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    Home » Basics

    Quick Pickled Red Onions

    Published: Sep 8, 2023 · by Nico Pallotta

    Jump to Recipe

    Quick pickled red onions are a versatile kitchen hack to add a bold, tangy, and zesty flavor to your dishes.

    Make them in 30 minutes without cooking and with four ingredients. We are sure you'll want to put them on everything. They enhance the presentation and taste of most dishes.

    Pickled red onions with a fork
    On this page:
    • Ingredients & Substitution
    • How to make quick pickled red onions
    • Variations
    • Serving suggestions
    • Questions
    • Storage
    • More recipes with onions
    • Recipe
    Pickled red onions in a glass jar

    Our quick pickled red onions are so simple and quick that you can make them last minute while you prepare your dinner, as they are ready in about 30 minutes and don't require cooking.

    The quick pickling with vinegar and lemon juice mellows the onion's sharp, pungent flavor, transforming it into a pleasant, tangy, and zesty taste.

    You'll love them on tacos, burritos, spreads, pizza, salads, bowls, and more. They are the perfect topping to add a wow effect and boost the taste of most dishes.

    Buddha bowl with peanut sauce
    Buddha bowl with mango, peanut sauce, and quick pickled red onions.

    Ingredients & Substitution

    ingredients for pickled red onions

    Quantities are in the recipe box at the bottom of the page.

    Red onions

    Substitute white or yellow onions for red onions. However, with their pretty pink hue, red onions look gorgeous as a topping.

    Vinegar

    You can use white vinegar, apple cider vinegar, rice vinegar, and red wine vinegar.

    Lemon juice

    We like to squeeze in the juice of a lemon to add mild fruitiness and complexity to the pickled red onions.

    Salt

    A pinch of sea salt or kosher salt helps soften the onions and adds flavor.

    Sugar

    Sugar is optional; we generally don't add it to our quick pickled red onions. You can add a teaspoon or two if you like yours with some sweetness. White sugar or brown sugar both work.

    Substitute maple syrup, agave syrup, honey, or another sweetener for sugar.

    Spices

    Spices allow you to customize your pickled red onions based on the food you serve.

    We like to add a pinch of sumac (a Middle-Eastern spice that enhances the red of the onions and adds a pleasant citrusy flavor) and red pepper flakes for a hint of heat.

    You can also add peppercorns, a bay leaf, fresh herbs, mustard seeds, thyme, oregano, cumin seeds, rosemary, coriander seeds, and crushed garlic cloves to the brine mixture.

    Pickled red onions on avocado toast
    Sliced avocado on toast with chipotle sauce, lime, and quick pickled red onions.

    How to make quick pickled red onions

    Peel and chop the red onions in half, then cut them into thin slices. You can use a sharp knife or a mandoline slicer.

    Pinch the sliced onions with your fingers to separate the layers.

    hands massaging red onions

    Add the onions to a bowl or a mason jar and cover with vinegar, lemon juice, salt, optional spices, sugar, and red pepper flakes.

    Tip: There's no need to boil the ingredients in a saucepan and pour the liquids over the onions when making our quick pickled red onions recipe.

    Red onions in vinegar and a hand

    Stir, mix, and press down the onions in the liquid.

    Set them aside at room temperature for 30 minutes or until they have softened up, lost their sharpness, and acquired a bright fuchsia color and tangy taste.

    Pickled red onions in a white bowl

    Variations

    • Diced pickled red onions: Cut the onions into small dice before pickling.
    • Chunky pickled red onions: Cut the onions into thicker slices before pickling.
    • Garlicky pickled red onions: Thinly slice and add a clove of garlic to the onions.
    • Herby pickled red onions: Add half a teaspoon of your favorite dried herb.
    flatbread pizza with hummus, falafel, tahini sauce, and pickled onions
    Flatbread pizza with hummus, crumbled falafel, tahini sauce, and quick pickled red onions.

    Serving suggestions

    Quick pickled onions are the perfect topping and condiment to add a tangy flavor to your dishes.

    They work wonderfully on black bean salad, black bean soup, tacos, burritos, scrambled tofu or eggs, burgers, nachos, avocado toast, enchiladas, quesadillas, fajitas, hummus, fatteh, grain bowls, most salads, soups, curries, and in sandwiches.

    Asian cucumber salad with pickled red onion

    Some delicious dishes to pair them with are:

    • Asian cucumber salad.
    • Flatbread pizza.
    • Buddha bowl.
    • Mediterranean bowl.
    • Sliced avocado on toast with chipotle sauce.
    • Vegan breakfast burrito.
    • Sweet potato hash in a wrap.
    • Roasted carrots with yogurt sauce and pesto drizzle.
    Roasted carrots on yogurt with pickled red onions

    Questions

    Can you pickle red onions without white vinegar?

    When making quick pickled red onions, you can substitute apple cider vinegar or freshly squeezed lemon juice for white vinegar.

    Why do you soak onions before pickling?

    To mellow the onions flavor, you can soak the sliced onions in cold water before pickling them.

    We don't do that; we love how the pickling transforms the sharp onion taste into a tangy flavor.

    Storage

    Pickled red onions in a glass jar

    Make ahead: Quick pickled red onions are excellent for meal prep as they stay in the fridge for a couple of weeks.

    Refrigerator: Store them in the pickling liquid in an airtight container, jar, or bowl covered with foil. They keep for about two weeks.

    Freezer: We don't recommend freezing this recipe.

    More recipes with onions

    Get more onion inspiration with these tasty and wholesome dishes:

    • Caramelized onions
    • Lentil and onion mujaddara
    • Sautèed zucchini
    • Creamy broccoli salad
    • Caramelized onions on a platter
      Caramelized Onions
    • Broccoli salad in a white bowl
      Broccoli Salad
    • sauteed zucchini on a plate
      Sautéed Zucchini
    • mujaddara rice and lentils
      Mujaddara (Lentil, Rice, and Onions)

    For many more side dish ideas, check out our sides category page.

    Recipe

    Pickled red onions in a white bowl

    Pickled Red Onions

    Author: Nico Pallotta
    Quick pickled red onions are a versatile kitchen hack to add a bold, tangy, and zesty flavor to your meals.
    Make them in 30 minutes without cooking and with four ingredients. We are sure you'll want to put them on everything. They enhance the presentation and taste of most dishes.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 5 minutes mins
    Cook Time 0 minutes mins
    Pickling Time 30 minutes mins
    Total Time 35 minutes mins
    Course Topping
    Cuisine American, International
    Servings 4 - 8 people
    Calories 16 kcal

    Ingredients
     
     

    • 1 large red onion
    • ½ cup white vinegar or apple cider vinegar
    • 1 lemon the juice
    • 1 teaspoon salt
    • 2 teaspoons sugar optional
    • 1 pinch red pepper flakes optional
    Keep screen on

    Instructions
     

    • Peel and chop 1 large red onion in half, then cut it into thin slices.
      Pinch it with your fingers to separate its layers.
      hands massaging red onions
    • Add to a bowl or jar and cover with ½ cup white vinegar, the juice of 1 lemon, and 1 teaspoon salt.
      Optionally you can add 2 teaspoons sugar, 1 pinch red pepper flakes, and a spice of choice (we suggest sumac).
      Red onions in vinegar and a hand
    • Stir, mix, and press down the onions in the liquid.
      Set them aside at room temperature for 30 minutes or until they have softened up, lost their sharpness, and acquired a bright fuchsia color and tangy taste.
      Pickled red onions with a fork

    Notes

    Nutrition information is an estimate for 1 serving of pickled red onions out of 8 servings.
    STORAGE
    Make ahead: Quick pickled red onions are excellent for meal prep as they stay in the fridge for a couple of weeks.
    Refrigerator: Store them in the pickling liquid in an airtight container, jar, or bowl covered with foil. They keep for about two weeks.
    Freezer: We don't recommend freezing this recipe.
    ALSO ON THIS PAGE
    • Substitution
    • Variations
    • Serving suggestions
    • Questions
    • More recipes with onions

    Nutritional Values

    Nutrition Facts
    Pickled Red Onions
    Amount per Serving
    Calories
    16
    % Daily Value*
    Fat
     
    0.1
    g
    0
    %
    Saturated Fat
     
    0.01
    g
    0
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    0.02
    g
    Monounsaturated Fat
     
    0.003
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    39
    mg
    1
    %
    Carbohydrates
     
    4
    g
    1
    %
    Dietary Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    0.3
    g
    1
    %
    Vitamin A
     
    7
    IU
    0
    %
    Vitamin B6
     
    0.03
    mg
    2
    %
    Vitamin C
     
    8
    mg
    10
    %
    Vitamin E
     
    0.03
    mg
    0
    %
    Vitamin K
     
    0.1
    µg
    0
    %
    Calcium
     
    8
    mg
    1
    %
    Folate
     
    4
    µg
    1
    %
    Iron
     
    0.1
    mg
    1
    %
    Manganese
     
    0.03
    mg
    2
    %
    Magnesium
     
    3
    mg
    1
    %
    Zinc
     
    0.03
    mg
    0
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this quick pickled red onion recipe, you might also enjoy:

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      40 Best Vegetable Sides
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      25 Easy Vegetable Recipes
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      30 High Protein Vegetarian Meals
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      45 Easy Vegetarian Dinner Recipes
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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

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    Seasonal

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