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Quick Pickled Red Onions

If you adore pickled foods, be sure and get started on this recipe. Now. In one hour you will be snacking on crunchy, zippy and absolutely delicious pickled red onions that make anything you are eating that much better. Sandwiches, salads, beans, tacos, guacamole, braised, roasted or smoked meats, you name it and these pickled red onions will make the dish sing.
Servings 2 cups
Author The Cowgirl Gourmet slightly adapted this recipe from thekitchn.com


  • 1 medium red onion
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup white wine vinegar

Possible add-ins for even more flavor (I added peppercorns, thyme and a dried chili):

  • 5-10 whole black peppercorns
  • 1 small garlic clove halved
  • 1/2 thinly sliced jalapeno
  • 5 allspice berries
  • 3 sprigs of thyme
  • 1 small dried chili
  • A few sprinkles of red pepper flakes


  1. Put 2-3 cups of water in a kettle and bring to a boil.

  2. Peel and thinly slice the red onion into 1/4" slices. If using garlic, peel and slice in half. If using, jalapeno, thinly slice half of the pepper.

  3. Place the onions (and garlic and jalapeno, if using) in a colander and set in the sink.

  4. Choose a glass container for storing the pickled red onions, as plastic will not work. In that container, add the salt and sugar and vinegar and whisk well until the salt and sugar have dissolved. Toss in any additional items such as dried chili, thyme, peppercorns, etc. and stir well to combine.

  5. By now the water might be boiling. When it is, gently pour over the onions in the colander and let the water drain well.

  6. Shake the colander to remove any additional water and then add the onions to the container of vinegar, stirring gently to evenly distribute the flavors and help wilt the onions a bit.

  7. Let sit for one hour on the counter, stirring occasionally and then chill and store in the refrigerator. They will keep for several weeks, but you're going to devour them in less time, just like we did.