Quick Pickled Red Onions

Quick pickled red onions are one of the easiest ways to make any meal fantastic. They add that acidic pop chefs always talk about—the element that makes flavors come alive. The combination of tangy vinegar, a hint of sweetness, and crisp texture cuts through rich, hearty dishes and makes lighter meals taste amazing.

When onions soak in vinegar, their sharp, pungent bite mellows, while their natural sweetness shines through. The acid in the vinegar also triggers a gorgeous color change, turning red onions into a vivid pink, thanks to the natural pigments called anthocyanins. All you need is one onion (or even half of one!) to make this small batch recipe. Once you try them, you’ll want a jar in your fridge at all times.

What Are Pickled Red Onions?

Every kitchen needs a secret weapon that makes meals instantly taste fresher, brighter, and way more exciting. For me, it’s quick pickled red onions. They bring bold flavor, gorgeous color, and versatility you’ll wonder how you ever cooked without. Here’s why they’re a total fridge staple:

• Punchy flavor in minutes: Forget hours of pickling, this recipe transforms plain onion into a tangy-sweet topping in as little as 30 minutes. Apple cider vinegar brings the zing, maple syrup adds a whisper of sweetness, and sea salt ties it all together for perfect balance.
• Naturally vibrant and nutrient-packed: That stunning magenta hue isn’t just for looks. Red onions are rich in antioxidants, while raw apple cider vinegar supports digestion.
• Ridiculously versatile: Tacos? Check. Burgers? Absolutely. Grain bowls, salads, avocado toast, and even charcuterie boards, pickled red onions make every bite better.
• No-fuss, always impressive: Just a handful of pantry staples, one jar, and a few minutes of prep time. You’ll look like a culinary genius without breaking a sweat.

Ingredients You’ll Need

Crisp, tangy, and just the right amount of sweet, my quick pickled red onions come together with just a few powerhouse ingredients you probably already have in your kitchen. Here’s what you’ll need to make it happen:

• Red onions: Thinly slice them so they soak up all that tangy-sweet magic. The fresher, the better, look for firm onions with tight, shiny skins in the produce section.
• Vinegar: Apple cider vinegar brings a fruity tang, while white vinegar adds that clean, classic pickle bite. Use equal parts for balanced flavor. You’ll find both in the vinegar section. 
• Maple syrup: A drizzle of pure maple syrup softens the vinegar’s edge and adds a natural, earthy sweetness. Skip the pancake syrup — go for 100% pure maple syrup, usually in the breakfast section or natural foods aisle.
• Sea salt: Fine sea salt blends right in for a smooth brine, while coarse flakes can be sprinkled on top for extra texture. Look for it near the spices or gourmet salts.

How to Make Quick Pickled Red Onions

Making your own quick pickled red onions is way easier (and faster) than you might think. In just a few simple steps, you’ll have a tangy, colorful topping ready to brighten tacos, grain bowls, sandwiches, and salads. Here’s how to do it:

1. Grab a sharp knife or mandoline and cut your red onions into thin, even slices. 
2. Place the sliced onions into a clean glass jar. Carefully pour enough boiling water over them to just cover, which softens their bite and preps them for pickling.

3. Sprinkle in about 1 teaspoon of sea salt directly into the jar. This not only seasons the onions but also helps draw out their natural sweetness.
4. Pour in white and apple cider vinegar. This gives that classic pickle tang and helps preserve their beautiful color.

5. Add maple syrup to the onion and vinegar mixture.
6. Place the lid tightly on the jar, give it a gentle shake, and let it sit in the fridge overnight (or at least a few hours if you can’t wait).

Easy Swaps and Add-Ins

This quick pickled red onions recipe is already a bold, tangy flavor booster, but you can easily customize it to fit your taste or pantry. Whether you’re aiming for extra heat, a hint of sweetness, or a unique twist, these swaps and add-ins will keep the recipe fresh and exciting every time:

• Sweet swap: Try honey or agave for a similar touch of sweetness that balances the tangy vinegar kick.
• Citrus twist: Add a few slices of fresh lime or lemon to the jar for a bright, zesty undertone that pairs perfectly with tacos and grain bowls.
• Spice lovers’ upgrade: Toss in a few slices of fresh jalapeño or crushed red pepper flakes for a fiery edge.
• Herb infusion: Fresh dill, cilantro stems, or thyme sprigs will add subtle herbal notes and make your pickled onions even more aromatic.
• Vinegar variation: If you’re out of white vinegar, swap with rice vinegar for a softer tang or red wine vinegar for a deeper, richer flavor.
• Color pop: Use a mix of red and white onions for a vibrant jar that’s as beautiful as it is tasty.

What to Eat Pickled Red Onions With

Quick pickled red onions are ridiculously versatile—you can toss them on just about anything to add instant flavor, crunch, and color. From tacos to grain bowls, salads to sandwiches, they take everyday meals from good to unforgettable. Here are a few recipes where these zippy onions make the perfect add-on:

• When I’m craving something bold and spicy, add them to a Buffalo Shredded Tofu Wrap for a tangy crunch that cools down the heat and takes each bite up a notch. Or top a chipotle veggie bowl or any kind of tacos, really, with pickled red onions.
• For a lighter option, I love making a Veggie Wrap with Hummus. It’s already loaded with fresh flavor, but a sprinkle of pickled onions gives it that zesty pop that keeps it exciting.
• On cooler days, a hearty Instant Pot Black Bean Soup is my go-to. Try topping each bowl with quick pickled red onions—they brighten up the beans and add a beautiful contrast in color and flavor.
• And when I want something hearty yet fresh, this Spicy Marinated Tempeh Bowl delivers. A spoonful of pickled onions on top adds the perfect punch of acidity to balance the savory marinated tempeh.

If you make these quick pickled red onions, I’d love to hear how they turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.