These quick pickled red onions are SO easy to make and so delicious! It only takes 5 minutes and a handful of pantry friendly ingredients (no sugar!) that you probably already have on hand. An staple condiment that you’ll want to add to everything from tacos to burgers to bowls! Vegan, gluten free, paleo, Whole30, keto / low carb, and made without sugar!

Quick pickled red onions are a condiment that we’ve been making at our house for actual YEARS.

I’m pretty sure the first time I tried them was on a trip to Mexico where I swear we ate them on chilaquiles for breakfast, tostadas for lunch, and tacos for dinner. Literally on all the things.

It was that moment I realized how incredibly versatile (and delicious!) they are, and quickly learned how to make them at home so we could continue to devour them on every possible thing!

They are THAT good.

When I first started making homemade pickled red onions I used sugar, but I’ve since realized (I think it was during a Whole30) that they are just as easily made without sugar and still taste absolutely perfect.

All that to say this recipe has been a long time coming. These pickled red onions are a staple in our refrigerator and I’m so excited to show you how to make them so they can be a staple in your kitchen, too!

Why you’ll love these quick pickled red onions

This easy DIY condiment is:

Zippy
Quick and easy to make
Bright
Vinegary
Versatile
Made WITHOUT sugar
SO good!

Overhead shot of a large glass bowl filled with bright pink pickled red onions and a fork pressing the onion slices under the pickling liquid.

Pickled red onion ingredients

Because you don’t need sugar to make this recipe, these quick pickled red onions are literally made with just FOUR ingredients and that includes the onions and water.

Super pantry friendly recipe and the perfect thing to make if you have a lot of red onions you need to use up!

Personally I think red wine vinegar is best for pickling red onions, but really any light tasting vinegar will do. I would avoid balsamic vinegar.

A large red onion – You’ll want to slice the red onion as thinly as possible. The thinner you slice them the faster they will pickle! A mandoline can be helpful for getting even, thin onion slices, but a sharp knife and cutting board also work.
Red wine vinegar – Red wine vinegar is our top pick for pickling red onions, but you could easily swap it for another light tasting vinegar like white wine vinegar, champagne vinegar, rice wine vinegar, or even apple cider vinegar. I do not recommend using balsamic vinegar for this recipe.
Water – The red wine vinegar is mixed with equal parts water to slightly dilute the pickling liquid. No need boil it!
Salt – Because these red onions are a “quick pickle”, they are not fermented. The combination of vinegar + salt is what pickles the onion. I used Diamond kosher salt but you can use whatever you have on hand. If making a substitution keep in mind that kosher salt has a different structure than table salt, so you may want to reduce the amount slightly. The pickling liquid should taste salty but not overly so.

Overhead shot of ingredients for quick pickled red onions - a large red onion next to another large red onion cut in half, a measuring cup with red wine vinegar, a small dish of kosher salt, and a jar of water.

An overhead shot of a spoon stirring together the red wine vinegar pickling liquid with a wooden spoon. On a light grey background next to a plate of thinly sliced red onions.

How to make quick pickled red onions

These pickled red onions are made in just about 5 minutes of hands on time. Super fast, and no boiling of the pickling liquid is required!

Here’s the step-by-step

Using a sharp knife or a mandoline thinly sliced the red onion. The thinner the onion slices the quicker the onions will pickle! Transfer onions to a bowl or jar with enough room for the onions to be submerged once the pickling liquid is added.
In a glass measuring cup or bowl mix together the red wine vinegar, water, and kosher salt until the salt is dissolved.
Pour the pickling liquid over the sliced onion and use a fork or spoon to press the red onion under the liquid so they’re completely submerged. If they’re not quite submerged add an additional splash or two or red wine vinegar until just barely covered with the pickled liquid. As they pickled the onions will also release some liquid which will result in an increase in pickling liquid as they sit.
Transfer to the refrigerator for at least 15 minutes or up to overnight before using. The longer the onions sit in the pickling liquid the more “pickled” they will be. When they’re ready they will appear slightly translucent and have a bright jewel toned pink hue.

A 45 degree angle shot of a medium sized glass jar filled with bright pink thinly sliced red onion and a glass measuring cup pouring pickling liquid into the jar.

Overhead shot of a large glass bowl filled with red onion slices, and some red wine vinegar pickling liquid being poured into the bowl.

Do pickled red onions have to be refrigerated?

Yes, pickled red onions should be refrigerated.

Storing them in the refrigerator keeps them from spoiling, and helps maintain the best flavor and texture.

How long do pickled red onions last?

These quick pickled red onions will keep in the refrigerator for at least a week, maybe longer. However the texture will best if they’re eaten within the first 4 or 5 days.

Serving suggestions

Pickled red onions would be delicious with all kinds of meals! From breakfast to dinner and everything in between. Because they taste so bright and zippy they’re especially delicious with dishes where they cut through rich flavors.

You could enjoy these onions with:

Scrambled eggs
Chilaquiles
Any type of savory breakfast
Sandwiches
Burgers
Salads
Tacos
Baked potato
On a cheese board
BBQ chicken or pork
Pizza

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!