30-Minute Quick Pickled Red Onions

In just 30 minutes, you can whip up these tangy, crunchy Quick Pickled Red Onions with six simple ingredients. They add a burst of flavor to any dish, making everything from tacos to salads even better!

If you’re looking for more delicious recipes featuring onions, try Healthy French Onion Soup for a lighter take on the classic. Craving a creamy dip? Caramelized Onion Dip is a must-try.

I know I use the word magical quite a lot here on ASPC. I've said it about my Cauliflower Rice, my Cassava Flour Tortillas, and my Healthy No-Bake Cheesecake, to name a few. Whenever something is impressive, easy to make, and delicious, it’s magical. And I’ll use it again today to describe pickled onions.

Because pickled onions change everything for the better: sandwiches, salads, wraps, burgers, tacos. EVERYTHING!

If you're looking for more delicious toppings, try Pico de Gallo for a fresh, zesty kick. If you want more of a tangy crunch, Homemade Dill Pickles are a great addition to sandwiches and burgers.

This recipe is so easy to make, and I love how pickling transforms the crunchy and pungent red onions into crispy, tangy, and sweet pickled onions.  So. Dang. Good.

Watch Me Make Quick Pickled Red Onions

The best part? Pickling onions at home is actually a quick process! And I'll show you how to do it in less than 30 minutes. This flavorful topping with magical abilities will make your dishes more interesting, flavorful, and so yummy.

Red Onion: The star of this recipe, red onions turn a vibrant pink and develop a mild, slightly sweet bite when pickled. For more information on different types of onions and their flavors, check out the Cooking 101: What's the Difference Between Onions?

White Vinegar: Provides the classic tangy pickled flavor and acts as a natural preservative.

Apple Cider Vinegar: Adds a subtle sweetness and extra depth to the brine.

Maple Syrup: A natural sweetener that balances the acidity without refined sugar. For alternative natural sweeteners, check out 7 Healthy Sugar Substitutes + One I NEVER Use.

Pro Tips

Making pickled onions is easy-peasy, but I have some tips for how to make the process even easier. Plus, it will make your pickled onions better. 🙂

• While the shape of pickled onion is entirely up to you, for onions, I feel that slicing them thinly into rings will give you the best results. They'll hold up better to the acid from the vinegar better this way.
• Use fresh onions – slightly bruised onions are better for soups (like this French Onion Soup) or other dishes, but for pickling, you want your onions to be in their best shape.
• Choose red onions for optimal flavor. There's just something so amazingly sweet and tangy as a red onion when it's pickled. You can add in different types of onions, like white or yellow, but red onions will have the best flavor.

How To Slice Onions For Pickled Onions

You have 2 options here – you can use a mandoline or you can slice onions without one, using a sharp knife.

If you are using a spiralizer instead, the Spiralizer Beginner's Guide offers guidance on spiralizing onions for various recipes.

Either way, we want to be slicing onions lengthwise (from root to stem) or as onion rings, is best because they will hold their shape better once pickled.

How To Slice Onions For Pickled Onions With A Mandoline

1. peel the onion and cut off the stem and root;
2. place the mandoline on a cutting board;
3. choose a slicing blade for thin slices;
4. if your onion is too bulky, cut it in half;
5. place the onion on the blade then place the hand guard on the onion;
6. run the onion up and down on the slicing blade – make sure you have a good grip on the hand guard!

How To Slice Onions For Pickled Onions Without A Mandoline

1. start by cutting off the stem and roots but make sure you keep the root end intact (this will help to keep the onion together while you slice it);
2. then peel the onion;
3. place the onion with the stem side down and cut it in half, then place the onion halves cut side down on the cutting board and start cutting thin slices – cut along the natural lines of the onion or don't cut it in half and cut as you would do for onion rings;
4. cut until you’re close to the root but not all the way to the root;
5. cut the root end that keeps the onion slices together.
6.  break apart the onion slices.