Quick Pickled Red Onions

5 from 10 votes
Jump to RecipeComment

This post may contain affiliate links.

Learn how to make quick pickled red onions in 15 minutes using only 3 ingredients. Add them to sandwiches, salads, bowls and more!

overhead shot of pickled red onions.


Pickles are always an addition to our meals. Whether it’s pink pickled turnips on beef shawarma or quick pickled cabbage on kumpir, pickles add some good tanginess and flavor to our dishes. This pickled red onions recipe is one I make often because it goes with almost everything! Follow along to see how easy it is to make this recipe!

Why You’ll Love This Recipe

  • Easy: This is a simple pickled red onions recipe that require no special skills. It’s perfect for beginners and it’ll transform your meals!
  • Quick: Similar to my sumac onion, you only need 15 minutes from start to finish! Use a mandoline and you’ll be done within 10 minutes!
  • Goes with everything: You can add these to almost any dish, from wraps and sandwiches to rice bowls and salads, these pickled onions always elevate the dish!


  • Red onions: Make sure the red onions are crisp and not soft on the outside. You need to peel them and remove the outer layer.
  • Salt: Kosher salt works best for this recipe.
  • Vinegar: The best thing about these pickled onions is that you can use different types of vinegar. I have tried this recipe with apple cider vinegar as well as white vinegar and both work for this recipe.

How To Make Pickled Red Onions

Slice the red onion, place in a colander and pour water over. Place in a container and top with vinegar.
  1. Thinly slice the onion using a sharp knife or a mandoline.
  2. Place the sliced red onion in a colander over a large bowl. Pour some hot water over the onions. This will make them a bit softer and milder.
  3. Place the onions in a container or a mason jar, add in the salt and mix to combine.
  4. Add in the apple cider vinegar enough to cover the onions. Seal the lid and refrigerate for 30 minutes before serving.


There are a few ways to jazz up these pickled red onions. Here are a few suggestions:

  • Use different types of vinegar including rice vinegar, white vinegar and red wine vinegar.
  • Add spices such as peppercorn, coriander and cumin seeds.
  • Add a couple of bay leaves for more flavor.
  • Add a couple cloves of garlic for a nice subtle kick.
Front shot of pickled onions

What Are Pickled Red Onions Good For?

You can add these to many dishes, here are a few of our favorites:


Keep the pickled red onions in an airtight container or mason jar in the fridge for up to 3 weeks. I don’t recommend freezing these pickles since they will lose their flavor and texture.

You can keep pickled red onions for 3 weeks.

Frequently Asked Questions

How long do pickled red onions last?

They last up to 3 weeks in the fridge. It’s best to keep them in an airtight glass container.

Can you pickle red onions without white vinegar?

Yes, you can use rice vinegar, apple cider vinegar or red wine vinegar.

Do you have to boil vinegar for pickling?

You don’t need to boil vinegar for this particular recipe.

Do you need to add sugar to pickling vinegar?

I like my pickled red onions tangy so I don’t add sugar. However, if you like the pickles with some sweetness, add 1 teaspoon granulated sugar.

More Condiment Recipes

Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

Pickled red onions.
5 from 10 votes

Pickled Red Onions

Lean how to make quick pickled red onions in 15 minutes using only 3 ingredients. Add them to sandwiches, salads, bowls and more!
Prep: 15 minutes
Total: 15 minutes
Servings: 8
Save this Recipe
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.


  • 1 red onion
  • 1 1/2 tsp kosher salt
  • 1 1/2 cup apple cider vinegar


  • Peel the onion and thinly slice it. You can use a sharp knife or a mandoline.
  • Place the sliced red onions in a colander over a bowl. Pour some hot water over the onions. This will make the onions softer and milder.
  • Place the sliced onions in a container or a mason jar. Mix in the kosher salt.
  • Fill the container with apple cider vinegar so it covers the red onions. Cover and refrigerate for at least 30 minutes before serving.



  • You can keep these quick pickled red onions refrigerated for up to 3 weeks. 
  • It’s possible to use other types of vinegar including white vinegar, rice vinegar or red wine vinegar. 
  • Serve these pickled red onions in sandwiches, wraps, salads, bowls and more. 


Calories: 15kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.01g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 439mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

You may Also Like

5 from 10 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating