Quick Pickled Onions are the ultimate topping, garnish, secret ingredient, and kitchen staple. They add a zesty finish to any dish, the way a favorite accessory can instantly elevate an outfit. This is a 1-2-3 recipe you can make the week before, the night before, or an hour ahead.

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Pickled red onion slices have an addictive texture—tender, with a fresh, crunchy bite. They are juicy with brine, adding bright acidity, subtle sweetness, and a brilliant splash of color to any dish. Pickled onions will add a flavor burst to anything from burgers to biryanis, daals, tacos, sandwiches, wraps, and salads. That deep magenta pink looks so pretty on the plate!
Do you like traditional Indian pickles? Do try Mom's Mango Pickle Recipe.
Why You'll love Quick Pickles
✔️ A delicious way to add more veggies to your diet
✔️ Simple and clean recipe. We like knowing what's in our food and what isn’t–there are no chemical preservatives, additives, or dyes
✔️ So quick and easy to make, unlike the traditional canning method, which requires specific techniques and equipment
✔️ Brighten up any dish with a burst of flavor and stunning pink color
✔️ Take toppings to the next level
✔️ Guests are always impressed by homemade pickles, and they look so fancy stocked in your fridge
✔️ They make a great snack
Pantry-Friendly Recipe
Only a few pantry staples are needed for this recipe to make multiple batches, and the ingredients themselves are inexpensive. Once you try these pickled onions, you’ll never want to go without them! While I wouldn’t recommend using leftover brine to make a new batch, you can use it where you would regular vinegar. Keep it refrigerated and try using it the next time you make a vinaigrette for salad! And if you love homemade pickles, do try my Pickled Jalapeño Recipe!
Ingredients
- Red Onion - Red onion naturally adds a gorgeous magenta color to the pickles. In India, beets are also added for color, but I find the red onions available in US grocery stores to be just perfect for this recipe. Using a mandolin helps ensure the onion slices are thin and consistent in size. If you don't have a mandolin, simply cut the peeled red onion in half and proceed to slice lengthwise into thin half-moons.
- Vinegar - White vinegar brings out the beautiful magenta color of the onions. You can also use apple cider vinegar if you like.
- Spices - coriander seeds and black peppercorn add a hint of warm flavor to the pickles without overpowering the taste.
- Sugar and Salt- Picking salt is often used for canning and pickling recipes. I like to use Kosher salt, as I always have it in my kitchen. Just like pickling salt, kosher salt does not have additives or anticaking agents that help make the brine clear. You can also use sea salt or pickling salt if you have it. Since Kosher salt is less salty, you need more of it; the good ratio is 1 teaspoon sea salt to 1.25 teaspoons kosher salt. Sugar is optional, but I highly recommend it to balance and enhance the tangy flavors.
How to Make Pickled Onions
- Start by making the quick brine. Add water, vinegar, sugar, and salt to a small saucepan along with the whole spices and cook just until the sugar dissolves.
- Next, thinly slice onions and place them in a glass mason jar
- Pour the brine over the onions and allow it to come to room temperature before refrigerating
- Once the pickles are at room temperature, close the jar and refrigerate for at least 30 minutes before serving.
What to Serve With
These crunchy-tangy pickled onions can be paired with SO many dishes. We love to serve it with North Indian curries like Butter Chicken and Paneer Butter Masala. They also make for a perfect topping on the Chicken Tinga Tacos.
Storing Pickled Onions
Keep pickled onions in an airtight glass jar in the refrigerator—they’ll stay fresh for 2 to 3 weeks. Glass jars are ideal because they can handle the warm brine, won’t stain, and won’t absorb strong smells or flavors.
It’s best not to reuse the leftover brine for a new batch, as the acidity level drops. Instead, use it like you would vinegar—it's great in salad dressings or vinaigrettes for an extra punch of flavor!
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Pickled Onions
Equipment
Recipe Video
Ingredients
- 1 large red onion
Brine
- ½ cup white vinegar
- ½ cup water
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon kosher salt
- 1 teaspoon sugar optional
Instructions
- Add the brine ingredients to a small saucepan and cook just until the sugar dissolves
- Thinly slice red onion using a mandolin
- Add the onions to a glass jar
- Pour the brine over sliced onions
- Cool to room temperature. Then close and refrigerate the jar for an hour before serving. Store the pickled onions refrigerated in an airtight glass jar for 2 to 3 weeks.
Maneesha says
Made this and love it! You're right - this is great on top of ANYTHING! Thanks Archana!
Archana says
Thank you! I agree these make a great topping on many dishes.