Quick Pickled Onions

We have a few recipes coming up in which we use pickled onions, so we wanted to give you our easy “quick pickled onions recipe”. No matter what you’re planning to use these for, they’re great to have on hand in the fridge. Pickled onions can add a perfect extra-savory acidity when used as a topping. They’re a tasty addition for eggs and sandwiches, and work well with a number of other recipes. This recipe is great for last minute pickled onions as you can eat these as soon as 24 hours after placing in the fridge! Of course, flavors meld best when you wait longer, usually around 72 hours. These  delicious sweet and tart onions last for 1-2 weeks in the fridge.

Red onion is our preferred go-to for this recipe, they commingle well in the brine to produce a balanced pickle. They’re also perfect for adding a vibrant pink splash of color to your favorite dishes! That being said, it’s  perfectly fine to use yellow or sweet onions for this. Just keep in mind that yellow onion might have to pickle a bit longer to take the fresh onion edge off. At least this has been our personal experience.

We like to use raw apple cider vinegar for the extra health benefits but you could also use rice vinegar, white wine vinegar…whatever your preference is and whatever you have on hand. You can add some herbs or spices to this basic brine or stick to the original recipe!

Add-ins: Coriander seeds, pickled jalapeños, cayenne, dill…and the possibilities go on and on.

Pickled Onions

  • Servings: 10-12
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Delicious pickled onions for adding zip to your favorite dishes!


(1) Small to medium red onion, sliced

(1/2 cup) Vinegar

(1 cup) Water

(1 T.) Salt

(1 t.) Sugar

(2) Smashed garlic cloves

(1 t.) Black pepper corns

(1 t.) Coriander seeds


Slice the onion into slender, long pieces. Of course, you can cut the onions to your own liking, but we think thin slices work best on sandwiches. Mix all of the ingredients for the brine in a 16 fl oz mason jar. Shake to mix well. Add the onion slices and make sure they are fully covered in the brine. Store in the fridge for up to 1-2 weeks, though the onions can be used after only 24 hours if needed. Enjoy!

12 Comments Add yours

  1. annika says:

    I’ll give your version a try! I always have pickled onions in the fridge, but my version is simply red onion with a bit of lemon juice and salt! And as you say, it goes with everything!

    Liked by 1 person

    1. loveandumami says:

      That sounds good as well, I don’t think you can wrong!

      Liked by 1 person

  2. I’m going to make these! I don’t like raw onion in salads … so will use these! Thanks for the recipe


    1. loveandumami says:

      Pickling helps take away the bite of raw onions!


      1. Yes! I have put raw onion in vinegar with a bit of sugar for a short time while making the rest of the meal … but your recipe sounds great.

        Liked by 1 person

  3. Like Annika, I generally pickle my onions in lemon or lime juice. But I love the combination you’ve used in your pickle. Will have to try this. Like you, I love the colour of red onions once they’ve been pickled.

    Liked by 1 person

  4. Pickled onions are great on taco too!


  5. dtills says:

    I love pickled anything, and have made these before too! Great recipe, thanks for sharing!

    Liked by 1 person

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