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pickled red onions
Falafel was the first food that showed me how flavorful vegan dinner recipes could be, and this crispy baked version is sure to do the same for you. Serve it with hummus, <anchor>pickled red onions</anchor>, and fresh veggies to really take it over the top.
Pickled Red Onions - Recipes by Love and Lemons
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# Pickled Red Onions

Want to jazz up your next salad or bowl? Add pickled red onions! Tangy & sweet, they're the best way to give almost any dish a bright pop of flavor!



Pickled red onions

Pickled red onions have been an indispensable ingredient in my kitchen for years. Not only are they a gorgeous, vibrant pink, but they’re tangy, sweet, and a little crunchy. I like to say that they give sandwiches, salads, bowls, and more a “bright pop of flavor,” and though Jack makes fun of me for how often I use that phrase, I can’t think of a better way to describe them.

Try making a batch of quick pickled red onions, and you’ll see what I mean. Top a few onto an otherwise good sandwich or salad, and it’ll become great. Their vinegary, zippy taste adds an irresistible extra dimension of flavor, brightening and sharpening the other elements of the dish. You only need a few minutes and 5 ingredients to make this pickled onion recipe, so give them a try – you’ll add them to everything!

Pickled onion recipe ingredients

#### How to Make Pickled Onions

To make pickled red onions, you’ll need 5 basic ingredients: red onions, white vinegar, water, cane sugar, and sea salt.

First, thinly slice the onions (I recommend using a mandoline for quick, uniform slicing!) and divide them between two jars. Then, heat the vinegar, water, cane sugar, and salt over medium heat, and stir until the sugar and salt dissolve. This will only take a minute or so!

Let the brine cool slightly, and pour it over the sliced onions. Allow the jars to cool to room temperature before covering them and transferring them to the fridge. Your onions will be ready to eat when they are bright pink and tender. This could take anywhere from 1 hour to overnight, depending on the thickness of your onions. They will keep in the fridge for up to 2 weeks.

Pickled onion recipe

Sometimes, I’ll add a few peppercorns or garlic cloves to the jar along with the onions to make their flavor a little more complex. I like to change up the vinegar too! I particularly like a mix of white wine and rice vinegar, and apple cider vinegar and white vinegar are a fun tangy combination. These variations are great, but they’re totally optional; your quick pickled onions will be delicious even if you stick to the basic recipe!

Pickled Red Onions

#### What to Do with Pickled Red Onions

As I said above, pickled onions are my favorite way to add a bright pop of flavor to almost any dish. Most simply, they’re excellent on avocado toast, but your options don’t end there. Here are a few of my favorite ways to use them:

Do you have a favorite way to use pickled onions? Let me know in the comments!

Pickled onions

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## Pickled Red Onions

rate this recipe:

4.96 from 444 votes

Prep Time: 5 minutesmins

Cook Time: 5 minutesmins

Total Time: 10 minutesmins

Serves 12

Pickled red onions add a sweet & tangy pop of flavor to salads, sandwiches, burgers, and more! Once you make them, they'll keep in the fridge for up to 2 weeks.

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### Instructions

- Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using

- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

- Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.



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### 440 comments

4.96 from 444 votes (319 ratings without comment)

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1. Natalie

   09.12.2024

   Can you water bath these so they are shelf stable?

   Reply ↓

2. Mary Kate

   09.07.2024

   5 stars

   Super easy and delicious, I love how crisp they stay. My daughter just showed up, with the empty mason jar, begging for a refill 😅. We put them on burgers, salads and sandwiches.

   Reply ↓

3. Dara

   09.05.2024

   5 stars

   Best recipe for pickled red onions I’ve tried!

   Reply ↓

   - Phoebe Moore (L&L Recipe Developer)

     09.06.2024

     So glad you loved them, Dara!

     Reply ↓


4. Margaret

   09.04.2024

   5 stars

   Love these onions and so easy to make.

   Reply ↓

   - Phoebe Moore (L&L Recipe Developer)

     09.06.2024

     So glad you love them, Margaret!

     Reply ↓


5. Sally

   09.02.2024

   5 stars

   I made these exact as instructed, and they came out perfectly. Super easy to make. Can’t believe I used to pay for these. Now I have a huge jar, ready to add to my food during the week, like the amazing portobello mushrooms tacos tonight!

   Reply ↓

   - Phoebe Moore (L&L Recipe Developer)

     09.06.2024

     Hi Sally, so glad you loved them!

     Reply ↓


6. Dan

   08.31.2024

   Can these be hot water bath/canned for later this winter?

   Reply ↓

7. Don

   08.30.2024

   Add pickled red onion to a cream cheese bagel!

   I like using garden veggie cream cheese, the pickled onions add just the right zing!

   Reply ↓

   - Phoebe Moore (L&L Recipe Developer)

     08.30.2024

     Hi Don, I love pickled onions on a bagel too! So good!

     Reply ↓


8. isabel

   08.27.2024

   5 stars

   these turned out wonderful 10/10 recommend!

   Reply ↓

   - Jeanine Donofrio

     08.28.2024

     I’m so glad you loved them!

     Reply ↓


9. Liz

   08.25.2024

   5 stars

   First time making pickled red onions and this recipe was perfect! I won’t even try any other recipes since this one was so great.

   Reply ↓

   - Jeanine Donofrio

     08.28.2024

     I’m so glad they were perfect!

     Reply ↓


10. Jill VH

    08.17.2024

    5 stars

    I’ve made this recipe three times in the last week!! I never thought I would want to eat an onion SO BAD lol!!!!

    Make this recipe! You won’t regret it!

    Reply ↓

    - Phoebe Moore (L&L Recipe Developer)

      08.23.2024

      So glad you loved it, Jill!

      Reply ↓

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