Pickled Purple Onions (The 10-Minute Upgrade Your Fridge Needs)
If there’s one small condiment that can instantly level up tacos, grain bowls, salads, sandwiches, and even scrambled eggs, it’s pickled purple onions. They’re tangy, lightly sweet, beautifully pink, and ridiculously easy to make. No canning. No fancy equipment. Just a jar, a few pantry staples, and about 10 minutes of effort.
Once you make these, you’ll want a jar in your fridge at all times.
Why You’ll Love These Pickled Onions
- Fast: Ready to eat in as little as 30 minutes
- Versatile: Works with Mexican, Mediterranean, BBQ, and more
- Pretty: That vibrant magenta color is a showstopper
- Balanced: Tangy, slightly sweet, and not overpowering
Ingredients
Method
Slice the onion
- Cut the onion in half from root to tip, then slice thinly into half-moons.
Make the brine
- In a pot, pour vinegar and water until almost boiling point
Pack the jar
- Add any optional spices or aromatics if using. Place the sliced onions into a clean glass jar.
Pour and press
- Pour the brine over the onions, pressing them down gently so they’re fully submerged.
Rest and pickle
- Refrigerate overnight!
Notes
Optional flavor add-ins (choose one or mix):
- 1 garlic clove, smashed
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds
- A pinch of red pepper flakes
- A sprig of fresh thyme or oregano
How to Use Pickled Purple Onions
- Tacos, burritos, and quesadillas
- Burgers, hot dogs, and pulled pork
- Grain bowls and roasted vegetables
- Avocado toast or hummus plates
- Salads that need a punch of acidity
Once you start keeping pickled purple onions in your fridge, plain meals become a thing of the past. They’re proof that sometimes the smallest extras make the biggest difference.
