Easy Quick Pickled Red Onions

Fast and easy to make, red onion pickles instantly transform any dish! With just a few ingredients.
5 from 2 reviews

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.

Pickled red onions on a fork pulled out of a far that have fresh parsley and jalapeno peppers in the jar.
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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

Large glass jar with red onions, sliced jalapeno pepper, garlic and parsley on a woodend board.
  1. 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.
  2. Using a sharp knife or mandolin, slice the onions and add them to the jar with the pickling liquid.
  3. Slice the jalapeño in half. Add it with the oregano to the jar with the sliced onions and vinegar mixture.
  4. 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!

Large glass jar with red onions, sliced jalapeno pepper, garlic and parsley on a woodend board.

Frequently Asked Questions

How do I store pickled red onions?

They need to be refrigerated. Since they are not “canned” or shelf-stable, keep them in the fridge.

Can I adjust the spicy heat?

Absolutely. If you are not a fan of spicy flavors, you can use half of the jalapeño or omit it totally.

Can I use other types of onions?

Sure. Vidalia and yellow onions work great in this recipe.

Is the pickling liquid reusable?

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!

Pickled red onions on a fork pulled out of a far that have fresh parsley and jalapeno peppers in the jar.

Pickled Red Onions

5 from 2 reviews
Prep Time: 10 minutes
Marinating Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Calories: 30kcal
Print Pin Rate
Fast and easy to make, red onion pickles 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.

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.
 
Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition

Calories: 30kcal · Carbohydrates: 7g · Protein: 1g · Fat: 0.1g · Saturated Fat: 0.02g · Polyunsaturated Fat: 0.02g · Monounsaturated Fat: 0.01g · Sodium: 584mg · Potassium: 91mg · Fiber: 1g · Sugar: 3g · Vitamin A: 62IU · Vitamin C: 15mg · Calcium: 20mg · Iron: 0.3mg
Pickled red onions on a fork pulled out of a far that have fresh parsley and jalapeno peppers in the jar.

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2 Comments

  1. 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!

    1. 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

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