How to Make Quick Pickled Red Onions

These quick pickled red onions are an easy, flavorful addition to sandwiches, salads, tacos, and more. All you need is apple cider vinegar, white vinegar, a touch of sugar, and salt. Slice the onions, combine the liquids and seasonings, pour over the onions, refrigerate, and in just a couple of hours you’ll have bright, tangy pickles ready to enjoy throughout the week.

I grew up watching my grandmother can vegetables the old-fashioned way—cucumbers, onions, peppers—and while that process produces classic, shelf-stable jars, it can be time-consuming and a bit intimidating. This quick method preserves the bright flavors and satisfying crunch without the long wait or the need for a stove. It’s ideal when you want a fast burst of tang to finish a meal or to make ahead and keep on hand for the week.

Why this quick pickled onion recipe works

This recipe delivers big flavor with minimal effort. The combination of apple cider vinegar and white vinegar creates a balanced tang while a small amount of sugar softens the sharpness of the onions and enhances their natural sweetness. Salt rounds out the flavor and helps the onions soften slightly while they pickle. No cooking required—just shake, chill, and enjoy.

What you need

This recipe uses only five simple ingredients most kitchens already have:

• Red onion (one large)
• Apple cider vinegar
• White vinegar
• Sugar (or preferred sweetener)
• Salt

How to quick-pickle onions

1. Slice the onion. Cut the onion into thin rounds or half-moons. Thinner slices pickle faster.
2. Mix the brine. Combine 1/2 cup apple cider vinegar, 1/2 cup white vinegar, 1 teaspoon salt, and 1/4–1/2 teaspoon sugar in a mason jar. Screw on the lid and shake until the sugar and salt dissolve.
3. Add the onion. Pack the sliced onions into the jar so they are submerged in the vinegar mixture. Replace the lid and give the jar another shake to coat the onions evenly.
4. Chill. Refrigerate the jar for at least 2 hours. For best flavor, let them sit overnight.
5. Serve. Use the pickled onions on burgers, salads, tacos, bowls, or as a bright condiment alongside grilled meats and roasted vegetables.

Ingredient substitutions

• Sugar: Swap white sugar for honey or maple syrup if you prefer a natural sweetener. Start with the lower amount and adjust to taste.
• Vinegar: If you don’t have both vinegars, use whichever you have—apple cider or white will both work on their own.
• Salt: Don’t skip the salt; it’s essential to the pickling flavor.

Timing and storage

Onions begin to pickle within about 30 minutes, but they taste best after at least 2 hours in the refrigerator. For a softer, deeper flavor let them sit overnight. When stored in an airtight container, quick pickled onions will stay good in the fridge for up to two weeks—though they are often at their best during the first week.

How to serve quick pickled red onions

Pickled onions add a bright, acidic contrast that elevates many dishes. Try them on burgers, fish tacos, grain bowls, grilled chicken, or a simple green salad. They also pair beautifully with black bean burgers, stuffed patties, smoked chicken salad, and anything that needs a lively finishing touch.