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Looking for a tasty, tangy topping for your next meal? Look no further! In today’s post, I’m going to teach you how to make Quick Pickled Red Onion using my super easy pickled onion recipe. With minimal ingredients and no cooking required, you’ll have a delicious, flavor-packed onion condiment in no time. 

“Easy and delicious! I used red onion and added three garlic cloves and a bay leaf. Very flavorful! Will definitely make these again.”

– Gloria Papp
Overhead photo of quick pickled onions with garlic and vinegar in a serving bowl.

Update: This recipe for pickling onions quickly was originally published in May 2023. I’ve made updates to the article below to include more information about making pickle solution for onions at home.

Table of Contents

About these easy pickled onions 

My quick pickled onion recipe is a versatile and delicious way to add zing to your favorite dishes. If you’ve ever wanted to learn how to pickle red onions fast, this one’s for you. You’ll have a bowl of bright, beautiful onions soaked in vinegar on the table in no time!

My no-cook pickled red onions method involves soaking onions in flavorful apple cider vinegar and hot water for just a few short minutes. It’s the best way to enjoy pickled onions quick as can be without sacrificing flavor.

If you love pickling fresh vegetables, try these seriously delicious pickle brine recipes next: pickled jalapenos recipe and pickled dill pickles.

Why you’ll love this recipe!

Aside from being gorgeously jewel toned and lip-smacking-tasty, this ultra quick pickled onions recipe is also:

Overhead photo of whole raw onions, apple cider vinegar, white vinegar, and honey neatly arranged on a kitchen counter.

Ingredients for pickling red onion

  • Red Onions or Shallots – While you can technically pickle any allium you like, red onions and shallots are my two faves. Opt for shallots when you want less bite.
  • Apple Cider Vinegar – Acid is essential to the pickling process. The vinegar’s acidity helps to break down the onions’ cell walls, allowing them to absorb the flavorful pickling liquid. I personally like pickling with apple cider vinegar because it has a slightly sweet and fruity taste, which I just can’t get enough of.
    • Substitutions: White vinegar or rice vinegar are also lovely, light vinegars that will add tons of flavor to this quick pickled red onion recipe. 
  • Hot Water – Make sure you use hot, not boiling, water here. The heat helps advance the pickling process, but if you go TOO hot, it’ll leave you with slightly limp (but still yummy) onion pickles. If you, like me, want crunch, this is less than ideal.
  • Agave – For a touch of sweetness to balance out the acidity of the vinegar and the spicy, sulfurous bite of the onions.
    • Substitutions: Feel free to use the sweetener of your choice here. Regular sugar or brown sugar work well, but dissolve them in the hot water first. Maple syrup, honey, or brown rice syrup are great liquid alternatives.
  • Salt – Seasoning is everything. Adding salt to the brine helps to emphasize all the other flavors of these red onion quick pickles!

Recipe variations

Once you master the basic recipe for quick pickled red onions, then go to town with your choice of add-ins and flavoring ingredients. Below are a few ideas to inspire:

  • Sweet and Spicy Pickled Onions. Add a hint of spicy sweetness by adding a few slices of jalapeno pepper or red pepper flakes and a little more honey to the original recipe. 
  • Herbed Cider Onions. Infuse your pickle brine with fresh herbs for an aromatic flavor by adding a handful of fresh thyme, rosemary or dill to the recipe. I especially love this version with herby potato salad recipes.
  • Citrus Marinated Onions. Brighten up the flavor of your apple cider brined onions with citrus zest or a fresh citrus peel. Lemon, lime, or orange all work great here.
  • Garlic Brined Onions. Add a clove (or 2, 3, 4) of fresh garlic for a punch of savory, aromatic flavor. They’re perfect in fresh pico salsa.
  • Beet Pickled Onions. Give your pickled onions a stunning color by adding a small peeled and sliced beet to the pickle brine. 
  • My Favorite Onion Pickle Brine. I typically add a couple cloves of garlic, dry bay leaf, a few sprigs of Italian parsley, and a lemon peel to create incredibly flavorful, versatile pickled onions. 
Action photo of a serving spoon serving homemade pickled onions from a bowl.

How to quickly pickle onions or shallots

This recipe for quick pickled onions is easy peasy! With a handful of ingredients and 5 minutes, you can have tender, tangy onions in the most delicious pickling liquid. Here’s what you’ll do:

  1. Prep work: Gather all your ingredients. Peel and slice the onions as thin as possible using a mandoline slicer or a sharp Chef’s knife. 
  2. Transfer Onions to Jar or Bowl: Transfer the thinly slices of onion to a mason jar with a tight-fitting lid, an airtight container or a medium shallow bow, and set aside.
  3. Make the Pickling Solution: In a 2-cup liquid measuring cup or a small bowl, add the vinegar, hot water, agave, and kosher salt. Whisk vigorously, stirring until the salt dissolves into the pickling liquid.
    • Optional – add more flavor: Whisk any additional flavoring ingredients you love, such as mustard seeds, whole peppercorns, and a lemon peel, to the pickling liquid, if using. 
  4. Pour Pickle Liquid over Onions: Carefully pour the warm pickling solution over the thinly sliced onions. Then use a long spoon or fork to stir the onions and completely submerge them in the liquid.
  5. Pickle the Onions: Cover the jar, container, or bowl and transfer to the refrigerator. Let the onions pickle in the refrigerator until they turn bright pink
  6. Use or Store: Use pickled red onions or pickled shallots in your favorite recipes or use them to garnish your favorite dishes, such as egg sandwiches, tacos, grain bowls, salads and more! Alternatively, store pickled vegetables in the refrigerator for up to 2 weeks.

Chef expert tips for the perfect results every time!

To make the perfect pickle onions fast, follow these expert tips:

  1. Choose the right onion. Be sure to select fresh, firm onions for pickling. I prefer mild red onions, but you can pickle shallots, white or yellow onions work too.
  2. Slice thinly and evenly. To make quick and easy work out of slicing the onions, use a mandoline – just watch your fingers when slicing. If you don’t have one, don’t worry, a sharp knife works fine too. Just make sure you slice the onions thinly and uniformly to ensure the brine pickles them quickly and evenly. 
  3. If you prefer a bright, beautiful, jewel tone color (honestly, who wouldn’t?!?), use a combination of half red wine vinegar and half apple cider vinegar in the pickling solution especially if you’re pickling shallots. 
  4. Fully submerge the onions. Make sure you fully submerge the onions in the brine so the vinegar, salt, and sweetener can do their thing.
  5. Experiment with flavors. Don’t hesitate to add fresh herbs, dry herbs, spices, or citrus to your brine for an added depth of flavor.
  6. Allow your quick pickled onions to sit for at least 10 minutes if you’re in a pinch, or 30 minutes to an hour for the best flavor. The longer they sit, the more flavorful they’ll become. 
    • For a lighter pickle flavor, pickle the onions for just 30 minutes
    • For a rich tangy pickle flavor, let the onions sit in the pickling liquid for 2 hours or more.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

How long does it take to pickle onions?

With this quick pickled red onions recipe, it takes just 5 minutes of prep and only 2 hours of soak time to enjoy the prettiest, tastiest pickled onions, no cooking required.

Can I pickle other types of onions?

Yep, you can totally use other types of onions (or even other alliums like wild garlic, ramps, or scallions). That said, red onions or shallots are my favorite because of their mild flavor and vibrant color.

What can I add to the onion pickle brine?

This recipe, as written, is pretty basic, that way you can go to town with your choice of add-ins and flavors to create quick pickled red onions perfect for your personal tastebuds.

You can add sliced jalapeños for a spicy kick, or substitute the apple cider vinegar with red wine vinegar for a different flavor profile. You can also use different types of spices such as mustard seeds, coriander seeds, or fennel seeds in the pickling vinegar mixture. 

Here are some of my other favorite additions:

  • Garlic Cloves
  • Ginger
  • Bay Leaf
  • Fresh Herbs (thyme, dill, rosemary, etc.) 
  • Whole Spices
  • Whole Spices (whole black peppercorns, star anise, cumin seeds, etc.)
  • Lemon Peel or Slice of Lemon

Feel free to mix and match to create your own unique quick onion pickles!

Do I have to refrigerate marinated onions?

Mmm-hmmm. You’ll wanna store the pickled onions in an airtight container in the refrigerator where they will technically last for up to two weeks (but I’d be downright shocked if you still had some by then).

Can I reuse the cider vinegar pickling liquid?

Heck yes! One of the best things about these pickled red onions with apple cider vinegar is the resulting onion vinegar. Use it up to one more time for pickling another round of vegetables (topping off the batch with added vinegar as needed), or use it to add some serious sophistication to a simple vinegar and oil salad dressing. Just make sure to store it in the refrigerator and use it within a month.

Close-up photo of cider vinegar pickled onions.

Serving quick pickled Onions

These apple cider vinegar pickled onions are perfect for those moments when you need to add a sprinkle of magic to your culinary creations. The vibrant pink hue, achieved by pickling onions in vinegar, adds a touch of fantasy to your plate, making every meal a memorable experience.

Unique ways to use them

Storing Leftvoers

  • Refrigerator Storage. Store your pickled onions with apple cider vinegar in a clean, airtight jar or container. Pickled onions will last up to 2 weeks in the fridge, but they’ll likely be gone before then!
    • Storage note: The flavor will continue to develop over time, so your vinegary, oniony yumminess will only get better during storage!
  • Freezing Instructions. Due to the high vinegar content, I don’t recommend freezing this pickled onion recipe. However, you can try it if you’d like.
    • Place the onions and brine in a freezer-safe container, leaving some head space at the top for expansion.
    • Store in the freezer for up to 2 months. However, please note that freezing will probably alter the texture of the onions, making them less crisp.
Angled photo of marinated onions in a glass jar.

Next time you’re in a dinner pickle, remember this hot water trick for pickling onions quickly. They’re sure to add dill-icious, zesty flavor to everything they touch. Okay, enough chatting — now that you know how to pickle onions fast, it’s time to seal the dill and wow your taste buds. Happy pickling!

Cheyanne

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More recipes for onions!

Photo of pickled onions with garlic, bay leaf, and lemon peel in a white bowl.

Easy Pickled Onion Recipe

Author: Cheyanne Holzworth
Total Time: 5 minutes
Prep Time: 5 minutes
Servings: 8 servings
Print Recipe Pin Recipe
Looking for a tasty, tangy topping for your next meal? Look no further! In today's post, I'm going to teach you how to make Quick Pickled Red Onion using my super easy pickled onion recipe. With minimal ingredients and no cooking required, you'll have a delicious, flavor-packed onion condiment in no time. 

Equipment

  • 1 Mandoline Slicer or Chef’s Knife
  • 1 2 Cup Liquid Measure
  • 1 Storage Jar or Large Bowl

Ingredients 

Pickled Onions

  • 1 medium Red Onion – (substitute: 4-5 Shallots) (SEE NOTES)
  • ½ Cup Apple Cider Vinegar – (substitute: white wine vinegar or rice vinegar)
  • ½ Cup HOT Water (Hot, but not boiling)
  • 1 to 1 ½ TBS Agave – (substitute: maple syrup or honey)
  • 1 tsp Kosher Salt

Optional Ingredients for More Flavor

  • 1-2 clove(s) Garlic – Smashed & Peeled
  • 1 Thin Slice Ginger – Peeled
  • 1 whole Bay Leaf
  • 3-4 Sprigs Fresh Herbs (Thyme, Oregano, Dill, or Rosemary)
  • 1 tsp Whole Spices (Black Peppercorns, Mustard Seeds, Coriander Seeds, Allspice Berries, Red Pepper Flakes)
  • 1 whole Lemon Peel or Thin Slice of Lemon

Instructions

  • Gather and Prep: Gather all your ingredients. Peel and very thinly slice the shallots using a mandoline slicer or a sharp Chef’s knife. (Note: Try to slice the onion as thin as possible. This makes the onions pickle faster AND their texture more delicate and delicious.)
  • Transfer Onions to Jar or Bowl: Transfer the thinly sliced shallots to a jar with a tight-fitting lid, an airtight container, or a medium shallow bowl. Set aside.
  • Make the Pickling Liquid: To a 2-cup liquid measuring cup or a small bowl, add the vinegar, HOT water, agave, and kosher salt. Whisk vigorously, stirring until the salt dissolves into the pickling liquid.
    Optional – Add MORE Flavor: Add any of the optional flavoring ingredients to the pickling liquid, if using. Whisk well to combine.
  • Pour Pickle Liquid over Onions: Carefully pour the hot pickling liquid over the thinly sliced onions. Use a long spoon or fork to stir the onions and completely submerge them in the liquid.
  • Pickle the Onions: Cover the jar, container, or bowl and transfer to the refrigerator. Let the onions pickle in the refrigerator for at least 30 minutes, or until they turn bright pink. (See chart for pickling estimates.)
  • Use or Store: Use pickled onions in your favorite recipes or use them to garnish your favorite dishes, such as egg sandwiches, tacos, grain bowls, salads and more! Alternatively, store pickled shallots in the fridge for up to 2 weeks.

Notes

  • Using shallots? If you prefer a bright beautiful jewel tone color to your pickled onions, follow this tip when for shallots: Use a combination of half red wine vinegar and half apple cider vinegar in the pickling solution. (Shallots aren’t as naturally vibrant in color as red onions. Using a little red vinegar helps keep the hue pretty!)
  • Approximate Pickling Times in the Fridge:
    • Super light pickle just to remove harsh bite from onions: 10-15 minutes
    • A light pickle flavor: 30 minutes
    • Proper pickle: 2+ hours
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Recipe Yield: approximately 1 cup
  • Serving Size: 2 tablespoons
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 24kcal    Carbohydrates: 5g    Protein: 0.3g    Fat: 0.03g    Saturated Fat: 0.003g    Polyunsaturated Fat: 0.01g    Monounsaturated Fat: 0.001g    Sodium: 293mg    Potassium: 53mg    Fiber: 0.4g    Sugar: 4g    Vitamin A: 1IU    Vitamin C: 2mg    Calcium: 6mg    Iron: 0.2mg
Course: Condiment
Cuisine: American

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