This Easy, Quick Pickled Red Onions recipe is one I keep in the fridge at all times to elevate any dish. Fast and easy to make, they instantly transform any dish! With just a few ingredients, you can make a fresh topping that will add a zesty punch to anything you serve.
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I’m convinced every fridge needs a jar of quick-pickled red onions. They add a bright, tangy kick and a pop of color to just about everything — tacos, salads, sandwiches, you name it. With just seven simple ingredients and 10 minutes, you can have a batch ready to liven up your next meal!
Can Quick-Pickled Onions Be Stored At Room Temperature?
No! These are not made using traditional pickling and canning methods that seal in and preserve ingredients. These pickled red onions are made simply with hot water and mixing, so be sure to keep them refrigerated. They’ll last for up to 3 weeks, though (they just tend to dye the liquid pink)!
How Long Do Pickled Red Onions Last in the Fridge?
They will last about 3 weeks stored in an airtight container in the refrigerator.
Ingredients For Quick Pickled Onion Recipe
- White Vinegar – Simple, cheap, and effective.
- Lime Juice – Some recipes use vinegar, but over the years of making these, I realized lime actually neutralizes the bite from the onions. Plus, it just complements them really well!
- Red Onions – Gorgeous and slightly sweet! I use medium red onions.
- Granulated Sugar – Feel free to use honey or agave.
- Kosher Salt
- Jalapeño Pepper – If you’ve been around a while, then you know I add heat to everything!
- Fresh Oregano – Sprigs of fresh herbs take these onions from good to amazing!
Variations: Make Them Your Own
- Add More Flavor – You can change up this recipe and add other flavors to the brine. Try whole spices like black peppercorns, garlic cloves, mustard seeds, cumin seeds, or coriander seeds.
- Different Herbs – Add fresh herbs like rosemary or thyme.
- Other Vinegars – Apple cider vinegar, red wine vinegar, or rice vinegar are great kinds of vinegar to use.
Step-By-Step Directions
- Add fresh-squeezed lime juice, vinegar, sugar, and salt to a mason jar or bowl. Let it stand for about 5 minutes to allow the sugar to dissolve.
- Using a sharp knife or mandolin, slice the onions and add them to the jar with the pickling liquid.
- Slice the jalapeño in half. Add it with the oregano to the jar with the sliced onions and vinegar mixture.
- Cover and refrigerate for 2 hours before serving.
How I Use Pickled Red Onions (Tacos, Sandwiches, Salads, and More!)
Let your creativity soar with this quick pickled red onion recipe!
- Salads – Spicy Tomato Cucumber Salad, Mediterranean Pasta Salad, Best Tuna Salad.
- Main Dishes – Crock Pot Pulled Pork (a family favorite!), Air Fryer Hot Dogs, Crock Pot Mississippi Chicken Sliders.
- Appetizers – Ultimate Nachos, Sausage Jalapeño Popper Dip.
Frequently Asked Questions
They need to be refrigerated. Since they are not “canned” or shelf-stable, keep them in the fridge.
Absolutely. If you are not a fan of spicy flavors, you can use half of the jalapeño or omit it totally.
Sure. Vidalia and yellow onions work great in this recipe.
Yes, you can. It’s great to make pickled vegetables with. Carrots, okra, and cucumbers are great to use in the brine.
Craving More? Try These Easy Recipes
If you tried this Pickled Red Onion Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 cup fresh lime juice
- ½ cup distilled white vinegar
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 2 large red onions
- 2 teaspoons finely chopped oregano leaves
- 2 whole Serrano chilies or jalapeño chilies , slit down the center (optional)
Instructions
- Add fresh squeezed lime juice, vinegar, sugar, and salt to a mason jar or container with a lid. Let stand for about 5 minutes to allow the sugar to dissolve.
- Using a sharp knife or mandolin, slice the onions and add them to the jar with the pickling liquid.
- Slice the jalapeño in half. Add it along with the oregano to the jar with the sliced onions and vinegar mixture.
- Place the lid on the jar and refrigerate for 2 hours, then serve.
Video
Notes
- These quick pickles need to be refrigerated. Since they are not “canned” or shelf-stable, keep them in the fridge.
- Pickled red onion will last about 3 weeks stored in an airtight container in the fridge.
- If you are not a fan of spicy flavors, you can use half of the jalapeño or omit it totally.
Nutrition
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Claudine in Fort Worth, TX
Pickled onions are great. This is just about the way I make mine. I serve pickled onions with pork carnitas, hot dogs, pulled pork BBQ, BBQ beef, hamburgers and almost anything. It’s great to have a jar of these in the refrigerator at the ready at all times! Very habit forming. LOL!
Claudine, I agree on all points! My secret snack is putting some on cheese & crackers for just that perfect little bite.
I’m so glad you shared with me.
CO,
~Donya