Pickled Red Onions
Updated Jun 21, 2025
This is an easy tutorial for how to pickle red onions. I share the quick method that's ready in half hour and the slow method for a crunchy bite!
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Pickled Red onions are so good!
I’m a big fan of pickled onions, especially when I’m eating mezze. I always keep a jar in the fridge for random use. They bring just the right amount of tangy and crunchy, and somehow manage to make everything taste “brighter” wraps, bowls, eggs, you name it.
This pickled red onion recipe gives you two options for making them, depending on how much time you’ve got. The quick pickle method is great when I need them fast (I’ve made them while cooking dinner), and the slower method lasts a bit longer in the fridge for when I have time to prep ahead.
Happy Cooking!
– Yumna
Pickled Red Onion Ingredients
- Red onion: If you have a mandolin, use it. It will keep the slices of onion all the same thickness so they have a consistent texture.
- Red wine vinegar: You can use whatever variety of vinegar you like, just make sure it’s at lease 5 percent acidity level, which printed will be on the label.
- Sugar: I used granulated sugar, but you could swap for coconut sugar, brown sugar or raw sugar.
- Water: If possible, use filtered or distilled water.
- Bay leaf and black peppercorns: Optional, but gives that classic “pickled flavor”. Or experiment with different spices. Try 2-3 whole cloves, or 1 teaspoon of allspice berries, coriander seeds, or mustard seeds. Or you can add 1 teaspoon of store-bought pickling spice.
- Kosher salt: Table salt contains additives that can give your pickled red onion an off taste as they sit, so I always use Kosher salt for pickling recipes.
Recipe Video Tutorial
How to Make Pickled Red Onions – Quick Method
How to Make Pickled Red Onions – Slow Method
Pickled Red Onion Recipe (Quick and Slow Method)
This is an easy tutorial for how to pickle red onions. I share the quick method that's ready in half hour and the slow method that takes a bit longer to make, but lasts longer in the fridge.
Video
Ingredients
Quick Method
- 1 red onion sliced
- ¾ cup red wine vinegar
- ¼ cup water
- ¼ cup granulated sugar
- ⅛ teaspoon Kosher salt
- 1 bay leaf
- ¼ teaspoon whole black peppercorns
Slow Method
- 1 ¾ cups water divided
- 2 teaspoons Kosher salt
- 1 red onion sliced
- ¾ cup red wine vinegar
- ¼ cup cane sugar
- 1 bay leaf
- 8 whole black peppercorns
Instructions
Quick Method
- Combine vinegar, water, sugar, salt, bay leaf, and black peppercorns in a sauce pot and bring to a boil.
- Once boiling, carefully add the onions, simmer on low for five minutes or until the onions begin to soften.
- Allow onions to cool then transfer onions and liquid to a clean, sanitized container to hold them and refrigerate. They will be ready to use once cooled.
Slow Method
- Combine 1 cup water and salt in a bowl and whisk together, add the onions, let stand for one hour
- Combine vinegar, remaining ¾ cup water, sugar, bay leaf, and black peppercorns in a sauce pot and bring to a boil, cool immediately.
- Once the vinegar brine has cooled, drain the onions and give them a quick rinse and place into a clean, sanitized jar or container to hold them
- Pour the cooled brine over the top and store in the refrigerator. Ready to use after three days.
Notes
Storage: Store the pickled onions in an air tight glass container in the fridge. The quick method will last up to one month and the slow method will last up to two months.
Nutrition
Calories: 68kcal, Carbohydrates: 15g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Sodium: 78mg, Potassium: 61mg, Fiber: 1g, Sugar: 14g, Vitamin A: 3IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 0.3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Tutorial Tips
- Select the right-sized jar for pickling. When choosing a jar for pickling, any lidded jar or glass storage container will work since we won’t be canning the onions. Also, make sure it’s large enough so all the onions can stay fully submerged in brine.
- Clean your jar. Especially for the second recipe, make sure your jar and lid are very clean so no bacteria enter the onion pickling process.
- Repurpose the brine: Don’t throw away the leftover pickling liquid, use it in salad dressings, marinades, or other pickled vegetables.
- Store them Safely: Since these are made with a quick pickling method, they are not shelf-stable like traditional pickled onions. That means they need to be stored in refrigerator to ensure freshness and safety. Plus, chilled pickled onions taste better, too. If using the quick method, pickled onions will last up to one month in the fridge. If you have used the slow method, store the onions in the fridge for up to two months.
Recipes to Make with Pickled Red Onions
- Beef Shawarma Wrap
- Cheese Board
- Slow Cooker Beef Tacos with Pickled Onions
- Pulled Chicken Sandwiches with Pickled Onions
- Smoked Chicken Street Tacos
- Carnitas Pizza
- Butter Lettuce Salad
- Pickled Onion and Basil Crostini
Comments
If using fresh lime juice to pickle onions (slow method) instead of vinegar does it store as long in the fridge as the slow vinegar method?
If using the quick method, pickled onions will last up to one month in the fridge.
How much water is used at each step in the slow method?
Sorry about that! I just updated the recipe instructions now!
What can I replace the red wine vinegar with?
You can use any vinegar that you prefer.
Can these be canned?? If so what are the steps to do it?? Thanks!!
Can I use apple cider vinegar or normal vinegar instead of wine vinegar??
Yes, rice wine vinegar, white or red wine vinegar, or apple cider vinegar would all be great depending on what flavor you desire. Avoid aged vinegar like balsamic.