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Learn how to make quick pickled red onions in 15 minutes using only 3 ingredients. Add them to sandwiches, salads, bowls and more!
Pickles are always an addition to our meals. Whether it’s pink pickled turnips on beef shawarma or quick pickled cabbage on kumpir or giardiniera on a sandwich, 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!
Table of Contents
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!
Ingredients
- 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
- Thinly slice the onion using a sharp knife or a mandoline.
- 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.
- Place the onions in a container or a mason jar, add in the salt and mix to combine.
- Add in the apple cider vinegar enough to cover the onions. Seal the lid and refrigerate for 30 minutes before serving.
Variations
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.
What Are Pickled Red Onions Good For?
You can add these to many dishes, here are a few of our favorites:
- Use in salads: You can add these pickled red onions to salads such as chicken shawarma salad, kisir or Mediterranean tuna salad.
- Serve with grilled dishes: Serve with our famous spatchcock chicken, chenjeh kabob, grilled salmon or grilled branzino.
- Sandwiches and wraps: Add pickled red onions to sandwiches and wraps such as avocado caprese sandwich, steak sandwich, grilled chicken sandwich, arayes or roast beef sliders.
- And many more dishes: Pickled red onions go well with rice dishes such as Middle Eastern chicken and rice, one pot tomato rice and even mujadara.
Storage
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.
Frequently Asked Questions
They last up to 3 weeks in the fridge. It’s best to keep them in an airtight glass container.
Yes, you can use rice vinegar, apple cider vinegar or red wine vinegar.
You don’t need to boil vinegar for this particular recipe.
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
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Persian Pickles with Tomatoes – Torshi Mashhadi
Vegetarian
Middle Eastern Pickled Turnips
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Pickled Red Onions
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love these for topping Mexican food, especially enchiladas, they’re so good! Thanks so much!