How To Make Pickled Onions
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If you’ve never made homemade pickled onions, you’re about to discover one of the easiest ways to add a huge burst of flavor to just about any meal. These pickled onions come together in minutes with just a handful of pantry staples and transform just about any dish into something extra special.
Just like my pickled jalapeños, these onions are delicious piled onto tacos, sandwiches, burgers, bowls, salads, and even avocado toast. Unlike traditional pickling methods that require canning, this quick refrigerator version is simple, foolproof, and ready to enjoy in just about 1 day.
I promise once you make a jar, you’ll find yourself reaching for it all week long. They’re the perfect make-ahead condiment to keep in your fridge whenever your meals need a little extra color, crunch, and flavor.
Table Talk with Tawnie
My how-to series has been so fun and lately I’ve made a ton of dinner recipes for you all that mention pickled onions as a topping or garnish. I thought it was time (long overdue actually) to show you how I make mine! My husband has been obsessed with pickled jalapenos so we made this pickled onions recipe together, and now we always have a jar of each in our fridge at all times. It’s the perfect complement and addition to your recipes to make them feel a little extra special – and it’s incredibly simple. Anyone can do it!
How-To Guides & Tutorials
Master essential kitchen skills with these helpful how-to guides featuring step-by-step posts for everyday cooking basics like boiling eggs, cutting onions, caramelizing onions, and more. Perfect for beginner cooks or anyone looking to build confidence in the kitchen.
- Red onion: Thinly sliced (check out this how-to for the best way to cut an onion). The thinner the slices, the quicker they pickle and the more tender-crisp they’ll be. A sharp knife or mandoline will give you the most even results.
- Black peppercorns: Whole black peppercorns add a subtle heat to the pickling brine, helping to enhance the flavor of the onions without being overpowering. They also infuse the brine as it sits, giving each bite a little extra depth.
- Garlic: The fresh garlic adds a savory, aromatic layer of flavor that makes the pickled onions even more irresistible.
- Vinegar: Using a combination of distilled white vinegar and apple cider vinegar gives a balanced brine that isn’t too harsh.
- Granulated sugar: The sweetness from granulated sugar helps balance the vinegar’s acidity and rounds out the flavor of the brine. Just a small amount is enough to soften the sharpness while still keeping the onions bright and tangy.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Add ingredients to jar
Add the onion, peppercorns, and garlic to a jar.
Make pickling brine
In a saucepan, combine the water, vinegars, sugar, and salt and bring to a boil.
Pour over onions
Remove from the heat and pour over the red onions.
Let sit & enjoy!
Let the mixture come to room temperature (about 30 minutes). Once cooled, cover with a tight-fitting lid and refrigerate for 24 hours, then enjoy with all your favorite recipes!😋
Expert Tips
- Slice evenly: Cut the red onion into thin, uniform slices to ensure even pickling. The thinner slices will absorb the brine faster. For a step-by-step guide, check out my How To Cut An Onion (7 ways!).
- Use glass jars: I recommend using sealable glass jars like mason jars to help maintain freshness and avoid off-flavors that can occur from using old plastic containers.
- Extra flavor: Add sliced jalapeños or spices like oregano or bay leaves to elevate the brine and create more flavor depth.
- Let rest for 24 hours: For best flavor, let the onions sit in the brine for at least 24 hours in the refrigerator. They get better with time and the flavor deepens after a few days.
Ways To Enjoy Pickled Onions
There are so many ways to enjoy these pickled onions! The options are endless!! A few of my favorite recipes include:
- Tacos: Add these pickled onions to any of my favorite tacos, including my carne asada tacos, beef barbacoa tacos, carnitas tacos, breakfast tacos, or zucchini taco boats!🌮
- Nachos: Add these to my easy sheet pan chicken nachos to really kick up the flavor!
- Bowls: These pickled onions are the perfect addition to my street corn chicken bowls, instant pot chicken burrito bowls, or high-protein potato taco bowls!
- Egg salad: A fun way to add a bit of tang to my favorite high protein egg salad 🥚
- Crunchwraps: Have you tried my homemade crunchwrap supremes? They’re way better than Taco Bell, and these pickled onions are the perfect addition!
- Cheeseburger salad: Cheeseburger but in salad form? Yes! These pickled onions are the perfect addition along with all your other favorite burger toppings.🍔
Storage / Freezing
- Store pickled onions in a sealed mason jar in the fridge for up to 2 months.
FAQs
How soon can I eat them after pickling?
You can eat them after 24 hours, but they taste even better after 2–3 days once the flavors have had more time to develop.
Do I need to sterilize the jar?
For refrigerator onions, washing jars with hot, soapy water is sufficient.
Can I reuse the brine?
The brine will lose potency over time and won’t work as well. For best results, I recommend making a fresh batch each time.
Can I use white onion instead of red onion?
Yes, you can use white onion instead of red onion in this recipe. White onions will still pickle well and take on that tangy, slightly sweet flavor from the brine. The main difference is in taste and appearance. White onions tend to be a bit sharper and more pungent, while red onions are slightly milder and become beautifully pink after pickling. If you prefer a stronger onion bite or only have white onions on hand, they’re a great substitute.
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How To Make Pickled Onions
Ingredients
- 1/2 large red onion (thinly sliced)
- 1 tsp. peppercorns
- 2-3 cloves of garlic
- 1 cup water
- 1/2 cup white distilled vinegar
- 1/2 cup apple cider vinegar
- 2 Tbsp. granulated sugar
- 1 Tbsp kosher salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add ingredients to jar: Add the onion, peppercorns, and garlic to a 1-quart heatproof jar or container. (I usually use a large mason jar).1/2 large red onion, 1 tsp. peppercorns, 2-3 cloves of garlic
- Heat pickling mixture: In a medium saucepan over medium-high heat, combine the water, vinegars, sugar, and salt.1 cup water, 1/2 cup white distilled vinegar, 1/2 cup apple cider vinegar, 2 Tbsp. granulated sugar, 1 Tbsp kosher salt
- Pour over onions: When the mixture comes to a boil, remove from the heat and pour over the red onions to cover.
- Let sit: Let the mixture come to room temperature, uncovered. Once cooled, cover with a tight-fitting lid and refrigerate.
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
