Tangy Pickled Red Onions for Salads, Tacos & Burgers

Bright, tangy, and delightfully crisp, these Flavorful Pickled Red Onions are the perfect garnish to elevate tacos, salads, burgers and more.

Quick to assemble and even quicker to transform—after resting overnight in the refrigerator, your pickled onions will be ready to enjoy. Here’s what you need:

Large red onion – Trimmed, peeled and thinly sliced. Red onions are recommended for their milder, slightly sweet flavor and vibrant color.
Apple cider vinegar – Adds bright acidity and a subtle fruity note that balances the onion’s sweetness.
Red wine vinegar – Provides depth and a sharper tang for a well-rounded pickling brine.
Granulated sugar – Balances the vinegar with a touch of sweetness; organic sugar is an option if preferred.
Kosher salt – Kosher salt is easiest to measure by volume; if using table salt, reduce the amount slightly.
Ground allspice – A warm, aromatic note that complements the vinegar and sugar.
Red pepper flakes – Optional but recommended for a hint of heat.

Trim both ends of the onion.
Slice the onion in half from root to tip and remove the outer peel.
Place the cut side down on a cutting board and slice into half moons about 1/8″ thick with a very sharp knife.
If you prefer ultra-thin slices, a mandoline is helpful.

Combine the apple cider vinegar, red wine vinegar, granulated sugar and kosher salt in a medium saucepan.
Place over medium-high heat and bring the mixture to a gentle boil, whisking until the sugar and salt dissolve completely.
Remove the pan from the heat and stir in ground allspice and red pepper flakes, if using.

Carefully add the sliced onion to the hot brine and stir gently to ensure the slices are fully coated.
Let the mixture cool to room temperature, stirring occasionally so the flavors meld and the color develops.

Transfer the cooled onions and brine into a clean glass container or canning jars and seal tightly.
Refrigerate until thoroughly chilled. The onions will be ready after sitting overnight, and their flavor will continue to deepen with time.
Store in the refrigerator for up to four weeks, keeping the slices submerged in the pickling liquid.

I love how the bright pink-red color appears within minutes—it’s a beautiful pop on any plate.

These pickled red onions deliver bright acidity, crunchy texture and vibrant color—simple additions that balance rich, savory dishes and refresh lighter fare.

Ways to use your Flavorful Pickled Red Onions

Top tacos, burritos and bowls for a bright, acidic crunch.
Add to burgers, sandwiches and hot roast beef for contrast and color.
Stir into chicken or tuna salad for an instant flavor upgrade.
Scatter over avocado toast, grain bowls or roasted vegetables.
Include on charcuterie boards or finely dice to garnish deviled eggs and dips.

Refrigerated, these pickled onions keep well for up to four weeks. Always ensure the onions remain fully submerged in the brine to maintain texture and flavor.
Use clean utensils when removing onions from the jar to extend their shelf life.

Flavorful Pickled Red Onions

Keep a jar of these pickled red onions in your refrigerator to brighten tacos, salads, burgers and more.

Prep Time
10 minutes

Cook Time
5 minutes

Total Time
15 minutes

Servings
12 or more servings

Author
Rosemary Stelmach

Ingredients

1 large red onion, thinly sliced
1 cup apple cider vinegar
1/2 cup red wine vinegar
1/4 cup granulated sugar
1 teaspoon kosher salt
1/8 teaspoon ground allspice
Pinch of red pepper flakes (optional)

Instructions

Trim, halve and peel the onion. Place the cut side down and slice into half moons about 1/8″ thick. A mandoline may be used for very thin slices.
In a medium saucepan, whisk together the vinegars, sugar and salt. Heat over medium-high until it comes to a boil, whisking until sugar and salt dissolve. Remove from heat and stir in allspice and red pepper flakes.
Add the sliced onion to the hot brine and stir gently. Allow to cool completely at room temperature, then transfer to a glass jar and refrigerate until chilled. Flavors develop overnight.
Store refrigerated for up to four weeks, making sure the onion slices remain submerged in the pickling liquid.

Note: These pickled red onions are a versatile, refrigerator-style condiment—no special canning equipment required. Keep them chilled and enjoy their tangy crunch over a variety of dishes.