Quick Pickled Red Onion

By Naz Deravian

Updated March 11, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
5(2,009)
Comments
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Pickled red onion livens up a wide array of dishes, providing a bright crunch and a festive fuchsia hue. The bite of the onion itself is tempered in a sweet, salty and sour brine. Choose from a variety of vinegars, depending on what’s in the pantry, including white, red or apple cider vinegar. For extra flavor, feel free to add a couple of garlic cloves, mustard seeds, allspice berries or coriander seeds to the brine. The pickled onion can be used right away or stored in the fridge for up to 1 week; their flavor will develop the longer they sit. Use them as a topping for any number of dishes, including salads, soups, eggs and burgers. 

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Ingredients

Yield:2 cups (with pickling liquid)

  • 1 large red onion

  • 2 teaspoons kosher salt (such as Diamond Crystal)

  • 2 teaspoons granulated sugar

  • ¾ cup vinegar (white or red wine, distilled or apple cider)

Ingredient Substitution Guide
Nutritional analysis per serving

14 grams carbs; 121 calories; 1 gram fiber; 389 milligrams sodium; 1 gram protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Thinly slice the red onion by halving through the root and slicing in the same direction. Separate the slices by hand, as best you can, without getting too obsessive.

  2. Step 2

    Place the onion slices in a heat-proof, wide-mouth jar or container (about 1 pint capacity). It might seem like they won’t fit, but the onion slices will shrink as they pickle.

  3. Step 3

    Add the salt, sugar, vinegar and ¼ cup water to a small saucepan. Heat over medium-high, stirring to dissolve the salt and sugar. As soon as the mixture comes to a boil, remove from the heat and pour half of the liquid over the onion, pressing down the slices with the back of a spoon. Add the remaining liquid, continuing to press down the slices.

  4. Step 4

    Cover and give the jar a gentle shake. Set aside to pickle for about 30 minutes. Serve right away, or cool to room temperature and place in the fridge in the pickling liquid, covered, for up to 1 week.

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Ratings

5 out of 5
2,009 user ratings
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Comments

Irina

This is a good way to make lots of ‘small batch’ pickled vegetables. Easy & no-fuss. However, it’s a good idea to rinse canning Jars in hot water, then set them in a shallow pan with an inch or two of hot water in it Before filling the jars with boiling hot brine. (Also keeps any spills contained). Pouring Hot brine into cold canning jars can crack them. A tip my mom taught me long ago.

John

I use a mason jar. Fill it about half way with everything except the onion. Microwave a minute or two, then add the red onion (which have been sliced on a mandolin for ease and uniformity). After a half hour, put the lid on and store in the fridge for a week. I love them on avocado toast and they also elevate cold cut sandwiches.

Jennifer Rollison

I always add a bay leaf and a few peppercorns. I add a littles sugar but this amount and the amount of salt seem a bit excessive.

Jude

Very easy and good if you don't have time; nonetheless, I added a few allspice berries, a few cloves, and a bay leaf. I made it only 3 hours ahead of time, so those flavors didn't really come through, but next time I will add them and let it sit overnight. There was not enough sugar - I added a third teaspoon; otherwise too sharp and bitter. Great on a pulled pork sandwich.

Nanette D

Had a handful to pickle. Used 1/2 tsp sugar, 1/2 tsp salt, 1/4 c ish of cider vinegar. Microwaved all, including onion, for 30 seconds. It sat for about 15-20 minutes and turned out surprisingly pickle-y.

Sandy

I've made this hundreds of times. So easy and so good - on everything, even scrambled eggs.

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