Dessert

How to Make Pickled Red Onions Recipe

ByMaya Arden October 25, 2025October 25, 2025

Introduction

Pickled red onions add a bright, tangy crunch to salads, tacos, sandwiches, and more. This simple recipe uses basic pantry ingredients and fresh herbs to create a flavorful condiment that can elevate any dish.

A close-up top view of a jar filled with layers of pickled red onions and whole black peppercorns. The onions are sliced in thick, semi-circular rings and strips, showing a bright pink to purplish hue, soaking in vibrant red-pink brine. The black peppercorns are scattered unevenly throughout the jar, contrasting sharply with the pink colors. The glass jar edges are visible with reflections, and the jar is placed on a white marbled surface with soft natural light highlighting the shiny, wet texture of the onions. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 red onion
1 1/2 cups distilled white vinegar

2 tablespoons granulated sugar
1 tablespoon salt

1 teaspoon whole black peppercorns
1 teaspoon whole allspice

2 sprigs fresh rosemary
2 sprigs fresh thyme
1 small hot red pepper

3 whole garlic cloves
1 teaspoon whole cumin seeds

Instructions

Step 1: Peel and slice the red onion into thin slices. Place the slices into a pint-sized mason jar or any glass, plastic, or ceramic container with a sealable lid.

Step 2: In a small saucepan, combine the vinegar, sugar, and salt. Add the peppercorns, allspice, rosemary, thyme, hot red pepper, garlic cloves, and cumin seeds for extra flavor. Bring the mixture to a boil, then remove from heat.
Step 3: Pour the hot vinegar mixture over the onions in the jar until the onions are fully submerged. Allow the jar to cool to room temperature with the lid loosely placed on top.
Step 4: Seal the jar with the lid and refrigerate. Let the onions pickle for at least 12 hours before using for best flavor.

Tips & Variations

For a milder onion flavor, soak the sliced onions in cold water for 10 minutes before pickling to reduce sharpness.
Swap distilled white vinegar with apple cider vinegar for a sweeter, fruitier taste.
Add a cinnamon stick or a few cloves to the vinegar for a warm spice note.

If you prefer less heat, omit the hot red pepper or use a milder variety.
The pickled onions taste even better after a couple of days as the flavors meld.

Storage

Store the pickled onions in an airtight container or jar in the refrigerator. They will keep well for up to 2 weeks. To reheat, simply bring to room temperature or enjoy cold directly from the fridge.

How to Serve

A clear glass jar filled with bright pink pickled onions and scattered whole black peppercorns inside, sealed with a metal lid. The jar sits in the center of a white plate with a few loose black peppercorns, three peeled garlic cloves, and slices of purple onion placed around it. A small metal scoop holding more black peppercorns rests on the plate. The background is a white marbled texture with soft lighting highlighting the vibrant colors of the pickled onions. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any other type of onion?

Yes, you can pickle other onions like white or yellow onions, but red onions are preferred for their color and sweetness that balance well with the vinegar.

Do the onions need to be refrigerated during pickling?

Yes, after adding the hot vinegar mixture and cooling to room temperature, sealing and storing in the refrigerator ensures they pickle safely and develop the best flavor.