You should always have a jar of these Quick Pickled Onions and Jalapenos in the fridge! They keep for weeks. And, they're an easy way to add flavor to any meal. We love using pickled onions on avocado tacos, mushroom tacos, black bean burgers, veggie chili, and pretty much anything else.
The brine tempers the harsh bite of raw onion, so you can use these pickled onions generously. Jalapenos are optional, but they're an easy way to get more "bang" for almost no effort. In our cookbook, we talk about using a bit of acid to brighten the flavors of a dish. This can be done with citrus or vinegar—but pretty pink onions might be even better!
Jump to:
Why you'll love this recipe
- Easy to make: All you need is 5 ingredients and 10 minutes! And, there's no cooking required for this recipe.
- Versatile: Use quick pickled onions and jalapenos on just about anything. Delicious in tacos, burgers, salads, bowls and so much more.
- Long lasting: Always keep a batch on hand in the fridge, since they'll last for weeks. Pickled onions are an easy way to jazz up weekday meals.
Recipe video
What a step-by-step video on how to make these quick pickled onions!
Ingredients (and substitutes)
Here's what you need for this quick pickled onions recipe. It's just 5 ingredients!
- Red onion: You'll want one thinly sliced onion for this recipe. Use a mandolin if you have one. Otherwise, use a sharp knife and cut the onion as thin as you can.
- Jalapenos (optional): If you like things a bit spicy, add jalapenos to the pickling brine too. This way you get more variety for the same amount of work.
- Apple cider vinegar: The mild, slightly fruity flavor of apple cider vinegar pairs well with quick pickled vegetables. But, you could substitute rice vinegar instead. If you can't find rice vinegar, use white wine vinegar.
- Hot water: We use boiling water from a kettle. It works just as well, and there's no need to dirty a pot!
- Sugar and salt: Sugar and salt balance out the flavors and acidity in the pickling liquid. The salt also softens the onions. You don't need much—a little goes a long way!
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to make (step-by-step photos)
It's so easy to make these no cook pickled onions and jalapenos. Here's how:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to use pickled onions
Here are some of our favorite ways to use pickled red onions and jalapenos. They go with almost anything!
- Tacos: Scatter them on Smoky Mushroom Tacos or Crispy Avocado Tacos.
- Burgers: Instead of raw onions, use quick pickled red onions in Veggie Burgers.
- Nachos: Top your nachos with pickled jalapenos and onions. These Pulled "Pork" Veggie Nachos are a crowd pleaser. Or try Cauliflower Nachos for a lighter twist.
- Salads: Adds some zing to grain salads, couscous salads, or even Greek Cucumber Salad.
- Wraps: Delicious tucked into wraps like these Vegan Gyros with Seitan.
- Bowls: Add them to rice bowls or grain bowls with falafel.
- Chili: Elevate your chili or soups with a pickled red onion and jalapeno garnish.
Tips
- Slice the onion evenly: Do your best to cut the onions as evenly as possible. This way, they'll take the same amount of time to pickle and soften.
- Thinner onions will pickle faster: If you're in a hurry to use the pickled onions, cut them as thin as possible. A mandolin or even a food processor can make quick work of it. Or, just use a sharp chef's knife and slice the onion as thin as you can.
- Temper your glass jars: You should use heatproof containers, like Mason jars or Pyrex. We recommend tempering the glass before, even though they are rated for high heat. You can temper the containers by running them under hot tap water before using. By gently warming the glass you can prevent cracking. While cracking is uncommon, it can happen. In our experience, this is more likely to occur with old containers or ones that have minor damage already (which may not be visible to the eye).
- Keep for up to 2 weeks: Unlike canning, quick pickling is considered a short-term preservation technique. While some people keep quick pickles for longer, most food safety sources recommend using within 2 weeks (see here and here).
Recipe FAQs
To speed up the pickling process, cut the onions as thin as possible. Let them marinate at room temperature for at least 30 minutes (up to 1 hour), then transfer to the fridge. If you use razor-thin slices of onions, they should be ready to eat within 30 minutes (potentially even sooner).
You can make spicy pickled onions by adding jalapeno peppers to the brine. Our recipe recommends 1 to 2 jalapeno peppers, which yields a very mild heat. (The acidity of the brine tempers the "bite" of the onions and peppers). If you like things spicier, add more peppers to taste.
Quick pickled onions are good for about 2 weeks in the fridge.
Other quick pickled recipes:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Quick Pickled Onions (No Cook)
Ingredients
- 2 tablespoons cane sugar (or granulated sugar)
- 2 teaspoons fine sea salt
- ½ cup hot water (see note 1)
- ½ cup apple cider vinegar
- 1 red onion, thinly sliced (see note 2)
- 1 to 2 jalapeno peppers, sliced (optional)
Instructions
- Make brine: Add sugar and salt to a large heatproof jar or container (see note 3). Pour in hot water and stir until sugar is dissolved. Add apple cider vinegar, stir to mix.
- Combine: Submerge onions and jalapenos (if using) in the brine. (If you need more liquid, top it up with equal parts water and vinegar). Cover and let sit on the counter to cool (about 30 minutes). Use immediately or store in the fridge (see note 4 and 5).
Notes
- Hot water tip: We find boiling kettle water to be the most convenient. But, you could also boil the water on the stovetop if you prefer.
- Red onions: The thinner the slices of onion, the faster they'll pickle. If you have a mandolin, use it. Otherwise, just slice the onion as thinly as possible.
- Container: For 1x batch of this recipe, you'll need a 1 liter (4 cup) container, such as a mason jar or heatproof glass container like Pyrex. Alternatively, divide into multiple smaller containers. Before adding hot water to heatproof glass, we recommend "tempering" them by running them under hot tap water first. This helps prevent cracking (which is unlikely, but can happen).
- How to know when pickled red onions are ready to eat: Pickled red onions are best eaten when softened and light pink. The marinating time varies based on how thin/thick the slices are. If thinly sliced on a mandolin, you can enjoy quick pickled red onions in as little as 30 minutes. But they'll get tastier as they sit.
- Storage tip: Keep refrigerated, and enjoy within 2 weeks.
Shawn says
Great recipe - easy, quick, and flavourful! We love having these waiting for us in the fridge!
Lex says
Best quick pickle onion recipe out there. So easy. So delish.
bri says
Yay so happy to hear that Lex! Thanks for taking the time to write in! We really appreciate reader reviews:)
Andrea says
These are a great topping on just about anything! They're easy, delicious and keep well in the fridge!
bri says
Woohoo so glad you loved this recipe! We agree, pickled red onions ARE great on pretty much anything! Thanks for sharing!
Claire says
My wife and I absolutely love this recipe of yours! These pickled onions are just so dang easy and go well with just about anything! Charcuterie board, ramen, fried rice, egg on toast..we always find ourselves reaching for these! They are so delicious. Thank you!!
bri says
So happy to hear that Claire! We haven't tried them on fried rice yet, but that's such a great idea. We're going to do that the next time we have leftover rice:) Thanks for sharing!