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Quick Pickled Red Onions

These zippy onions provide a crunchy and refreshing contrast to the pork carnitas (use leftovers on burgers, sandwiches or in salads). The longer they sit, the more flavorful they become (they can be refrigerated for up to 2 weeks).
Prep Time10 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican
Keyword: easy pickled onions recipe, pickled red onions recipe, Quick pickled red onions
Author: Nicki Sizemore


  • 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


  • 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 30-60 minutes, or refrigerate for up to 2 weeks.