These Quick Pickled Onions are a surefire way to add flavor and flair to all kinds of meals—from salads and burrito bowls to Latin-inspired meals like Sofritas, and Tempeh or Lentil Tacos. You’ll love that they’re made with common ingredients in 3 simple steps and keep for up to 2 weeks. Tangy, sweet, and crisp, they’re guaranteed to jazz up dinnertime!
One of my secrets to delicious plant-based meals is layering in flavor, and these quick pickled red onions are an no-fuss and budget-friendly way to do it. With their light pink hue, zippy-sweet flavor, and less than 5 minutes of prep using common ingredients, they’ve been a staple in my fridge since becoming vegan.
I add them to everything— sandwiches, wraps, and bowls, as well as Latin-inspired dishes. They bring an instant zing of flavor to whatever they touch! In fact, I use them so much that I even included them in my first cookbook, Sweet Potato Soul.
Many pickled red onion recipes use white vinegar, but I almost always reach for apple cider vinegar. It adds a fruity juiciness that can’t be beat! A touch of sugar balances the acidity, a teaspoon of salt does the pickling, and a sprinkle of fennel seeds lends subtle aromatic notes—together creating your next favorite meal topper.
I’ll even go so far as to say that this might be the best pickled onions recipe, but I’ll let you decide. Try it out and let me know what you think in the comments!
Ingredients
Onions: To make mildly flavored and brilliantly colored pickled red onions, use one thinly sliced red onion. For a sweeter taste, try a Vidalia onion.
Apple Cider Vinegar: Adds tang, pickles the onions, and mellows their peppery bite. Both raw and traditional apple cider vinegar work. Don’t have any? You can use distilled white vinegar.
Sugar: Two tablespoons add just a touch of sweetness.
Salt: Essential for pickling! Salt mixes with the vinegar to form a brine, keeping the onions crisp, balancing the flavor, and helping preserve them.
Fennel Seeds: Bring mildly sweet, aromatic notes that add a subtle but distinctive layer of flavor.
How to Pickle Onions
Pickling onions couldn’t be easier! Once you see how quick and painless the prep is, adding them to your favorite meals will be a no-brainer:
- Slice the onions. Use a mandoline or a sharp knife to thinly slice the onions into rounds or half moons. I recommend using a mandoline for perfectly thin and uniform slices. The thinner the onion, the quicker it will pickle.
- Make Brine. Combine the vinegar, sugar, salt, and fennel seeds in a container or mixing bowl. Whisk or stir well until the sugar dissolves.
- Pack the onions into a 24-32 ounce glass jar. Then pour the vinegar mixture over the onions. Use tongs or a spoon to press the onions down, making sure they are fully submerged in the pickling liquid.
- Pickle. Place the lid on the jar, and set it aside at room temperature for about 1 hour, until the onions are tender.
Jenné’s Recipe Tips
- Slice Evenly: Uniform slices ensure the onions pickle at the same rate, keeping their flavor and texture consistent. Use a sharp chef’s knife or a mandoline to cut them thin (about 1/6-inch thick).
- Refrigerate After Pickling: If you’re not eating them right away, cover the jar or container and refrigerate the onions after they’ve sat at room temperature for about 1 hour.
- Optional – Use a Warm Brine: For ultra-quick pickled onions, gently warm the apple cider vinegar in the microwave or on the stovetop for 1–2 minutes, until just warm to the touch. This helps dissolve the sugar faster and speeds up the pickling process to about 30 minutes. Avoid simmering or boiling, as too much heat will soften the onions. Be warned, warming vinegar on the stove will make the whole kitchen smell like vinegar, which is why I don’t typically use this method.
Recipe Variations
Mix things up with these optional recipe adaptations, perfect for tailoring this pickled onions recipe to your prefences!
- Vary the Vinegar: For punchier, bolder pickled red onions, swap red wine vinegar for the apple cider vinegar. Prefer them more mellow? Try white wine or white balsamic vinegar (especially tasty with Vidalia onions!).
- Bring the Heat: Wondering how to make them spicier? Add a thinly sliced jalapeño or Thai chile pepper to the jar for a spicy kick.
- Add Aromatics: Customize the onions’ flavor profile by stirring in whole spices (like black peppercorns, cumin, or coriander) or adding fresh herbs (such as cilantro stems, rosemary, or thyme).
- Mix Up the Veggies: Make mixed pickled veggies by using any mixture of one cup of your favorite vegetables, such as sliced carrots, cauliflower florets, red bell pepper spears, or celery sticks.
Storage Directions
Once pickled, store the onions in an airtight container in the refrigerator for up to 3 weeks. The onions will lose some of their crispness over time, but they should still have great flavor. Pickled onions do not freeze well.
Frequently Asked Questions
Yes, you can absoltutely make pickled onions without sugar. I prefer to add it because the sugar mellows their acidity and balances the flavor, but it isn’t crucial for the pickling process itself. Omit the sugar for a sharper, more punchy tang, or to make the recipe processed sugar-free.
Unfortunately, this recipe is not safe for canning. To can the pickled onions for long-term storage, always use a canning recipe.
More Condiments and Meal Toppers
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Use a mandoline or a sharp knife to thinly slice the onions into rounds or half moons. I recommend using a mandoline for perfectly thin and uniform slices. The thinner the onion, the quicker it will pickle.
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Combine the vinegar, sugar, salt, and fennel seeds in a container or mixing bowl. Whisk or stir well until the sugar dissolves.
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Pack the onions into a 24-32 ounce glass jar. Then pour the vinegar mixture over the onions. Use tongs or a spoon to press the onions down, making sure they are fully submerged in the pickling liquid.
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Place the lid on the jar, and set it aside at room temperature for about 1 hour, until the onions are tender.
Once pickled, store the onions in an airtight container in the refrigerator for up to 3 weeks. The onions will lose some of their crispness over time, but they should still have great flavor. Pickled onions do not freeze well.
Recipe Pro-Tips
- Slice Evenly: Uniform slices ensure the onions pickle at the same rate, keeping their flavor and texture consistent. Use a sharp chef’s knife or a mandoline to cut them thin (about 1/6-inch thick).
- Refrigerate After Pickling: If you’re not eating them right away, cover the jar or container and refrigerate the onions after they’ve sat at room temperature for about 1 hour.
- Optional – Use a Warm Brine: For ultra-quick pickled onions, gently warm the apple cider vinegar in the microwave or on the stovetop for 1–2 minutes, until just warm to the touch. This helps dissolve the sugar faster and speeds up the pickling process to about 30 minutes. Avoid simmering or boiling, as too much heat will soften the onions.
Calories: 24kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 293mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg