By Sabine Venier
Published Mar 7, 2025
I can’t get enough of the sweet and tangy combination of pickled veggies, and these pickled red onions are no exception. Perfectly crisp and submerged in a tangy and flavorful brine, they are the best topping for sandwiches, salads, tacos, and more! I always make a double batch because I just love these pickled onions so much!
If you’re like me and always thought pickling involved fancy contraptions and complicated equations, think again! I’m doing things the easy way with this quick pickling technique that keeps in the refrigerator plenty long enough (not that these pickled onions ever last very long in my house!) With just a few pantry staples and a quick blanch, you’ll be on your way to crunchy, tangy pickled red onions—the perfect topping for any meal!
Tips for Beginners
- Remember that these are quick-pickled onions, NOT shelf-stable canned onions. They MUST be refrigerated!
- Don’t skip blanching the onions! It helps preserve their color and crunchy texture. In testing, I found that raw onions turned mushy faster and didn’t get as much of that beautiful pink color.
- Make sure the onions are completely submerged in the brine at all times. The brine is what helps to preserve the onions for such a long time.
- Let the onions chill completely in the refrigerator before enjoying for the best flavor.
- The longer the onions sit, the better the flavor will be.
Ingredients1x2x3x
- ▢ 1 red onion thinly sliced
- ▢ ¾ cup apple cider vinegar
- ▢ ¾ cup water
- ▢ 1 tablespoon granulated sugar
- ▢ 1½ teaspoons kosher salt
Optional Seasonings
- ▢ 1 clove garlic smashed
- ▢ 1 teaspoon whole black peppercorns
- ▢ ½ teaspoon coriander seeds
- ▢ 2-3 sprigs fresh herbs such as thyme or dill
- ▢ 1-2 strips citrus zest such as lemon or orange
Instructions
- Bring a pot of water to a boil. Add the sliced onions and blanch for about 30 seconds. Drain and transfer the onions to a heatproof jar. 1 red onion
- In a saucepan, combine the vinegar, water, sugar, salt, and any optional seasonings. Bring the mixture to a boil, stirring to dissolve the sugar and salt. ¾ cup apple cider vinegar, ¾ cup water, 1 tablespoon granulated sugar, 1½ teaspoons kosher salt, 1 clove garlic, 1 teaspoon whole black peppercorns, ½ teaspoon coriander seeds, 2-3 sprigs fresh herbs, 1-2 strips citrus zest
- Pour the hot vinegar mixture over the onions in the jar, ensuring that the onions are submerged.
- Let the onions cool to room temperature. After cooling, seal the jar and refrigerate. The onions will be ready to use after 30 minutes of pickling but will develop more flavor over time.
Becky’s Tips
- This recipe makes about 1 cup of pickled red onions. A serving is 2 tablespoons.
- Apple cider vinegar is my number one choice for the perfect balance of sweet and salty in pickled vegetables. For a sharper flavor, use white vinegar.
- I like to use wide-mouth mason jars for this recipe, but any glass jar with a tight-fitting lid will work.
- I like to add a little bit of extra seasoning depending on my mood. Some favorites include smashed garlic cloves, whole black peppercorns, coriander seeds, fresh/dried herbs, and citrus zest.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Pickle Red Onions Step by Step
Blanch the Onion: Bring a pot of water to a boil. Add 1 sliced red onion and blanch for about 30 seconds. Drain and transfer the onion to a heatproof jar.
Boil the Brine: In a saucepan, combine ¾ cup of apple cider vinegar, ¾ cup of water, 1 tablespoon of granulated sugar, 1½ teaspoons of kosher salt, and any optional seasonings (1 smashed clove of garlic, 1 teaspoon of whole black peppercorns, ½ teaspoon of coriander seeds, 2-3 sprigs of fresh herbs, and/or 1-2 strips of citrus zest). Bring the mixture to a boil, stirring to dissolve the sugar and salt.
Pickle the Onions: Pour the hot vinegar mixture over the onions in the jar, ensuring that the onions are submerged. Let the onions cool to room temperature. After cooling, seal the jar and refrigerate. The onions will be ready to use after 30 minutes of pickling but will develop more flavor over time.
How to Store
Store pickled red onions in an airtight container (I like to use a mason jar) in the refrigerator for up to 2 weeks. The flavor will continue to develop as they sit.
Serving Suggestions
These pickled red onions are so versatile! They’re the perfect topping for salads or sandwiches to add just a little bit of zing. I love them on top of a cobb salad , pulled pork grilled cheese , or my favorite baked chicken tacos . But beware…they’re addictive!
More Condiment Recipes To Try
Boursin Cheese Recipe
Easy Bang Bang Sauce
Garlic Aioli
Caramelized Onions (How to Caramelize Onions)
Pickled Red Onions Recipe
Ingredients
- 1 red onion thinly sliced
- ¾ cup apple cider vinegar
- ¾ cup water
- 1 tablespoon granulated sugar
- 1½ teaspoons kosher salt
Optional Seasonings
- 1 clove garlic smashed
- 1 teaspoon whole black peppercorns
- ½ teaspoon coriander seeds
- 2-3 sprigs fresh herbs such as thyme or dill
- 1-2 strips citrus zest such as lemon or orange
Instructions
- Bring a pot of water to a boil. Add the sliced onions and blanch for about 30 seconds. Drain and transfer the onions to a heatproof jar. 1 red onion
- In a saucepan, combine the vinegar, water, sugar, salt, and any optional seasonings. Bring the mixture to a boil, stirring to dissolve the sugar and salt. ¾ cup apple cider vinegar, ¾ cup water, 1 tablespoon granulated sugar, 1½ teaspoons kosher salt, 1 clove garlic, 1 teaspoon whole black peppercorns, ½ teaspoon coriander seeds, 2-3 sprigs fresh herbs, 1-2 strips citrus zest
- Pour the hot vinegar mixture over the onions in the jar, ensuring that the onions are submerged.
- Let the onions cool to room temperature. After cooling, seal the jar and refrigerate. The onions will be ready to use after 30 minutes of pickling but will develop more flavor over time.
Notes
- This recipe makes about 1 cup of pickled red onions. A serving is 2 tablespoons.
- Apple cider vinegar is my number one choice for the perfect balance of sweet and salty in pickled vegetables. For a sharper flavor, use white vinegar.
- I like to use wide-mouth mason jars for this recipe, but any glass jar with a tight-fitting lid will work.
- I like to add a little bit of extra seasoning depending on my mood. Some favorites include smashed garlic cloves, whole black peppercorns, coriander seeds, fresh/dried herbs, and citrus zest.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
