These quick pickled white onions add a bright, tangy crunch to sandwiches, salads, bowls, tacos, and wraps. They make an excellent condiment for grilled meats and vegetables, pair beautifully with cheese boards, and are even tasty straight from the jar as a snack.
Why You’ll Love Quick Pickled Onions
This quick pickled onions recipe is versatile, fast, and easy to keep on hand. The brine balances salty, sweet, and acidic flavors so the onions add a lively lift to many dishes. Unlike traditional canning, quick pickling is done quickly and stored in the refrigerator for short-term use—no specialized canning process required.
I enjoy these straight from the jar or added to salads, sandwiches, wraps, bowls, tacos, and grilled dishes. They’re great on burgers and hot dogs and are a bright addition to Mexican-style plates like tacos and fajitas. The same basic brine works well for many quick pickles: shallots, carrots, radishes, celery, and cucumbers.
What You’ll Need for Quick-Pickled Onions
- White onion — one medium. You can substitute red, yellow, or sweet onion if you prefer.
- Unseasoned rice vinegar — 1 cup. Unseasoned vinegar lets you control salt and sugar levels in the brine; apple cider or white wine vinegar can also be used for different flavor notes.
- Sugar — 2 tablespoons. Regular granulated sugar or organic cane sugar works; brown sugar will alter the flavor.
- Kosher salt — 3 teaspoons. If using a finer salt (table salt or fine sea salt), reduce the amount and taste as you go since those salts measure saltier by volume.
Recommended Equipment
- Cutting board
- A sharp kitchen knife
- Small saucepan
- Large measuring cup or heatproof measuring container
- Measuring spoons
- Wooden spoon or spatula
- 12- to 16-ounce glass jar or other nonreactive container
How to Make Quick Pickled Onions
Step One: Peel and thinly slice the onion. Aim to fill about three-quarters of a 12- to 16-ounce jar with the slices.
Step Two: Combine the vinegar, sugar, and salt in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat and stir until the sugar and salt dissolve.
Step Three: Place the sliced onions in your jar or nonreactive container. Pour the hot brine over them, making sure the onions are fully submerged.
Step Four: Let the jar cool to room temperature. You can serve them once cool, but the flavor deepens if refrigerated for 1–3 days. Store the sealed jar in the fridge when completely cool.
Variations and Substitutions
Different vinegars: Swap rice vinegar for apple cider, red or white wine vinegar, sherry vinegar, or distilled white vinegar for distinct flavor profiles.
Spicy: Add sliced jalapeños, serranos, or a pinch of red pepper flakes to the jar. Whole peppercorns also add a warm, peppery note.
Sweeter pickles: Increase the sugar slightly or use seasoned rice vinegar for a milder, sweeter brine.
How to Store
Refrigerator: Keep pickled onions in a tightly sealed container in the fridge. They will keep for up to two weeks; flavor continues to develop over time.
Freezer: Freezing is not recommended, as the texture will degrade when thawed.
FAQ
Refrigerator pickling, or quick pickling, means submerging vegetables in an acidic brine and storing them in the refrigerator. The cold slows bacterial growth while the vinegar flavors and preserves the vegetables for short-term use.
No. This brine is designed for quick refrigerator pickles. Safe long-term canning requires specific acidity and processing steps that this recipe does not provide.
Use any nonreactive container such as ceramic or stainless steel. Transfer to a sealed container for refrigeration once the pickles have cooled.
How to Serve Pickled White Onions
This quick-pickled onion recipe is incredibly versatile. Ideas to try:
- Salads: Add to green salads, grain salads, or as a bright topping to grilled-protein salads.
- Sandwiches and wraps: Layer on turkey, Italian-style sandwiches, or breakfast sandwiches for acidity and crunch.
- Appetizers: Use on cheese boards, charcuterie, or alongside roasted vegetables.
- Toasts: Top avocado toast or smoked salmon toasts with pickled onions for contrast.
- Mexican dishes: Brighten tacos, quesadillas, and bowls with a few tangy slices.
- Burgers and sliders: Add them to burgers for extra bite and freshness.
- Bowls: Use in grain bowls, grain-and-veg bowls, and Mediterranean-style bowls in place of or alongside dressings.
Expert Tips
- Jar size: If using a larger jar (32-ounce), increase the brine proportionally so the onions are fully covered.
- Reduce tears: Use a very sharp knife when slicing onions to minimize the enzymes that cause tearing.
- Best flavor: While they’re safe to eat after cooling, the flavor is best after 24–72 hours in the fridge.
Did you make this recipe? Leave a comment and a rating below — feedback helps refine small improvements and inspires new variations.
Recipe
Quick Pickled White Onions
These quick pickled white onions add a pop of tangy flavor to sandwiches, salads, bowls, tacos, and wraps. They make a wonderful condiment paired with grilled meats and vegetables or served as a snack.
Details
- Prep time: 5 minutes
- Cook time: 5 minutes
- Cooling time: 30 minutes (flavor improves after longer chilling)
- Total time: 40 minutes
- Servings: 8
- Calories: 23 kcal per serving
Ingredients
- 1 medium white onion, thinly sliced
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 3 teaspoons kosher salt
Instructions
- Thinly slice the onion and place the slices into a glass jar or another nonreactive container.
- In a small saucepan over medium-high heat, combine the vinegar, sugar, and salt. Bring to a boil, then reduce heat and stir until the sugar and salt dissolve.
- Remove the brine from the heat and pour it over the onion in the jar, ensuring all slices are submerged.
- Allow the jar to cool at room temperature for about 30 minutes before sealing. Refrigerate and let sit at least 30 minutes before eating; flavor improves after 1–3 days.
Notes
- If using a much larger jar, double the brine to fully cover the onions.
- This recipe is not intended for traditional canning and should be stored in the refrigerator for short-term use only.
- For an escabeche-like flavor, add ½ teaspoon dried oregano to the brine.
- Store refrigerated for up to 2 weeks.
Nutrition (per serving)
Calories: 23 kcal | Carbohydrates: 4 g | Protein: 0.2 g | Fat: 0.02 g | Sodium: 873 mg | Sugar: 4 g