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Pickled red onions recipe - Glass jar of vibrant pink pickled red onions on a wooden countertop with garlic cloves, peppercorns, and fresh red onions around it.
Sonia Khan

Easy Pickled Red Onions Recipe (No Boil, Ready in 5 Minutes)

Quick and tangy pickled red onions made in just 5 minutes with no boiling required. Perfect as a side dish, topping, or snack for sandwiches, tacos, rice bowls, and more.
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Prep Time 5 minutes
resting time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, global
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large red onion thinly sliced
  • 1 cup apple cider vinegar or white vinegar
  • 1 cup water
  • 1-2 tablespoons sugar adjust to taste
  • 1 teaspoon salt
  • Optional: 5-6 black peppercorns 1 garlic clove (sliced), 1 bay leaf, or a pinch of chili flakes

Equipment

  • mixing bowls
  • Bowl or clean glass jar
  • Measuring cups and spoons
  • Spoon or spatula

Method
 

  1. Prepare the onion: Peel and thinly slice the red onion into rings or half-moons.
  2. Make the brine: In a small saucepan, combine vinegar, water, sugar, and salt. Heat gently until sugar and salt dissolve. Remove from heat.
  3. Combine: Place sliced onions into a clean jar. Pour the warm brine over the onions, making sure they are fully submerged.
  4. Cool and store: Let the jar cool to room temperature, then cover with a lid. Refrigerate for at least 1 hour before serving (best after 24 hours).
  5. Enjoy: Pickled red onions can last up to 2-3 weeks in the fridge. Perfect as a topping for tacos, salads, sandwiches, or burgers.

Notes

  • For sweeter pickles, increase sugar to 3 tablespoons.
  • Add fresh herbs like thyme or rosemary for extra flavor.
  • Quick-pickle version: Ready in just 30 minutes if you slice onions very thin.