This is my favorite way to make pickled red onions! It takes 5 minutes and no preheating is required.
It’s a fact: Pickled red onions make everything better. A little extra bite, a little extra sparkle, and those pretty ribbon-cuts of purple and pink. This is one of my favorite quick and easy ways to make any meal (a lot) more interesting.
In this post: Everything you need to pickle red onions
My go-to way to pickled red onions
Step 1: Cut a piece of onion.
I cut off the leg side, facing down. Remove the shell.
Step 2: Cut the mandoline into slices.
This is where the magic happens.
I put OXO Mandolin (affiliate link) At setting #1 – the thinnest setting.
Turn the onions aside and run them under the mandoline until I have a very small C-shaped onion.
In my opinion, cutting onions is very important in achieving a thin, ribbon, and beautiful end result. It’s also important to increase the surface area of the onion’s absorbent flesh (not the skin) so that the onions are saturated with all that good vinegar.
Step three: add vinegar, water and salt.
Transfer the onions to a jar. Add a pinch of salt and sugar.
Fill the jar 1/3 to 1/2 way with white vinegar. And fill the rest of the way with water.
Step 4: Rest!
Give these guys a rest: 30 minutes minimum, and (personal preference) 5-7 days in the fridge.
I don’t heat my liquids which is why I don’t keep them for longer than 5-7 days. (I also like the taste and texture in a few days!) This method is considered Quick pickling: Just put sliced raw onions in brine and cool. It works like magic!
Lindsay notes
Pickled red onions add plenty to your sandwich, bowl, taco, and more. They are beautiful and delicious, and I really like them.
BUT – eat hot food – I really don’t like adding a bunch of extra steps to a recipe just for something to add at the end as a garnish. Having a full pot for my decorations is a line I don’t like to cross.
This is the answer to both: a super-quick and easy jar of beautifully pickled red onions that can be made in about five minutes.
There are two main things I do that may differ from the other methods:
- Cut: I use a mandolin to slice the onions very thinly. This helps to obtain maximum surface area for the onion to absorb the brine, and also helps create beautifully thin, twisted little strips that can be stacked in a slightly interlocking pattern on top of plates, sandwiches, etc.
- Non-heating method: I add water and vinegar directly to the jar. No boiling, no additives. Just white vinegar, water, sugar and salt. This is a quick marinade and works great if you’re making one jar to use in recipes throughout the week (versus bathing and canning).
Five minutes into prep, they’re lounging in the fridge while I make the rest of my dinner. And they’re ready to eat by the time you’re done cooking! Yay for the pickled red onion.
Watch how to make pickled red onions
printing press
a description
These pickled red onions are super quick and super easy and add a beautiful blend of tangy onion flavor to almost any recipe!
- Thinly slice the onion into C shapes using a mandolin on the thinnest setting. (This is my preference – if you want the onions to be more lumpy, adjust as needed.)
- Put the onions in a jar and add the vinegar – I make a little it until the jar is about 1/3 of the way full.
- Fill the rest of the jar with water. Add salt and sugar. Shake it several times to combine.
- Let them rest in the fridge for 30 minutes to an hour – then they’re ready to use! They can stay in the refrigerator for up to 5-7 days.
Frequently Asked Questions About Pickled Red Onion
Some people like to use red wine vinegar! I love white vinegar here (and in many recipes) because it’s so potent.
These will last for 5-7 days in the refrigerator. Maybe you can keep it longer; However, I don’t like keeping it for longer than that because 1) I don’t boil my liquid first, and 2) I like the taste the first few days.
I don’t boil liquid, and I think my pickled onions are exceptional! *smiles* I’m living proof that you don’t need to boil liquid. However, the two main reasons people boil their own liquid for pickled onions are:
1) For canning purposes or to make them last longer.
2) To help the liquid absorb the onion faster.
In my opinion and experience, a really strategically thin slice of onion can accomplish the same thing and allow for a very quick absorption of liquid in the same way a boiling would.
Yes, for both of them!
I use the OXO Mandolin (affiliate link) I love it too. I use it on setting #1 for these onions until they’re nice and tender.
I always use red onions (hence this recipe: Pickled Red Onions). Their bite and color make them very delightful to add to many things.
I primarily use them as decorations. It’s perfect in a small, interwoven pile on tostadas, tacos, sandwiches, wraps, bowls, pizza, all of the above, and more. They add taste, color, and bite to an onion—like a raw onion, but less offensive and more subtle.
Red onions contain plenty of vitamins and minerals that are good for you to begin with, but the most notable health benefits here may be from the pickling process itself. This results in probiotics that can aid in digestion – you can read more about it here.