How to Make Tangy Quick-Pickled Red Onions

by Lindsay Pleskot, RD on Apr 17, 2024 (updated May 25, 2025) 2 comments

Get ready to be obsessed with these tangy no cook quick-pickled red onions! All you need is 5 ingredients and 30 minutes from start to finish and you’ve got a delicious flavor hack that will take your salads, tacos, and grain bowls, (heck even your dips!) to the next level.

Quick pickled red onion in a glass jar with a pink plate beside it

I have been quick pickling veggies for over a decade. I started off the more traditional route making zesty cucumber pickles and pickling red cabbage and then over the years got more experimental, trying my hand at pickled shredded carrots, avocado pickles and quick pickling fresh mango (if you haven’t tried these – they’re a must!).

On any given week, you’ll find a couple of jars of pickled veggies in my fridge. As an intuitive eating dietitian, I love that you can use quick pickles to add an extra dose of nutrition, texture, flavor, and color to a dish. And as a busy mom, the fact that I can batch prep a big mason jar of pickled veg and they will keep in the fridge for up to 2 weeks is a big win in my books.

These pickled red onions and I go way back. I love how the pickling process tenderizes the onion without getting mushy and softens the intense flavor of raw onions while adding a tangy sweetness. The result is a DELISH condiment that you can use in a variety of dishes that will make your taste buds dance.

Ingredients for quick pickled red onions, including red onions, salt, sugar, vinegar, and hot water

What You’ll Need

Red onion: Red onion can be a bit intense when eaten raw. I love how the pickling solution softens the harshness of raw red onion while bringing out the sweetness and adding some tang. I also love how the red onion’s texture softens without getting mushy – they still have a slight crunch to them.

Vinegar: I usually use white vinegar when making this recipe. I personally like how intense the acidity is but if you prefer something a bit more mellow, you can try white wine vinegar or apple cider vinegar.

Hot or boiling water: No cooking required to make these tender pickled red onions. Warm hot or boiling water helps with the tenderizing process. It also helps the salt and sugar dissolve in the pickling solution so the red onion can pick up the pickling flavor quicker.

Salt & sugar: The salt helps bring out the natural flavor of the red onion while the sugar helps balance out the vinegar-y flavor of the solution.

How to Make Pickled Red Onion (Fast!)

Thinly slice the red onion using a sharp chef’s knife or a mandoline slicer.

Place the red onion, water, vinegar, salt and sugar in a mason jar, with a minimum volume or 2 cups / 500ml.

Screw the lid on and shake gently to combine ingredients and dissolve the salt and sugar.

Quick pickled shredded carrots, red cabbage, avocados, and red onion in glass jars

Remove the lid and allow to cool at room temperature, then screw the lid back on and store in the fridge for up to 2 weeks.

Nutritional Benefits (Nutrition by Addition)

If you’ve been following me for a while, you know that I am a huge fan of nutrition by addition. This intuitive eating practice is all about enriching your meals by looking at what ingredients you can add to your plate (rather than cut out) to nourish your body, satisfy your taste buds and feed your soul.

When it comes to quick-pickled red onions, they’re not just a flavor booster – they’re a nutritional powerhouse that can elevate your dish in more than one way. First, pickled red onions bring a pop of vibrant color to any dish making it more visually appealing (I’m a sucker for presentation!)

Next, their flavor and texture add to the overall sensory experience of a dish. The tangy, sweet profile paired with the crisp but tender texture not only makes your meal more enjoyable but also encourages mindful eating by engaging your senses and adding to the overall eating experience.

Last, they pack a powerful nutritional punch. I know what you might be thinking – onions and nutrition?! But these alliums are rich in antioxidants like quercetin which may have anti-inflammatory properties and can help protect our body’s from free radicals and disease. They also provide us with prebiotic fiber. This type of fiber feeds the beneficial bacteria in your gut, supporting digestive health and overall well-being.

So whether you’re topping your tacos with a generous heap of pickled onions, tossing them into salads for a burst of color and flavor, or layering them onto sandwiches for a tangy kick, know that you’re not just feeding your body – you’re nourishing your mind, body, and soul with every delicious bite!

My Fave Ways to Eat Pickled Red Onion

If I have a jar of these in the fridge, I will literally put these on almost anything. No recipe is safe haha. Here are some of my all-time favorite recipes from the blog that pair nicely with pickled red onion.

If you make my quick-pickled red onions, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo

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