pickled red onions in mason jar overhead
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5 from 10 votes

Quick Pickled Onions

Quick Pickled Onions will only take 5 minutes hands on time and keep in the refrigerator for many months. Plus they get better with time! Perfect for your Cinco de Mayo party! 
Course Condiment, Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 pints
Calories 136kcal
Author Beth Neels
Cost $2




  • Toast cumin and coriander in dry pan until fragrant. Remove and set aside.
  • Add vinegar water, sugar and salt to the same pan. Bring to boil. Stir to combine.
  • Slice onions, squeeze as many as you can into pint jars. (Depends on how big your onion is.)
  • Crush garlic. Add to jar. Add spices and garlic to each jar.
  • Cover with vinegar mixture. Seal jars.
  • Allow to cool to room temperature, then refrigerate for at least 3 days, up to about 6 months.



Best if used with 1 month. They are still edible afterwards, but retain their color best early.
Do in small batches.
Cut onions very thinly with a chef's knife, or carefully on a mandolin.
Can substitute vidalia onion, if you prefer a milder flavor.


Serving: 1pint | Calories: 136kcal | Carbohydrates: 25g | Protein: 1g | Sodium: 1564mg | Potassium: 132mg | Fiber: 1g | Sugar: 19g | Vitamin C: 6.7mg | Calcium: 56mg | Iron: 1.3mg