Pickled Red Onions

Pickled Red Onions are one of those condiments that when you make it for one use, it quickly becomes clear that its uses are endless. 

If you love bright, fresh flavors that instantly wake up any dish, these Quick Pickled Onions and Jalapeños are about to become your new go-to topping. With just a few pantry ingredients and a simple pour-over brine, you get crisp-tender onions, tangy jalapeños, and a pop of heat that pairs perfectly with tacos, burgers, grain bowls, salads, and more. They keep beautifully in the fridge, making them an easy make-ahead staple you’ll want on hand all week long.

Why You’ll Love This Recipe

• Quick, no-fuss prep. A handful of simple ingredients and just a few minutes of hands-on time give you a bright, flavorful topping you can use all week long.

• The perfect tangy–spicy balance. White wine vinegar, lime juice, and jalapeño bring just the right punch—zippy, fresh, and customizable for mild or fiery heat levels.

• A versatile fridge staple. These pickled onions and jalapeños instantly elevate tacos, grain bowls, salads, sandwiches, burgers, nachos, and more.

• Make-ahead friendly. They taste even better after a day in the fridge and keep beautifully for up to 5 days, making them ideal for meal prep and easy entertaining.

• Endless variations. From adding extra peppers for more heat to using the pickling liquid to dress a quick taco slaw, this recipe adapts to any flavor craving or dish.

I first made these pickled onions to go with my Easy Chicken Tacos, and they turned out so beautifully—bright, crisp, and just right in every bite. But since the recipe makes a generous batch, we quickly found ourselves using them for so much more. As one friend who tried the recipe told me, “We put them on EVERYTHING.” I’ll share more delicious ways to use this simple condiment in a minute, but first, let’s make the Pickled Red Onions.

Red onions work best in this recipe, not only for their vibrant color but also for their naturally milder flavor. As they marinate, their purple flesh transforms into a brilliant pink that looks gorgeous on tacos, salads, burgers, and more. If white or yellow onions are all you have on hand, they’ll work just fine. Simply halve the onion and slice it thinly, then do the same with your jalapeños. For a no-heat version, remove the seeds and membranes and slice the peppers into thin strips. If you love extra spice, add a few slices of habanero along with the jalapeños.

A quick brine of white wine vinegar, lime juice, sugar, and seasonings is heated on the stovetop just until the sugar dissolves, then poured over the onions and peppers while still hot. Thirty minutes in the fridge is enough time for the flavors to meld and for the onions to turn bright and tangy, but I actually prefer making Pickled Onions a day ahead. The flavor becomes deeper and more cohesive, the peppers mellow slightly and pick up a hint of sweetness, and you’ll have one less thing to prep on the day of your dinner or party.

Serving Suggestions

These pickled onions and jalapeños are incredibly versatile, and a little goes a long way. Try them on:

• Tacos of any kind—fish, chicken, beef, or veggie.

• Burgers and sandwiches for a tangy crunch that beats plain raw onions.

• Grain bowls or salads to add brightness and acidity.

• Nachos, quesadillas, or burrito bowls for a restaurant-style finish.

• Grilled meats where the acidity balances rich, smoky flavors.

• Fold some into egg scrambles or omelets for an unexpected pop.

• Use the pickling liquid to dress shredded cabbage for a quick taco slaw.

If you have leftover pickled red onions, you’ll find endless ways to use them. They’re fantastic with scrambled eggs, corned beef hash, breakfast potatoes, or any hearty brunch casserole. They brighten up pork chops, shrimp, quinoa bowls, rice dishes—you name it. Leftovers keep well for up to 3 days in the refrigerator when stored in an airtight container.

Super easy, super pretty, and super flavorful, Pickled Red Onions aren’t your average relish-style topping. Once you make a batch, you’ll want to keep them on hand at all times for that perfect pop of acidity and color your next dish might be missing.

Pin

Print Recipe

5 from 3 votes

Pickled Red Onions

These Quick Pickled Red Onions and Jalapeños add bright, tangy flavor and a gorgeous pop of color to everything from tacos and burgers to salads, grain bowls, and breakfast dishes. With just a few simple ingredients and a fast pour-over brine, they come together in minutes and keep well in the fridge for easy meals all week. This is the kind of effortless condiment that instantly elevates anything you serve.

Course Condiments

Cuisine Mexican

Prep Time 5 minutes minutes

Resting Time 30 minutes minutes

Servings 6

Calories 18

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 1 small red onion halved and sliced thin
• 2 jalapeno chiles stemmed and sliced into thin rings
• 1 cup white wine vinegar
• 2 Tbsp lime juice
• 1 Tbsp sugar
• 1 tsp salt
• ½ tsp black pepper
• 1 cup water

Instructions

• Combine 1 sliced onion and 2 sliced jalapeños in a medium bowl.
  1 small red onion, 2 jalapeno chiles
• Heat a small saucepan over medium high heat and add vinegar, lime juice, sugar, salt, and black pepper. Add one cup water. Bring to boil and then pour vinegar mixture over onion mixture. Let sit for at least 30 minutes, or refrigerate for up to 5 days.
  1 cup white wine vinegar, 2 Tbsp lime juice, 1 Tbsp sugar, 1 tsp salt, ½ tsp black pepper, 1 cup water

Notes

Notes & Tips

• Slice everything as thinly as possible for the fastest absorption and best crunch.
• Taste the brine before pouring. If you like it sweeter or tangier, adjust the sugar or vinegar to your preference.
• For extra heat, add a second jalapeño or a few slices of habanero.
• For taco night, use a splash of the pickling liquid to dress shredded cabbage—it makes a quick, fresh slaw that pairs perfectly with fish or shrimp tacos.

Nutrition Facts

Pickled Red Onions

Amount Per Serving (0.25 cup)

Calories 18

% Daily Value*

Sodium 391mg17%

Potassium 27mg1%

Carbohydrates 2g1%

Sugar 2g2%

Vitamin A 50IU1%

Vitamin C 7.3mg9%

Calcium 2mg0%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.