Quick pickled red onions

Tangy, sweet, spicy, and crunchy, these quick pickled red onions add a burst of flavor to tacos, burritos, salads, and more. 

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Quick pickles are so easy to make and add a lot of flavor to your meals. These quick pickled red onions are a favorite of ours, especially to add to chicken tacos, fish tacos, or pork carnitas. They are also delicious on burrito bowls and taco salads. 

To make quick pickles you need vinegar, salt, and water for your brine. For these red onions I like to use red wine vinegar. Then I use a bit of sugar and spices such as bay leaves, peppercorns, and cloves. 

You can add some red pepper flakes as well if you want a bit of heat. This is an optional ingredient though. We adults like a bit of heat, but I leave it out for the kids.

You heat the brine on a pan to dissolve the salt and sugar and then add the spices and onions to cook just a bit. You don't want them to get too soft. You just want to soften the onions up a bit and remove of bit of the harshness, but retain some of their crunch. Then you cool everything and put it in a jar in the refrigerator. 

Ideally, you want to wait at least 24-48 hours before eating the onions so they have time to get flavorful in the brine and soak up all the flavors from the spices. Make them a day or so ahead of when you want to eat them.

The red onions turn a lovely dark pink color and will add not only flavor, but brightness and color to your dishes. 

Make these quick pickled red onions for your next taco or burrito night! They are easy to make and add flavor, texture, and color to your meal. You'll be wanting to keep a jar around all the time.

If you are looking for more quick pickle ideas, check out this round-up of  

18 Fruit and Vegetable Quick Pickles. 

Yield: about 1 pint jar

Author: Amy (Savory Moments)

Quick Pickled Red Onions

Tangy, sweet, spicy, and crunchy, these quick pickled red onions add a burst of flavor to tacos, burritos, salads, and more.

Ingredients

• 1 large red onion, peeled, halved, and sliced (about 1/4-inch thickness)
• 1/3 cup red wine vinegar
• 1/4 cup water
• 1-1/2 teaspoons sea salt
• 2 teaspoons granulated sugar
• 2 dried bay leaves, broken in half
• 4 cloves
• 6 black peppercorns
• pinch of red pepper flakes, optional

Instructions

1. Add all of the ingredients to a small skillet and warm over medium heat. Stir well to dissolve the salt and sugar.
2. Bring to a boil and reduce to a simmer. Taste and adjust the vinegar, salt, and/or sugar to achieve your preferred taste balance.
3. Cook until the onions just begin to turn translucent. Turn off the heat and let cool.
4. Transfer everything to a container, seal, and refrigerate until serving. The onions will keep for a couple of weeks (keep submerged in the brine) in the refrigerator.

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I hope you give these quick pickled red onions a try! Let me know in the comments below.

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This post was originally published in 2014 and has been updated in 2022 with a recipe card, new text, and more to improve reader experience.

Check out these other quick pickle recipes: 

Bread & Butter Refrigerator Zucchini Pickles

Quick Pickled Radishes

Hot & Spicy Refrigerator Turnip Pickles 

Deli-Style Refrigerator Dill Pickles