Pickled Red Onions Recipe
A hot brine of vinegar, water, sugar, and salt wilts the onion slices just enough to soften their bite while letting them stay crisp, and the acid turns the onion a vivid pink within minutes instead of hours.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 45 min
- Servings
- 8
Ingredients
- 1 large (about 2 cups sliced) red onion, thinly sliced
- 1 cup distilled white vinegar or apple cider vinegar
- 3/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 clove garlic, smashed (optional)
- 1/2 teaspoon black peppercorns (optional)
Nutrition per serving
- Calories
- 15
- Protein
- 0g
- Carbs
- 3g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Slice the red onion as thinly and evenly as possible, ideally with a mandoline or a sharp knife, so all the pieces pickle at the same rate.
- 2Pack the sliced onion into a clean pint-sized jar or heatproof bowl, along with the garlic and peppercorns if using.
- 3In a small saucepan, combine the vinegar, water, sugar, and salt. Bring just to a simmer over medium heat, stirring until the sugar and salt fully dissolve.
- 4Pour the hot brine over the onions, pressing them down with a spoon so they're fully submerged.
- 5Let the jar cool uncovered on the counter for about 15 minutes, then cover and refrigerate for at least 30 minutes before eating.
- 6Store in the refrigerator; the onions keep well and continue to soften slightly over the next few days.
Tips & variations
- Swap in a torn dried chile or a pinch of red pepper flakes in the brine for a spicy version.
- A tablespoon of honey in place of the sugar gives a rounder, less sharp sweetness.
- White onions or shallots work with the same brine ratio if red onion isn't on hand, though the color won't be as vivid.
- For a milder onion flavor, rinse the sliced onions briefly under cold water before packing them into the jar.
Storage & reheating
Keep pickled red onions covered in the refrigerator for up to 2 weeks. No reheating needed; they're meant to be eaten cold or at room temperature. Use a clean fork or spoon each time to keep the brine from clouding.
Tips from the Tulo kitchen
- A mandoline set to about 1/8 inch gives the most consistent slices and the best texture in the finished pickle.
- Letting the jar cool slightly before refrigerating prevents condensation from watering down the brine.
FAQ
How long do pickled red onions need to sit before eating?
They're safe and tasty after about 30 minutes in the fridge, but the color and flavor deepen noticeably after 2 to 3 hours.
Why did my pickled onions turn out dull pink instead of bright pink?
Color intensity depends on the onion's own pigment level and how thin the slices are; very fresh, deeply purple onions sliced thin turn the brightest pink fastest.
Can I reuse the brine for a second batch of onions?
It's fine to reuse the brine once for a fresh batch of raw onions, but the flavor and acidity will be weaker, so add a splash of fresh vinegar to compensate.
Do pickled red onions need to be canned or processed?
No, this is a quick refrigerator pickle, not a shelf-stable canned pickle, so no water bath or sealing is required. Keep it refrigerated at all times.
