Quick Pickled Red Onions

Quick Pickled Red Onions

Quick Pickled Red Onions add the perfect tangy crunch to tacos, tostadas, grain bowls, and so much more. They take less than 10 minutes to make and only need to rest for 30 minutes before they're ready to eat.
Prep Time 5 minutes
Cook Time 30 minutes
Servings 35 minutes
Author India


  • 1 red onion sliced 1/8" thin
  • 3/4 cup distilled white vinegar
  • 3/4 cup rice wine vinegar white wine vinegar, or white balsamic vinegar (see note 1)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon sugar** (see note 2)
  • Additional flavorings optional, coriander seeds, red pepper flakes, whole peppercorns, etc.


  1. Add white distilled vinegar and white balsamic or white wine vinegar to a jar. Add the salt and sugar and shake until dissolved. Add any additional flavorings, if desired.
  2. Bring 2 cups water to a boil in a small saucepan. While water is boiling, remove papery skin from onion and using a mandoline or sharp chefs knife, slice onions very thin--about 1/8 inch thick.
  3. Place onions in a colander and place over the sink. Once water is boiling, pour water over onions. Immediately place onions in vinegar mixture. Let the pickled onions cool to room temperature for at least 30 minutes before serving. At this point, they are ready to serve. The longer they sit, the more the flavors will develop. These will keep in the fridge for at least 2 weeks.

Recipe Notes

  1. I like to experiment with different types of vinegar. Rice wine vinegar is my favorite, but you can use any other kind of light vinegar like white wine, white balsamic, distilled, or apple cider vinegar. I would not recommend balsamic vinegar.
  2. Substitute honey or maple syrup for a naturally sweetened option.