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Quick Pickled Red Onions

ByKristen Wood Last updated

4.88 from 8 votes

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Quick and flavorful pickled onions are a simple way to brighten up your favorite dishes. Naturally plant-based, they add just the right kick of spice and zest.

A glass jar with a metal clasp lid, filled with red and white spicy pickled onions and other vegetables, sits partially covered by a white cloth.
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A Note From Kristen

I’m kind of a condiment freak. I like to have all the options when it comes to topping and dressing my food, and more often than not, those items are bold. Enter these quick pickled red onions! They are not only super easy to make, they are well worth the effort for the pop of flavor, color, and texture they add to your favorite dishes. I hope you enjoy them as much as I do!
~Kristen

A close-up of spicy pickled onions—sliced red onions in a glass jar of tangy pickling liquid, with a metal fork resting inside.

Why You Will Love This Recipe

  • Super quick and easy to make.
  • Packed with bold, tangy, spicy flavor.
  • Versatile and can be enjoyed on a variety of dishes.
  • Vegan, dairy-free, gluten-free, soy-free, nut-free, and refined sugar-free.
A glass jar of spicy pickled onions in liquid sits on a wooden cutting board, the lid open and a fork nestled inside.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

  • Red onion: Adds natural sweetness and a vibrant color when pickled. Substitute with white or yellow onion for a milder flavor, or shallots for a touch of sharpness.
  • Apple cider vinegar: Gives the onions their tangy bite with a subtle fruity note. White vinegar or rice vinegar can be used if you prefer a cleaner taste.
  • Coconut sugar: Balances the acidity and enhances flavor without being overly sweet. Swap with cane sugar, maple syrup, or honey (if not strictly vegan).
  • Sea salt or Himalayan pink salt: Essential for seasoning and drawing out moisture. Kosher salt works too, just avoid table salt, which can taste harsh.
  • Garlic: Infuses the brine with aromatic depth. Leave it out if you prefer a cleaner onion flavor.
  • Peppercorns and red chili flakes: Adds warmth and a gentle kick of spice. If you are sensitive to spice, you can simply omit them.
  • Water: Dilutes the vinegar for a balanced, not overpowering, brine.
A glass jar filled with spicy pickled onions sits on a wooden cutting board, with a fork lifting some vibrant onions out of the jar.

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An open glass jar filled with spicy pickled onions and garlic sits on a wooden surface beside a crumpled white cloth.

How to Make Pickled Onions

01

COMBINE

Place the sliced onions, garlic, peppercorns, and red chili flakes into a clean jar.

Several slices of red onion are arranged on a wooden cutting board, with a textured cloth partially visible in the background.
A close-up of a glass jar filled with spicy pickled onions, garlic cloves, and whole peppercorns, placed on a wooden surface.

02

MAKE BRINE

In a saucepan, heat the vinegar, water, salt, and sugar until the solids are fully dissolved.

A wooden cutting board with a red onion, garlic bulb, measuring spoons, a jar, ground spice, and salt on a wooden surface—perfect for making spicy pickled onions.

03

POUR

Pour the hot vinegar mixture over the onions in the jar, then press them down lightly so they’re fully submerged.

An open glass jar containing spicy pickled onions and garlic cloves submerged in a liquid, placed on a wooden surface.

04

SERVE

Allow the jar to cool to room temperature, then seal with a lid and refrigerate until ready to enjoy. Enjoy!

A jar of spicy pickled onions with a fork resting inside sits on a wooden cutting board, its lid open beside it.

Kristen’s Top Tips

  • You can slice your onion as thinly or as thickly as you would like. Slicing it thinly results in a more tender bite of pickled onion, whereas slicing the onion into thick slices results in bolder splashes of flavor in each bite. To get super thin, tender slices, use a mandoline.
  • This recipe will work for quick pickling red, white or yellow onions, as well as shallots or even straight garlic.
  • Did you find your way here but not you’re not fond of spicy? Do not fret, the peppercorns and red chili flakes can simply be omitted from this recipe for still -super-tasty pickled onions!
A glass jar filled with spicy pickled onions and liquid sits on a wooden surface.

Serving Ideas

  • Pile onto tacos, burritos, or nachos.
  • Layer into sandwiches, burgers, or veggie wraps.
  • Scatter over grain bowls, salads, or roasted veggies.
  • Top avocado toast or hummus toast.
  • Add to cheese boards or snack platters.
  • Stir into potato salad, slaws, or pasta salads.
  • Serve alongside curries, stews, or chili.
A close-up of a fork lifting sliced spicy pickled onions from a glass jar filled with pickling liquid.

More Delicious Pickles You Might Love

A glass jar with a metal clasp lid, filled with red and white spicy pickled onions and other vegetables, sits partially covered by a white cloth.

Pickled Onions Recipe

Author: Kristen Wood
14kcal
4.9 from 8 votes
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Prep 10 minutes
Total 10 minutes
Quick and flavorful pickled onions are a simple way to brighten up your favorite dishes. Naturally plant-based, they add just the right kick of spice and zest.
Servings 10 servings
Course Condiments, Sides
Cuisine American, British, Mexican
Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Ingredients

Method

  1. Add sliced onions, garlic, peppercorns and red chili flakes to a clean jar.
  2. On the stovetop, warm vinegar, water, salt and sugar until all is dissolved.
  3. Pour the vinegar mixture over the onions in the jar. Gently press the onions to ensure they are covered.
  4. Let come to room temperature then place the lid on the jar and keep stored in the refrigerator until ready to use.
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Notes

Please refer to the TIPS section above in the post for valuable information.
Storage
Keep pickled red onions stored in the refrigerator throughout use for up to 2 1/2 weeks.
 

Nutrition

Serving1gCalories14kcalCarbohydrates3gSodium272mgSugar2g

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

Equipment

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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9 Comments

  2. This looks great! Has anyone tried using monkfruit? Also, are they ready to eat in 24 hours or should I give them more time?

    Reply

  3. I’m wondering if liquid sweetener would work just as well as granulated. It’s what I usually have on hand. Thanks!

    Reply

  4. 5 stars
    Will be working on fermented onion, but this is a good and quicker start to have some in the meantime.

    Reply