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Let’s be honest — a jar of pickled red onions can instantly turn any simple dish into something spectacular. The color alone is a show-stopper: that punchy pink hue that makes tacos prettier, sandwiches more exciting, and salads taste way less like… well, salads.

These easy pickled red onions come together in minutes, last for weeks in the fridge, and are made with just a handful of pantry staples. No fancy canning equipment, no stress, no waiting days — just quick flavor magic. Whether you call them marinated red onions, pickled onions with apple cider vinegar, or the “secret ingredient your fridge has been missing,” this recipe will make you a believer.

Recipe at a Glance

Prep Time: 10 minutes
Rest Time: 1 hour (overnight for best flavor and color)
Total Time: 10 minutes + chill
Yield: 1 large (550 ml) jar or 2–3 smaller jars
Difficulty: Ridiculously easy

What You’ll Need for this Pickled Red Onions Recipe

2 medium red onions (or 3 small ones)
1 cup (200 ml) water
1 cup (200 ml) apple cider vinegar
2 tbsp sugar of choice (white, coconut, or honey — see notes)
1/2 tbsp sea salt
1/4–1/2 tsp red pepper flakes (optional)
A pinch of pink peppercorn (skip if allergic to nuts!)

Prep & Cook

Step 01

Warm it up: Heat the water in a small saucepan. Turn off the heat before it starts to simmer — just enough to help dissolve everything later.

Mix the magic: In the warm water, stir in the apple cider vinegar, salt, sugar, and red pepper flakes (if using). Stir until fully dissolved.

Step 02

Slice the onions: Thinly slice the red onions into rings or half-moons (a mandoline makes it fast and fancy). Add them to a clean mason jar.

Step 03

Pour & press: Carefully pour the mixture into the jar, covering all the onions. Press them down gently with a spoon to release air pockets.

Step 04

Seal & chill: Close the lid tightly and pop it into the fridge. Let it rest for at least an hour — or better yet, overnight.

Pro tip: These Airtight Glass Jars are just perfect for your Pickled Red Onions.

Secrets from Our Kitchen to Yours

The sugar swap: You can use white sugar, coconut sugar, or even honey. Each gives a slightly different note — white sugar keeps the flavor clean, while coconut sugar or honey adds warmth and depth.
Apple cider vinegar rules: It gives your pickled red onions that tangy-sweet balance. If you prefer a sharper flavor, swap half of it for white vinegar.
Pretty in pink: The longer they rest, the more vivid the color gets. After 24 hours, they’re that perfect pink we all love.
Storage tip: Keep the jar sealed in the fridge for up to 3–4 weeks.

Serving Suggestions

These quick pickled red onions are the ultimate flavor booster. Try them on:

Tacos — especially fish or chicken tacos
Burgers and sandwiches for a zesty crunch
Falafel wraps or salads for extra freshness
Pizza — yes, really, that pop of acidity works wonders
Toasts or avocado toast, because who said breakfast can’t be bold?

Want to pair them with something from our kitchen? Try them alongside:

Crazy Rice Recipe Featured Image 02 — **Crazy Rice Casserole**

Pork Tenderloin Featured 02 — **Pork Tenderloin with Mustard Sauce**

Put Your Spin on It

Add a sprig of thyme or a few garlic cloves for an herby touch.
Swap apple cider vinegar for red wine vinegar for a deeper tang.
Try white onions or even shallots for a subtler flavor.

Tasty Thoughts

If your fridge ever feels uninspired, a jar of these will fix it. They brighten up leftovers, impress dinner guests, and somehow make every meal feel intentional — even if it’s just Tuesday lunch. Keep a jar of pickled red onions handy, and you’ll never look at plain meals the same way again.

Common Questions

Can I use white vinegar instead of apple cider vinegar for this pickled red onion recipe?
Absolutely! It’ll make the flavor sharper, but still delicious. Apple cider vinegar adds more roundness and a hint of sweetness.

How long do pickled onions last?
Up to 3–4 weeks in the fridge — if they last that long.

Can I make this without sugar?
Yes, but sugar helps balance the acidity and brings out that beautiful pink color. Try a small amount of honey or maple syrup if you prefer a natural sweetener.

Nutrition notes

Curious about calories or carbs for this Pickled Red Onion recipe? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.

Easy Pickled Red Onions Recipe (No Canning Needed!)

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Author: Fabiana
Total Time: 1 h and 10 min
Yield: 1 large 550 ml jar or 2–3 smaller jars 1x

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Description

These Easy Pickled Red Onions are tangy, crisp, and full of color. A quick no-canning recipe made with apple cider vinegar and pantry staples that adds a pop of flavor to any dish.

Ingredients

Scale

2 medium red onions (or 3 small ones)
1 cup (200 ml) water
1 cup (200 ml) apple cider vinegar
2 tbsp sugar of choice (white, coconut, or honey — see notes)
1/2 tbsp sea salt
1/4–1/2 tsp red pepper flakes (optional)
A pinch of pink peppercorn (skip if allergic to nuts!)

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Instructions

Heat the water in a small saucepan and turn off the heat before it starts to simmer.
Mix the warm water, apple cider vinegar, sugar, salt, and red pepper flakes in a bowl until dissolved.
Thinly slice the red onions into rings or half-moons. Transfer them to a clean mason jar.
Pour the brine over the onions, pressing them gently with a spoon to release air pockets.
Close the lid tightly and refrigerate. Wait at least one hour before serving (overnight for best color and flavor).

Notes

Substitute half the apple cider vinegar with white vinegar for a sharper flavor.

Use honey or coconut sugar for a deeper, more complex sweetness.

Keep refrigerated and consume within 3–4 weeks.

Note: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.

Prep Time: 10 minutes
Category: Sauces, Butters & Flavors
Method: No-Cook
Cuisine: International