These quick sweet and spicy pickled onions add quite the flavor punch to just about anything. They get a little kick of heat from crushed red pepper and some sweetness from sugar. You can add them to tacos, salads, sandwiches, and especially burgers. They take only 10 minutes to make, and can easily store in the fridge for up to a month. Oh and that pink color? Yes, please!
Pickled red onions are a versatile condiment that can add a burst of flavor to any dish. With their tangy, sweet, and spicy taste profile, they complement a wide range of cuisines.
These sweet and spicy pickled red onions are always in my fridge. They can last an entire month, and I love to throw them on everything. My favorite ways to use them are in sandwiches, eggs, and on top of fancy toasts, but the possibilities are endless. I bet you're already thinking of something, aren't you?
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Why pickle onions?
- Preservation: Pickling is an age-old technique used for preserving vegetables by immersing them in a brine or vinegar solution.
- Flavor Enhancement: Pickling transforms raw onions into vibrant and complexly flavored condiments that balance sweetness with heat.
- Versatility: These pickled gems can be enjoyed on sandwiches, salads, tacos, burgers, charcuterie boards—almost anything you can think of!
What kind of onions do I need for pickling?
I love using red onions for their deep, vibrant color and their overall sharpness. Because red onions are spicier than regular onions, they work well in this recipe. You can use any type of onion you have on hand.
Ingredients
You only need a few simple ingredients. See the recipe card for quantities.
- Red onion
- Vinegar- I use a mixture of apple cider and red-wine vinegars.
- Salt
- Sugar
- Crushed red pepper
- Allspice
Equipment
No canning equipment is needed! Just a medium-sized pot, measuring cups and spoons, and Mason jars or similar containers for storage.
Instructions
Here is a simple visual on how to quickly pickle onions.
Slice raw onion very thin with a knife or use a mandolin.
In a pot, combine the vinegar, salt, sugar, crushed red pepper, and allspice. Bring to a boil and then simmer over low heat for 5 minutes.
Add the onions to the brine, and let sit for about 5 minutes.
Transfer the onions into a jar or lidded container. Allow to cool before storing in the refrigerator.
Top tips for quick pickled red onions
- Slice the onions thin and around the same size. This will provide even texture to whatever you are using them for.
- Cool your onions in the pan before placing them in your jar. They will be hot, and you don't want to splash yourself!
- Be sure to label your jar with the date you made them. In the past, I have lost track of when I made them and have to use my eyes to figure out when I should toss them.
- They will lose their vibrant pink color over time. Usually, by the time you are ready to toss or replace them, they have turned a deeper pinkish brown, and won't smell as pungent and crisp. This is your cue to make a new batch.
Storing pickled onions
You can store sweet and spicy pickled onions in a tight-fitting jar in the refrigerator for up to one month. Be sure to label the jar, so you don't forget!
FAQ
You can use it in place of regular vinegar in salad dressings and vinaigrettes. If starting a new batch of pickled onions, you should use fresh vinegar.
Perfect pairings
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Sweet and Spicy Pickled Onions
Equipment
- medium pot, measuring cups and spoons, knife
- mason jars or lidded containers
Ingredients
- 3 cups thinly sliced red onion (from 1 medium onion)
- ¾ cup apple cider vinegar
- ⅓ cup red wine vinegar
- ¼ cup white granulated sugar
- 1 teaspoon Kosher or fine sea salt
- ¼ teaspoon ground allspice
- ¼ teaspoon crushed red pepper flakes
Instructions
- Peel and slice the onion crosswise, into the thinnest slices you can without chopping your fingers off. Set aside.3 cups thinly sliced red onion (from 1 medium onion)
- Meanwhile, add the remaining ingredients to a medium-sized pot, cover, and bring to a boil. Once boiled, reduce the heat to low and simmer for 5 minutes (you just want the sugar to dissolve completely).¾ cup apple cider vinegar, ⅓ cup red wine vinegar, ¼ cup white granulated sugar, 1 teaspoon Kosher or fine sea salt, ¼ teaspoon ground allspice, ¼ teaspoon crushed red pepper flakes
- Remove the pot from the heat, and add the onions. Once cooled, add all the ingredients to a pint-sized mason jar. Alternatively, you can add the onions to the jar first, then pour the liquid over the onions. No mason jar? Just store the cooled onions in a covered container of your choice.
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Thanks for brunching! Let me know what you think: