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This Pickled Red Onions Recipe is going to dramatically improve your life. Or at least your tacos, sandwiches, salads, cheese boards, and (if you’re anything like me) the bites you sneak directly out of the refrigerator before dinner.

red pickled onions in a mason jar
  • Surprisingly Tasty. Life improvement might sound like an overstated achievement to award a pickled vegetable, but these ruby beauties are a combination of sweet, salty, and tangy that add freshness, pop, and crunch to everyday favorites.
  • Quick Pickling for the Win. No canning equipment! No obsessing about botulism! These are quick pickled red onions, which means once you’ve stirred them together (which takes only a few minutes), they’re ready to add to your meal after just 15 minutes of pickling time.
  • So Many Ways to Use Them. You can use quick pickled red onions (and homemade Refrigerator Pickles) on salads (try it on this Spinach Strawberry Salad), sandwiches (like this Pulled Chicken Sandwich), burgers (hello Shrimp Burger), tacos (especially Instant Pot Carnitas), and so much more!
spicy pickled onions in vinegar in a mason jar

5 Star Review

“Incredible! I will be making this over and over again!”

— Julie —

How to Make Pickled Red Onions

The Ingredients

  • Red Onion. My favorite for pickled onions. Its flavor transforms from biting to tangy. You can also use this recipe for pickled white onions, though personally I prefer the more robust red.
  • Vinegar. While I recommend the classic white vinegar and apple cider vinegar, just about any vinegar mixture will work, also including white wine vinegar, rice vinegar, or red wine vinegar. Just steer clear of aged or concentrated vinegars like balsamic or malt.
  • Honey. Pickles are traditionally made with water, vinegar, and cane sugar for sweetener. I prefer to use honey for its flavor, but you can use sugar if you prefer.
  • Whole Spices. Bay leaf, a cinnamon stick, black peppercorns, and whole cloves give the pickled onions warmth and complexity. You can use all of them, none of them, or pick one or two.
  • Red Pepper Flakes. Add up to 1/4 teaspoon for spicy pickled onions. I like a tiny pinch (around 1/8 teaspoon) for subtle heat.

The Directions

sliced red onion on a cutting board
  1. Start Cutting. With a sharp knife, halve the red onion from top to bottom, cutting down through the stem.
slices of red onion for pickling on a cutting board
  1. Slice the Onion. Place the flat sides down and cut onions in VERY thin slices (as thin as you can) lengthwise.
white vinegar, apple cider vinegar, and honey in a saucepan
  1. Make the Brine. In a medium saucepan, heat the vinegars, honey, and spices over medium-high until reaches a boil, and immediately reduce to simmer. Then whisk until the honey dissolves.
sliced onions in a jar
  1. Finish. Put the onions in a jar and pour the warm pickling liquid over the top. Let sit for at least 15 minutes, then ENJOY!

How to Use This Pickled Red Onions Recipe

spicy pickled onions in a mason jar

Recipe Tips and Tricks

  • Jar Size Matters. To make sure you have adequate room for the onion slices and pickling liquid, use a jar that is at least 24 ounces (3 cups); 32 ounces is even better. Here is a good size for mason jar pickled onions. I use these jars, and 1 medium red onion fits just right.
  • No Canning! This recipe is not designed to be canned—if you will be canning, find a recipe specifically designed for canned pickled red onions instead of quick pickled.
  • Cut Thick for More Crunch. Pickled onions do have some crunch, but if you want them especially crunchy, slice the onion a bit thicker and use them in the first week.
  • Optimize the Flavor. The flavor of the whole spices will become more pronounced the longer the pickled red onions sit in your refrigerator. Once the onions reach a flavor profile you are happy with, you can remove and discard the brine.
pickled red onions on a fork

Pickled Red Onions Recipe

4.95 From 18 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 5 minutes
Cook: 3 minutes
Total: 25 minutes

Servings: 10 1/4-cup servings
This easy quick pickled red onions recipe is ready in minutes! Crispy, tangy and versatile. Use them for salads, sandwiches, tacos and more!

Ingredients
  

For Classic, Perfect Pickled Onions:

For Spiced Pickled Onions (Add Any Combo Of):

  • 1 bay leaf
  • 1 cinnamon stick broken in half
  • 2 to 3 whole cloves allspice berries, or a mix
  • 2 whole peppercorns
  • teaspoon red pepper flakes use ¼ teaspoon for spicy pickled onions

Instructions
 

  • Halve the red onion from top to bottom, cutting down through the stem. Place the flat sides down on the cutting board.
  • Slice each half VERY thinly (as thin as you can) lengthwise (that’s through the stem, the same direction you cut it initially). Transfer to a 1 ½ pint (24 ounce or 3-cup) or larger mason jar (I use these jars and a medium red onion fits just right) or a similar heat-proof storage container.
  • In a medium saucepan, heat the water, white vinegar, apple cider vinegar, honey, kosher salt, and any additional spices over medium-high, just until the mixture comes to a simmer. Whisk together the ingredients until the honey dissolves.
  • Place the onion jar in the sink to catch any splashes, then pour the warm pickling liquid over the top (including any whole spices). Use a dull knife or small spoon to lightly stir and push the onions around and down. Ensure the onions and spices are submerged. Let sit for at least 15 minutes prior to use (30 minutes is even better). Or, cool to room temperature, cover, and refrigerate for up to 3 weeks.

Notes

  • These pickled onions CANNOT be canned. It was developed for pickles that are stored in the refrigerator only. If you’d like to can them, please use a different recipe designed specifically for canning, as this one is not safe to can. (I don’t have a particular recipe I recommend, but a quick online search should turn up some great options.)
  • TO STORE: Pickled onions can last in the refrigerator for up to 3 weeks. I like them best during the first week because they are the most crisp, but they’re still yummy later on.
  • Nutrition facts have been calculated without the pickling liquid (for the onion only), as the liquid is discarded. Please note, nutrition facts are a general guide only. For a more specialized calculation, you can play around with the recipe amounts at no charge at websites such as myfitnesspal.com

Nutrition

Serving: 0.25cups (without liquid)Calories: 4kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 3mgIron: 1mg

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Pickled onions are just one of many tasty condiments that can elevate the flavors of a main dish. Here are some of my favorite sauces, spreads, and dressings:

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Do you leave the liquid in for the 3 weeks or after pickling do you discard the liquid?
    These look delicious. Cannot wait to try them.

    1. Hi Bennett, I am not sure I am understanding your question? Are you looking for the ingredients and directions? They are located in the recipe card.

  2. I made this recipe last night and was amazed with it’s taste. I had it with lunch today and enjoyed it very much. It’s a keeper, especially for summertime and sandwiches. Thanks for sharing.5 stars

  3. Incredible! I will be making this over and over again! Made a salad with shredded spinach, cabbage, chopped lime-soaked apple, homemade jalapeño lime ranch dressing, queso fresco, and topped it with your DELICIOUS onions…wow, just wow. I think these onions will go well on just about anything. Also excellent on pork chili verde. Thank you for the easiest and most satisfying recipe!5 stars

  4. First time I’ve made this, but definitely not the last! I have been putting these yummy onions on any and everything I can think of! Excited to try them tonight on our Steak street tacos.5 stars

  5. I don’t know why I waited so long to make pickled onions! Definitely love this recipe! I have even shared it with friends and relatives. Thank you so much Erin for sharing this recipe.5 stars

  6. Made this just now! I can’t believe how easy it is, I will never buy Pickled Red Onions again. The jar is almost empty and they haven’t made it to the fridge yet. What a great snack. Thanks for the recipe!5 stars

  7. I just made this today and it sat for maybe 3 hours and then I put it on my avocado toast and OMG it was so delicious!5 stars

  8. The instruction is very clear and simple. I like the suggested food to accompany the pickle. I like the illustration on how to cut the onion properly.5 stars

  9. Strange question – but do you think these would come out okay if made without the honey or maple syrup (as in, no sweetening component whatsoever)?

    1. Hi Meredith, you likely could, it would just change the outcome of the intended flavor of the onions. If you decide to experiment, let us know how it goes!

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