Amazing Pickled Red Onions That Are Easy to Make
I can not seem to get enough of these amazing pickled red onions. The first time I had them was at a barbecue with my in-laws. They made pulled pork burgers and topped them with pickled onions. I was instantly hooked and set out to start making my own. They are amazing on burgers, hot dogs, salads, tacos, sandwiches, and more. And the best part is they are easy to make and are ready in a day! I have had people ask me for the recipe so many times. I thought it was time to share them here with you.
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Equipment needed:
You don’t need much equipment to make these bad boys. All you need is a pot to cook the brine in, a good, sharp knife, a spoon, and about 3-4 quart jars with lids to pack them in. You can use any glass container, really, to keep them in. It just needs to be air-tight. I find jars the simplest way to keep them. If you want to check out other canning products, you can click >>HERE<< to see some of our favorites.
Ingredients:
- 2 red onions
- 2 garlic cloves
- 1/4 tsp. Peppercorns (optional)
- 2 cups white vinegar
- 2 cups water
- 1/3 cup cane sugar
- 2 tbsp. sea salt
Let’s make these amazing Pickled Red Onions!
If you are a person who dislikes the smell of vinegar cooking, you can always take this outside. I used a little cooktop on my picnic table. I love doing this. My biggest reason is that I don’t have to worry about the mess to start with. But also, my kids are not fond of the vinegar smell, so I get no complaints while I am cooking. ha ha
The first thing you want to do is slice your onions. Try to get them as thin as possible. A sharp knife is all you need. Of course, if you have a mandoline, you can make the whole process even quicker.
Take the onions and pack them tightly in the jar, and leave yourself some space for the garlic and peppercorns if you choose to use them.
Top your jar of onions with your garlic and peppercorn, and then get started on your vinegar. It doesn’t take a long time to get the brine prepared, so having your jars nearby, full and ready to fill.
Pickling Brine Instructions
You will need a medium-sized pot to cook your brine in. As I mentioned before, I do this step outside. Pour your vinegar, water, sugar, and salt into a pot. Set your heat to medium and cook until the sugar and salt are melted. Stirring it frequently helps. Don’t boil the brine. You just need everything incorporated, and it is ready to use.
Once the sugar is melted, it is time to fill your jars. With each jar, you want to fill it with the brine, leaving about 1/4th an inch of headspace.
The next thing you want to do is to press your onions, garlic, and peppercorns down into the vinegar. This will remove any trapped air bubbles and help ensure everything is covered with the brine.
Clean up and Chill
Use a clean rag or paper towel to wipe the rims of your jars. If you are using a different container, the same idea stands. Having a clean rim serves two purposes. One is to ensure that the seal is good and no air or liquid can go in or out. The other is to make it easier to open later. The sugar is sticky, and no one likes to fight a lid if they can help it.
Place your lids on, and if using a jar, seal it fingertip tight. This just means only tightening it as tightly as your fingertips can—no overt tightening is needed. Wipe down the jars if needed.
Place the jars in the fridge overnight and get ready for an amazing topping for your meals. I love these so much I eat them alone… but I might just be weird. Haha! You can always comment below to let me know what you think.
Love pickles? Check out our amazing Dill Pickle recipe!
PS If you have any brine left over, I have an easy and tasty pickle recipe coming soon. So check back!
🧅 Pickled Red Onions FAQ
Pickled red onions typically last up to 2–3 weeks when stored in an airtight jar in the refrigerator.
Yes, unless they are canned for shelf storage, pickled red onions should be kept in the fridge for food safety.
You can reuse the brine once, but the flavor may be milder. Always boil it again and discard if it becomes cloudy or slimy.
They’re ready to eat in as little as 30 minutes, but the flavor deepens after a few hours or overnight.
White vinegar, apple cider vinegar, or red wine vinegar all work well—choose based on flavor and color preference. I love the white vinegar one myself.
Yes! Sugar helps balance the acidity, but it’s not required. Use honey, maple syrup, or skip it entirely for a tart version.
Yes, in moderation. They’re low-calorie, add flavor without fat, and contain some antioxidants from the onions and vinegar.
This can happen from overcooking or leaving them in hot brine too long. For crunchier onions, pour warm (not boiling) brine over raw slices.
Yes, but you’ll need a tested water bath canning recipe with proper acidity levels to ensure shelf safety.
Add sliced jalapeños, red pepper flakes, or more cloves of garlic to the jar for a spicy kick.
Yes, but the flavor and color will be different. Red onions offer a sweeter taste and vibrant pink color when pickled.
They’re perfect on tacos, burgers, salads, grain bowls, sandwiches, and avocado toast.
They may fade slightly but stay pink for weeks. Using red wine vinegar helps preserve a vibrant hue longer.
Slice them thin but not too thin, avoid overcooking, and refrigerate them as soon as they cool.
Yes! You can cold-pickle them by shaking everything in a jar, though the flavor develops more slowly.
Pickled Red Onions
Ingredients
- 2 Small Red Onions
- 2 cups White Vinegar
- 2 cups Water
- 1/3 cup Cane Sugar
- 2 tbsp Sea Salt
- 2 Garlic Cloves
- Peppercorns (optional)
Instructions
- Slice your onions thinly and fill clean jars.
- Place garlic and peppercorns on top of the onions.
- Heat the vinegar, sugar, salt, and water over medium heat until the sugar is melted.
- Pour the vinegar mixture into jars, over the onions, leaving 1/4th inch of headspace.
- Press down the onions to get out any air bubbles and ensure they are all covered.
- Wipe the rims.
- Place them in the fridge for about 24 hours and VIOLA!
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