Easy Pickled Onions

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By Chris co*ckren 29 Comments

Asheley loves pickles. LOVES them. I even got her an "I Love Pickles" t-shirt for Christmas. She wears it with a smile on her face and pride in her heart.

Personally, I'm not a fan of the conventional cucumber pickle. They just don't do it for me, unless we are talking about those little bread and butter pickle chips. I've liked those since I was a little squirt of a kid.

But we're about to embark upon a completely different story. Pickled onions are a precious gift. I cherish them. I adore them. And they are ridiculously easy to make. 5 minutes and you're done.

You can add pickled onions to pretty much anything and it will taste better. They add a perfect, tart crunch to sandwiches, burgers, salads, nachos, tacos, and really anything else you can think to add them to.

And it really is as easy as mixing up a quick brine solution and pouring it over a thinly sliced onion. No cooking required.

The pickled onions really taste best once they've had at least a day to relax and chill out in the brine bath. And they last for a few weeks kept refrigerated.

I always try to have a mason jar full of them in the fridge... you don't want to be unexpectedly caught pickled-onion-empty-handed. That would just be plain embarrassing.

I attended a pickling seminar this past fall at the NYC Wine and Food Festival, hosted by Iron Chef Geoffrey Zakarian. He mentioned that when he cooks a dish and feels like it's missing a certain something, 9 times out of 10 he ends up adding some sort of pickled vegetable. The power of the pickle!

Go ahead and useredonions. You won't achieve this vibrant pink color with any other onions, unless your talking about adding some artificial food dye to your pickled onions. And really, why would you do that?

You're going to see a bunch of recipes coming up in the next couple of weeks that include these pickled onions. Get ready now and whip up a batch. It will literally take you 5 minutes, unless you are out of red onions and need to go the store. In which case, can you pick me up some milk? I'm out of milk.

I'll just come out right now and say You're Welcome, since I'm pretty sure you'll want to thank me after adding pickled onions to your condiment pantry.

I found this recipe in one of my recent issues of Bon Appetit...

★★★★★5 from 10 reviews

Print Recipe

Ingredients

Scale

1 medium red onion, thinly sliced
½ cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1 ½ teaspoons Kosher salt

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Instructions

Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.
Use pickled onions to top tacos, nachos, sandwiches, salads, and more!

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Reader Interactions

Comments

Lokness
April 02, 2013 at 6:07 pm
I love pickled onions, but not sure how to make them. Thanks a lot for sharing. Love to try this.
Reply
Christina
April 12, 2013 at 9:09 pm
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Add cabbage! My MexiMan makes this all the time (with a little jalapeño and carrot) and we put it on everything. You should look up
A recipe for tostadas!
Reply
Linda
August 01, 2013 at 3:49 pm
I just now found your website while looking for Strawberry Habenero Jam recipe. Saw your Pickled Onions recipe and you mention you have several recipes incorporating pickled onions. Can you mention a few of those recipes. Thank you!
Reply
- Chris
  August 01, 2013 at 8:58 pm
  Hi Linda, thanks so much for stopping by! Yes, check out Carnitas Tacos with Pickled Onions and Salsa Verde and Numpang Pulled Pork Sandwich. I also love to add them to Pulled Pork Sandwiches, burgers, salads, nachos, and more!
  Reply
Joan Johnson
January 13, 2014 at 9:09 pm
I made a quart of these last month and my oh my - they were wonderful! We just finished up the jar last night. We've put them on hamburgers, hot dogs, pork chops, meatloaf, you name it. I'll be making more very soon. Thanks for a great "keeper" of a recipe.
Reply
- Chris
  January 13, 2014 at 11:08 pm
  So glad you loved the pickled onions, Joan! Aren't they great with pretty much everything?! I love putting them on burgers, sandwiches, and Mexican-type things. YUM!
  Reply
Beth
January 15, 2014 at 1:16 am
After you make these, do you continue to store them in the vinegar/water liquid mixture, or do you drain them?
Reply
- Chris
  January 15, 2014 at 10:15 am
  Yes Beth, keep and store them in the liquid mixture. This is what's going to pickle them and will actually keep them from spoiling b/c of the vinegar. I've had a jar of them in the fridge for weeks and weeks without it going bad.
  Reply
Matthew
June 06, 2014 at 12:57 pm
Could I use distilled white vinegar instead of apple cider vinegar?
Reply
- Chris
  June 07, 2014 at 4:05 am
  Hmmm probably, although it would probably change the flavor a little. Cider vinegar has a lighter taste. The acidity in apple cider vinegar is normally 5-6%, versus distilled white which is normally somewhere in the range of 4-7%... since they are pretty similiar in the acidity range, you can swap out the apple cider for the distilled white and still get the pickled effect. Let me know how it turns out!
  Reply
Lorraine Abronski
July 20, 2014 at 3:29 pm
love pickled onions my son got me hooked on these.
Reply
- Chris
  July 20, 2014 at 7:18 pm
  They are pretty addicting!
  Reply
  See Also
  45 Best Fall Recipes To Cook For Dinner (Cozy And Delicious)
Shay
August 02, 2014 at 3:37 am
Hi I just came back from Mexico and tried these onions for the first time and fell in love with them. So happy I found your website can't wIt to make these, thanks.
Reply
- Chris
  August 02, 2014 at 4:08 am
  Thanks so much Shay! Pickled onions are a fave of mine 🙂
  Reply
Tyler
June 10, 2021 at 11:47 am
Love this recipe !!!!
★★★★★
Reply
- Chris co*ckren
  June 10, 2021 at 9:48 pm
  Thanks so much Tyler! My family loves it too!
  ★★★★★
  Reply
- John Pennino
  June 21, 2021 at 5:27 pm
  It's soooo good!
  Reply
Sarah
June 10, 2021 at 11:51 am
What else can I pickle
★★★★★
Reply
- Chris @ Shared Appetite
  June 10, 2021 at 9:49 pm
  You can pickle pretty much any vegetable! And even some fruits!! They add so much flavor!
  ★★★★★
  Reply
Andrew
June 11, 2021 at 10:20 am
Wow this recipe is really easy to make thanks Chris.
★★★★★
Reply
John Pennino
June 21, 2021 at 5:29 pm
This was a huge hit yesterday for father's day barbecue! Thanks so much for posting.
★★★★★
Reply
- Chris co*ckren
  August 16, 2021 at 9:05 pm
  So glad it was a hit!
  Reply
Eline
October 16, 2021 at 7:32 pm
Can the sugar be skipped? Or would that take away the crispness?
★★★★★
Reply
- Chris co*ckren
  October 18, 2021 at 8:41 am
  I think from a flavor standpoint it would make the onions too tart and astringent. The sugar helps to balance out the salt + vinegar.
  Reply
Brian
May 25, 2022 at 5:25 pm
These were delicious, thanks.
★★★★★
Reply
Steven T
September 26, 2023 at 4:55 pm
Perfect accompaniment to a pulled pork sandwich! It’s a recipe I use over and over again, just love it!
★★★★★
Reply
James S
September 30, 2023 at 10:51 am
Great simple recipe with too many uses to count! We particularly like them when we fire up the grill for some burgers, but I always like to keep some on hand!
★★★★★
Reply
Talina
January 16, 2024 at 8:09 pm
Can I use regular salt?
Reply
- Chris co*ckren
  January 17, 2024 at 8:50 pm
  Yes, but you'll have to use a bit less table salt since the granules are smaller.
  Reply

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Easy Pickled Onions | Red Pickled Onions Recipe | Shared Appetit (2024)

FAQs

What's the best vinegar to pickle onions? ›

I particularly like a mix of white wine and rice vinegar, and apple cider vinegar and white vinegar are a fun tangy combination. These variations are great, but they're totally optional; your quick pickled onions will be delicious even if you stick to the basic recipe!

Find Out More ›

Why do you soak onions in salt water before pickling? ›

In theory, this step draws out extra moisture to keep the texture of the onions nice and crisp even as they sit in the vinegar mixture. However, since we're pickling quickly, there isn't a big risk of the onions becoming overly mushy. Might as well save the time!

Learn More Now ›

Why are the bacteria killed off in a jar of pickled onions? ›

Pickling refers to the process of preserving food in a liquid brine or vinegar solution. These liquids have a pH of 4,6 or lower, which is sufficient enough to kill any bacteria that are on the food.

Discover More Details ›

How long do pickled onions last in vinegar? ›

Heat the brine in a small pot until it simmers around the edges, then pour the warm vinegar mixture over the sliced onions; they should be ready in about 15 minutes. Once cool, you can refrigerate them (in their liquid) for up to two weeks.

Get More Info ›

Is white vinegar or apple cider vinegar better for pickles? ›

While you can use apple cider as a pickling agent, white vinegar is a better option due to its higher acidity level.

Read On ›

Why boil vinegar before pickling? ›

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

What happens if you eat a lot of pickled onions? ›

Eating a whole jar of pickled onions is not necessarily bad, but it is not recommended. Pickled onions are high in sodium, so eating too many of them can lead to high blood pressure and other health problems. Additionally, pickled onions can be acidic, which can irritate the stomach.

Do I need to salt onions before pickling? ›

Salt is a very important component when pickling, as it helps prevent the production of harmful bacteria by drawing out moisture. There are two types of 'salting'. Dry salting prior to the pickling process (which the recipe below uses) or wet salting, which uses a brine as part of the pickling process.

Know More ›

Can you pickle with just vinegar? ›

Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

How do you reduce the vinegar taste in pickled onions? ›

Sugar and honey can counteract the sourness of vinegar and add some sweetness to the dish. You can start with a small amount and adjust according to your taste.

Why are my pickled onions slimy? ›

Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

Learn More ›

What is the white stuff on my pickled onion? ›

The is kahm yeast, harmless but not so tasty. You will want to scoop off this top layer and then the rest will be fine.

Discover More ›

Which is the best vinegar for pickling? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

See Details ›

Can you use white distilled vinegar for pickling onions? ›

Use any combination of vinegar you have on hand. I used apple cider vinegar and distilled white vinegar this goes around but often turns to rice wine vinegar, too. Add sugar and kosher salt and mix. Use hot water to dissolve the sugar mixture and soften the onions.

What acidity should vinegar be for pickling? ›

Vinegar used for pickling must at least 5% acidity. Look at the label to be sure that the vinegar you are using is 5% acidity. Sometimes vinegar will be labeled as grain; 5% acidity is the same as 50 grain. Most white and cider vinegars used for making pickles and salsa are 5% acidity, but not all.

View Details ›

What does vinegar do to onions? ›

Then you just have to wait long enough for the vinegar to do its job, rinsing away the harsh sulfurous compounds, softening the onion, and giving it a pleasantly tart pop of flavor. If you use red wine vinegar, my personal favorite, the onions also turn an amazing hot-pink color.

Easy Pickled Onions | Red Pickled Onions Recipe | Shared Appetit (2024)