Quick pickled red onions are a constant in my fridge. They brighten sandwiches, pasta, salads, and antipasto or charcuterie boards—not only with bright tangy flavor but with that gorgeous hot-pink color.
I rarely go a day without these quick pickles in the refrigerator. They take only a few minutes of hands-on time and add instant zest and visual flair to everything they touch.
There’s almost no savory sandwich that doesn’t benefit from a generous handful of crisp-tender, tangy pickled red onions. Salad? Absolutely. Tossed into a green salad, mixed greens, arugula, or a pasta salad, they add crunch and a pop of brightness that wakes the whole dish up.
Spread goat cheese on a cracker and top with a slice of pickled onion for an easy, elegant bite. Stir a little of the pickling liquid into dressings for extra zip. Fold a few into scrambled eggs with sausage and cheese, wrap in a warm tortilla, and you’ve got a fast, flavorful breakfast burrito.
On hot days I’ll admit I sometimes dip a finger into the jar and nibble one or two—pickled things can feel oddly refreshing.
Pro tip: quick pickling tames the sharp bite of raw onions while preserving a pleasant crunch. You’ll still get some onion breath, but it’s milder and less likely to linger like raw onion can.
If you’re enjoying quick pickles, try other favorites like pickled Brussels sprouts or a more adventurous quick-brine pickle. These onions are designed for refrigerator storage rather than long-term canning, though you can find canning-friendly recipes separately if you prefer to preserve for longer.
Quick Pickled Red Onions
For the best texture, don’t slice the onions paper-thin or you’ll lose their crunch; but don’t slice them too thick either, or they’ll be cumbersome in sandwiches. Aim for about 1/8 inch (around 1/2 cm) slices. Red onions give a fabulous vibrant pink hue, but you can substitute other onion varieties if needed.
This recipe is intended for refrigerator pickles and is easily doubled or tripled when you want a larger batch.
Quick Pickled Red Onions
Rebecca Lindamood
Ingredients
- 1 large red onion
- 3/4 cup red wine vinegar
- 3/4 teaspoon salt
Instructions
-
Slice the blossom end off the onion so it sits flat. Cut the onion in half and remove the peel. Holding the root end, slice each half into 1/8-inch (about 1/2 cm) half-moons and place them in a heat-proof bowl. Bring the red wine vinegar and salt to a boil, then quickly pour the hot vinegar over the onions. Cover the bowl tightly with plastic wrap and let sit at room temperature for at least one hour, tossing the onions with tongs every 20 minutes until they are flexible and slightly softened.
-
Transfer the onions to a jar, pour the pickling liquid over them, seal the jar, and refrigerate. Chill before using. Store tightly covered in the refrigerator for up to one month.
Nutrition
Carbohydrates: 1g
Sodium: 220mg
Potassium: 28mg
Vitamin C: 1.2mg
Calcium: 5mg
Iron: 0.1mg
Nutritional information is an estimate and provided as a courtesy. Calculate nutritional values using the specific ingredients you use if precise numbers are needed.
Did you make this recipe?
Tag the creator on social media if you share your photos so they can see your version.