Savvy Kitchen Tip Quick Pickled Red Onions pink onions spoon

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!

Course Side Dishes & Vegetables
Cuisine American
Keyword refrigerated pickled onions, spicy pickled onions
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 cups
Calories 68 kcal
Author Lisa Torres ~ Delicious Table


  • 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 
US Customary - Metric


  1. Place peeled garlic cloves and serrano chile into Ball or Mason jar.
  2. Slice red onions into 1/4" thin half-moon strips. Place in the Ball or Mason jar.
  3. 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.
  4. Pour boiling liquid over onions, garlic, and chile. Make sure the onions are under the liquid and cool to room temperature.
  5. Once the onions cool, close the lid and store in the refrigerator for up to 3-4 weeks.
  6. You can use your onions after 30 minutes, but the flavor will be better after a couple of days.

Recipe Notes

all photo images and text © Lisa Torres | Delicious Table

Nutrition Facts
Savvy Kitchen Tip: Quick Pickled Red Onions
Amount Per Serving
Calories 68
% Daily Value*
Sodium 587mg 24%
Potassium 175mg 5%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 1g 2%
Vitamin A 0.3%
Vitamin C 11.3%
Calcium 3.7%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.