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Quick Pickled Red Onions: Simple Recipe for Tacos, Sandwiches & More

Quick, easy, and packed with flavor, these homemade pickled red onions add a tangy crunch to tacos, sandwiches, salads, and more. Ready in just 20 minutes with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 1 pint jar
Course: Condiment
Cuisine: Global
Calories: 15
Ingredients Method Notes

Ingredients
  

  • 1 large red onion thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • Optional: 1 bay leaf 5 allspice berries, 1 dried chili, 1 garlic clove, 1 tsp peppercorns, 1/4 tsp red pepper flakes

Method
 

  1. Peel and thinly slice the red onion, about 1/8-inch thick for even pickling.
  2. Place onion slices in a clean glass jar with a tight-fitting lid.
  3. In a small saucepan, combine vinegar, water, sugar, and salt. Add optional spices if desired.
  4. Heat over medium-high until the mixture boils, stirring to dissolve sugar and salt.
  5. Remove from heat and let cool for 5 minutes.
  6. Pour the warm brine over onions, ensuring they are fully submerged.
  7. Seal the jar and let it cool to room temperature, then refrigerate.
  8. Enjoy after 20 minutes, or refrigerate for up to 3 weeks for deeper flavor.

Notes

Use non-reactive glass jars for best results. Slice onions thinly for quick pickling. Try apple cider vinegar or rice vinegar for unique flavor twists. Store refrigerated for up to three weeks.