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“This recipe is so easy to make, thank you, I love it! Quick question, when you finish all the onions of the jar, would you recommend to empty the mix of water, white vinegar etc or going for a second round of onions is fine in term of bacteria. Thanks!”
Did you know how easy it is to make pickled onions? It takes less than 10 minutes, and they will elevate almost any dish! They have a tangy, slightly sweet flavor with a bit of crunch. I especially love them on avocado toast, sandwich, salad, or curry. I’ve been making a jar to keep in my fridge at least twice a month (sometimes weekly) for the last 3 years, and I can’t see myself getting over it. Plus the pink color is so pretty! Do I need to say more?! These are amazing on my Mediterranean potato tzatziki bowl, chopped Southwest salad, and sweet and spicy roasted veggies with garlic confit spread.
Why I Love This Recipe
- Quick and Easy: This easy recipe takes only 5 minutes of prep.
- Versatile Flavor: The tangy, slightly sweet pickled onions add a punch to everything from salads to sandwiches.
- Vibrant Color: These pickled onions are a beautiful bright pink that makes any dish pop.
Ingredient Notes
- Red Onions: Known for their mild flavor and bright color, red onions are ideal for pickling. You can substitute with white onions if you prefer a milder taste, though you will miss out on the pink color.
- White Vinegar: This gives the pickled onions their tangy kick. For a milder acidity, you can use apple cider vinegar as an alternative.
- Monkfruit: Adds a touch of sweetness that balances the vinegar. Feel free to swap with sugar or any sweetener of choice.
- Salt: Enhance the flavors.
How to Make This Recipe (Summary)
Start by combining water, white vinegar, monkfruit, and salt in a small saucepan. Heat until the sugar and salt are fully dissolved. Prepare the red onions by peeling and slicing them thinly. Place the onions in a jar and pour the liquid over them, making sure they are fully covered. Let the jar cool at room temperature before transferring to the fridge.
Store in the refrigerator for up to 2 weeks. The onions will be ready to enjoy after 3 hours, but for the best flavor, let them sit overnight. View recipe card below for detailed instructions.
Variations and Tips
- Serving Idea: Use these onions as a topping for tacos, salads, or sandwiches for an extra burst of flavor.
- Flavors add-on: I sometimes like to add a few whole peppercorns or some finely sliced jalapenos to add a bit of a kick.
- Storage Tip: Keep the jar tightly sealed in the fridge to preserve freshness for up to 2 weeks.
- These pickled onions pair perfectly with our Buffalo Cauliflower Salad with Ranch Dressing, 1-Ingredient Chickpea Tofu, or Roasted Sweet Potato & Cauliflower Bowl with Creamy Cilantro Sauce.
Why You’ll Love These Easy Pickled Red Onions TLDR
- Quick
- Easy
- Low-Calorie
- Versatile
- Colorful
Easy Pickled Red Onions
Equipment
Ingredients
- 1 cup (240 ml) water
- 1 cup (240 ml) white vinegar
- 1 tbsp (12 g) monk fruit - or swap for sugar
- 1 tsp (6 g) sea salt flakes
- 2 red onion
Instructions
- Add water, white vinegar, sugar, and salt to a small saucepan. Heat the mixture until the sugar and salt have completely dissolved.
- Peel and thinly slice the red onions. Transfer to a large jar, and pour the liquid over them, ensuring they are fully covered. Leave on the counter until cool down, then transfer to the fridge.
- Store the jar in the refrigerator for up to 2 weeks. The onions will be ready to enjoy after 3 hour, but for best results, let them sit overnight.
Notes
Video
Per Serving/Portion
FAQ
How long do these pickled onions last?
Can I use a different type of onion?
Is this recipe gluten-free?
Can I make it pickled onions with regular sugar?
What dishes go well with pickled onions?
Can I leave out the sugar?
Can I use apple cider vinegar instead of white vinegar?
Can I reuse the pickling liquid for a second batch of onions?
Can I add flavor enhancers like garlic, ginger, or spices?
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Love them, Easy and tasty. Thank you.
Thank you Wendy!
Hi,
should the jar be left open while the onions cool down or should the jar already be closed?
Greetings from Sweden!
Hi Britta, you can leave the jar open, I usually leave the lid on (but not closed) just to avoid anything going in while it’s on the counter. Hope you love it 💚
se puede hacer esta receta sin vinagre, o usando limon?
Could I use datesyrup or coconutsyrup instead of the sugar?
I think it would work fine 🙂
This was absolutely delicious, thank you!
Hey Nancy, I’m so happy you liked it 🙂
So good! Really like the updated recipe with less sugar 😉
Turns out you really don’t need much 😍
Pickled onions and carrots – the previously exclusive secret of Vietnamese sandwiches, now shared.
Could the pickling liquid be boiled to safely reuse it?
How about adding a bruised garlic clove or slice of fresh ginger to the jar for variety?
Hey Jean, you can definitely add some extra flavour enhancers, I love black pepper and sliced jalapeños in there. About re-using the liquid, I personally would not, but I might be more cautious than most! Perhaps if you used sterile jars and utensils?
Question about nutritional content- it seems off-
Hey Marnie, thanks for pointing it out! I’ve adjusted it per serving 🙂
Could you use apple cider vinegar instead do you think?
It will change the test but will work 🙂
Can you leave the sugar out?
You could, it will be a little less sweet, otherwise monkfruit is a great alternative 🙂
Super and erasy and delicious. This is now a staple of mine, always ready to add to salads and sandwiches.
Hey Ally, thanks for the comment! I’m so happy to hear you love it 🙂
Super easy and delicious!!
Thank you 😊
Hey Kat, so happy you liked it 💕
This recipe is so easy to make, thank you, I love it! Quick question, when you finish all the onions of the jar, would you recommend to empty the mix of water, white vinegar etc or going for a second round of onions is fine in term of bacteria. Thanks!
I’m very happy to. hear you like it 🙂 I usually discard it (I keep it for about 10 days on average)