Quick Pickled White Onions Recipe

Pickled white onions in a glass jar with peppercorn brine and sliced onions lifted with chopsticks.

Quick Pickled White Onions Recipe

Pickled white onions recipe made with pantry staples for crisp, tangy onions that add a bright, flavourful crunch to tacos, burgers, sandwiches, and more.

Prep Time 10

Cook Time 5

Chill Time 1

Total Time 1 15

Servings Servings

Ingredients

For the Pickled Onions

1 large white onion thinly sliced
¾ cup white vinegar
¼ cup water
1 tbsp granulated sugar
1.5 tsp salt

Optional Flavour Add-Ins

1 garlic clove smashed
½ tsp whole black peppercorns
2-3 jalapeño slices
pinch of dried oregano

Instructions

Thinly slice the white onion and pack it into a clean pint sized glass jar or other heat safe container. If using, add the garlic, peppercorns, jalapeño, or oregano to the jar with the onions.
In a small saucepan, combine the white vinegar, water, sugar, and salt. Warm over medium heat, stirring until the sugar and salt dissolve. Do not let the brine boil.
Carefully pour the warm brine over the onions, making sure they're completely submerged.
Let the onions cool for about 20 minutes, then cover and refrigerate for at least 1 hour.
Serve on tacos, burgers, sandwiches, salads, grain bowls, and more. Store refrigerated for up to 2 weeks.

Notes

Slice the onion thinly and evenly for the best crisp texture and fastest pickling.

Warm the brine, don't boil it. Boiling can soften the onions and make them less crunchy.

Keep the onions fully submerged in the brine so they pickle evenly and stay fresh.

Give them at least 1 hour to pickle, but they're even more flavourful after chilling overnight.

Store in the refrigerator in a clean glass jar or airtight container for up to 2 weeks.

Customize the flavour with garlic, peppercorns, jalapeños, or dried oregano without changing the base recipe.

Nutrition