Ingredients You Need
Basic 5-Ingredient Brine
- Red onions – use red/purple onions for that gorgeous hot-pink color
- Vinegar – white vinegar is classic; apple cider vinegar or rice vinegar also work
- Water – helps mellow the acidity
- Sugar – white granulated sugar for a balanced, not-too-sharp pickle
- Salt – for flavor and preservation
This simple combo matches most “quick pickled red onion” recipes: equal parts vinegar and water, with enough sugar and salt to balance the bite.
Optional Flavor Boosters
You can turn this base into Mexican-style pickled onions or a spicier taco topping with:
- Whole peppercorns
- Garlic cloves
- Fresh herbs (rosemary, thyme, oregano)
- Jalapeño slices or red pepper flakes
Many popular U.S. recipes add garlic, peppercorns, or chiles to make the onions extra zesty for tacos, bowls, and burgers.
How to Make Quick Pickled Red Onions
Slice and Pack the Onions
Peel your red onions and slice them thinly into half-moons or rings. You want them thin enough that they soften quickly in the brine but thick enough to keep a little crunch. Pack the sliced onions tightly into clean glass mason jars; pint or quart jars work well for fridge storage.
If you’re adding flavor boosters, tuck whole peppercorns, garlic cloves, or herbs into the jars with the onions. This is exactly how many quick Mexican pickled red onion recipes layer in extra flavor.
Make the Hot Brine
In a small saucepan, combine:
- Water
- Vinegar
- Sugar
- Salt
Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt fully dissolve. Transfer the hot brine to a heatproof measuring cup with a spout so it’s easy to pour.
Pour, Cool, and Chill
Slowly pour the hot brine over the onions in each jar, making sure the onions are completely submerged. Gently press the onions down if needed, then screw on the lids.
Let the jars cool to room temperature on the counter, then move them to the refrigerator. The onions start to turn bright pink and taste good within about 30–60 minutes, but they’re at their best after sitting in the fridge for a full 24 hours.