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Pickled red onions

Vegetables · Pickled & preserved

Pickled red onions

Red onion slices quick-pickled in vinegar until bright pink; a tangy topping for tacos, salads and sandwiches.

Also called: quick-pickled onions, pink pickled onions

A kind of red onion

Photo: Kotivalo, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Pickled red onions are thinly sliced red onions soaked in vinegar or citrus juice with salt and often sugar and spices. Within an hour they turn vivid pink, softer and less pungent. Yucatán-style cebollas encurtidas use bitter orange or lime; they are usually homemade and kept in the fridge.

How it’s used

  • Topping tacos and cochinita pibil
  • On salads, grain bowls and burgers
  • With grilled meats and fish
  • In sandwiches

Characteristics

Taste
Tangy, sweet-sour and mildly oniony.
Texture
Crisp-tender.
Appearance
Translucent bright-pink rings.
When cooked
Ready in 30–60 minutes; flavour mellows over days.
Sold as
fresh
Cooking uses
Usually eaten raw, Used as a garnish

Storage

Refrigerated. Keep in a sealed jar covered with the pickling liquid in the fridge and use within a couple of weeks.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
40 kcal
Protein
1.1 g
Carbohydrate
9.34 g
Fat
0.1 g
Fibre
1.7 g
Sugars
4.24 g

USDA FoodData Central: Onions, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Red onion — Raw, soaked in lime juice for 10 minutes.

Related ingredients

Recipes with pickled red onions

No recipe in the catalogue uses it yet.

More pickled & preserved