18 Tangy Pickled Onion Recipes Delicious

Let’s jazz up your meals with a burst of flavor! Our collection of 18 Tangy Pickled Onion Recipes is here to transform your dishes from ordinary to extraordinary. Whether you’re topping tacos, garnishing salads, or simply snacking, these recipes promise a delicious punch in every bite. Dive in and discover your next kitchen staple that’s sure to impress!

Quick Pickled Red Onions

Vibrant and versatile, these Quick Pickled Red Onions add a zesty crunch to any dish. Whip them up in minutes for a flavor boost that lasts weeks.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
• For the onions:
  • 1 large red onion, thinly sliced

Instructions

1. In a small saucepan, combine water, apple cider vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
2. Place thinly sliced red onions in a clean jar or bowl. Pour the hot brine over the onions, ensuring they are fully submerged.
3. Let the mixture cool to room temperature, then cover and refrigerate for at least 1 hour before serving. For best flavor, wait 24 hours.
4. Tip: Use a mandoline for uniformly thin onion slices. Tip: Sterilize your jar with boiling water to extend shelf life. Tip: Add a beet slice for a vibrant pink hue.

Firm yet tender, these onions pack a tangy punch perfect for tacos, salads, or burgers. Try them on avocado toast for a colorful morning kick.

Spicy Pickled Onions

Transform your meals with these zesty Spicy Pickled Onions—crunchy, tangy, and with a kick that elevates any dish from basic to bold in seconds.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
• For the onions:
  • 1 large red onion, thinly sliced
  • 1-2 jalapeños, thinly sliced (seeds in for extra heat)

Instructions

1. In a small saucepan, combine water, white vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
2. Place thinly sliced red onion and jalapeños in a clean jar or container with a tight-fitting lid.
3. Pour the hot brine over the onions and jalapeños, ensuring they are fully submerged. Let cool to room temperature.
4. Once cooled, seal the jar and refrigerate for at least 1 hour before serving. For best flavor, let them pickle overnight.
5. Use a clean fork or tongs to serve, ensuring the brine covers the onions each time you reseal the jar to keep them fresh and crunchy.

These Spicy Pickled Onions add a vibrant crunch and a fiery tang to tacos, salads, or even atop your morning avocado toast. The longer they sit, the more the flavors meld into a perfectly balanced bite.

Sweet and Sour Pickled Onions

Make your meals pop with these vibrant Sweet and Sour Pickled Onions—crunchy, tangy, and ready to elevate any dish in minutes.

Ingredients

• For the brine:
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 tbsp kosher salt
• For the onions:
  • 1 large red onion, thinly sliced

Instructions

1. In a medium saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Tip: Stir until the sugar and salt are fully dissolved for a smooth brine.
2. Bring the mixture to a boil over medium-high heat, then immediately remove from heat. Tip: Boiling helps the flavors meld together.
3. Place the thinly sliced red onion in a heatproof jar or bowl.
4. Pour the hot brine over the onions, ensuring they are completely submerged. Tip: Use a spoon to press down the onions if needed.
5. Let the mixture cool to room temperature, then cover and refrigerate for at least 1 hour before serving. For best results, let them pickle overnight.

Just like that, you’ve got a jar of Sweet and Sour Pickled Onions ready to jazz up tacos, salads, or sandwiches. Their crisp texture and bold flavor make them a must-have condiment for any fridge.

Garlic Dill Pickled Onions

Elevate your snack game with these tangy, crunchy Garlic Dill Pickled Onions. Perfect for topping tacos, burgers, or just eating straight from the jar, they’re a flavor bomb waiting to explode.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
• For the onions:
  • 1 large red onion, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tsp dill seeds

Instructions

1. In a small saucepan, combine water, white vinegar, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Place thinly sliced red onion, smashed garlic cloves, and dill seeds in a clean, heat-proof jar.
3. Pour the hot brine over the onions in the jar, ensuring all ingredients are fully submerged. Let cool to room temperature.
4. Once cooled, seal the jar and refrigerate for at least 24 hours before serving for optimal flavor.

Firm yet tender, these pickled onions pack a punch with their garlicky, dill-infused tang. Try them on a grilled cheese sandwich for an unexpected twist.

Balsamic Pickled Onions

Pop these tangy, sweet balsamic pickled onions on anything from tacos to avocado toast for an instant flavor upgrade.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup balsamic vinegar
  • 1/4 cup sugar
  • 1 tbsp salt
• For the onions:
  • 2 medium red onions, thinly sliced

Instructions

1. In a medium saucepan, combine water, balsamic vinegar, sugar, and salt. Tip: Stir until sugar and salt are fully dissolved to ensure a smooth brine.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 5 minutes. Tip: Simmering helps meld the flavors together.
3. Place the sliced onions in a large, heatproof bowl or jar.
4. Pour the hot brine over the onions, ensuring they are fully submerged. Tip: Use a spoon to press down the onions if necessary.
5. Let the mixture cool to room temperature, then cover and refrigerate for at least 1 hour before serving. For best results, let them pickle overnight.

Ready to transform your meals? These onions add a crunchy, vinegary punch that’s perfect for cutting through rich dishes or topping off your favorite salads.

Jalapeno Lime Pickled Onions

Need a quick, tangy kick to elevate your tacos, salads, or burgers? These Jalapeno Lime Pickled Onions are your go-to. Bold, zesty, and ready in a flash, they’re the crunch your dishes crave.

Ingredients

• For the pickling liquid:
  • 1 cup water
  • 1 cup white vinegar
  • 2 tbsp sugar
  • 1 tbsp salt
• For the onions and flavorings:
  • 1 large red onion, thinly sliced
  • 1 jalapeno, thinly sliced
  • 2 limes, juiced

Instructions

1. In a small saucepan, combine water, white vinegar, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely, about 2 minutes.
2. Remove from heat and let the pickling liquid cool for 5 minutes. This prevents the onions from becoming too soft.
3. Place sliced red onion and jalapeno in a clean, heatproof jar or bowl. Pour the warm pickling liquid over them, ensuring they’re fully submerged.
4. Add lime juice to the jar, giving it a gentle stir to distribute the flavors evenly.
5. Let the mixture cool to room temperature, then cover and refrigerate for at least 1 hour before serving. For best results, let them pickle overnight.

Expect a vibrant, crunchy texture with a perfect balance of heat and acidity. Try them on grilled fish or fold into avocado toast for an extra zing.

Apple Cider Vinegar Pickled Onions

Yes, you need these tangy, crunchy pickled onions in your life. Transform any dish from meh to wow with just a few pantry staples.

Ingredients

• For the brine:
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tbsp sugar
  • 1 tbsp salt
• For the onions:
  • 1 large red onion, thinly sliced

Instructions

1. In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
2. Place the thinly sliced red onion in a clean jar or bowl. Pour the hot brine over the onions, ensuring they are fully submerged.
3. Let the mixture cool to room temperature, then cover and refrigerate for at least 1 hour before serving. For best flavor, let them pickle overnight.

Just imagine the crisp bite and vibrant pink hue these onions add to tacos, salads, or burgers. Their sweet and tangy profile is a game-changer for elevating simple meals.

Beetroot Pickled Onions

Hit up your taste buds with these vibrant Beetroot Pickled Onions—**bold, tangy, and ridiculously easy** to make. Perfect for jazzing up tacos, salads, or just snacking straight from the jar.

Ingredients

• For the brine:
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tbsp kosher salt
• For the onions:
  • 1 large red onion, thinly sliced
  • 1 medium beet, peeled and thinly sliced

Instructions

1. In a medium saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Remove the brine from heat and let it cool for 5 minutes. This prevents the onions from becoming too soft.
3. Place sliced onions and beet in a clean, large jar. Pour the warm brine over them, ensuring all pieces are submerged.
4. Seal the jar tightly and let it cool to room temperature before refrigerating. The onions will start to turn pink within an hour but taste best after 24 hours.
5. Store in the refrigerator for up to 2 weeks. The longer they sit, the more vibrant and flavorful they become.

Now these Beetroot Pickled Onions are **crunchy with a sweet-tangy kick**—toss them on avocado toast or layer into a gourmet burger for an instant upgrade.

Thai Style Pickled Onions

Zesty and vibrant, these Thai Style Pickled Onions will transform your meals from mundane to extraordinary. Quick to make, they’re the crunchy, tangy kick your dishes crave.

Ingredients

• For the pickling liquid:
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tbsp salt
• For the onions:
  • 2 medium red onions, thinly sliced
• For flavor:
  • 2 cloves garlic, minced
  • 1 red chili, thinly sliced
  • 1 tbsp coriander seeds

Instructions

1. In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
2. Remove the pickling liquid from heat and let it cool for 5 minutes. Tip: Cooling slightly prevents the onions from becoming too soft.
3. Place sliced red onions in a large, heatproof bowl. Pour the warm pickling liquid over the onions, ensuring they’re fully submerged.
4. Add minced garlic, sliced red chili, and coriander seeds to the bowl. Stir gently to distribute the flavors evenly. Tip: For extra heat, leave the seeds in the chili.
5. Cover the bowl with a lid or plastic wrap. Let it sit at room temperature for 1 hour, then refrigerate for at least 2 hours before serving. Tip: The longer they marinate, the more flavorful they become.

Kick your culinary game up a notch with these pickled onions. Their crisp texture and bold, tangy flavor make them the perfect topping for tacos, salads, or grilled meats. Try them on a pulled pork sandwich for an unforgettable bite.

Mexican Pickled Onions

Kick your tacos up a notch with these zesty Mexican pickled onions—crunchy, tangy, and ridiculously easy to make.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
• For the onions:
  • 1 large red onion, thinly sliced
  • 1 jalapeño, thinly sliced (optional for heat)

Instructions

1. In a small saucepan, combine water, white vinegar, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Place sliced red onion and jalapeño in a heatproof bowl or jar. Pour the hot brine over the onions, ensuring they’re fully submerged.
3. Let the mixture cool to room temperature, then cover and refrigerate for at least 1 hour before serving. For best flavor, let them pickle overnight.

Enjoy these pickled onions as a vibrant topping for tacos, salads, or grilled meats. Their crisp texture and bold flavor will elevate any dish from good to unforgettable.

Indian Style Pickled Onions

Spice up your meals with these tangy, crunchy Indian Style Pickled Onions! Perfect for topping tacos, burgers, or just snacking straight from the jar.

Ingredients

• For the onions: 2 large red onions, thinly sliced
• For the brine: 1 cup white vinegar, 1 cup water, 1 tbsp sugar, 1 tbsp salt
• For the spices: 1 tsp mustard seeds, 1 tsp cumin seeds, 1/2 tsp turmeric powder, 1/2 tsp red chili flakes

Instructions

1. In a medium saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Add thinly sliced red onions to the boiling brine. Turn off the heat and let sit for 1 minute to slightly soften the onions.
3. Drain the onions, reserving the brine. Pack the onions tightly into a clean, sterilized jar.
4. In a small pan, toast mustard seeds and cumin seeds over medium heat until they start to pop, about 30 seconds. Add turmeric powder and red chili flakes, stirring for another 10 seconds to release their aromas.
5. Sprinkle the toasted spices over the onions in the jar. Pour the reserved brine over the onions until fully submerged.
6. Seal the jar and let it cool to room temperature. Then, refrigerate for at least 4 hours before serving, though overnight is best for maximum flavor.

Perfectly pickled onions offer a vibrant crunch and a balance of tangy, sweet, and spicy flavors. Try them on avocado toast or as a zesty addition to your next charcuterie board!

Pickled Onions with Mustard Seeds

Crunch into the tangy, spicy kick of these pickled onions with mustard seeds—a game-changer for your burgers, tacos, and bowls. They’re ridiculously easy to make and pack a flavor punch that’ll have you hooked.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
• For the onions:
  • 1 large red onion, thinly sliced
  • 1 tbsp mustard seeds

Instructions

1. Combine water, white vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt dissolve completely, about 2 minutes.
2. Remove the saucepan from heat and let the brine cool for 5 minutes.
3. Place the thinly sliced red onion and mustard seeds in a clean, heatproof jar.
4. Pour the warm brine over the onions and mustard seeds, ensuring they’re fully submerged.
5. Seal the jar tightly and let it sit at room temperature for 1 hour to start the pickling process.
6. Transfer the jar to the refrigerator and let the onions pickle for at least 24 hours before using for optimal flavor.

Bold in flavor with a crisp texture, these pickled onions are your secret weapon for adding a zesty lift to any dish. Try them atop a creamy avocado toast or mixed into a vibrant grain salad for an unexpected twist.

Pickled Onions with Coriander

Obliterate bland meals with these zesty Pickled Onions with Coriander—crunchy, tangy, and ready to elevate any dish in minutes.

Ingredients

• For the pickling liquid:
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp sugar
  • 1 tbsp salt
• For the onions:
  • 1 large red onion, thinly sliced
  • 1/2 cup fresh coriander, chopped

Instructions

1. In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Place the thinly sliced red onion in a heatproof bowl. Pour the boiling pickling liquid over the onions, ensuring they’re fully submerged. Let sit for 10 minutes.
3. Drain the onions, reserving the pickling liquid for future use if desired. Toss the pickled onions with fresh coriander.
4. For best flavor, let the onions marinate in the coriander for at least 30 minutes before serving.

Get ready for a flavor explosion—these pickled onions boast a perfect crunch and a vibrant kick. Try them piled high on tacos or mixed into salads for an instant upgrade.

Pickled Onions with Cumin

Pickled onions with cumin? **Perfect.** These tangy, crunchy bites are your next burger topper, taco filler, or salad game-changer. Let’s get jarring.

Ingredients

• For the brine: 1 cup white vinegar, 1 cup water, 1 tbsp sugar, 1 tbsp salt
• For the onions: 2 large red onions, thinly sliced, 1 tbsp cumin seeds

Instructions

1. Combine white vinegar, water, sugar, and salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve. Tip: Use a wooden spoon for even stirring.
2. Place sliced onions and cumin seeds in a clean, heatproof jar. Tip: Pack them tightly to fit more in.
3. Pour the hot brine over the onions until fully submerged. Let cool to room temperature, about 1 hour. Tip: Seal the jar and shake gently halfway through cooling to distribute flavors.
4. Refrigerate for at least 4 hours before serving, though overnight is better for maximum flavor.

Munch on these straight from the jar or pile them high on grilled meats. The cumin adds a warm, earthy note that’s downright addictive.

Pickled Onions with Turmeric

Let’s jazz up your meals with these vibrant Pickled Onions with Turmeric—crisp, tangy, and packed with a golden hue that’s downright Instagram-worthy.

Ingredients

• For the brine: 1 cup white vinegar, 1 cup water, 1 tbsp sugar, 1 tbsp salt
• For the onions: 1 large red onion, thinly sliced, 1 tsp turmeric powder

Instructions

1. Combine white vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until sugar and salt dissolve completely, about 2 minutes. Tip: Use a wooden spoon to prevent scratching your pan.
2. Remove the saucepan from heat and stir in turmeric powder until the brine is uniformly yellow.
3. Place thinly sliced red onions in a clean, heatproof jar. Tip: Use a mandoline for even, paper-thin slices.
4. Pour the warm brine over the onions, ensuring they’re fully submerged. Tip: Tap the jar gently on the counter to release any air bubbles.
5. Seal the jar and let it cool to room temperature before refrigerating for at least 1 hour, though overnight is best for maximum flavor.

Expect a crunch with every bite, a perfect balance of sour and slightly sweet, with a hint of earthiness from the turmeric. Toss them on tacos, salads, or even avocado toast for an instant upgrade.

Pickled Onions with Chili Flakes

Ditch the bland and boost your meals with these zesty pickled onions. Perfect for tacos, salads, or straight from the jar, they’re a game-changer with a spicy kick.

Ingredients

• For the brine:
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp sugar
  • 1 tbsp salt
• For the onions:
  • 1 large red onion, thinly sliced
  • 1 tsp chili flakes

Instructions

1. Combine white vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until sugar and salt dissolve completely, about 2 minutes.
2. Remove the saucepan from heat and let the brine cool for 5 minutes. Tip: Cooling the brine slightly prevents the onions from becoming too soft.
3. Place thinly sliced red onions and chili flakes in a clean, heatproof jar.
4. Pour the warm brine over the onions, ensuring they’re fully submerged. Tip: Use a spoon to press down the onions if needed.
5. Seal the jar and let it cool to room temperature before refrigerating. Tip: For best flavor, wait at least 1 hour before serving, though overnight is ideal.

Once pickled, these onions turn a vibrant pink and pack a crunchy, tangy punch with a lingering heat. Layer them on avocado toast or mix into grain bowls for an instant flavor lift.

Pickled Onions with Bay Leaves

Let’s jazz up your meals with these tangy, crunchy pickled onions—your burgers, tacos, and salads will thank you.

Ingredients

• For the brine:
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp sugar
  • 1 tbsp salt
• For the onions:
  • 1 large red onion, thinly sliced
  • 2 bay leaves

Instructions

1. In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Place thinly sliced red onions and bay leaves in a clean, heatproof jar.
3. Pour the hot brine over the onions in the jar, ensuring they are fully submerged. Let cool to room temperature.
4. Once cooled, seal the jar and refrigerate for at least 1 hour before serving. For best flavor, wait 24 hours.

Perfectly balanced between sweet and sour, these pickled onions add a vibrant crunch to any dish. Try them atop a creamy avocado toast for an extra zing.

Pickled Onions with Cloves

Elevate your dishes with these zesty pickled onions, a game-changer for tacos, salads, and more. Cloves add a warm, spicy depth that’s unexpectedly addictive.

Ingredients

• For the brine:
  • 1 cup white vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 1 tbsp salt
• For the onions:
  • 1 large red onion, thinly sliced
  • 10 whole cloves

Instructions

1. In a medium saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Place the thinly sliced red onion and whole cloves in a clean, heatproof jar.
3. Pour the hot brine over the onions and cloves, ensuring they are fully submerged. Let cool to room temperature.
4. Once cooled, seal the jar and refrigerate for at least 2 hours before serving. For best flavor, let them pickle overnight.

Tip: Use a mandoline for uniformly thin onion slices. Tip: Sterilize your jar with boiling water to extend shelf life. Tip: Add a pinch of red pepper flakes for a spicy kick.

These pickled onions boast a crisp texture and a perfect balance of sweet, tangy, and spicy flavors. Try them on avocado toast or alongside grilled meats for a vibrant contrast.

Conclusion

Vibrant and versatile, these 18 tangy pickled onion recipes are a must-try for any home cook looking to add a zesty twist to their meals. Whether you’re a pickling pro or just starting out, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy pickling!

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