Quick Pickled Red Onions

Last Updated on April 6, 2026 by Lisa Keys

Quick pickled red onions are incredibly easy to make and stay fresh in the refrigerator for weeks. They brighten any sandwich, burger, taco or even a rice bowl.

Decorating the Christmas tree always feels bittersweet. My children made many of these ornaments, while others feature "growing up" photos. Each one remains precious, triggering both memories and a few tears. A holiday card on prominent display reminds me to choose happiness, so I do.

Like every Christmas past, I hide the pickle ornament. I look forward to the fun of watching Caitlin and Sam search for the prize. It is important to keep these holiday traditions alive.

Last year, I wrote, "I don't pickle anything." That changed after a dim sum dinner with Caitlin and Sam. Inspired by a delicious Asian pickle we ate that night, I am recreating it. This fresh, tangy, sweet, and crunchy pickle makes the perfect topper for your favorite burger or sandwich.

And as always my recipes like these quick pickled red onions are inspired by those I love. Here is one of the sweetest photos of William and the inspiration for Team Will-Bur.

My cooking contest buddies know I landed in a real pickle at the World Food Championships in Las Vegas last month. When Team Will-Bur stepped into the Kenmore kitchen arena, we faced an induction stove.

Since I had never cooked with induction, the setup threw me for a loop. I never quite recovered, despite my sous chef's best efforts to keep me on track. The stove rendered my non-stick skillet useless; I either burned my ingredients or they didn't cook at all. Much to my surprise, my first-round recipe still made the top 10. I am certain it succeeded because the quick pickled red onions tastes so darn good.

Round two dish was a total fiasco, but no matter. Sometimes the best thing about creating recipes and competing in cook-offs is the memories made with friends and family.

Quick Pickled Red Onions

Lisa Keys

Perfect topping for a juicy burger, bahn mi sandwich or pork bun

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course sandwich

Cuisine Asian

Servings 8

Calories 46 kcal

Ingredients

  

1x2x3x

• 1 red onion thinly sliced
• 2 jalapenos seeded, thinly sliced
• 1 cucumber peeled, halved, seeded, sliced
• ½ cup water
• ½ cup white vinegar
• ⅓ cup sugar
• 1 teaspoon kosher salt
• 2 drops liquid smoke

Instructions

 

• Place onion, jalapeno, and cucumber in a heatproof bowl.
• Bring water, vinegar, sugar, salt and liquid smoke to a boil, stirring until sugar and salt is dissolved.
• Immediately pour over vegetables. Let cool down at least 25 minutes.
• Drain before serving.

Notes

I like to add julienned daikon radish to the mix when available

Nutrition

Serving: 1servingCalories: 46kcalCarbohydrates: 11gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 293mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 65IUVitamin C: 6mgCalcium: 10mgIron: 0.1mg

Keyword Asian, gluten free, pickle, sandwich topping, smoke, vegetarian

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