Savvy Kitchen Tip Quick Pickled Red Onions pink onions spoon
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5 from 1 vote

Savvy Kitchen Tip: Quick Pickled Red Onions

Try on hamburgers, salads, tacos, and pulled pork or grilled cheese sandwiches. Make Quick Pickled Red Onions in 1 hour, keep in the fridge for 3-4 weeks!

Prep Time10 mins
Cook Time5 mins
Course: Side Dishes & Vegetables
Cuisine: American
Keyword: refrigerated pickled onions, spicy pickled onions
Servings: 4 cups
Calories: 68kcal
Author: Lisa Hatfield


  • 4 red onions 2 lbs, 1/4" cut into half-moons thinly sliced
  • 2 garlic cloves peeled and cut in half
  • 1 teaspoon white sugar
  • 1 teaspoon sea salt
  • 1 teaspoon mustard seeds
  • 1 small serrano chili
  • 1 teaspoon peppercorns
  • 1 cup white vinegar rice vinegar, white wine vinegar, or apple cider vinegar 


  • Place peeled garlic cloves and serrano chile into Ball or Mason jar.
  • Slice red onions into 1/4" thin half-moon strips. Place in the Ball or Mason jar.
  • Make the brine: In a small pan add sea salt, sugar, mustard seeds, peppercorns, and vinegar. On medium-high heat, bring the pickling liquid up to a rapid boil for 1-2 minutes.
  • Pour boiling liquid over onions, garlic, and chile. Make sure the onions are under the liquid and cool to room temperature.
  • Once the onions cool, close the lid and store in the refrigerator for up to 3-4 weeks.
  • You can use your onions after 30 minutes, but the flavor will be better after a couple of days.


all photo images and text © Lisa Torres | Delicious Table


Calories: 68kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 587mg | Potassium: 175mg | Fiber: 2g | Sugar: 5g | Vitamin A: 0.3% | Vitamin C: 11.3% | Calcium: 3.7% | Iron: 2.3%