If there is one thing I always try to keep in my fridge, it’s a jar of quick pickled onions. They instantly make almost anything better — sandwiches, salads, rice bowls, tacos, grilled meats, or even a simple fried egg.
The best part? You only need a few basic ingredients and about 15 minutes.
No complicated canning. No long wait times.
Just thinly sliced red onions soaking in a simple vinegar brine that turns them bright pink and perfectly tangy.
I usually make mine in a repurposed Bonne Maman jam jar, which happens to be the perfect size. After about 10–15 minutes, they’re ready to eat — but if you leave them in the fridge overnight, the flavor gets even better.
And if you’re like me, you’ll start adding them to everything.
Why You’ll Love These Quick Pickled Onions
- Ready in 15 minutes
- Only 4 basic ingredients
- No special equipment needed
- Last up to 2 weeks in the fridge
- Instantly upgrades almost any meal
They add the perfect balance of acidity, crunch, and brightness to heavier dishes.
How to Use Pickled Onions
These quick pickled onions go with almost everything:
- Rice bowls
- Sandwiches
- Tacos
- Shawarma
- Salads
- Grilled chicken or steak
- Eggs and avocado toast
I especially love them on Mediterranean and Middle Eastern dishes because the acidity balances rich flavors perfectly.
Storage
Store your quick pickled onions in a sealed jar in the refrigerator.
They will stay fresh for up to 2 weeks.
Over time, the onions soften slightly and absorb more flavor — which honestly makes them even better.
Quick Pickled Onions (Ready in 15 Minutes!)
Ingredients
- 1 medium red onion thinly sliced
- ½ cup white vinegar or apple cider vinegar
- ½ cup hot water
- 1 tablespoon sugar
- 1 teaspoon salt
Optional Flavor Add-Ins
- 1 garlic clove
- Peppercorns
- Chili flakes
- Lemon slice
- Pinch of sumac
These extras are completely optional but can add an extra layer of flavor.
Instructions
Slice the onion
- Thinly slice the red onion and pack it into a clean jar. A small jam jar works perfectly.
Make the brine
- In a bowl, whisk together the hot water, vinegar, sugar, and salt until the sugar and salt dissolve.
Pour over onions
- Pour the brine over the onions until they are fully covered.
Add optional flavors
- If using garlic, peppercorns, chili flakes, lemon, or sumac, add them now.
Let them pickle
- Let the onions sit for 10–15 minutes.
They’re ready to use right away, but the flavor improves after a few hours in the fridge.
