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Quick pickled red onions

Transform your humble red onions (white will also do) into thin slices of crunchy, sweet and sour pickled onions and elevate your salads, tacos, sandwiches and burgers to new heights.
Course Appetizer
Cuisine American, vegan, Vegetarian
Keyword onions, pickled, quick, red
Prep Time 15 minutes
Rest 2 hours
Total Time 2 hours 15 minutes
Servings 12
Calories 13 kcal
Author Makos


  • 1/2 cup white vinegar (wine or apple cider)
  • 1/2 cup water
  • 1 1/2 tablespoons sugar or honey or maple syrup
  • 1 1/2 teaspoons fine salt
  • 10 oz (285 grams) red onions (about 2 medium onions)


  1. Prep the onions: Peel the onions, cut them in half lengthwise, and trim off the root end. Thinly slice them and transfer them to the jar.

  2. Make the pickling liquid: Transfer the vinegar, the water, the sugar and the salt to a small pot and heat over medium heat until hot and almost bubbly. Stir to dissolve the sugar.

  3. Pickle: Pour the pickling liquid over the sliced onions and let them cool.

  4. Store: Cover them and transfer them to the fridge. After 2-3 hours they should be ready to eat, but they'll be even better the next day.