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. They take only 10 minutes to make, and can easily be stored 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 meal. With their tangy, sweet, and spicy taste, they work well in dishes that have a little kick.
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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Key ingredients and substitutions
You only need a few simple ingredients, and because these are "quick" pickled onions, you don't need any fancy canning equipment (yay)!
- Red onion- 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.
- Vinegar- I use a mixture of apple cider and red-wine vinegars. You can experiment with different vinegars; just keep the amount of liquid consistent.
- Sugar and spice- White sugar, crushed red pepper, allspice, and salt. You can swap in light brown sugar or black pepper.
*The full list of ingredients is in the recipe card.
Instructions
Just some chopping (warning: teary onion eyes are coming), and simmering until you have tasty pickled onions ready for topping just about anything.
Step 1. Using a sharp knife, slice the onions very thin and even.
Step 2. Bring the vinegar, sugar, and spices to a boil, then simmer for 5 minutes.
Step 3. Off heat, add the onions to the pot and let them sit for 5-10 minutes or until cooled slighty.
Step 4. Add the onions and liquid to a jar. Cool completely before storing in the fridge.
*These are abbreviated instructions. For the full list of directions, please see the recipe card below.
👩🍳Expert tips
- Thinly slice the onions. This will provide an 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!
- Label and date your jars. This makes it easier to keep track of when to toss them.
- Know when they are ready to toss. 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.
Serving suggestions
Pickled red onions are a versatile topping for all your savory breakfast dishes. They work well in Mexican-inspired dishes such as eggs rancheros or these flavorful green chili waffles.
I love adding pickled onions to avocado toast and, of course, to a simple salad to give it an extra kick.
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
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Sweet and Spicy Pickled Onions
Equipment
- medium pot, measuring cups and spoons, knife
- 1 pint-sized Mason jar or glass container with lid
Ingredients
- 1 medium red onion, thinly sliced (about 2½ cups)
- ¾ cup apple cider vinegar
- ¼ 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 the onion and trim the ends. If needed for stability, cut it in half lengthwise and place the cut side down. Slice crosswise as thinly as possible. If using a mandoline, set it to ⅛-inch and slice the onion crosswise. After slicing, gently separate the layers into individual pieces.1 medium red onion, thinly sliced (about 2½ cups)
- 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, ¼ 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 sliced onions. Let it cool slightly, then transfer everything to a pint-sized mason jar. Alternatively, add the onions to the jar first and pour the hot liquid over them. No mason jar? Store the cooled pickled onions in any covered (glass) container.
Notes
- Slice as thinly as possible so the onions soften quickly and absorb the flavors.
- Leave a little space at the top before covering and storing.
- Store in the fridge up to 3-4 weeks. Flavors deepen over time.
- If you don't have a Mason jar, use a glass container to prevent residual odors.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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