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These quick pickled red onions are the shortcut to making anything taste fancy – without actually trying! Sandwich looking sad? Taco a bit beige? Sorted.

You know those zingy, pink onions that make tacos look like they belong in a cafe? These are those. But instead of buying a $19 lunch just to get your fix, you can now have a jar in your fridge, ready to jazz up anything from sandwiches to salads to slow-cooker leftovers.

Open jar of freshly made pickled red onions on a wooden surface with a kitchen towel in the background.
Ready in 20 minutes, better the next day, and they keep for at least a week. Make one jar and you’ve got a flavour bomb ready whenever you need it.

Quick Pickled Red Onions take 5 minutes, cost basically nothing, and last for ages in the fridge. No boiling, no weird ingredients, and absolutely no need to pretend you’re a fermenting expert. Just slice, stir and wait 20 minutes. You’ll feel like the kind of person who has their life together – even if you made these while dodging a rogue school note and reheating fish fingers.

What kind of vinegar should I use?

Apple cider vinegar gives a mellow tang that works beautifully here, but white vinegar, white wine vinegar or even rice vinegar will work. Just avoid balsamic – it’ll turn the whole thing murky brown.

Close-up of a grilled taco filled with chicken, pickled red onions, avocado, feta cheese, and fresh herbs, served with lime wedges.
Just a spoonful cuts through rich meals like pulled pork, tacos, roast lamb or cheesy grilled sandwiches. Dinner = instantly better.

Can I use brown onions instead of red?

You can, but they’ll be sharper in flavour and won’t have that signature pink hue. Red onions are best for both taste and aesthetics.

How long do the onions need to sit before eating?

You can eat them after 20 minutes – they’ll be lightly pickled and softened. But if you let them sit overnight, they’ll get even better.

Jar of homemade pickled red onions with a fork, showcasing vibrant pink color and crisp texture.
Slice by hand or with a mandoline – both work perfectly. The onions are crisp, tangy and add the kind of bite that makes even leftovers taste fresh.

What should I put them on?

Tacos, burgers, wraps, pulled pork, roast lamb, leftover sausages, grain bowls, scrambled eggs, toasted (grilled) sandwiches … basically anything that needs a little fun zip!

Can I make a double batch?

Yes – and you should. They keep well in the fridge for up to 1 week, so go ahead and pickle all the onions.

Sliced red onions in a bowl with salt, sugar, vinegar, and a speckled bowl prepared for pickling.
All you need is red onion, vinegar, sugar, salt and water. No fancy gear, no specialty shopping – just your fridge and pantry staples.

Watch how to make Quick Pickled Red Onions

I think you’ll love serving these Quick Pickled Red Onions with:

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Jar of homemade pickled red onions with a fork, showcasing vibrant pink color and crisp texture.

Quick Pickled Red Onions

Author: Nicole
5 from 3 votes
“These were so quick and easy to make, lovely as a little flavourful garnish on so many things.”
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These Quick Pickled Red Onions take 5 minutes to make and keep for a week in the fridge. They instantly brighten up any meal and are ridiculously easy – no boiling, no fuss, just everyday ingredients and big flavour.
Prep 5 minutes
Total 5 minutes
Servings: 8

Ingredients

  • 2 red onions, finely sliced (see note 1)
  • 2 tbsp caster (superfine) sugar
  • 1 tsp sea salt flakes
  • 125 ml (½ cup) apple cider vinegar (can be substituted with white vinegar, white wine vinegar or rice wine vinegar)
  • 125 ml (½ cup) water

Instructions

  • Place the onion in a jar – Add the sliced red onion to a clean medium-sized sterilised jar or bowl (see note 2).
  • Add the remaining ingredients – Add the sugar, salt, vinegar and water. Use your hands to toss the onions in the liquid.
  • Leave to pickle – Transfer to an airtight container and set aside for 20 minutes to lightly pickle, or refrigerate for a few hours to deepen the flavour.
  • Store – Store in the fridge for up to 1 week in an airtight container (see make ahead and leftovers instructions).

Nutrition information

Nutrition Facts
Quick Pickled Red Onions
Amount per Serving
Calories
30
% Daily Value*
Fat
 
0.04
g
0
%
Saturated Fat
 
0.01
g
0
%
Polyunsaturated Fat
 
0.01
g
Monounsaturated Fat
 
0.004
g
Sodium
 
298
mg
13
%
Potassium
 
52
mg
1
%
Carbohydrates
 
7
g
2
%
Fiber
 
0.5
g
2
%
Sugar
 
5
g
6
%
Protein
 
0.3
g
1
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
2
mg
2
%
Calcium
 
8
mg
1
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Slicing tip: A mandoline gives you super thin slices, but a sharp knife works just fine. If the onions are too sharply flavoured for your kiddies, rinse the sliced onions under hot water for 5–10 seconds before pickling to mellow the flavour slightly.
Note 2 – There’s no need to boil the jar or the onions for this recipe – it’s a quick pickle, not long-term preserving – but starting clean helps them last longer in the fridge. To sterilise a jar, you’ve got two easy options:
  • Oven method – Wash the jar well in hot soapy water (or run it through the dishwasher), then place it in a 120°C (250°F) oven for 15 minutes. Let it cool slightly before adding the onions.
  • Boiling method – Place the jar and lid in a large saucepan, cover with water, bring to the boil and boil for 10 minutes. Carefully remove with tongs and let air-dry on a clean tea (dish) towel.

Make ahead

Pickled Red Onions are the ultimate make-ahead condiment. They’re ready in 20 minutes but get better with time. You can prep a jar up to 1 week in advance, and just keep it in the fridge for whenever you need to zhuzh up a meal. Use a 500 ml (17 fl oz) clean jar or airtight container.

Leftovers

Fridge – Store in a clean, sealed jar for up to 1 week.
Freezer – Not suitable for freezing – they’ll lose their crunch.

Equipment

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Course vegetarian
Cuisine Everyday