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4.3 from 267 votes

Easy Pickled Onions

Here's an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up.  (Note:  instructions are not meant for long term canning.)

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 8 (1 pint)
Calories: 12 kcal
Course: Appetizer
Cuisine: Mexican , Vegetarian

Ingredients

  • 1 red onion
  • 3/4 cup vinegar
  • 3/4 cup water
  • 1 teaspoon salt
  • 1 clove garlic
  • freshly ground pepper
  • pinch of sugar (optional)

Instructions

    Cup of Yum
  1. In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional).  Bring to a light boil or until all of the salt is dissolved. 
  2. Chop up the red onion (you can peel and discard the outer skin).  I cut it into quarters and then slice lengthwise.
  3. Give the slices a quick toss and then stuff them in a pint-sized glass jar.  Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns). 
  4. Let cool on counter for a few minutes.  Then cover and store in the refrigerator.
  5. The pickled onions will have most of their flavor after a few hours of resting in the brine. 

Notes

  • These pickled onions will keep in the fridge for up to a month.
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  • I like these Pickled Onions best when they are barely sweetened, so I only add a pinch of sugar.  For a sweeter batch you can add up to 1 teaspoon of sugar.  
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  • A non-reactive container is best to house the vinegar brine, with glass being the preferred choice. 
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  • It's also best practice to use a non-reactive pan when heating up the vinegar. 
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  • Table salt is not recommended as it typically has additives and this can negatively affect the brine.  Kosher, sea, or pickling salt are recommended.
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  • I almost always use a simple white vinegar as opposed to flavored vinegars.
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  • You can make and use these same day, but they will be sharper and fully pickled after resting in the fridge overnight. 

Nutrition Information

Calories 12kcal (1%)

Nutrition Facts

Serving: 8(1 pint)

Amount Per Serving

Calories 12

% Daily Value*

Calories 12kcal 1%

* Percent Daily Values are based on a 2,000 calorie diet.