This pickled red onion recipe might be simple, but it has layers. The strategy for making them, as noted by one astute reviewer, is pretty much “mix everything together and wait.” One more bonus? It’s made entirely from pantry staples: The pickling liquid is water, salt, sugar, and vinegar. That’s it! We’ve opted for cider vin here, but white wine vinegar, red wine vinegar, sherry vinegar, or rice vinegar would all be fine.
Consider this easy recipe a blueprint: Switch out the sweetener for maple syrup or honey; add seasonings such as ½ tsp. crushed black peppercorns, coriander, or red pepper flakes; or toss in a smashed garlic clove, a slice of jalapeño, a few sprigs of thyme or oregano, or a bay leaf. For the prettiest pickles, slice your onions vertically to keep the slivers relatively equal in size.
You’ll need at least an hour for this pickled red onion pickle. Need quicker quick-pickles? Heat the brine in a small pot until it simmers around the edges, then pour the warm vinegar mixture over the sliced onions; they should be ready in about 15 minutes. Once cool, you can refrigerate them (in their liquid) for up to two weeks. Because they go with literally everything, they probably won’t be around that long. You can use your red onion pickles to brighten up a juicy pile of ribs or your favorite breakfast sandwich. Scatter them over a grain bowl or fish taco. Or add them to a cheeseboard for an easy snacky dinner.
Recipe information
Total Time
1 hour 5 minutes
Yield
Makes about ½ cup
Ingredients
½
1
1½
1
Preparation
Whisk ½ cup apple cider vinegar, 1 Tbsp. granulated sugar, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 1 cup water in a small bowl until sugar and salt dissolve. Place 1 red onion, thinly sliced, in a mason jar with a tight-fitting lid; pour vinegar mixture over. Let sit at room temperature for 1 hour.
Do Ahead: Pickled red onions can be made 2 weeks ahead. Cover and chill. Drain onions before using.
Editor’s note: This recipe for pickled onions was first printed in our June 2012 issue. Use up your stash with our best sandwich recipes →
Nutrition Per Serving
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Reviews (1099)
Back to Top10/10 - addictively delicious, even by itself I made it with 50% white vinegar and 50% apple cider vinegar, which I noticed most picked onion recipes called for. I somehow missed the 1 cup of water and draining it, but it didn't seem to make a difference.
James W
Los Angeles, CA
7/7/2024
The Big Mac from McDonald's is a classic indulgence, with its iconic sauce and layered perfection making it a satisfying treat.
Anonymous
uk
6/21/2024
This is an amazingly simple, quick and consistently successful recipe. We've used it many times. And I guess if 1 cup of water was listed as an ingredient instead of being included in the second line of the instructions, maybe it would get the 5 stars it deserves, but then it woudn't be nearly as amusing to read the comments. Read, people, read!
Anonymous
Tampa, FL
6/16/2024
Love this recipe! I make it regularly and find no fault with the easy-to-read recipe instructions as some have posted in other reviews. I've been experimenting with adding various types of peppercorns, dried herbs, and also mixtures of vinegars of all types and acidity levels. For such a simple recipe, the flavor yield is big! I use these in everything from sandwiches to salads to snacks. The onions retain their crunch and the vinegar, salt, and sugar brine really brings all of the potent raw onion flavors into harmony. Thank you Bon Appetit!
James White
Wellington, FL
3/9/2024
Super simple and easy, assuming you actually read the recipe. I almost skipped it because of the poor reviews, but I'm glad i didn't. I added a handful of pink peppercorns and some Aleppo pepper flakes, used honey instead of sugar, and did half white vinegar; because I ran out of apple cider. They turned out incredible.
Kat
Oregon
12/13/2023
this recipe is so fast and easy. I've been making it for such a long time. recently I didn't have enough apple cider vin so I added white distilled vin too and the result was still great. it's fun to add woodsy herbs/whole spices too when you have them
Brian
Austin, TX
9/20/2023
This simple little recipe was a huge hit with our dinner guests!
Kristi O
Harrisburg, PA
8/11/2023