Easy Pickled Onions Recipe

These crisp, tangy quick-pickled red onions come together in minutes with pantry staples—perfect for tacos, burgers, salads, bowls, and sandwiches.

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Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: 8

Calories: 120kcal

Ingredients

Main Ingredients

▢ 1 large red onion thinly sliced
▢ 0.75 cup apple cider vinegar
▢ 0.75 cup water
▢ 1 tablespoon granulated sugar
▢ 1 teaspoon kosher salt
▢ 1 clove garlic smashed
▢ 0.5 teaspoon whole black peppercorns
▢ 0.25 teaspoon red pepper flakes optional
▢ 1 leaf bay leaf optional

Instructions

Preparation Steps

Peel the red onion and slice it very thinly (about 0.125 inch). Pack slices into a clean pint jar, leaving a little room at the top.
In a small saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, red pepper flakes, and bay leaf. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.
Carefully pour the hot brine over the onions until fully submerged. Tap the jar gently to release air bubbles and press onions down if needed.
Let cool uncovered at room temperature for about 20 minutes, then seal and refrigerate. Ready to eat in 30 to 60 minutes; best after 1 day.
Store in the refrigerator and use clean utensils to serve. Consume within 2 weeks.

Notes

For sweeter pickles, use 2 tablespoons sugar. Swap apple cider vinegar with white vinegar for a sharper bite. Add extras like coriander seeds, a strip of orange peel, or sliced jalapeño for flavor variations. Do not can this recipe; it is intended for quick refrigeration only.

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