These quick pickled red onions are the best way to add a burst of flavour and colour to your salads, tacos, and bowls and they are so easy to make at home! Ready in just 30 minutes with 4 simple ingredients, they bring a tangy, sweet crunch and a gorgeous bright pink colour to any dish.
⭐⭐⭐⭐⭐ i love these pickled onions – so quick and colourful. – christine
If you’re anything like me, once you actually realise how simple it is to make these beautiful pink pickled red onions, you’ll never bother with any store bought version again.
I first started making these to pair with my slow cooker chicken tinga tacos as I wanted something to add colour but also work to balance out the spice from the chipotle. They were so good and so ridiculously easy that I started making them as a fridge staple just to have on hand to add to meals.
My favourite way to use them (and if you’ve spent some time on the site, this will come as no surprise), is adding them to any of my rice bowl recipes. These are my go to when it comes to a simple and balanced weeknight dinner, and these easy pickled red onions are the perfect addition to most rice bowls, really working to add extra flavour, texture and colour.
Prep a batch on the weekend and keep them in the fridge for adding to different meals throughout the week (keep scrolling for more ideas). It’s such a simple way to elevate a simple dinner to something packed with flavour.
Key Ingredients
This is a simple pickled red onion recipe that only requires pantry staple ingredients.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Red onions – use red onions for that classic tangy flavour and gorgeous pink colour. You can make this with white onions but the flavour and colour will be different.
- White vinegar – gives the brightest colour and best flavour. You can use apple cider vinegar if you prefer, but the pink colour may be a little softer.
- White sugar – adds a touch of sweetness that makes the tangy onions more balanced in flavour and delicious.
- Salt – enhances the natural flavour of the onions and helps draw out moisture, giving them that perfect slightly-crisp texture.
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Step-By-Step Instructions
Slice the onions. Peel and slice the red onions as thinly as you can. A mandoline makes this super easy, but a sharp knife works fine too.
Make the pickling liquid. In a jug, stir together the white vinegar, sugar, and salt until the sugar dissolves.
Soften the onions. Place the onion slices in a heatproof bowl and pour over boiling water for 30–60 seconds. Drain well.
Jar the onions. Pack the onions into clean jars, then pour the vinegar mixture over them. Press the onions down so they’re fully submerged.
Cool and refrigerate. Let the jars come to room temperature, then seal and refrigerate. They’re ready to enjoy after 30 minutes and will keep for 2–3 weeks.
How to use quick pickled red onions
These pickled onions are a little bit tangy, a little bit sweet and pair well with any dish that can use a little pop of colour and punch of flavour. Think salads, tacos, bowls and sandwiches. Try them with any of these recipes:
- Chicken Schnitzel Burger
- BBQ Pulled Pork
- Korean Beef Bowls
- Avocado Toast
- BBQ Meatball Rice Bowls (pictured below)
- Chipotle Chicken Bowls
- Shredded Beef Tacos
Recipe FAQs
Stored in the fridge in an airtight jar, they’ll keep for 2–3 weeks.
You can, but white vinegar gives the brightest colour and cleanest flavour. Apple cider vinegar works too, but the pink colour may be a little softer.
They’re still slightly crisp, even after pickling. Blanching them briefly in boiling water softens them just enough but you still get that little bite.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More condiment recipes:
How To Make Chimichurri
Homemade Teriyaki Sauce
Dairy Free Ranch Dressing
Easy Pickled Red Onions
Ingredients
- 2 red onions
- 1 cup white vinegar
- 2 tablespoons white sugar
- 2 teaspoons salt
Instructions
- Peel the red onions and slice them thinly. A mandoline works best for even, thin slices.
- In a jug, stir together the vinegar, sugar, and salt until the sugar dissolves.
- Place the onion slices in a heatproof bowl and pour over boiling water. Let them sit for 30–60 seconds, then drain well.
- Pack the onions into clean jars. Pour the vinegar mixture over the top, pressing down so the onions are fully submerged.
- Let the jars come to room temperature, then seal and refrigerate. The onions are ready to eat after 30 minutes and will keep for 2–3 weeks in the fridge.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Christine S says
I love these pickled onions – so quick and colourful. I actually add a few dried cranberries to intensify ther colour.
Sally says
That’s such a great idea!