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over head of pickled onions in a mason jar

How to Make Quick Pickled Onions

Pickled red onions are super easy to make and great to have around for an added, flavor-packed crunch on tacos, sandwiches, burgers, and more!
Course sides
Cuisine American
Keyword how to quick pickle, pickled red onions, quick pickled onions, toppings for burgers, toppings for tacos
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Calories 94kcal
Author Lauren


  • 1 large red onion halfmoon slices
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ¾ cup rice wine vinegar apple cider vinegar can be substituted
  • optional: add spices like black peppercorn or fresh herbs


  • Boil the water.  Set 3 cups of water to boil in a kettle or a saucepan.  In a container with a lid, like a mason jar, add vinegar, sugar, salt, and any spices if you choose.  Stir to combine.
  • Blanch the onions. Place the sliced onions in a strainer.  Once the water is boiling, pour slowly over the onions until all the water is gone.  This can be done over the sink or over a large bowl.
  • Pickle the onions.  Transfer the onions to the container with the vinegar mixture.  Let sit for 30 minutes before using.  The flavor will develop and the harshness of the vinegar will mellow the longer it sits.  Store covered in the refrigerator for up to 2 weeks.


Calories: 94kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1171mg | Potassium: 165mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg