Quick Pickled Onions

GFVGVDF
Two glass jars of our Quick Pickled Onions recipe

Pickled onions are a great way to repurpose leftover raw onion or to elevate the flavor of just about any dish.

They’re super simple to make, requiring just 4 ingredients that you likely have on hand right now!

Red onion, vinegar, salt, and sugar for making Quick Pickled Onions

How to Make Pickled Onions

  1. Add sliced onions to a glass jar (we prefer red onion)
  2. Heat vinegar in a saucepan (we prefer red wine vinegar for this recipe)
  3. Add sugar and salt and stir to dissolve
  4. Pour vinegar mixture over onions, making sure to completely submerge them in the vinegar mixture
  5. Allow to marinate for at least 1 hour (or longer for more intense flavor)
Saucepan of red wine vinegar for making Quick Pickled Red Onions

We hope you LOVE these pickled onions. They’re:

Flavorful
Perfectly punchy
Easy
Versatile
& SO delicious!

Enjoy on salads, sandwiches, bowls, and so much more. The possibilities are endless!

If you try this recipe, let us know! We love seeing your comments, ratings, and photos tagged #minimalistbaker on Instagram. Cheers, friends!

Jars filled with homemade Quick Pickled Onions

Quick Pickled Onions

A step-by-step guide for making quick pickled onions. Perfect for sandwiches, salads, and so much more! Only 4 ingredients required!
Author Minimalist Baker
Print
Two jars of Quick Pickled Onions on a white tile background
5 from 3 votes
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 6 (~1/4-cup servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 weeks

Ingredients

ONION

  • 1 small red onion, thinly sliced

BRINE

  • 2/3 cup red wine vinegar (we prefer red wine vinegar for best flavor and color, but white or apple cider can also work)
  • 2/3 cup water (for stronger flavor, sub vinegar)
  • 1/2 tsp sea salt
  • 1 Tbsp organic cane sugar (or stevia to taste)

Instructions

  • Add sliced onion to a mason jar or glass container. Set aside.
  • To a small saucepan add red wine vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
  • Pour the brine over the onions, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
  • Seal well and shake to combine. Then refrigerate for at least 1 hour (or at least 30 minutes if in a hurry). The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
  • Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

Video

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 quarter-cup servings Calories: 17 Carbohydrates: 3.2 g Protein: 0.1 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 197 mg Potassium: 27 mg Fiber: 0.2 g Sugar: 2.5 g Vitamin A: 0.23 IU Vitamin C: 1 mg Calcium: 4.73 mg Iron: 0.14 mg

Reader Interactions

Comments

  1. Amanda says

    Hey Dana! Just curious why you use red wine vinegar instead of white or rice. I notice a lot of other recipes calling for white, which I tried, but not getting the right flavor that I’m looking for.

  2. Danielle Fernandez says

    Super simple and very easy!

    Question: once the onions are done can I reuse the liquid to pickle another batch of onions?

    Thank you!

  3. Emily M. says

    Be aware that if you taste the hot vinegar mixture, your throat will immediately close up and you won’t be able to breathe. That’s because vinegar absorbs all the moisture in your mucous membranes and creates a vacuum effect as it does. You can drink water to rehydrate and open your throat if, like me, you learn this the hard way. It happened to me years ago and I live in terror of anyone ever doing it!

    • Dana @ Minimalist Baker says

      So strange! I definitely wouldn’t propose drinking the mixture, only tasting with the tip of your finger or off of a spoon. But thanks for the warning!

    • Tish says

      Hi I am googling this subject due to me just now eating a pickled onion and my throat closed up and I couldn’t breathe. Was really scary. I tried to stay calm and eventually eased off. Generally I usually cough when eating pickled onions but this was very extreme

  4. Ruthie Cherry says

    I have plenty of yellow onions and want to pickle. YOu suggest red onion what do you think about yellow? Thank you

    • Dana @ Minimalist Baker says

      Leave it in the brine! It will intensify the flavor, FYI, but that way it’ll keep fresh!

Leave A Reply