Easy Pickled Red Onions Recipe

pickled red onions siting on a timber board

How to make pickled red onions in 5 minutes ready to eat in an hour.

Course barbeque, Salad

Cuisine Mediterranean, Mexican

Keyword pickled onions, pickles, red onions

Prep Time 5

Cook Time 0

Resting Time 1

Total Time 1 5

Servings people

Calories 11kcal

Cost $1

Ingredients

1 med Red Onion Red onions are sweeter and milder than white onion and turn vibrant pink in pickle brine.
1/3 tsp Sea Salt or Kosher salt seasons the brine and helps to draw moisture from the onions.
1 tsp Brown Sugar sugar helps to balance the acidity of the pickling liquid, you can also use white sugar or maple syrup.
1/4 cup Red Wine Vinegar can use white wine vinegar or pretty much any type of vinegar.
1/4 cup Lemon Juice or lime juice - it gives it a slightly smoother flavor than using a full vinegar solution.

Instructions

Slice your red onion finely and place in a mason jar or bowl.
1 med Red Onion
Sprinkle with the sea salt and sugar.
1/3 tsp Sea Salt, 1 tsp Brown Sugar
Pour the lemon juice and red wine vinegar over the top.
1/4 cup Red Wine Vinegar, 1/4 cup Lemon Juice
Mix the onions through the brine and sit for half an hour. Re-mix the onions and leave for another half hour before eating.

Notes

Variations and Swaps

The base recipe is a starting point, not a rulebook.

Citrus variation

Add a few strips of orange or lime zest to the brine, or replace 1/4 cup of the water with fresh lime juice. This works especially well if you're using the onions for fish tacos or ceviche.

Spicy variation

Add a sliced jalapeño or a few dried chillies to the jar before pouring the brine. The heat infuses slowly and builds over time, so start conservatively if you're not sure.

Herby variation

Toss in a few sprigs of fresh thyme, oregano, or cilantro stems before adding the brine. The herbs add a subtle aromatic layer that works well with Mediterranean or Latin dishes.

Sweeter variation

Swap the vinegar for lemon and increase the sugar to 1 tablespoon. This makes a more jammy, less aggressive pickle that's great on rich meats or charcuterie boards.

Seasonal swap

Try this technique with thinly sliced radishes, carrots, or fennel. The process is identical, but each vegetable brings a different flavour and texture. Radishes stay crunchy and peppery. Carrots turn sweet and tender. Fennel gets mellow and faintly licorice-like.

You can also play with the vinegar itself. Champagne vinegar makes a more delicate pickle. Sherry vinegar adds nutty depth. Rice vinegar gives you something softer and slightly sweeter, which is perfect for Asian-inspired bowls.

The beauty of this recipe is that it's nearly impossible to ruin, so experiment freely and adjust to your taste.

Nutrition