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.
For a sweet, tangy crunch, add Pickled Red Onion to Roast Beef And Cheese Sandwiches, Hot Dogs, and Tacos!
With their tangy flavor and vibrant color, quick pickled red onions are a fantastic addition to any dish. All you need is seven simple ingredients and 10 minutes to make this crazy good recipe!
What You Need To Make This Quick Pickled Onion Recipe
- White Vinegar
- Lime Juice
- Red Onions
- Granulated Sugar
- Kosher Salt
- Jalapeño Pepper
- Fresh Oregano
Ingredient Variations
- 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.
- Add fresh herbs like rosemary or thyme.
- For additional heat, add red pepper flakes.
- A natural sweetener like honey or maple syrup can be substituted for sugar.
- Apple cider vinegar, red wine vinegar, or rice vinegar are great kinds of vinegar to use.
How To Make Pickled Red Onions
My recipe for quick pickled onions was inspired by a recipe I saw in a Bobby Flay cookbook. I changed things up a bit but kept the “no-cook” method, which I love!
- 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 with the oregano to the jar with the sliced onions and vinegar mixture.
- Cover and refrigerate for 2 hours before serving.
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Often Asked Questions And Answers
They need to be refrigerated. Since they are not “canned” or shelf-stable, keep them in the fridge.
They will last about 3 weeks stored in an airtight container 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.
What To Serve With Picked Red Onions
Let your creativity soar with this quick pickled red onion recipe! They can be served so many different ways.
- 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.
Craving More? Try These Easy Quick Pickle Recipes
- Cucumber and Onion Refrigerator Pickles
- Quick Pickled Sweet Red Peppers And Onions
- Picked Corn
- Sweet Heat Pickles
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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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