Quick-Pickled Red Onions

Name: Quick Pickled Red Onions
Prep time: 10 min
Total time: 10 min
Ingredients: 1–2 medium red onions; ½ cup (120 ml) light vinegar (e.g. distilled or white wine vinegar); ¾ cup (180 ml) water; 1 tbsp sugar (or maple syrup, agave, or erythritol); ½ tbsp salt

Pickled red onions are the easiest way to upgrade any savory dish. Sweet, tangy, and slightly crisp —ready in minutes and the perfect condiment for bowls, salads, and sandwiches.

Since discovering how simple it is to make this tasty condiment, I put pickled red onions on everything. Avocado or mashed pea toast, grain bowls, tofu scramble—even soups (yes, even my favorite carrot soup).

They’re a total game changer and make pretty much any dish better.

That’s why I prep a fresh jar every one to two weeks. Making pickled onions takes less than 10 minutes, they’re ready to eat in about 30 minutes, and they keep for weeks in the fridge.

Jump to:

Why You'll Love This Recipe
Ingredient Notes
Step-By-Step Instructions
Top Tips!
Variations
Serving suggestions
FAQ
Recipe
Comments

Why You'll Love This Recipe

Ready in under 10 minutes
Only 5 simple ingredients
Keeps for 2–3 weeks in the fridge
The perfect topping for countless savory dishes

ingredients for quick-pickled red onions

Ingredient Notes

You only need a few pantry staples:

Red onions – mild, slightly sweet; white onions work too
Vinegar – white wine vinegar is my go-to, but apple cider or distilled vinegar also work
Water – balances the acidity
Sugar or erythritol – for that perfect sweet-tangy balance (or use maple syrup/agave)
Salt – enhances the flavor (sea salt or Himalayan salt works great)

See recipe card for quantities.

Step-By-Step Instructions

Pickling onions is super simple. A mandoline helps for even, thin slices—but a knife works just fine.

Step 1: Peel the onions and cut them into thin slices (about 1/16–⅛ inch / 2–3 mm).

Step 2: Transfer the onion slices into a clean 16 oz (~500 ml) mason jar.

Step 3: In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a brief boil until everything dissolves.

Step 4: Pour the hot brine over the onions until fully covered. Press them down with a spoon if needed. Close the jar, let it cool at room temperature, then transfer to the fridge.

Top Tips!

Slice thicker for more crunch
You can reuse the brine once— I don't recommend to reuse it more often as it will lose flavor
The leftover brine is great to enhance your dressings and sauces
Double the recipe if you want a bigger batch

Variations

Customize your pickled onions with spices—just add them to the jar before pouring in the brine:

1 teaspoon peppercorns
1 bay leaf
½ teaspoon mustard seeds
¼ teaspoon chili flakes
1–2 garlic cloves

Serving suggestions

Pickled onions go with just about everything:

Burgers & sandwiches
Grain bowls
Vegan chili (like my sweet potato chili or chili sin carne)
Wraps with hummus and tofu
Avocado toast or mashed pea toast
Roasted veggies with chickpeas and yogurt dip
Fresh salads

green salad with sweet potato and pickled red onions

FAQ

How long do pickled onions keep?

About 2–3 weeks in the fridge. Make sure, the onions are always covered in brine, and you use a clean fork when you take out onions from the jar.

Do I need to sterilize the jar?

Not strictly necessary, but using a clean jar is important.

Which vinegar works best?

You can use most types of light vinegar. White distilled vinegar is the classic choice, but white wine vinegar, white balsamic vinegar, or apple cider vinegar are also good options. I also like to use a mixture.

Can I reuse the brine?

Yes, you can. I don't recommend to reuse it more than once as it will lose flavor over time.

I hope you’ll give this recipe for homemade quick-pickled red onions a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.

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