Quick Pickled Red Onions are my favorite condiment! This simple recipe uses red wine vinegar for a pleasantly sharp and fruity pickling brine, plus a little dried oregano and cumin for flavor and oomph.

Even though there are a million recipes out there for pickled onions, this is the one I make again and again. I always have a jar in my fridge and use them as a topping on avocado toast, tacos, Mediterranean dishes, and really any dish that could use a little brightness and acidity!

“This is so simple to make and great to use on so many things. I first made it for my pulled pork tacos. Delicious. The uniqueness of oregano and cumin really elevate this recipe without being overbearing.” – Michael, So Much Food reader

Quick Pickling Onions Takes Just 5 Minutes But Adds So Much FLAVOR!

Pickled red onions are a highly underrated condiment, IMO. Here in the US, I think most people hear “pickles” and think of the pickle slices that come on cheeseburgers. Those pickles are of course delicious, but there are so many more veggies worth infusing with tangy, briny flavor.

Enter: these quick pickled red onions. Why “quick pickled?” Because there’s no cooking involved and the onions don’t have to be canned to pickle properly.

Instead, the onion slices are submerged in a simple 4-ingredient brine and stored in the fridge to reach their full pickle potential. They last for 2 to 3 weeks in an airtight container and can be added to salads, bowls, Mexican dishes, and more!

The 5 Key Ingredients

You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.

• Onions. I personally am partial to red onions because of their color, sweetness, and flavor. You could use shallots or another sweet onion if you really wanted to!
• Red wine vinegar. Is super tangy without being too sharp. If you don’t have red wine vinegar, sherry vinegar works too. Avoid using balsamic vinegar (too strong) and white vinegar (not the right flavor).
• Sugar. A spoonful of sugar balances out the acidic vinegar and creates a more well balanced flavor profile.
• Kosher salt. Seasons the red onions and works with the vinegar to preserve them in the fridge.
• Spices. I like to add a little oregano and ground cumin to mine as I most often use them on Mexican food, but it’s optional!

How to Quick Pickle Red Onions in 4 Steps

1. Wash and sanitize your jar. This step is very important because any bacteria lingering on your storage container could cause the pickles to mold.
2. Thinly slice the onions, then pack them into the jar. You don’t want them to be paper-thin otherwise they’ll turn to mush. I opt for about 1/8″ thick.
3. Make the pickling brine. Warm the vinegar, salt, water, and sugar in a saucepan or in the microwave. The brine doesn’t need to be hot, you just want the sugar and salt to dissolve.
4. Pour the brine over the onions, then refrigerate. Put the lid on and shake it up to disperse the spices and let it chill in the fridge until ready to use.

Ways to Use Them

I most often use these refrigerator pickled red onions for topping my favorite Mexican and Mediterranean-inspired dishes. Here are some ideas to get you started:

• On Greek chicken gyros
• In harissa chicken bowls, chicken shawarma bowls, or salsa verde shrimp burrito bowls
• As a topping for carnitas tacos, crispy baked chicken tacos, or blackened fish tacos
• Piled onto Texas nachos or green chilaquiles (after cooking!)
• With beef kofta kebabs
• As a topping for vegetarian bean chili or my award-winning beef chili
• On black bean walnut burgers, Greek-style smash burgers, or southwest turkey burgers

If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Homemade Condiments You’ll Love

• Creamy Horseradish Sauce
• Classic Chimichurri Sauce
• Blender Hollandaise Sauce
• Homemade Salsa Verde
• Easy Shawarma Marinade

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