Name: Pickled Red Onions
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 large red onion, thinly sliced; 1 cup apple cider vinegar; 1/2 cup water; 2 tbsp sugar; 1 tbsp salt; 1 tsp whole black peppercorns; 1 tsp mustard seeds; 1-2 cloves garlic, peeled and smashed (optional); 1 small dried chili pepper (optional)

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Pickled red onions are a simple yet vibrant addition to so many dishes. With their tangy flavor, they bring a delightful burst of color and zest to anything from tacos to salads or sandwiches. The best part is that they are super easy to make, and once you try them, you’ll want to add them to nearly every meal. Here’s a recipe that takes just a few minutes to prepare but will have your taste buds dancing in no time!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 large red onion, thinly sliced

1 cup apple cider vinegar

½ cup water

2 tablespoon sugar

1 tablespoon salt

1 teaspoon whole black peppercorns

1 teaspoon mustard seeds

1-2 cloves garlic, peeled and smashed (optional)

1 small dried chili pepper (optional)

Directions

Prepare the Onion:

I slice the red onion thinly and place the slices into a clean, heatproof jar or bowl.

Make the Pickling Liquid:

In a small saucepan, I combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and dried chili pepper (if I'm using it). I bring this mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve.

Pickle the Onions:

Once the pickling liquid has boiled, I pour it over the sliced onions in the jar. I make sure the onions are fully submerged in the liquid—sometimes I use a spoon to press them down if needed.

Let it Cool:

I let the onions sit at room temperature for about 15-20 minutes, just to cool slightly, before sealing the jar.

Refrigerate:

After sealing the jar, I place it in the refrigerator for at least 1 hour before serving. For the best flavor, I let them pickle for at least 24 hours.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Servings: 4-6 servings

Storage/Reheating

I store these pickled red onions in the refrigerator, where they’ll stay fresh for up to 2 weeks. There's no need to reheat them—just take them out of the fridge and serve cold. They make a great topping for any dish that needs a quick burst of flavor.

FAQs

How long should I let the pickled red onions sit before using them?

I recommend letting them pickle for at least 1 hour, but for the best flavor, let them sit in the fridge for 24 hours before using.

Can I use a different type of vinegar?

While apple cider vinegar is my favorite for its slightly fruity tang, you can substitute it with white wine vinegar or even red wine vinegar if that’s what you have on hand.

Are pickled red onions spicy?

The pickled red onions will have a mild spiciness from the mustard seeds and optional chili pepper. If you prefer a milder version, feel free to leave out the chili pepper.

Can I add other spices to the pickling liquid?

Absolutely! You can experiment with adding spices like coriander seeds, cumin, or even a pinch of cinnamon to suit your taste. The great thing about pickling is that you can adjust the flavors however you like.

How long will these pickled red onions last in the fridge?

They’ll stay fresh for up to 2 weeks in the refrigerator when stored properly in an airtight container.

Conclusion

Pickled red onions are such an easy and flavorful addition to any meal. They’re bright, tangy, and just the right amount of spicy, making them a perfect topping for sandwiches, tacos, salads, and more. Once you get the hang of this simple recipe, you’ll be making these tangy treats all the time to bring an extra burst of flavor to your dishes.

Recipe:

Pickled Red Onions

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Author: Cheryl
Total Time: 15 minutes
Yield: 4-6 servings
Diet: Vegan

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Description

Instructions

Slice the red onion thinly and place the slices into a clean, heatproof jar or bowl.
In a small saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and dried chili pepper (if using). Bring this mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve.
Once the pickling liquid has boiled, pour it over the sliced onions in the jar. Ensure the onions are fully submerged in the liquid.
Let the onions sit at room temperature for about 15-20 minutes to cool slightly before sealing the jar.
Seal the jar and refrigerate for at least 1 hour before serving. For the best flavor, let them pickle for at least 24 hours.