A marinated red onion is a quick and easy way to jazz up almost any dish. Tangy with a hint of sweetness, they pack the punch in a meal. Marinating onions elevates dishes from salads to pizza, sandwiches to tacos. You can even use the marinade as dressing!

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Pickled Onions vs. Marinated Onions

“Pickled” is a term that generally refers to a canning process involving a vinegar brine. Popular foods for pickling are cucumbers (obviously), eggs, beans, peppers, and even beets (one of my faves)!

“Marinating” is the process of soaking food in an acidic liquid to give it a unique flavor profile while also breaking down fiber. I may use the terms “pickled” or “marinated” interchangeably, and while the process is slightly different, the idea is essentially the same. You can pickle red onions through the canning process, creating a much longer shelf life. I choose to skip that process and marinate my onions over 1-2 days on the counter, no cooking or boiling involved!

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Aimee from Homemaker on a Budget prepares to make a homemade marinade for red onions.

What You’ll Need

Red or Purple Onions
Garlic
Balsamic Vinegar or Apple Cider Vinegar
Oregano
Salt and Pepper
Olive Oil

Aimee from Homemaker on a Budget slices red onions for a marinated onion recipe.

How To Marinate Red Onions

Marinated red onions are incredibly simple to make! Just a few steps, and a little waiting, and you’ll have an amazing accompaniment to so many meals!

The key is allowing the onions to soak for at least one hour, while the best results come after 1-2 days on the counter. As the juices of the onions release, you will get more liquid. Once the onions are marinated, the “bite” of the onion dissipates to a lovely, mildly sweet flavor and softer texture.

Step One: Start by slicing your onion(s) thinly (cue the tears! check mascara afterwards, ladies!)

Aimee from Homemaker on a Budget prepares ingredients for marinated red onion recipe.

Step Two: Whisk all of the ingredients for the marinade: oil, vinegar, garlic, and seasonings. Pro Tip: Use good-quality olive oil and freshly minced garlic.

Aimee from Homemaker on a Budget whisks ingredients for pickled red onion marinade.

Step Three: Place your onions in the marinade. Ensure all your onion slices are coated in liquid and flip the dish a couple of times. Now, allow the marinade to work its magic on the counter over the next 2 days! (Wait if you can! The longer the better for flavor!)

Aimee from Homemaker on a Budget allows red onions to marinate to release juices and flavors.

Serving & Storing Suggestions

I love having these marinated red onions on hand during all seasons! My favorite is hand-picking red onions from a local farmer’s market. Local, fresh produce is best when possible! Pickled foods are really good for you, so there is zero guilt in adding them to our meals.

Here are some fun ways to incorporate my marinated red onions:

Salad topping
Burger topping
On tacos or taco salads
In wraps
Pizza topping
On a sandwich
In grain bowls
On eggs or avocado toast
On pulled pork or grilled meat

Store in an airtight container on the counter for up to two days, then store in the refrigerator for up to five days.

Aimee from Homemaker on a Budget shares some ideas for using marinated red onions in various meals.

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Marinated Red Onions

By Aimee Guess

Marinate these red onions to top pizzas or salads, and add to sub sandwiches to amp up the flavor of your dishes.

Serving Size 8 servings

Ingredients

1-2 medium red onions
2/3 cup extra-virgin olive oil
1/2 cup balsamic or apple cider vinegar
2 tsp. dried oregano
1 garlic clove, minced
salt and pepper

Instructions

In a glass storage container add the olive oil, vinegar, oregano, garlic, salt and pepper. No need to mix the ingredients together.
Slice onions thinly, add onion rings to the marinade.
Close the glass container with the lid, and shake the onions in the sauce.
Leave the onions on the counter for 1-2 days, flipping the container over every 6 or so hours to give every onion piece a chance to absorb those flavors.
As the onion sits, the juices will release giving you more liquid.
After 2 days, refrigerate the onions for up to 5 days.

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