peppercorns and garlic cloves.
How do you make pickled red onions?
Start by cutting a fresh red onion into very thin slices, then place the slices in a jar along with fresh garlic, black peppercorns and a sprig of thyme. Next, place apple cider vinegar, water, sugar and salt in a small pot and bring to a simmer. Cook the mixture until the sugar and salt have dissolved. Carefully pour the vinegar over the onions. Let the jar sit at room temperature for one hour, then cover and refrigerate until you’re ready to use the onions.
Tips for the perfect dish
- I use a mandoline to cut my onions into perfect thin slices. You can slices the onions into rings, or else cut the onion in half lengthwise before you make your slices.
- While this recipe calls for the onions to marinate in a glass jar, any airtight glass or plastic container will also work.
- Use your onions on tacos, serve them on top of a pulled pork sandwich, add a spoonful to a green salad, sprinkle a few on top of pizza, or stir into a creamy pasta.
- If you prefer that your onions have a milder flavor, you can blanch them before you add them to the pickling mixture. Simply place the onions in a strainer in the sink and pour boiling water over them.
Recipe FAQs
Pickled red onions will stay fresh in the refrigerator for up to 2 weeks. It’s best to let them sit in the pickling mixture for a minimum of two hours before serving.
Raw red onions can sometimes have a harsh flavor. Pickling the onions removes the harshness, which is why this is such a popular technique. You can also use the pickling process to add extra flavor to your onions, which is something you cannot do with plain raw onions.
Pickled red onions are a great addition to any diet. Red onions are filled with nutrients including calcium, potassium, Vitamin C, folate and Vitamin K. Pickled onions are also very low in calories.
Flavor Variations
This recipe is great as-is, but you can add other flavors to really make these onions even more special.
- Onions: You can use sweet yellow onions, such as Vidalia, instead of the red onions.
- Vinegar: No apple cider vinegar on hand? You can also use white vinegar or rice vinegar. These other types of vinegar are not as sweet as apple cider vinegar, so if you go this route you’ll want to add another 2 teaspoons of sugar.
- Spicy: Add some heat by placing a dried chili pepper in the jar such as chile de arbol. You can also add slices of fresh jalapeno or habanero peppers.
- Herbs: Swap out the thyme for a different type of herb such as a dry bay leaf, fresh parsley, oregano or even rosemary. You can also add other types of spices such as juniper berries or allspice berries.
I almost always have a jar of these onions in my fridge – it’s the best way to add flavor to dishes with minimal effort.
More ways to enjoy onions
Pickled Red Onions
Ingredients
- 1 1/2 cups red onion thinly sliced
- 1 small garlic clove halved
- 6 black peppercorns
- 1 small sprig fresh thyme
- 3/4 cup apple cider vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons kosher salt
Instructions
- Place the onions in a jar along with the garlic, peppercorns and thyme.
- Place the apple cider vinegar, water, sugar and salt in a small pot over medium high heat.
- Bring to a simmer. Cook for one minute, or until sugar and salt have dissolved.
- Carefully pour the liquid into the jar of onions. Let the jar sit at room temperature for one hour.
- Cover the jar and refrigerate. Let it sit for at least two hours before serving, or up to two weeks.
Notes
- I use a mandoline to cut my onions into perfect thin slices. You can slices the onions into rings, or else cut the onion in half lengthwise before you make your slices.
- While this recipe calls for the onions to marinate in a glass jar, any airtight glass or plastic container will also work.
I’ve been using this recipe to make pickled red onions for a while now and had to take a minute to comment. This is quick, easy, and delicious. The mix of acid, salty, and sweet is just perfect. I like to have a jar of picked onions in the refrigerator ready to go at all times. Thanks for this great recipe and your beautiful photography.
I love picked onions on my salads and this recipe did not disappoint! So effortless and delicious; love it!
I love how versatile these easy to make and delicious pickled red onions are. Will be making them ASAP!
Love pickled foods these looks so good and the recipe is easy to follow
I love pickled onions!! This recipe is my new favorite! Thank you!
I had no idea how simple pickled red onions were to make! I can’t wait to use these on our next taco night!
I love how easy these were to make! They were a delicious addition on our fish tacos.
My kids believe I can live on pickles! The red onions came out perfect as pickles and I love it.
So much yes! Love how easy these onions are to make and the taste is perfect, especially over time! Great recipe and thanks for sharing!
I am obsessed with red onions. This recipe is a total life-saver! Thank you.
These have the perfect balance of salty, spicy and sweet! Will definitely make again! 🙂
I’ve never pickled my own red onions before but I love them as a topping! Can’t wait to try this out, thanks for the recipe!