Pickled red onions may be the humble hero of the condiment world, but once you start using them, you’ll never go back. With their vibrant pink hue, zippy tang, and addictive crunch, these jewel-toned ribbons instantly add flair to everything from tacos to toast. They’re quick to make, endlessly versatile, and an absolute flavor bomb.
Whether you’ve made a fresh batch or spotted a lonely jar in your fridge, this guide gives you seven cool (and totally vegetarian) ways to use pickled red onions. Each idea includes a recipe or easy prep tips to help you work these into your everyday meals. Trust us—once you start, you’ll want to keep a jar on hand at all times.
First, the Basics: How to Make Quick Pickled Red Onions
Time: 10 minutes prep + 30 minutes to marinate (or overnight for best flavor)
Keeps in the fridge for up to 2 weeks
Ingredients:
- 1 large red onion, thinly sliced (use a mandoline if you have one)
- ¾ cup apple cider vinegar (or white vinegar)
- ¼ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- Optional flavor boosters:
– 2 garlic cloves, smashed
– ½ teaspoon peppercorns
– A few sprigs of thyme or rosemary
– 1 small sliced jalapeño for heat
Directions:
- In a small saucepan, combine vinegar, water, sugar, and salt. Heat gently until the sugar dissolves—no need to boil.
- Place the sliced onions (and any optional add-ins) in a clean jar.
- Pour the hot brine over the onions until fully submerged.
- Let cool to room temperature, then refrigerate. Onions will turn bright pink and be ready in about 30 minutes (though flavor deepens overnight).
Now… What Can You Actually Do With Them?
We’re so glad you asked.
1. Layer Them into Veggie Tacos
Let’s start with a classic: tacos. Whether you’re going Mexican, Mediterranean, or fusion, pickled red onions bring the perfect balance to creamy fillings and earthy spices.
Try This: Black Bean & Sweet Potato Tacos
- Roast sweet potato cubes with olive oil, smoked paprika, and cumin.
- Warm corn tortillas and fill with mashed black beans, roasted sweet potatoes, avocado slices, and pickled red onions.
- Garnish with cilantro, lime juice, and vegan crema or Greek yogurt.
Why it works: The acidity of the onions cuts through the richness of beans and avocado.
2. Add Zing to Breakfast (Avocado Toast, Anyone?)
Bored of your basic breakfast? Pickled onions are here to level up your morning meals.
Try This: Avocado Toast with Pickled Red Onions & Hemp Seeds
- Toast a thick slice of sourdough.
- Smash ripe avocado with lemon juice and a pinch of chili flakes.
- Top with a generous handful of pickled onions and sprinkle with hemp seeds or pumpkin seeds for crunch.
- Optional: Add sliced cucumber or a soft-boiled egg for extra protein.
Why it works: The creamy-fatty-toast combo gets a jolt of acid and crunch. Chef’s kiss.
3. Toss Them into Grain Bowls or Salads
Grain bowls are endlessly customizable, but they can sometimes feel bland. Enter: pickled onions.
Try This: Mediterranean Quinoa Bowl
- Base: Cooked quinoa
- Toppings: Chickpeas, cucumber, cherry tomatoes, olives, crumbled feta (or vegan feta), and pickled onions
- Dressing: Olive oil, lemon juice, garlic, and oregano
Why it works: A pop of sharpness from the onions balances salty feta and earthy grains, tying the whole bowl together.
4. Garnish Rich, Creamy Pasta Dishes
Yep, we’re serious. Even pasta can benefit from a pickled crunch—especially when it’s creamy or cheesy.
Try This: Creamy Vegan Alfredo with Pickled Onion Topping
- Make a cashew-based Alfredo sauce (soaked cashews, garlic, lemon, nutritional yeast, plant milk).
- Toss with pasta and steamed broccoli.
- Top each serving with a spoonful of pickled red onions and freshly cracked pepper.
Why it works: Acidity brightens creamy sauces, keeping them from feeling too heavy.
5. Use Them in Sandwiches, Wraps & Burgers
Pickled red onions were practically made for sandwiches. They’re the ultimate alternative to soggy raw onion slices—punchy, crisp, and beautiful.
Try This: Roasted Veggie Pita Wraps
- Roast eggplant, zucchini, and red pepper until tender.
- Stuff into warm pita with hummus, greens, and pickled red onions.
- Optional: Add tahini drizzle or crumbled goat cheese.
- Why it works: The briny onion bite cuts through roasted veggies and creamy hummus.
6. Use as a Pizza Topping (Yes, Really)
If you haven’t topped your pizza with pickled red onions, you’re missing out. They add an acidic note that enhances the melty, cheesy goodness.
Try This: Veggie Flatbread Pizza with Pickled Red Onions
- Base: Whole wheat flatbread or naan
- Sauce: Pesto or tomato
- Toppings: Sautéed mushrooms, zucchini, mozzarella or vegan cheese, and a few pickled red onions added during the last 2 minutes of baking
- Finish with arugula and a drizzle of olive oil
Why it works: A sharp contrast to sweet tomato or herbaceous pesto makes for a next-level bite.
7. Mix Them Into Dips & Spreads
Level up your snack game by adding chopped pickled onions to dips—they bring complexity and color.
Try This: Herbed White Bean Dip with Pickled Onion Swirl
- In a blender, purée: 1 can white beans, 2 tbsp olive oil, lemon juice, 1 garlic clove, salt, pepper, and a few sprigs of dill or parsley.
- Stir in chopped pickled red onions.
- Serve with pita chips or veggie sticks.
Why it works: Bright onion notes cut through the richness of the beans, making every bite interesting.
Bonus Tip: Brine Reuse!
Don’t toss that leftover pink brine! You can:
- Add it to salad dressings or vinaigrettes
- Use it to quick-pickle sliced cucumbers or carrots
- Stir into Bloody Marys or mocktails
- Splash into marinades for tofu or grilled veggies
It’s basically liquid gold.
Final Thoughts: A Little Jar, A Lot of Impact
Pickled red onions may seem like a small touch, but they’re a kitchen power move. With just five pantry ingredients and ten minutes of effort, you’ve created a garnish that turns basic meals into flavor-packed experiences.
They’re bright, bold, beautiful—and 100% vegetarian. Whether you’re meal prepping or sprucing up leftovers, don’t sleep on the power of pickled.