Pickled Red Onions
Jump to RecipeOur first foray into the condiment world here at Flavor Bible is slightly unconventional in that pickled red onions are likely not the first condiment you think of when you rattle off a list of your favorites. But, that’s what we do here. We’re a little different. Sure, we will get into dressings, sauces, and marinades over time but this little condiment can make a street taco pop or add a little something exciting to your next salad.
Quick Pickled Red Onions are one of the easiest ways to add bright, tangy flavor to tacos, burgers, sandwiches, salads, grain bowls, and more. Using just a handful of pantry ingredients, they’re ready in about an hour and keep well in the refrigerator for days.
Use your imagination, be creative, and learn to love what you eat. This is why we exist. Check out our ode to condiments here to learn more about our love affair with these meal enhancers.
This simple little recipe will provide you a nice little supply of pickled red onions to use to your heart’s content. It will also keep in the refrigerator longer than many other items because of the preservative nature of vinegar. In other words, you don’t need to rush to use all of these pickled little treats. We wouldn’t want them to wear out their welcome as quickly as you were able to make them.
One other note on this item: Feel free to experiment with other flavor profiles. We chose a Latin feel for these but they can be adapted to many other global flavor profiles to complement cuisines near and far. Here’s a great, simple sauce pan to get you started (affiliate link).
Enjoy!
Why You’ll Love These Pickled Red Onions
- Ready in about 10 minutes
- Pantry ingredients
- Bright, tangy flavor
- Lasts in the refrigerator
- Great on dozens of meals
Ways to Use Pickled Red Onions
One of the best things about pickled red onions is how they instantly brighten almost any savory dish. Their crisp texture and tangy flavor cut through rich foods while adding a pop of color that makes meals look just as good as they taste.
Here are some of our favorite ways to use them:
- Street Tacos – The perfect finishing touch for beef, pork, chicken, shrimp, or fish tacos.
- Burgers & Sandwiches – Add a layer of tangy crunch to burgers, pulled pork sandwiches, grilled chicken sandwiches, or wraps.
- Salads – Toss them into green salads, pasta salads, grain bowls, or potato salads for extra brightness.
- BBQ Favorites – Pair them with smoked brisket, pulled pork, ribs, or grilled sausage to balance smoky flavors.
- Nachos & Burritos – Sprinkle over loaded nachos, burritos, quesadillas, or taco bowls.
- Eggs & Breakfast – They’re surprisingly delicious on avocado toast, breakfast tacos, omelets, and scrambled eggs.
- Rice & Grain Bowls – Finish rice bowls, quinoa bowls, or burrito bowls with a handful of pickled onions for added texture and acidity.
- Charcuterie Boards – Add them alongside cheeses, cured meats, olives, and crackers for an easy homemade condiment.
What to Serve with Pickled Red Onions
- Street tacos
- Pulled pork
- Burgers
- BBQ sandwiches
- Avocado toast
- Grain bowls
- Burritos or Enchiladas
- Nachos
- Hot dogs
- Eggs
- Salads
- Rice bowls
Frequently Asked Questions
How long do pickled red onions last?
Store pickled red onions in an airtight jar or container in the refrigerator for up to two weeks. Their flavor actually improves after the first day as the onions continue to absorb the brine.
Do pickled red onions need to be refrigerated?
Yes. Because this is a quick refrigerator pickle and not a shelf-stable canning recipe, the onions should always be stored in the refrigerator.
How long does it take for pickled red onions to be ready?
You’ll notice the onions begin changing color within minutes, but for the best flavor allow them to pickle for at least one hour. If you can wait overnight, they’re even better the next day.
Why did my red onions turn bright pink?
That’s completely normal. The natural pigments in red onions react with the vinegar, creating the vibrant pink color that makes pickled red onions so recognizable.
Can I use white or yellow onions instead?
Absolutely. While red onions are the most popular choice because of their color and mild flavor, white or sweet onions can also be quick pickled using the same method. The flavor and appearance will simply be a little different.
Can I reuse the pickling brine?
It’s best to make a fresh batch of brine each time. Reusing the brine can dilute the flavor and isn’t recommended once it’s been stored with onions for several days.
Do pickled red onions stay crunchy?
Yes. Thinly sliced onions maintain a pleasant crisp texture while softening just enough to absorb the tangy brine. Avoid overcooking the brine or leaving the onions in hot liquid for too long, as that can make them softer than intended.
Tips
- Slice as thinly as possible
- Let them cool before refrigerating
- Taste after an hour
- Better the next day
Why You’ll Always Want a Jar in Your Refrigerator
Once you make homemade pickled red onions, it’s hard to go back. They keep well in the refrigerator, take only minutes to prepare, and instantly add bright, tangy flavor to everything from tacos and burgers to salads, grain bowls, sandwiches, and eggs. Keeping a jar on hand is one of the easiest ways to elevate everyday meals with almost no extra effort.
Equipment: Pickled Red Onions
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
This is our everyday sauce pan. It’s well built but won’t cost an arm and a leg. A nice middle-of-the-road piece of equipment that you can even feel comfortable dropping in the dishwasher. If you’re in the market, take a look (affiliate link):
Help Us Grow!
Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
Ingredients
Method
- Add water, apple cider vinegar, and white vinegar to a sauce pan. Heat on medium-high heat.
- Slice half a red onion very thin.
- Add all remaining ingredients to sauce pan. Bring to a boil or near boil. Turn down heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat. Allow to cool for another 5 minutes or so. Transfer all ingredients, liquid included, into a jar and place in refrigerator (or freezer if needed in short order).
Leave a Reply
Your email is safe with us.