Whole30 Pickled Onions
If you’re looking for pickled red onions with no sugar, you’re in the right place. These quick pickled onions are tangy, vibrant, and made with simple pantry ingredients, no cooking and no sugar required. Whether you’re following a Whole30, cutting back on added sugar, or just love bold flavor, this easy recipe belongs in your kitchen.
I’ve been making Whole30 pickled onions for over five years and always keep a jar in the fridge. This version is my go-to, with just 5 minutes of prep time, no fuss and absolutely no sugar. You don’t even need to heat the vinegar with my favorite trick! Just slice, pour, and let the fridge do the work. It’s the perfect example of how simple recipes can transform your meals.
Once you have a batch ready, try adding them to my chipotle salmon tacos, Greek chicken bowls, or even on steamed hard-boiled eggs for a flavorful snack. They’re the perfect finishing touch for tacos, grain bowls, burrito bowls, and salads, basically, anything savory.
Ingredient spotlight
- Red wine vinegar – I prefer the flavor of red wine vinegar, but you could also use apple cider vinegar, white vinegar or white wine vinegar instead.
- Salt – salt is really important to create that pickled flavor. Don’t skip it! The onions won’t turn out the way you want them to if you don’t add salt.
- Red onions – I prefer using red onions for pickled onions but you could also use white or yellow onions.
Best jars for storing pickled onions
I love using wide mouth quart-size mason jars for pickled onions, they’re easy to fill, budget friendly, and I always have a few in my pantry. I’ve also used Weck jars, which work just as well, but they tend to be a bit pricier.
How to best slice red onions for pickling
For pickled onions, I like thin (but not paper-thin) half-moon slices. Start by cutting the onion in half from root to tip, then peel off the outer skin. Lay the flat side down and slice off the top. Carefully slice the onion into half-moon shapes, working toward the root. Once you reach the end, discard the stem and repeat with the other half.
Some people swear by a mandoline for this, but I had a painful experience slicing onions that way, so I personally recommend sticking with a sharp knife and taking your time!
The best tip for pickled onions
Most recipes call for you to boil salt, vinegar and water together than pouring it over the onions. However, the smell of boiling vinegar is OVERWHELMING and used to be my least favorite part of this process.
Now I just boil water in my kettle and pour that boiling water right over the onion, salt and vinegar. It works like a charm and the whole house doesn’t smell like vinegar!
Easy Pickled Red Onions No Sugar
Ingredients
- 1/2 cup red wine vinegar
- 2 cups water
- 1/2 tbsp. sea salt
- 2 medium red onions
- 1/2 tbsp. black peppercorns - optional
- 1 tsp mustard seeds - optional
- additional water if needed
Instructions
- Add the vinegar and salt to a large mouth mason jar. Bring water up to a boil (I use an electric kettle, but you could also use the stove).1/2 cup red wine vinegar, 1/2 tbsp. sea salt, 2 cups water
- While the water is coming up to a boil, carefully peel and slice the onions into thin half moons.2 medium red onions
- Add the onions to the mason jar with the vinegar and salt. Add optional peppercorns and mustard seeds on top.1/2 tbsp. black peppercorns, 1 tsp mustard seeds
- Carefully pour the boiling water over the onions. Press down with a spoon to fully submerge the onions. If needed, add more water so onions are fully submerged in liquid.additional water if needed
- Allow this mixture to cool to room temperature before storing in the fridge.
Notes
- Be careful handling the glass jar because it’s incredibly hot after adding almost boiling liquid.
- Because you are storing this in the fridge, it’s important to let the pickled onions come to room temperature before moving to the fridge or you could crack the glass.
- These can be used within 30 minutes, but are best after about 24 hours in the fridge.
- Store for up to a week in the fridge in a well-sealed container.
- Crushed red pepper flakes
- Cumin seeds
- Allspice (just about 1/8t tsp)
- Thinly sliced garlic or minced garlic flakes
- Thinly sliced jalapeno
- Fresh rosemary, thyme, parsley, cilantro
Nutrition Information
Best ways to use pickled onions
Once you try quick pickled onions, you’ll see why I say they go with almost everything! Here are some of my favorite ways to use them:
- On tacos, burritos, nachos – any Mexican-inspired dish gets an instant flavor boost.
- On top of eggs – deviled, hard boiled, scrambled, or fried. The combo of eggs and pickled onions cannot be beat!
- On burgers, hot dogs, or grilled sausages for a bright, zippy contrast.
- In sandwiches, wraps, and salads – anywhere you’d normally use raw red onion, pickled onions are a delicious upgrade.
- Over grilled fish or steak, especially when paired with something creamy like cilantro slaw for a quick, low-carb dinner.
Common questions
Can you make these shelf stable?
I do not have any expertise in canning and I don’t want you to get sick, so be sure to find a canning recipe to follow.
Are pickled onions and marinaded onions the same?
No, they’re different. Marinated onions typically soak in a mixture of olive oil and vinegar (sometimes a vinaigrette) on the counter for a short time to mellow the sharp bite of raw onions. Usually the onions, oil and vinegar can be used in the recipe (like a salad or sandwich).
Pickled onions, on the other hand, are soaked in a vinegar and salt solution (often heated) to develop that classic zingy, tangy flavor, similar to how cucumbers are turned into pickles.
Can you use less salt?
Salt is key to the pickling process. It helps with both flavor and preservation. Some people prefer more or less salt depending on taste, but I recommend following the recipe as written the first time. Once you’ve tried the finished pickled onions, you can adjust to suit your preferences next time.
How to remove onion smell from your hands
This is one of my favorite kitchen tricks! After washing your hands with soap and water, rub them on something stainless steel, like the back of a spoon or your sink basin. It helps remove that lingering onion smell like magic.
