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These easy pickled red onions add a delicious tangy, sweet crunch to sandwiches, burgers, salads, and more! They keep well in the fridge for several weeks.
Meet one of my favorite condiments in the entire world! Pickled onions make everything better, and they could not be easier to make.
The Best Way to Thinly Slice The Onions
Pickled onions are best when the onion slices are very thin. Like, very, very thin.
If you have crazy awesome knife skills, you are good to go! For the other 99.9% of us, a mandoline slicer {aff. link} comes in very handy here. I’ve hung on to my second hand, rather ancient mandoline slicer for over 15 years JUST for making pickled onions.
- Cut the top off the onions (leaving the root end intact).
- Remove the skin.
- Set the mandoline slicer to the 1st setting (or adjust the settings accordingly to your brand of mandoline).
- Safely slice the onions into papery thin slices.
- Lightly pack the onion slices into two pint jars (or one quart jar or other similar-size container).
Quick Pickling Liquid
For the sweet and tangy pickling liquid, combine:
- white or apple cider vinegar (I often use half and half)
- water
- sugar or pure maple syrup
- coarse, kosher salt
Heat this mixture in the microwave or on the stovetop until it is steaming and the sugar and salt are dissolved.
Then, pour the pickling liquid over the onions and gently press the onions down into the liquid so they are fully submerged.
How long do the onions need to pickle? The onions are ready when they have fully cooled and started to turn light pink, about an hour. However, the taste will develop and get better with time, so ideally, let them hang out in the refrigerator for another 12 hours or so until they are bright pink. They keep well in the refrigerator for several weeks.
Delicious on Everything
These easy pickled red onions are tasty on:
One time, I showed up with these at Thanksgiving (divine on leftover turkey sandwiches) and a couple months later when I met up with some of the same family members for an ice fishing trip, I hadn’t stepped two feet in the door before someone inside the cabin shouted: I hope you brought the pickled onions! 😂
Moral of the story: these pickled red onions are delicious anytime, anywhere. And they are the quickest AND simplest way to add crunch and flavor to so many dishes.
Easy Pickled Onions
- 2 medium red onions
- 1 cup white or apple cider vinegar (see note)
- 1 cup water
- 3 tablespoons granulated sugar or pure maple syrup
- 1 tablespoon coarse kosher salt (see note for table salt)
- Optional: garlic cloves, crushed red pepper or pepper flakes
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Slice off the top of the onion (leaving the root end intact). Remove the skin. Use a mandoline or sharp knife to very thinly slice the onion. I use the first setting on my mandoline.
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Lightly pack the onion slices into one quart jar or two pint jars (or other similar-sized container with a lid).
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In a microwave-safe bowl or liquid measuring cup or in a small saucepan on the stove, combine the vinegar, water, sugar (or maple syrup), and salt. Heat and stir until the mixture is steaming and the sugar and salt are dissolved (about 2 minutes in the microwave).
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Pour the liquid evenly over the onions. Press the onions down into the liquid. Let the onions cool for at least an hour. At this point they can be eaten and enjoyed; however, the taste will develop and get better with time. Cover with a lid and refrigerate (up to several weeks).
Salt: for table salt, use 1 1/2 teaspoons.
Serving: 1 serving, Calories: 11kcal, Carbohydrates: 2g, Protein: 0.1g, Fat: 0.01g, Saturated Fat: 0.004g, Sodium: 292mg, Fiber: 0.2g, Sugar: 2g
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