Pickled Red Onions Recipe – No Canning Needed!

This pickled red onions recipe is one of those simple little things that make everything taste better! I always have a jar (or two!) in the fridge, ready to add to salads, sandwiches, tacos, and grain bowls.

They’re quick, easy, and a great way to use up that half onion sitting in your fridge. This version is my favorite—it’s tangy, a little sweet, and infused with crushed sumac berries, garlic, and fresh thyme for extra flavor.

I like to mix apple cider vinegar with white vinegar for the perfect balance of tang and brightness. And once you try making your own, trust me—you’ll never go back to store-bought!

Why You’ll Love This Pickled Red Onions Recipe

• So easy to make – Just slice, mix, and pour. No fancy tools or canning required.

• Quick results – Ready in as little as 30 minutes, even better after a few hours.

• Big flavor boost – Adds a tangy, slightly sweet pop to all kinds of dishes.

• A great way to use leftover onions – Perfect for those halves sitting in the fridge.

• Customizable – Add herbs, garlic, or spices like sumac to make it your own.

• Keeps for 2 weeks – Always have a jar ready to go for salads, tacos, sandwiches, and more.

Ingredients You’ll Need

Here’s everything you’ll need to make these quick pickled red onions at home—simple pantry ingredients with a little flavor boost.

• Red onions – Thinly sliced to about 1.5 to 2 mm.  A mandoline works best for even, paper-thin slices that absorb flavor quickly.

• White vinegar – Gives the pickles that classic sharp tang.

• Apple cider vinegar – Adds a touch of natural sweetness and depth.

• Water balances out the acidity of the vinegars.

• Kosher salt – Enhances flavor and helps preserve the onions.

• Sugar or honey – Just enough to round out the sharpness of the brine.

• Lemon zest – Brightens the brine with a light citrus note.

• Crushed sumac berries – Brings a tangy, citrusy kick that sets this recipe apart. If you don’t have sumac, a splash of lemon juice or a pinch of lemon zest can be a nice substitute.

• Garlic – Adds savory depth and subtle heat as it sits in the brine.

• Fresh thyme – Infuses the onions with a mild herbal note that pairs beautifully with the sumac and citrus.

Variations to Try

Pickled red onions are super flexible—and one of my favorite things to play around with. Here are some easy ways to make them your own:

• Add some heat: Toss in sliced jalapeños, red pepper flakes, or a pinch of cayenne for a spicy kick.

• Try different vinegars: Mix it up with rice vinegar, red wine vinegar, or even fresh lemon juice for a unique flavor.

• Swap the onions: Shallots or sweet onions work well too, especially if you prefer a milder taste.

• Spice it up: Add whole peppercorns, coriander seeds, bay leaves, or even star anise to infuse extra depth.

• Go sugar-free: Leave out the sugar, or try maple syrup, honey, or monk fruit for a low-sugar version.

These variations are fun to experiment with—and a great way to match your onions to the dish you’re serving them with!

Quick Pickling Tips (and FAQs!)

Here are a few simple tips and answers to common questions to help you make the best quick pickled red onions at home:

• Slice evenly for best results: Thin, uniform slices pickle faster and more evenly. A mandoline is super helpful for this!

• Let them sit for at least 30 minutes: You can eat them quickly, but the flavor really shines after a few hours or overnight in the fridge.

• Do I need to sterilize the jar? Nope! No canning needed here—just use a clean, airtight glass jar.

• Can I reuse the pickling liquid? It’s not recommended. Reusing it can affect both the flavor and the freshness.

• Always use clean utensils: This helps your onions stay fresh and avoids introducing bacteria.

• Store in the fridge: These are refrigerator pickles. Keep them chilled and use within 2 weeks.

How to Use Pickled Red Onions

These pickled red onions are incredibly versatile—they add a bright, tangy crunch that instantly elevates almost any dish. Here are some of my favorite ways to use them:

• Salads & grain bowls: Toss them on top for extra flavor, color, and texture.

• Burgers & sandwiches: Skip the raw onions—these are way better and easier to digest!

• Falafel & shawarma wraps: Their acidity cuts through rich, spiced fillings beautifully.

• Avocado toast: Adds a pop of flavor and color that makes it feel gourmet.

• Charcuterie & mezze platters: Brightens up creamy cheeses, dips, and olives.

• Egg dishes: So good with scrambled eggs, omelets, or shakshuka.

Once you start adding them to your meals, you’ll find yourself reaching for the jar again and again!

Love Pickling? Try These Next

If you enjoy pickling as much as I do, don’t miss these other easy and flavorful recipes:

• Pickled Jalapeño Recipe – Spicy, tangy, and perfect for tacos or nachos.

• Green Tomato Pickle Recipe – A Southern-inspired favorite with a bold bite.

• Pickled Banana Peppers – Bright, sweet, and so good on sandwiches or pizza.

They’re all quick, delicious, and perfect for keeping your fridge stocked with vibrant, homemade condiments.