Learn how to make quick pickled red onions with vinegar, honey, and simple ingredients. Ready in just 20–30 minutes!
These quick pickled red onions are one of those simple recipes that can instantly make a meal more interesting. They’re tangy, slightly sweet, and crisp, with just enough bite from the vinegar. And the best part? You can have them ready in about 20 to 30 minutes.
If you’ve ever wondered how to make pickled red onions at home, you only need a few simple ingredients and a Mason jar. They’re delicious on tacos, burgers, sandwiches, salads, grain bowls, eggs, or pretty much anything that could use a little extra brightness.
Why You’ll Love This Recipe
- Ready to enjoy in about 20–30 minutes
- Uses simple ingredients
- No complicated canning process
- Easy to make ahead
- Adds a bright, tangy flavour to so many meals
- Keeps in the refrigerator for up to 2 weeks
Ingredients
Red Onions
I use one medium red onion, sliced as thinly as possible. Thin slices absorb the pickling liquid quickly and give you that classic pickled onion texture.
White Wine Vinegar
Look for white wine vinegar with a minimum of 5% acetic acid.
Apple Cider Vinegar
A small amount adds another layer of acidity and flavour.
Water
Water helps mellow the vinegar so the finished onions aren't overwhelmingly sharp.
Honey
Just a little honey balances the acidity and adds a subtle sweetness.
Sea Salt
Salt brings all of the flavours together.
Peppercorns
These are optional, but I like adding them for a little extra flavour. You can remove them before serving or leave them in the jar.
How to Make Pickled Red Onions
1. Slice the onion
Cut the red onion in half from top to bottom. Peel it, then thinly slice each half.
Add the sliced onion to a clean 16 oz (475 mL) Mason jar, gently pressing it down as needed to make room for the pickling liquid.
2. Make the pickling liquid
Add the white wine vinegar, water, apple cider vinegar, honey, sea salt, and peppercorns (if using) to a small saucepan.
Warm the mixture gently over low to medium heat, stirring occasionally, until the honey and salt have dissolved. You don't need to bring it to a boil.
Remove the saucepan from the heat.
3. Add the liquid to the onions
Carefully pour the warm pickling liquid over the onions, making sure the onions are fully submerged.
The onions will begin to soften and turn a beautiful pink colour as they sit in the vinegar mixture.
4. Let them cool
Allow the jar to cool to room temperature. The pickled onions can be enjoyed after about 20–30 minutes.
For a deeper flavour, you can let them sit longer before serving.
5. Refrigerate
Once cooled, cover the jar with the lid and store the pickled red onions in the refrigerator. They can be stored in the refrigerator for up to 2 weeks.
How to Use Pickled Red Onions
There are so many ways to use these quick pickled red onions. Try them on:
- Tacos and burrito bowls
- Burgers and sandwiches
- Salads
- Grain bowls
- Scrambled or fried eggs
- Avocado toast
- Grilled meats
- Roasted vegetables
- Nachos
- Wraps
They’re especially useful when you want to add something tangy and fresh to a meal without making another complicated side dish.
Frequently Asked Questions
No. Peppercorns are completely optional. I like adding them because they give the pickling liquid a little extra flavour.
You can either remove the peppercorns before pouring the liquid over the onions or leave them in the Mason jar. If you leave them in, the flavour will continue to develop as the onions sit in the refrigerator.
These quick pickled red onions can be stored in the refrigerator for up to 2 weeks.
This is a refrigerator pickle and is not intended for shelf storage or room-temperature storage. Keep the jar refrigerated.
Absolutely. In fact, they're a great make-ahead condiment.
Prepare a jar whenever you have a few extra minutes and keep it in the refrigerator. Having pickled onions ready to go makes it easy to add a little extra flavour to meals throughout the week.
I love having a jar of pickled red onions in the refrigerator because they make even a simple meal feel a little more special. A few slices can add acidity, colour, and a little crunch without requiring much extra effort.
If you're looking for an easy way to add more flavour to tacos, salads, eggs, sandwiches, and bowls, this pickled red onions recipe is a great one to keep on hand.
Pickled Red Onions
Equipment
- 1 16 oz (475 mL) Mason jar with lid
Ingredients
- 1 medium red onion
- ½ cup white wine vinegar (minimum 5% acetic acid)
- ½ cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 pinch sea salt
- 10 peppercorns
Instructions
- Cut the red onion in half, peel, and thinly slice. Add the sliced onion to a 16 oz (475 mL) Mason jar, gently pressing the onions down to make room.
- Add the white wine vinegar, water, apple cider vinegar, honey, sea salt, and peppercorns (if using) to a small saucepan.
- Warm gently over low to medium heat, stirring occasionally, until the honey and salt have dissolved. Do not boil.
- Remove from heat and carefully pour the warm pickling liquid over the onions, making sure the onions are fully submerged.
- Let the jar cool to room temperature, about 20–30 minutes, before serving.
- Cover with the lid and refrigerate. Store for up to 2 weeks.
Notes
Nutrition information is estimated and does not adhere to U.S. FDA NLEA guidelines.