Pickled Onions Recipe

4.77 from 201 votes

Learn how to make this easy Pickled Onions Recipe and transform any meal from good to great. Top your tacos, burgers, salads, or eggs!

Prep Time5

Resting Time4

Total Time4 5

Course: Condiment, Garnish

Cuisine: Asian, Mediterranean, Russian

Diet: Gluten Free, Vegetarian

Keyword: pickled onions recipe

Servings: oz

Calories: 2kcal

1 large red onion thinly sliced
¾ cup rice vinegar you can sub with white wine vinegar or champagne vinegar only
2 cups water hot
1 ½ tbsp sea salt

Chop red onion in half. Peel and slice very thin into half-circle slices. Use a mandolin if you have one.
Add the onions into a bowl with warm water, and lightly squeeze the onions to release the onion flavor. Drain the water.
Place the onions into a jar. I use a 35.9oz Weck Jar, or you can use a wide mouth 32 oz mason jar. You want to have enough space for everything to fit. In a measuring cup add the salt, hot water, and rice vinegar. Mix with a spoon. Pour on the onions.
Let cool on the counter. Then cover with a lid and refrigerate for at least 2-4 hours, or leave them overnight in the refrigerator for the best results.

Slice the onions evenly. Thin, uniform slices help them pickle quickly and soak up flavor evenly.
Make sure your rice vinegar does not have any sugar. This will change the flavor. I wouldn't recommend apple cider or white vinegar. They are just not the perfect fit for this pickling liquid. I've tried them with both and found the flavor to be overpowering, which will not give you the intended flavor meant for this recipe.
Soak the onions in warm water first. This step softens their sharp bite and keeps the final flavor smooth and mild.
Dissolve the salt completely in hot water before adding vinegar. It ensures the brine stays clear and evenly seasoned.
Let the onions cool fully before refrigerating. Cooling helps them stay crisp instead of softening too quickly.
Add a few beet slices for color. They’ll naturally deepen the pink hue without changing the taste.
Reuse the liquid up to 4 times. Make sure to adjust the salt, vinegar and water ratio to taste when you do.
Make them ahead. The flavor improves overnight, so prep a jar the day before you plan to use it.
Store in a sealed jar in the fridge. They’ll keep for up to two weeks, though they rarely last that long.
Use them often. These onions brighten tacos, salads, sandwiches, and grain bowls with the perfect tang and crunch.

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