If you’ve ever wanted to level up tacos, burgers, salads, grain bowls, sandwiches, and even scrambled eggs with almost zero effort, easy pickled red onions are the move. They’re tangy, lightly sweet, and beautifully bright—both in flavor and color. The best part? You don’t need special canning equipment or a long ingredient list. This is a quick pickled red onion recipe you can make in about 10 minutes, and it turns a single onion into a fridge condiment that makes everyday meals taste like you tried way harder than you did.
I keep a jar of these in my refrigerator basically year-round. They add crunch, acidity, and that pop of “something-something” that makes food feel restaurant-y. Once you make them once, you’ll start thinking in terms of “what can I put pickled onions on?” instead of “should I make pickled onions?” Spoiler: the answer is always yes.
In this post, I’ll walk you through the easiest method, how to customize the flavor, and the best ways to use them—plus storage tips so your onions stay crisp and vibrant.
Why You’ll Love This Easy Pickled Red Onion Recipe
Quick: No canning, no boiling water bath, no fuss.
Budget-friendly: One onion + pantry staples.
Versatile: Works on everything from tacos to avocado toast.
Meal-prep magic: Make once, enjoy all week (and beyond).
Beginner-friendly: If you can slice an onion, you can do this.
This is a classic refrigerator pickled red onions method: you pour your brine over thinly sliced onions, let them soften and absorb flavor, then store in the fridge. The result is crisp-tender onions with a balanced tang and a gorgeous pink hue.
Ingredients
- 1 cup ( 7 fl oz - 200 ml) Lime Juice about 6 limes
- 1/2 cup ( 3 1/2 fl oz- 100 ml) Orange Juice 1 large orange
- 2/3 cup ( 5 fl oz - 150ml) Apple Cider Vinegar
- 5 tsp ( 20 g) Sugar
- 2 tsp salt
- 1/2 tsp Mexican Oregano
- 1 lb ( 2 oz - 500 g) Red Onion Halved and Finely Sliced
- 1 34 oz jar
Optional Flavor Boosters
- 1–2 garlic cloves, smashed
- ½ teaspoon whole peppercorns
- ¼–½ teaspoon red pepper flakes
- 1 teaspoon mustard seeds
- A few sprigs of fresh dill or oregano
- ½ teaspoon cumin seeds (amazing for tacos)
- 1 small bay leaf
How to Pickle those Onions
I have tried a few different pickled onion recipes and this one is my favorite. In my opinion, you get the perfect amount of sweet, tangy, and crunch with this recipe. This recipe takes a couple of days but is worth the wait!
Make the brine-
To get started you will want to gather a pitcher or a bowl to mix the brine in. For my recipe, I used all fresh ingredients and juiced the fruit myself. If you want to do the same, just need a hand juicer. It took me about 6 large limes and 1 large orange to get the amount you need. You can definitely use store-bought lime juice and orange juice if you want to save some time. Just be careful with the orange juice because there is added sugar to the juice.
Once you have all your ingredients gathered, you are going to mix together the lime juice, orange juice, and apple cider vinegar. Then you will add your sugar and stir until dissolved. Then add your salt and also stir until dissolved. Next, you will add your Oregano and give it a quick stir to distribute.
Cut the Onions
To prep the onions I like to cut the ends off of the onion and peel back the skin. Once it is cleaned I cut the onion in half. Then I lay it on its flat side and slice at the ends creating thin slices of the onions. Once I have everything sliced I pull apart the onion pieces so they are separated. It allows the brine to get in between each onion for maximum pickling.
Pack the jar
When the brine is finally mixed together and the onions are sliced, grab the jar you are going to pickle your onions in. Place some onions in the jar and pour a little bit of brine over the onions just about covering it. Repeat these steps until the jar is full. Make sure the onions are separated but compacted in the jar.
Store in an Airtight Container
Close the jar tight and give it a quick shake. Then you will place the onions in the fridge for 48 hrs to pickle. You will want to shake the jar occasionally to ensure the brine covers the pickles and the ingredients are mixed. When the 48 hours is done the pickles are ready!
Then enjoy it on your favorite taco or salad!
How Long Do Pickled Red Onions Last?
Stored in the refrigerator in a sealed container, these quick pickled onions usually last 2–3 weeks. They’re often still safe beyond that, but texture and color may fade over time. If you notice any off smell, mold, or slimy texture, toss them.
Crispness tip: Thicker slices stay crunchier longer. Ultra-thin slices soften faster (still delicious, just different).
Best Ways to Use Pickled Red Onions
If you’re looking for ideas, here are the top crowd-pleasers:
Tacos: carnitas, chicken, fish, bean tacos—anything
Burgers & sandwiches: especially with melted cheese or crispy chicken
Salads: adds zing and crunch without needing extra dressing
Grain bowls: quinoa, rice bowls, Mediterranean plates
Avocado toast: the acidity balances the richness perfectly
Eggs: scrambled, fried, omelets, breakfast tacos
Nachos: sprinkle on after baking for a bright finish
BBQ plates: pulled pork, brisket, smoked tofu—yes, all of it
Basically, whenever a dish needs brightness or contrast, pickled red onions show up and do the job.
Easy Variations (Make Them Your Own)
Want to customize your pickled red onions recipe? Here are simple swaps that work:
Make them spicy
Add red pepper flakes or a sliced jalapeño. Great for tacos and rice bowls.
Make them slightly sweeter
Increase sugar to 1 ½ tablespoons. Perfect for BBQ or rich meats.
Add citrus
Add a strip of lime peel or a squeeze of lime juice once cooled (don’t boil citrus juice—it can taste bitter).
Lower the sharpness
Use apple cider vinegar, or increase water to 1 ¼ cups and use ¾ cup vinegar for a softer tang.
No refined sugar
Swap sugar for honey or maple syrup (start with 2 teaspoons, adjust to taste).
Common Questions About Pickled Red Onions
Do I need to boil the brine?
No. You just need it hot enough to dissolve the salt and sugar and slightly soften the onions. A gentle warm-up is perfect.
Can I use white onion or yellow onion?
Yes, but red onions give the best color and a naturally milder, sweeter bite. White onions work well for a sharper, taco-style pickle.
Can I reuse the brine?
You can reuse it once, but flavor gets weaker and the brine can get cloudy. For best results, make a fresh batch.
Are these shelf-stable?
No—this is a refrigerator pickle, not a canning recipe. Keep them chilled.
Final Tips for the Best Quick Pickled Red Onions
Slice evenly for consistent texture.
Use a heat-safe jar or container.
Let them sit at least 30 minutes before serving.
Make a double batch if you’re feeding a crowd—these disappear fast.
Once you have these in your fridge, you’ll find yourself adding them to everything. This easy pickled red onion recipe is one of those small kitchen habits that makes daily cooking more exciting, more flavorful, and honestly more fun.
If you make them, try them on tacos first—then come back and tell me what else you put them on, because the list tends to grow quickly.
Don’t forget to share your creations on Instagram and tag us at @edamamabean_ or @edamamabean (tiktok). Happy cooking!
Equipment Used
- Juicer
- Mason Jars
Recipes Related
Easy Sweet and Tangy Pickled Red Onions
Equipment
- 1 Juicer
- 1 34 Oz Jar
- 1 Knife
- 1 Cutting Board
- 1 Pitcher or Bowl
Ingredients
- 1 cup Lime Juice ( 7 fl oz- 200 ml) About 6 Large Limes
- ½ cup Orange Juice ( 3 1/2 fl oz- 100 ml) 1 large orange
- ⅔ cup Apple Cider Vinegar ( 5 fl oz - 150ml)
- 5 tsp Sugar ( 20 g)
- 2 tsp Salt
- ½ tsp Mexican Oregano
- 1 lb Red Onion ( 2 oz - 500 g) Halved and Finely Sliced
Instructions
- Juice your limes and oranges if you brought fresh ones.1 cup Lime Juice, ½ cup Orange Juice
- In a pitcher or bowl combine lime juice, orange juice, apple cider vinegar, sugar, and salt until dissolved. Add Oregano and stir again.⅔ cup Apple Cider Vinegar, 5 tsp Sugar, 2 tsp Salt, ½ tsp Mexican Oregano
- Place some onions in the jar and pour a little bit of brine over the onions just about covering it. Repeat these steps until the jar is full. Make sure the onions are separated but compacted in the jar.1 lb Red Onion
- Be sure to keep all the onions submerged. Leave the onions to pickle in the refrigerator for 48 hrs occasionally shaking the jar. They will be ready to eat then. Good for a month.
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