Spicy Pickled Onions

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Spicy Pickled Onions are a simple mixture of ingredients that transforms raw onions and jalapenos into a crispy, tangy condiment. Add them to salads, sandwiches, eggs, tacos, and burgers, or eat them plain. So good!

Overhead view of a jar of spicy pickled onions with jalapenos.

Quick Pickled Onions

Are you more of a “load up the condiment” type of person, or an “everything plain and simple” type of person? Because if you are the former, you will be using these pickled onions on EVERYTHING.

I’m definitely a condiment lover because I love a variety of textures and layers of flavors in everything I eat. So if I’m consuming a sandwich or burger, I’m in need of a bib because I make quite a mess at every dang bite. But it’s WORTH IT.

Why This Recipe Works:

SIMPLE RECIPE – You’ll need eight simple ingredients for this pickled onion recipe.
TANGY AND DELICIOUS – We love the tangy flavor of pickled onions. They are the perfect condiment to have handy in your refrigerator.
MAKES EVERYTHING BETTER – We’re obsessed! These refrigerator pickles are a great way to add flavor to a wide variety of dishes. We go through a big batch every couple of weeks.

Side view of a jar of spicy pickled red onions and jalapenos.

Ingredients needed for Quick Pickled Red Onions:

Red Onion – One large red onion, sliced thin.
Jalapeno – Use one large jalapeno (with seeds) for heat.
Garlic – I added a few whole garlic cloves too.
Water – Use about 1 3/4 cups of water in your brine.
Vinegar – I used 1/2 cup of apple cider vinegar, but you could substitute red wine vinegar or plain white vinegar (distilled).
Sugar – Sugar is needed to make these slightly sweetened. However, you can use a natural sweetener too – like honey or maple syrup.
Salt – Kosher salt or sea salt.
Peppercorns – For some depth of flavor, optional.

Labeled ingredients for spicy pickled onions.

How to make Quick Pickled Red Onions:

Step 1
Slice Onion. Peel and slice one large onion into thin strips.

The thinly sliced red onion on a cutting board.

Step 2
Prep jalapeno and garlic. Then slice the jalapeno into small strips. Peel the garlic.

Step 3
Make brine. Combine brine ingredients in a small sauce pan – water, vinegar, sugar, salt, and peppercorns. Bring to a boil over medium heat and then simmer vinegar mixture for a couple of minutes or until sugar dissolves.

Step 4
Combine. Place the sliced onions, jalapeño peppers, and garlic in a mason jar (about liter sized). Pour the pickling liquid overtop and let cool.

Step 5
Store. Store pickled red onions in the refrigerator. I prefer to use them by the end of two weeks.

Overhead view of the pickled ingredients.

Overhead view of pickled red onions with jalapeno in a jar of brine.

Recipes to Pair With Red Pickled Onions:

The following are a few of our favorite dishes to pair with quick-pickled onions.

SALADS – Pickled onions are so good with salads, like my Arugula Caprese Salad, Chopped Greek Pasta Salad, Simple Quinoa Salad with Goat Cheese, or Spicy Kale Salad.
SANDWICHES – Try it with my Italian Grinder Sandwich, Classic Egg Salad Sandwiches, or Classic Tuna Melts.
OTHER – These are great served with our Easy Fish Tacos, Instant Pot Crispy Pork Carnitas, or Healthy Tuna Patties. Add them to avocado toast, burrito bowls, hot dogs, and potato salad.

A serving of the kale salad with a spoon of dressing.

An oblong Greek pizza on white parchment paper.

Recipe FAQs:

Are there health benefits to eating spicy pickled onions?

Pickled onions are a perfect accompaniment to a healthy diet. They’re rich in vitamin C, fiber, and antioxidants, and low in calories and fat.

Should I refrigerate pickled onions?

Yes, let the pickling brine come to room temperature, and then store the jar in the refrigerator.

When will my pickled onions be ready to eat?

When they’re bright pink and tender, your pickled onions are ready to eat. It takes about two hours for very thinly sliced onions, or overnight for thicker sliced onions.

How long will quick-pickled onions last in the refrigerator?

These will keep in the refrigerator for up to 2 weeks.

Other Condiments:

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xoxo ~Sue