Quick Pickled Red Onions (5-Minute Prep!)

These pickled red onions are simple to make and endlessly versatile. With just a few basic ingredients, you can whip up a batch of tangy, sweet onions that add instant flavor to everything from sandwiches to salads and brunch boards.

As a trained chef and home cook duo, we love keeping a jar of these in the fridge—it’s one of those condiments we never run out of. They take just 5 minutes of hands-on prep, and the flavor payoff is big. There’s no need for canning or fancy equipment—just everyday pantry staples and a quick pickle. 

If you enjoy our Middle Eastern Quick Pickles, this is another recipe to keep on hand. These onions are perfect for grain bowls, tacos, sandwiches, brunch platters and smoked salmon bagels.

Our step-by-step photos walk you through every part of the process, so even beginners can nail it the first time.

Jump to:

• When Are Red Onions in Season?
• Ingredients You’ll Need
• How to Make Pickled Red Onions (Step-by-Step)
• Sweet vs. Tangy Brine
• Flavor Variations
• Ingredient Substitutions
• How to Use Pickled Red Onions
• Storage & Shelf Life
• Want More Recipes Like This?
• FAQ's
• Quick Pickled Red Onions (5-Minute Prep!)

When Are Red Onions in Season?

Red onions are generally available year-round, but they’re at their seasonal best in spring, summer, and early autumn. For readers looking to shop seasonally, check out this USDA produce guide to see what's freshest where you are.

Ingredients You’ll Need

Each ingredient has a role in building flavor or texture. Here's a quick rundown

• White wine vinegar – Bright, slightly fruity acidity that keeps the onions crisp
• Water – Dilutes the vinegar for balanced tang
• Brown sugar – Adds mellow sweetness and helps soften the bite
• Salt – Enhances flavor and helps draw out moisture
• Peppercorns & bay leaves – Adds subtle depth and aroma
• Red onion – Naturally sweet and perfect for pickling
• Optional flavorings: garlic, chili flakes, dill, coriander seeds, cumin seeds – customize to taste!

Red onions aren’t just beautiful—they’re also rich in antioxidants like quercetin and may support heart health. Learn more about the health benefits of onions.

See the recipe card for quantities.

How to Make Pickled Red Onions (Step-by-Step)

Tested in our kitchen and loved by our readers—this recipe is fast, reliable, and flexible.

Make the Brine

• In a small saucepan, combine the white wine vinegar, water, brown sugar, salt, peppercorns and bay leaves. 
• Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Chef’s Tip: Use a non-reactive container like glass or ceramic to avoid any metallic flavors.

Slice Onions

• Thinly slice the red onion with a sharp knife. 
• Place the sliced red onions in a sterilized glass jar or heatproof bowl.

Combine and Cool

• Pour the hot vinegar mixture over the onions, ensuring they are fully submerged.
•  Allow to cool to room temperature, then seal and refrigerate for at least 1 hour before serving.

Chef’s Tip: The longer they sit, the bolder the flavor. We love them best after a day!

Storage Instructions

• The pickled onions will keep in the fridge for up to 2 weeks

Sweet vs. Tangy Brine

Chef’s Tip: Want a sweeter brine? Add another tablespoon of brown sugar. Prefer more bite? Cut the sugar slightly or use apple cider vinegar for a stronger tang.

Flavor Variations

Customize your pickled onions with these fun flavor twists

• Mediterranean – Garlic, dill, coriander seeds
• Asian-Inspired – Ginger slices, rice vinegar, and a few star anise
• Spicy – Sliced jalapeños or dried chili flakes
• Citrus – Add a few strips of lemon or orange peel
• Herby – Try thyme, oregano, or rosemary
  

Ingredient Substitutions

• Vinegar: Use apple cider vinegar, red wine vinegar, or rice wine vinegar in place of white wine vinegar.
• Sweetener: Swap brown sugar with honey, maple syrup, or regular white sugar.
• Optional Add-ins: Try cloves, fennel seeds, mustard seeds, or pink peppercorns for fun variations.

How to Use Pickled Red Onions

These onions are incredibly versatile! Here’s how we like to use them

• Breakfast & Brunch - Smoked Salmon Brunch Platter, Smoked Salmon Bagel, Avocado Toast, Savory Oatmeal or Frittatas
• Appetizers & Snacks - Charcuterie Board, Falafel, with Cheese Platters, Tostadas, Ploughman’s Platters or Mezze
• Sandwiches & Wraps - Tuna Salad Sandwich, Falafel Gyros, Vietnamese-style bánh mì sandwiches, Grilled cheese or Veggie Wraps, Burgers, Sliders, or Pulled Pork Sandwiches
• Bowls - Falafel Rice Bowls, Grain bowls with lentils, chickpeas, or quinoa, Indian spiced lentils or biryani bowls, Latin-style rice bowls
• Salads - Salads like our Mediterranean Chicken Salad or Couscous, Quinoa, or Tabbouleh Salad
• Tacos - Beef, Pork, Chicken, Vegetarian or Fish tacos
• Grilled Meat - Shawarma or Gyro wraps, Beef Koftas, Lamb or Chicken Kebabs

Storage & Shelf Life

• Fridge - These quick pickled onions stay fresh for up to 2–3 weeks in the refrigerator. Their flavor continues to develop over time.
• Best Containers To Use - Use glass or mason jars or any airtight non-reactive container. Avoid plastic or reactive metal, which can affect the taste.
• Signs Your Pickled Onions Have Gone Off - If the brine turns cloudy, smells off, or the onions become slimy, it’s time to toss and make a new batch.

Want More Recipes Like This?

We share seasonal recipes with a Mediterranean twist and homemade condiments just like this one—plus wine pairings, cooking tips, and more.

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FAQ's

These quick pickled red onions are a fast, easy, and flavor-packed way to take your meals to the next level. Whether you’re building a brunch platter or jazzing up your sandwiches, this is one recipe to keep in your back pocket.

What do you love serving pickled onions with? Drop us a comment below, and don’t forget to pin this recipe for later!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.