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    Home > Recipe Index > Easy Sauces > Quick Pickled Red Onions (and how to serve them!)

    Quick Pickled Red Onions (and how to serve them!)

    Published: Jan 19, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These easy quick pickled red onions are the ultimate secret weapon, instantly elevating dishes ranging from tacos, to burgers, to grain bowls, to salads and much more (see below!). They have the most incredible flavor from a few secret ingredients and they last for weeks in the fridge. Best of all, you’re not going to believe how easy they are to make (spoiler alert, they come together in less than 10 minutes of active prep time)! 

    A jar of quick pickled red onions with a fork sticking out the top.

    Ingredients:

    These pickled red onions have been a staple in my kitchen for years. I originally started making them to pair with my Slow Cooker Pork Carnitas but soon started using them on everything. They’re zippy and bright with a sweet crunch (not to mention an incredible color), and a few simple ingredients gives them an unparalleled flavor. 

    • Red onion: You’ll need just 1 large red onion for this recipe. 
    • Apple cider vinegar: I prefer the flavor of apple cider vinegar in these pickled onions, but you could use white wine vinegar or rice vinegar instead.
    • Sugar and salt: Sugar gives the pickles a slight sweetness, while salt balances all the flavors.
    • Cinnamon stick: A cinnamon stick is the magic ingredient, infusing the onions with a delicious warmth. 
    • Allspice berries (optional): Allspice berries also lend warmth and dimension to this pickled onions, but you can omit them if you don’t have them. 
    • Black peppercorns: Peppercorns lend a touch of spice, balancing the sweetness. 
    All of the ingredients for the quick pickled red onions recipe arranged on a marble surface with labels.

    How to make quick pickled onions:

    • Thinly slice one large red onion. You can slice the onion horizontally or vertically.
    Process shot showing thinly sliced red onions on a cutting board with a knife.
    • Rinse the onion slices well in hot water. This will soften them slightly before pickling and mellow their flavor, allowing the pickling brine to better infuse. 
    Process shot showing the sliced red onions in a strainer.
    • In a small saucepan, combine apple cider vinegar, sugar, salt, a cinnamon stick, allspice berries and black peppercorns. Bring the mixture to a boil. 
    Apple cider vinegar, sugar, salt, peppercorns, allspice berries and a cinnamon stick in a small pot.
    • Pour the hot vinegar mixture over the onions and stir to combine.
    Process shot showing the hot vinegar mixture being poured over the onion slices in a bowl.
    • Let the onions sit at room temperature for 30 minutes, stirring occasionally. As the onions sit they will soften and will evenly be submerged in the brine. 
    The sliced onions in a bowl with the vinegar brine.
    • You can eat the pickled onions right away or you can refrigerate them for up to 3 weeks (you can keep the cinnamon stick in the brine or discard it before storing).
    The pickled onions in a bowl after sitting for 30 minutes.

    How to serve pickled onions:

    The options are endless when it comes to serving these pickled onions, but here are some of my favorites. 

    • With pork carnitas
    • On chicken tacos and shrimp tacos
    • On burgers and veggie burgers
    • On enchiladas
    • In salads, such as roasted squash salads and taco salads
    • In grain bowls
    • In sandwiches and grilled cheese
    A plate of carnitas tacos topped with quick pickled red onions, with a hand grabbing a taco.

    Tips for this recipe

    • I love the sweetness of red onion for these pickled onions, but you can use a white onion instead.
    • If you don't have apple cider vinegar you can use white wine or rice vinegar.
    • You can refrigerate the pickled onions in an airtight container or pint sized ball jar.
    • Try the pickled onions on these Slow Cooker Pork Carnitas!

    FAQs

    How long do pickled onions last?

    Pickled red onions can be refrigerated for 2-3 weeks. The longer they sit, the more flavorful they become, so go ahead and make them in advance!

    Do you have to soak onions before pickling?

    It is not necessary to soak onions before pickling. Instead, rinse them well with hot tap water. This will soften them slightly before pickling and mellow their flavor, allowing the pickling brine to better infuse. 

    Can you pickle with just vinegar?

    Yes! These quick pickled onions are made with just vinegar, no water, along with salt, sugar and flavorings (you can omit the flavorings if you prefer). 

    Overhead shot of a jar of pickled onions.

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

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    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

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    Quick pickled red onions in a jar with a fork.
    Print Recipe Pin Recipe

    Quick Pickled Red Onions

    These easy quick pickled red onions are the ultimate secret weapon, instantly elevating dishes ranging from Pork Carnitas, to burgers, to grain bowls, to salads and much more (see below!). They have the most incredible flavor from a few secret ingredients, including cinnamon, peppercorns and allspice berries (if you can’t find allspice berries you can omit them, but I do suggest giving them a try). You can eat the pickled onions after they sit, or you can refrigerate them for up to 3 weeks—they get even more flavorful with time.
    Prep Time10 mins
    Resting Time30 mins
    Course: Side Dish
    Cuisine: American
    Keyword: easy pickled onions recipe, pickled red onions recipe, Quick pickled red onions
    Servings: 2 cups
    Author: Nicki Sizemore

    Ingredients

    • 1 large red onion, halved and thinly sliced
    • 1 cup apple cider vinegar
    • 1 ½ tablespoons sugar
    • 1 ½ teaspoons sea salt
    • 1 cinnamon stick
    • ½ teaspoon black peppercorns
    • 5 allspice berries

    Instructions

    • Rinse the onion slices well under hot water. Shake them dry and put them in a heatproof bowl.
    • In a small saucepan, bring the apple cider vinegar, sugar, salt, cinnamon stick, peppercorns and allspice berries to a rolling boil over medium heat, stirring to dissolve the sugar and salt. Pour the hot vinegar mixture over the onion slices and toss (the liquid won’t initially cover the onions, but that’s ok as the onions will shrink down). Let sit at room temperature, stirring occasionally, for 30 minutes, or refrigerate them for up to 2-3 weeks.

    Notes

    Do Ahead: The pickled onions can be refrigerated for up to 3 weeks.

    More Easy No-Cook Sauces (to transform any meal!)

    • Mint Pesto (Vegan option!)
    • Easy Homemade Strawberry Sauce (and how to serve it!)
    • Creamy Sriracha Mayo Sauce
    • Creamy Green Tahini Sauce or Dressing (Vegan!)

    Reader Interactions

    Comments

    1. Jen Sawyer says

      May 03, 2022 at 4:48 pm

      5 stars
      Hi! I just made them, but I completely forgot to rinse the onion before immersing it into the liquid. Well this strongly affect the flavor?

      Reply
      • Nicki Sizemore says

        May 03, 2022 at 7:39 pm

        Hi Jen, don't worry! The onions will take longer to soften and might have a bit more bite, but they should still taste great. I hope you enjoy!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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