photo: Quick Pickled Red Onions

Quick Pickled Red Onions

This quick, easy and crunchy condiments can be a nice addition to plenty of dishes! It takes very little time to prepare and can last for weeks in the refrigerator.

There are endless uses for pickled onions. Their crunchy texture, zesty tang and bright color will add vibes to almost any dish. They're excellent for serving with sandwich and salad buffets at parties.

The pickled onions will preserve best in a glass or ceramic container with a tight lid. Most metals will react with the vinegar, and plastic may absorb the flavors.

This pickled onions recipe can also be used for marinating yellow or white onions. You won't get that lovely bright-pink color, but if that's not important to you, then go for it. Just make sure to select the onions that are firm and free from soft spots.


  • 1. Peel the onions, slice them into rings or half moons.
  • 2. Prepare the marinade.
    OPTION 1 - Pickled onions ready in 12 hours.
    Mix all ingredients (except water) in a container that can be covered with a lid and stored in the refrigerator. Put onions in the container, mix well, cover and marinate overnight in the refrigerator. These pickled onions are perfect for serving in sandwiches, especially those with rich meats, like pulled pork; you use them as a condiment to top tacos, bean dishes, barbeque, and plenty of other meat and fish dishes.
  • 3. OPTION 2 - Pickled onions ready in 10-15 minutes.
    Mix all ingredients in a deep container, including boiling water. Add onions, making sure that the liquid covers them. Leave onions to marinate for 10-15 minutes then drain the liquid. Hot water reduces the bitterness of the onions, so the longer you keep them in hot marinade, the sweeter they become. However, be careful not to keep them for too long as they may start losing their color and crunchiness. These pickled onions are the best choice for rich mayo-based salads, like potato or egg salad; they will also add flavour and crunchiness to green salads and grain salads.
  • 4. Unused pickled onions can be stored in a glass jar in the refrigerator for several weeks, but are best in the first week.