Pickled red onions are a total game changer in my kitchen. They’re tangy, slightly sweet, wonderfully crunchy – and honestly? They make everything better. I always have a jar in my fridge. And by “always” I mean: I start panicking when there’s only a few slices left.
These pink pickles are one of those ridiculously easy recipes that take 15 minutes max, require zero cooking skills, and still deliver serious flavor. If you’re into avocado toast, fresh summer salads, or building the ultimate burger – you’re gonna love this.
And the best part? You can tweak the spices, scale it up, and gift it to friends. So let’s go.
Pickled Red Onions – Pink Pickles, a quick and easy recipe
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
- 2 jars with lids
Ingredients
- 4 piece red onion
- 300 ml water
- 200 ml white vinegar
- 100 ml rice vinegar
- 3 Tbsp sugar
- 1 Tbsp salt
- 1 tsp pink peppercorns
- 0,5 tsp mustard seeds
- 4 pieces kaffir lime leaves
Instructions
- Make the brine by boiling water and mixing in sugar, vinegar, and spices
- Thinly slice onions.
- Fill jars and pour in brine.
- Let rest at least 2 hours – best after 24h.
- Store in fridge for up to 4 weeks.
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
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How to Make Pickled Red Onions – Step-by-Step
1. Boil the brine
Bring the water to a boil in a small pot. Take it off the heat and stir in the sugar, salt, vinegar, and spices. Let it sit while you prep the onions – that’s enough time for the sugar to dissolve.
2. Slice the onions
Thinly slice the onions – as thin as you can. The thinner, the better. I usually use a mandoline (careful with your fingers!).
3. Fill the jars
Pack the onions into clean, sterilized jars. You don’t have to be too neat, but make sure they’re packed in evenly. Now pour the warm brine over the onions. They should be completely submerged.
4. Chill and wait
Seal the jars, let them cool for a bit, then move them to the fridge. After two hours, they’re already good. But if you can wait – give them a day or two. That’s when the flavor really hits
Storage & Shelf Life of pickled red onions:
These pickled onions will keep for up to 4 weeks in the fridge – as long as the jar stays clean and tightly sealed. Use clean utensils when you take some out, and they’ll stay fresh and crisp.
To be honest though: mine rarely make it past week 2.
What to Serve with Pickled Red Onions
Honestly? Almost everything. But here are a few of my favorites:
- On top of an avocado toast (great with sourdough)
- Inside any burger or sandwich
- Over any fresh salad
- As a tangy side to grilled veggies or meat
- With homemade yogurt bread
Tips for Perfect Pickles
- Let the onions soak for at least a few hours, better overnight
- Always use clean jars
- Want more flavor? Add a clove of garlic or a bay leave.
- Red onions give you that stunning pink color – white onions work too, but won’t look as pretty
some FAQs About Pickled Onions
Can I use other types of vinegar?
Yes – apple cider vinegar also works beautifully and adds a fruity note.
Do I need to sterilize the jars?
It’s not strictly necessary, but definitely a good idea if you want to keep them longer than a week.
Are pickled onions healthy?
Totally! They’re low in calories and full of antioxidants – and they make it easier to eat more veggies.
PS: If you’re into fermentation (like I am), check out Kakao & Karotte – they’ve got tons of helpful tips for pickling, preserving, and fermenting.
Can I use other types of onions?
Sure! White or yellow onions work too – but you won’t get that pretty pink color.
Can I make them without sugar?
You can reduce it, but I wouldn’t skip it entirely. It balances the acidity and helps with preservation.
You see, it is not that hard to make these tasty pickles!
love,
Sabrina 💛
This is very delicious, best pickles so far!