Pickled onions add a tangy, crisp punch to any dish, and they’re incredibly easy to make. Simply heat water, salt, sugar, and vinegar on the stove and pour over your shredded onion and cabbage. You can make it your own by adding extra spices and sweeteners like black peppercorns, red pepper flakes, fresh herbs or other sliced veggies. In just 30 minutes, you’ll have a flavor-boosting topping perfect for tacos, curries, sandwiches and any savory meal.
Jump to:
Pickled Onions – The Secret Ingredient to Delicious Dinners
In our house, Steve, my husband, is the master of quick pickles. Every few weeks, he whips up a fresh batch, and I have come to depend on it. It’s my secret ingredient for taking a “what’s left in the fridge” bowl or microwaved leftovers from sad to fresh and delicious. We always keep a jar or two handy in both the pantry and the fridge.
I love it with tacos, curries, shawarma, nourish bowls… it works with anything savory. Trust me, make a big batch now—you’ll be so glad you did later!
Why You’ll Love This Recipe
- Quick and easy to make—ready in just 30 minutes.
- Uses simple pantry staples you likely already have.
- Adds a tangy, flavorful punch to any meal.
- Perfect for tacos, sandwiches, salads, and more!
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Red onions
- Red cabbage
- White vinegar
- Water
- Sugar
- Chilli flakes (optional)
- Salt
Instructions
Here’s how to make a delicious quick pickle. See the recipe card at the bottom of this post for detailed instructions and timings.
Step One: First, thinly slice 2 red onions and 2 cups of red cabbage. I recommend using a mandolin, but if you don’t have one, a sharp knife will do the trick.
Step Two: Next, add the sliced onions and cabbage to a large bowl and toss to combine.
Step Three: Transfer the sliced cabbage and onion into sterilized glass jars.
Step Four: In a large saucepan, dissolve 3 cups of white vinegar, 3 cups of water, 1/2 cup of sugar, 1/2 tsp of chilli flakes (optional), and 3 tablespoons of salt. Bring to a boil, stirring until the sugar dissolves.
Step Three: Pour the pickling liquid into each jar, enough to cover the cabbage and onion.
Step Four: Seal with lids and leave to cool at room temperature. That’s it! Your quick pickled red onions are now ready to marinate. Leave the pickle for a minimum of 30 minutes before eating. They will last for about 2 months in the pantry. Once opened, keep in the refrigerator for up to 2 weeks.
A couple of notes:
- If you’re sensitive to heat, skip the chilli flakes. You can also add any combination of herbs or spices you like.
- To sterilize your jars, wash them and the lids in hot water with detergent, rinse thoroughly, and boil them in water for 5 minutes.
- If you don’t have a mandolin, use a sharp knife to slice the onion and cabbage as finely as possible.
Substitutions & Variations
- When it comes to pickling, the type of vinegar you use can greatly affect the taste of the final product. If you don’t have white vinegar on hand, apple cider vinegar, rice vinegar, or red wine vinegar can be used as a substitute. Just keep in mind that each type of vinegar will result in a slightly different flavor profile.
- For those looking for a natural sweetener option, maple syrup or honey can be used instead of sugar. Yellow onions can also be used in place of red onions if you want a milder flavor. And if you prefer a sweeter quick pickle, try adding a little more sweetener to the vinegar mixture.
- Distilled white vinegar can be used in place of white vinegar, but keep in mind that it has a stronger flavor. And if you don’t have a mandolin to thinly slice the onions and cabbage, a sharp knife will do the trick. Just make sure to slice them as thinly as possible to ensure a good pickle texture.
- Feeling adventurous? Mix up the veggies! Try using thinly sliced fennel or radishes in place of the red cabbage. The possibilities are endless.
Equipment
To make these quick pickled red onions, you’ll need a few basic kitchen tools. Here’s what I recommend:
- A slicing tool such as a mandoline (this isn’t essential, but it makes the slicing process much faster and more consistent)
- Glass jars with lids that have been sterilized (you can do this by boiling them in water for 5 minutes)
- A large saucepan for boiling the pickling liquid
That’s it! You don’t need any fancy equipment or special gadgets to make these pickles. Just a few basic tools you probably already have in your kitchen.
Storage
Once you’ve made your quick pickled red onions, you’ll want to know how to store them so they last as long as possible. Here are some tips:
- Keep your pickled red onions in a sealed jar in the refrigerator. They’ll keep for up to 2 weeks once opened.
- If you have leftover pickled red onions that you don’t want to use right away, you can keep them in the pantry for up to 2 months. Just make sure the jar is sealed and stored in a cool, dark place.
- The pickles will smell sour but there shouldn’t be any mold or dark spots. If you notice any, play it safe and throw them out.
Remember, pickled onions are a great way to add some zing to any dish, so don’t be afraid to experiment with different recipes and flavors. And if you’re ever in doubt about how to store them, just stick them in the fridge!
Expert Tips
To make the pickling process even easier, consider investing in a mandolin. While it’s not essential, it can make slicing the onions and cabbage much quicker and more consistent. I use this Benriner mandolin. It’s very sharp, high quality (Japanese made) but isn’t overly expensive.
FAQ
Quick pickling red onions takes just 30 minutes to make the onions soft and tangy. However, if you want the onions to be more pickled, you can leave them for up to 2 hours.
The essential ingredients for quick pickling onions are red onions, vinegar, water, sugar, and salt. You can also add chilli flakes for a spicy kick, but that’s optional.
Yes, you can use apple cider vinegar instead of white vinegar for pickling onions. It will give the onions a slightly sweeter taste and a darker color.
The best way to store quick pickled red onions is in a sterilized glass jar with a tight-fitting lid. They can be stored in the pantry for up to 2 months and in the refrigerator for up to 2 weeks once opened.
Serving Suggestions and More Recipes
Pickles are the perfect way to add a little zing and extra flavor to any savory meal. Once you get used to that tang, it’s hard not to add them to almost every meal. Here are some of my favorite ways to use them:
- Curry – adding these pickles as a side to a rich, creamy Indian curry is the way we eat these the most often at our house. They’re great with my One Tray Cauliflower Korma, Sweet Potato Dal or budget friendly Chickpea Curry.
- Tacos – the acidity is a great way to lighten up tacos. They pair really well with my dense Sweet Potato & Lentil Tacos.
- Sandwiches – think a roasted vegetable sandwich, in a wrap with falafels or with my Cauliflower Shawarma.
- Salads – toss the pickles into your salad for a pop of color and tang. They’d be delicious as an alternative to regular red onion in my viral Roasted Cauliflower & Pearl Cous Cous Salad.
- Burgers – top your veggie burger with the pickles for a gourmet touch.
- Avocado toast – pickles make for a pretty pop of color and are so delicious in contrast to the creamy avocado.
Video – Watch Me Make This Recipe
I hope this quick pickle becomes a regular staple in your house! We always have a batch in the pantry or open in the fridge. It’s the best shortcut for extra oomph and flavor. If you make this recipe, please share a star rating and review below to let me know what you thought of it 🙂
You can also tag me in your photos on Instagram @glowdiaries___ so I can see and share your creations. Enjoy pickling!
Quick Pickled Red Onion & Cabbage
Equipment
- mandolin optional, but makes it much faster
- 2 large jars (28 oz / 850ml) sterilized
Ingredients
- 2 red onions very thinly sliced (about 1-2mm wide, I recommend using a mandolin)
- 2 cups red cabbage very thinly sliced (about 1-2mm wide, I recommend using a mandolin)
- 3 cups white vinegar
- 3 cups water
- 1/2 cup sugar
- ½ tsp chilli flakes optional
- 3 tablespoons salt
Instructions
- Add the sliced onions and cabbage to a large bowl and toss with your hands to combine. Transfer the onion and cabbage mix into sterilised glass jars. Pack down firmly.
- Add the vinegar, water, sugar, chilli flakes (optional) and salt in a large saucepan. Bring to a boil, stirring until the sugar dissolves, then turn off heat.
- Pour the vinegar mixture into each jar, enough to cover the cabbage and onion.
- Seal with lids and leave to cool at room temperature. Leave the pickle for a minimum of 30 minutes before eating.
- They will last for about 2 months in the pantry. Once opened, keep in the refrigerator for up to 2 weeks.
Leave a Reply