Quick Pickled Red Onion

A glass jar filled with pickled red onion slices in brine, with another jar and a whole red onion in the background, all placed on a white marble surface.

5 from 8 votes

These Quick Pickled Red Onions are an easy homemade condiment that adds bright, tangy flavor to just about any meal. Made with red onions, vinegar, hot honey, and a few pantry staples, they're ready in 30 minutes and are perfect for topping tacos, sandwiches, burgers, salads, grain bowls, and more.

Prep Time5

Cook Time5

Chill in refrigerator1

Total Time1 6

Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: pickled onions

Servings: pint jar

Calories: 228kcal

Author: Lora

Equipment

Ingredients

1 red onion thinly sliced
1 cup apple cider vinegar
2 Tablespoons honey
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon freshly ground black pepper

Instructions

Heat the Pickling Liquid

In a small saucepan, combine the pickling ingredients over medium heat. Stir until the honey has completely dissolved. The mixture should be hot enough to dissolve the honey but not boiling.

Pack the Onions

Place the sliced red onions into a clean glass jar, packing them in gently without pressing them down too tightly.

Pour Over the Brine

Carefully pour the hot pickling liquid over the onions, making sure they are fully submerged.

Cool and Chill

Let the jar cool to room temperature, then cover and refrigerate for at least 1 hour before serving. For the best flavor, let the onions pickle for several hours or overnight. They will keep well in the refrigerator for up to 2 weeks.

Notes

Storage: Store the pickled onions in a sealed jar in the refrigerator for up to 2 weeks. The flavor continues to improve after the first day.
Sweetener: Honey adds a mild sweetness, but you can substitute maple syrup for a vegan version or granulated sugar if preferred.
Vinegar: Apple cider vinegar gives these onions a mellow tang. White vinegar creates a sharper flavor, while red wine vinegar adds extra depth.
Onions: Slice the onions as thinly as possible so they pickle quickly and absorb more flavor.
Timing: The onions are ready after 1 hour, but they're even better after chilling overnight.
Jar: Use a clean glass jar with a tight-fitting lid to keep the onions fresh and crisp.
Serving: Add pickled red onions to salads, sandwiches, burgers, tacos, grain bowls, avocado toast, grilled meats, or antipasto platters for a bright, tangy finish.
Spices: Feel free to customize the brine with whole peppercorns, mustard seeds, garlic cloves, bay leaves, or a pinch of red pepper flakes for extra flavor.
Yield: This recipe makes about 1 pint jar (16 ounces) of pickled red onions, depending on the size of the onions and how tightly they are packed.

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