These quick-pickled red onions are crisp, tangy, and perfectly spicy. Made with simple ingredients and ready in minutes, they’re a flavor-packed topping for tacos, burgers, salads, grain bowls, and more. This naturally low-sugar refrigerator pickle is easy to keep on hand and instantly brightens any meal.
Do onions make you cry?
Because let me tell you, these spicy pickled onions will make you weep with joy.
Weep. With. Joy.
Here's why: pickling your onions mellows them out. It removes that sharp bite, takes away that B.O. smell that red onions have (I know you know what I mean), and softens them into delectable little onion strings that I will pile onto everything and anything I can think of.
I will stuff as many quick-pickled red onions as I possibly can into my smoky chipotle black bean burgers, or pile them high with these crispy bean and cheese tacos.
And since these are quick pickled red onions, you can whip 'em up the same day as you need them and they'll be ready in under an hour.
That's right, under an hour.
Let's make quick-pickled onions together!
Ok, my friend, step into my kitchen and let's take a visual walkthrough of this easy refrigerator pickle recipe together. Or, if you prefer, use the "jump to recipe" button to skip straight down to the recipe card.
Step 1: slice those onions!
Get out your onion goggles and get slicing! The thinner the better. I use a really sharp knife for this, but a mandoline works great as well.
While you're slicing, slice up your chili pepper nice and thin as well. You may or may not want to remove the seeds, depending on how spicy your pepper is.
Step 2: prepare the brine
Combine the vinegar, water, salt, and sugar in a small saucepan and gently heat until the sugar is dissolved. Easy peasy.
Step 3: pack & pour
Pack your sliced onions, chili peppers, and peppercorns into a jar. Then, carefully pour the hot pickling liquid over the top.
Step 4: submerge
Pack the onions down so they're fully submerged under the liquid.
I find that adding another glass to keep the onions down is helpful, although this isn't strictly necessary.
Step 4: wait...
Set the onions aside and wait at least 30 minutes for them to pickle.
That's it! You're done!
Quick Pickled Red Onions (ready in 30 minutes!)
Ingredients
- 2 cups red onion thinly sliced
- ½ medium red chili thinly sliced
- 2 teaspoons whole black peppercorns
- ½ cup apple cider vinegar
- ½ cup water
- 2 Tablespoons sugar
- ¼ teaspoon sea salt
Instructions
- Thinly slice your red onions using a sharp knife or mandoline. Thinly slice the chili pepper.2 cups red onion, ½ medium red chili
- Pack 2 cups of thinly sliced red onion, thinly sliced chili pepper, and black peppercorns into a wide-mouthed mason jar.2 cups red onion, ½ medium red chili , 2 teaspoons whole black peppercorns
- In a small saucepan, combine apple cider vinegar, water, sea salt, and sugar.½ cup apple cider vinegar, ½ cup water, 2 Tablespoons sugar, ¼ teaspoon sea salt
- Heat the vinegar mixture over medium heat until the sugar has completely dissolved.
- Carefully pour the hot vinegar mixture over the onions.
- Press the onions down using a glass so they are fully submerged.
- Set aside on the counter top to cool for 30-60 minutes.
- Transfer the pickled onions and liquid into a container with a lid and keep in the fridge.
Notes
- Nutrition values are an estimate only and is based on 12 servings.
- Pickled red onion will last indefinitely in your fridge in an airtight container so long as the onion is submerged in liquid.
Anna says
Spicy Pickled Onions are the BOMB. So delicious and just the right texture. Last batch did not last long. So I made a double batch this time ;)/
Malin says
Made this today, eating tomorrow and I’m very excited!
En says
Frankly 2 cups onion does not get covered by one cup liquid I had to double the liquid amounts
Katie Trant says
The trick is slicing them super thin and then using a smaller glass or something to keep them submerged. They're not meant to be swimming in liquid, just touched by it.
J says
I cooked(?) these tonight too, and they've turned out lovely.
I've just realised I didn't add the salt though. Is it too late/should I add it now?
Katie Trant says
You could add it now, it should be fine!
alice k mynett says
Same star rating AGAIN! I can't stop making these tasty zingers! Going to Bowen Island this week for a day of Bridge with good friends. This is my contribution to the lunch - it will go with ANYTHING. So good! and the recipe always turns out - never fails!
Anna says
I’ve made pickled onions tons of times before, but this recipe is by far the most delicious — love the extra little zing that the red chili gives to the taste!
Sureena says
Delicious! I made two batches, one with peppers and one without! Perfect topping for tacos!
alice k mynett says
We have a busy week of company, so I've just made these tasty onions. It was SO EASY. I can't wait to include them in my next grilled cheese sandwich! Easy, tasty and fast - my kind of condiment! Thanks, Katie.
Katie Trant says
Ooooh, grilled cheese is a great idea!
suzanne says
Do you leave the onions in the juice when you refrigerate?
Katie Trant says
Yes! Good question - there should be at least enough of the pickling liquid to cover the onions. I'll update the post with this info!
Sarah - Sustainable Cooks says
Two things I love so much - spice and onions! I did leave in the pepper seeds because I love it HOT!
These were so good.
Katie Trant says
I left mine in, too. Great minds think alike!