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Whether you’re looking to recreate that signature Cava-style crunch at home or you simply need a bright, tangy topping to cut through a rich dish, these quick pickled red onions are the answer. My method is small-batch, zero-waste, faster, and more flavorful than a standard pour-over pickle, giving you incredible results in under an hour.
Cava-Style Quick Pickled Onions
These homemade pickled red onions are just as easy to make as my pickled cabbage, and they have a sharp yet sweet flavor that’s perfect for cutting through rich dishes like pork katsu or a Mississippi roast. I first tried pickled onions at Cava, and I was immediately obsessed with the tangy bite, subtle sweetness, and irresistible crunch they brought to my chicken and rice bowl. I knew I had to recreate them at home so I could put them on everything!
Most pickled onion recipes require 24-48 hours in the refrigerator before they’re mellow enough to eat without a major case of onion breath. But I discovered that I could speed that process along by simmering my onions directly in the brine rather than just pouring the hot brine over them. This not only makes them ready to eat almost immediately, but it also gives them a slightly softer texture and helps them last longer in the fridge.
How to Make Pickled Red Onions
Pickling onions truly couldn’t be simpler. Just give the onion slices a quick simmer in vinegar and sugar, let cool, and they’re ready to eat. I find making pickled onions on the stovetop to be the most reliable method. The even heat allows the sugar to fully dissolve and ensures the onions soften evenly. I do not recommend trying to make them in the microwave.
I often make a small batch to use throughout the week, but it’s easy to scale this recipe up with more onions and brine to keep the flavor going all month.
Customize Your Batch
While I love the classic clean taste of vinegar and sugar, you can change up the flavor of these onions pretty easily by adding any of these ingredients to the pot while simmering:
- Spicy: Red pepper flakes or sliced jalapeños.
- Aromatic: Garlic cloves, whole peppercorns, bay leaves, mustard seeds, coriander seeds, or cumin.
- Herbal: Fresh cilantro, oregano, thyme, or rosemary.
The Secret to a Better Brine: No Water
Most quick pickle recipes call for a 1:1 ratio of vinegar to water, but I use 100% vinegar. By skipping the water altogether, you get a much punchier, more concentrated flavor that doesn’t weaken over time. I find a blend of white vinegar and apple cider vinegar is the best combination for flavor. The white vinegar gives you that sharp, clean snap while the ACV adds a hint of fruity depth.
Because the acidity level remains high, these onions also have a much longer shelf life than watered-down versions. They stay crisp and vibrant in the fridge for at least a month, making them the ultimate prep-once, eat-all-week condiment.
Ways to Use Pickled Onions
- Mediterranean Bowls – Pile these on top of Middle Eastern Inspired Ground Beef Grain Bowls or Falafel Buddha Bowls for an authentic Cava pickled onion experience.
- Tacos and Quesadillas – These are a must-have for Pork Carnitas Street Tacos or Sheet Pan Beef and Cheese Quesadillas.
- Burgers and Sandwiches – Add them to Chicken Gyros, Slow Cooker Pulled Pork Sliders, or juicy Smash Burgers for an extra layer of acidity.
Storage Instructions
Store in a tight, lidded mason jar in the refrigerator for at least a month. They actually get better as they sit, so you can prep a big batch and enjoy them all month long!
How to tell if they’ve spoiled: If you notice a funky or yeasty odor, cloudiness in the brine or a white film on the surface, or a slimy texture to the onions, they’ve likely spoiled and should be discarded.
Pickled Red Onions
Ingredients
- 1 cup (237 ml) white vinegar
- ½ cup (118 ml) apple cider vinegar
- ¼ cup (50 g) granulated sugar
- 1 large red onion, thinly sliced into half-moons, about 1/8 inch thick
Instructions
- In a pot over medium-high heat, add vinegars and sugar to the pot and stir until sugar is dissolved.1 cup (237 ml) white vinegar, 1/2 cup (118 ml) apple cider vinegar, 1/4 cup (50 g) granulated sugar
- Add the red onions to the pot and cook until slightly softened and translucent, about 5-7 minutes.
- Remove pot from heat and let cool for 30 minutes.
- Add the entire mixture into a large mason jar (I had to split mine into two separate mason jars and I like using wide-mouth ones, such as this one. It’s just easier to put the liquid and onions into) and seal tightly and put in the fridge to cool completely.1 large red onion
- This will keep in your fridge for at least a month!
Nutrition
Photographs by Meg McKeehan Photography
Made picked onions. Divided recipes added 1/2 thinly sliced jalepeno to 1/2 of mixture. It was delicious. Thank you.
Thank you for sharing this. I used to hate pickled onions. However, since radiation for breast cancer I love them. I tried to buy them as a side at CAVA but they refused. Now I can make my own. ❤️❤️
In México, where I live, is a classic in Yucatan state for cocinita pibil. It gies aling with Jamaica peper or all-spice.