A jar of these pickled red onions is one of the easiest ways to instantly upgrade a meal! They’re tangy, slightly sweet, and extra punchy. And this “quick-pickled” version means you can enjoy them in about an hour!
Why This Pickled Onion Recipe Works
- The brine is balanced and not overly sharp. I’ve tested this recipe with different vinegars and sweeteners, and I’ve found that the perfect ratio is adding just enough honey to keep the onions tangy without being harsh.
- Thin slicing equals better texture and flavor. The thinner the onions, the faster they soften and absorb flavor. I always use a mandoline for consistency!
- They’re quick, but improve over time. You can eat them after an hour (I can hardly wait to enjoy them), but the flavor does deepen after resting in the fridge overnight.
Pickled red onions are the ultimate flavor-boosting tool. And the best part is that they’re super easy to make, especially this quick-pickled version! After making these time and again, I’ll let you in on a little secret: keep the brine simple and slightly less sweet. This lets the onion flavor really shine!
Pickling veggies is a great way to boost their antioxidant power and prebiotic compounds, making them great for gut health. And as someone who prioritizes gut health, these are an easy addition to meals. I recently topped them on my gorgeous steak salad (I highly recommend this), and the punchy tartness is perfect for topping on carnitas tacos (or simply enjoying them on the side with pulled pork).
If you love pickling, I have another recipe for pickled ginger, which is my favorite for adding to Asian dinners, but these pickled red onions are far more versatile. Sometimes, a simple pickled ingredient is just what you need to brighten your meal!
Pickled Red Onions Ingredients
Most pickled foods follow a simple formula with a core vegetable mixed with water, vinegar, a sweetener, and a pinch of salt. But if you want to spice it up a bit, I’ll share a few tweaks below.
- Red Onion: I’m using red onions because I love that vibrant pink color and subtle sweet flavor. But you can also use yellow onions or even shallots!
- Apple Cider Vinegar: I prefer apple cider vinegar because it’s slightly softer and less harsh than white vinegar. If you want a sharper, more traditional pickle flavor, white vinegar will give you just that.
- Sweetener (honey or maple syrup): You don’t need much, just enough to balance the acidity. I’ve found that too much sweetener dulls the brightness of the onions, so I like to keep it minimal and let the tangy flavor shine.
- Salt: A small amount enhances flavor and helps soften the onions a smidge as they sit.
Find the printable recipe with measurements below
How To Pickle Red Onions Perfectly
First, slice the onions. Thin, half-moon slices are key! They soften faster and absorb the brine more evenly. I like using a mandoline for consistency, but a sharp knife works just fine. Then place them into a medium-sized mason jar. I like to pickle them in a 16-ounce mason jar, but any jar will work!
Second, make the brine. In a measuring cup, stir together the hot water, vinegar, honey, and salt. The hot water helps the flavors come together quickly and takes a bit of the raw edge off the onions.
Lastly, let the fermenting begin! Carefully pour the brine into the jar, and let it stand at room temperature until slightly cooled. Then cover and refrigerate. They’ll be ready in about an hour, but I almost always wait until the next day. That’s when the onions turn bright pink, and the flavor settles into that perfect sweet-tangy balance.
Storage tip: Once they’re done pickling, they’ll stay good for 2 to 3 weeks in the fridge. The perfect meal prep ingredient to have on hand!
How I Add More Flavor
I’ve tried several variations, and these are my favorite ways to change up the flavor depending on what I’m serving them with:
- Stir in whole spices (see photo above). From black peppercorns and coriander seeds to star anise and fennel seeds, whole spices are a great way to add a subtle seasoning.
- Make it garlicky. I love stirring sliced garlic pieces into the mix. The more garlic, the better!
- Add some heat. A pinch of red pepper flakes or a dash of cayenne gives them a subtle kick. This version is great for tacos or anything rich.
- Add your favorite herbs. I love adding sprigs of dill, or fresh basil and mint leaves. But you can add whichever herbs you like, depending on how you want the finished version to taste.
Best Ways To Use Pickled Onions
- Pair with hearty meat. These are especially good with richer meats, like carnitas, barbacoa, pulled pork, or even a tray of ground beef nachos. The acidity will cut through the heaviness!
- Layer onto salads. I love adding them to salads with protein, like a steak salad or grilled chicken salad. They bring a lovely contrast and layer of savory flavor. I’ll even chop them up and mix them into creamy salads like egg salad or tuna salad for a little extra punch.
- Upgrade sandwiches and burgers. This is a no-brainer for cookout days like the 4th of July or Memorial weekend, especially with pulled pork sandwiches, hot dogs, and burgers. My turkey burgers are always a hit!
- Add to your favorite bowls. Whether it’s a Mexican burrito bowl, a Mediterranean grain bowl, or even a simple rice and beans situation (I love cilantro lime rice with this), pickled red onions instantly make everything taste brighter.
More Onion Topping Ideas
- Crispy Shallots: Love these on top of salads!
- Caramelized Onions: Perfect for wraps, burgers, and dips.
If you try this pickled red onions recipe, let me know how they turn out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Video
Equipment
Ingredients
- 1 medium red onion
- ½ cup hot water (it does not need to be boiling hot)
- ½ cup apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 ½ teaspoons kosher salt
- Optional flavor boosters (see above)
Instructions
- Slice. Thinly slice the onion with a knife or mandoline, then place in a 16-ounce jar. Add any optional flavor boosters.
- Stir. In a measuring cup, stir together the water, vinegar, honey, and salt.
- Store. Carefully pour the brine into the jar over the onions. Cover with a lid and refrigerate. They'll be ready to eat after about an hour in the fridge (they'll be vibrant pink), and will keep for 2 to 3 weeks in the fridge.
Lisa’s Tips
- Storage tip: Once they’re done pickling, they’ll stay good for 2 to 3 weeks in the fridge. The perfect meal prep ingredient to have on hand!
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally posted April 2022, but updated to include new photos, tips, and information for your benefit!
I try to make most things on this site, but I don’t think there’s a single one that I come back to more than this one. I put them on EVERYTHING.
Good to know this recipe has become your favorite, Caroline!
Amazing
When I first seen this recipe, I thought it was very intriguing. I love to cook and love to try new things. I really wasn’t sure if I would like it or not but let me tell you oh my goodness these pickled onions are phenomenal. I love them and I put them on everything and they’re so easy and quick to make. Thank you Downshiftology for this recipe. And I love your book.
I’m so glad you’re loving these pickled red onions, Christine!
Made these as directed except used Mike’s Hot Honey. Using these on pulled pork BBQ sandwiches on sesame seed brioche buns, serving potato salad and baked beans for Super Bowl Sunday!
Sounds like a delicious feast, Janelle!
Loved this for a quick last minute addition to my carnitas tacos!! They turned out great and in the time said! I can’t wait to use them all week!
Hi Ciera – The perfect topping for tacos! Happy to hear you’re enjoying these pickled red onions.
I love these so much! A perfect condiment to keep on hand. We love them on our tacos with some cabbage slaw.
Yes, they’re great on tacos. Enjoy!
This is the perfect healthy bite to add to any sandwich! I love that it comes with various options of different ingredients to add for a variation. Easy to make and will definitely be making again and again.
I couldn’t agree more! Glad you’re loving these pickled red onions, Mandy.
Just made my first Jar of delicious pickled onions to go with our pork Verde tacos tonight , so excited!!
Hi Kelly – that sounds like a perfect combo! Hope you enjoy the pickled red onions on the tacos!
I love all your recipes and suggestions.
Also thanks sooo much for helping me to start eating healthy and give the comfident that I able to cook in my own.
Best Regards.
You’re more than welcome, Mary! I’m glad you’re enjoying many recipes on my website. :)
Thanks for your respond.
All your recipes it’s delicious and very healthy.
I can see that you show so much passion and care were ever you do !!!!
Keep up the Amazing work 👏
Best Regard
Mary C.
Lana, these are refrigerated instead of stored at room temperature as a canned item would be. Between the refrigeration and the acidic brine, no need to worry about botulism.
These are so, so, SO GOOD!!! I add them to power bowls, salads, sandwiches, a fork…if I have enough I might share (bountiful garden this year!)
They really do add so much flavor to whatever they’re added to, don’t they? Enjoy!
Pickled onions are the best. Easy and delicious. I top my Burgers, salads, tacos with them and love it.
They really are the best thing to keep on hand for a tangy boost!
HI Lisa, Loved these! I have possibly a silly question, but I’m always worried about botulism since this is not even true canning. What do you think?
I keep a jar of pickled red onions in my fridge all the time. The batch I made a couple days ago I added a Serrano pepper along with the peppercorns and it gave it just a little kick. I love this recipe. Thank You
Hi John – love that you added a little spicy kick to it!
Thank you for the recipe! I’m trying it right away! 😘
These are sooo easy to make and absolutely delicious.We put them on burgers, grilled chicken sandwiches, and salads.Very tasty!
Hi Brandi – Looks like you’re making good use out of this recipe!
I never had pickled onions and wanted to try this recipe. I made it with red pepper flakes and it came out so good. just the right sweet and spicy taste. Lisa, thank you for sharing this recipe !
Hi Angela – Glad your first time making pickled red onions was a success!
Who knew my favorite Greek salad could be even better by ditching the chopped raw red onions and substituting these pickled red onions?! This was so easy to make, and they’re so good. Even my husband added some to his tossed salad tonight.
Hi Melanie – These quick pickled onions are such a great substitute!
and then my husband spent the week adding these to his sandwiches…and asked when can I make more. These were so good!
I love pickled red onions! Can’t wait to try this. I have heart failure and as a result I’m on a restricted sodium diet. Could I get away with less salt and still have them taste good??
Thanks,
Susan
Hi Susan, there are plenty of substitutes for salt such as Lo-salt. You still get the salty flavour, but the sodium content is much reduced. It behoves most of us to reduce our sodium intake, whatever our heart condition.
This pickled onion recipe is delicious and easy to make. They are great on buttered sourdough!
Great idea! They’re really so delicious on so many things!
In your recipe description at the beginning you discuss warming the liquid ingredients on the stovetop and letting them simmer…but the recipe card just says to mix all the liquid ingredients. Which way do you prefer?
Thank you!
Thanks for pointing that out! I just tweaked the post, so that everything aligns now. But you can just follow what is stated in the recipe card where you just need to mix the ingredients.
These pickled onions are so deliscious! I have been making them on repeat every two weeks. I crave pickled foods as my French mother pickled everything. Thanks for this amazing recipe Lisa!
Glad this recipe has become a staple, Carol!
The pickled onions are my new favorite topping for everything! I followed her recipe using maple syrup instead of honey and they’ve turned out great every time. My family loves them on salmon, in tacos, and with our Mediterranean dishes.
They’re the best topping for any meal! Glad the whole family is enjoying this recipe :)
This recipe is delicious and I make it regularly. I particularly like that it uses healthy ingredients. Thank you Lisa.
Easy and delicious!
These were so easy to make and I love how this doesn’t use white vinegar like almost all of the other recipes out there.
Glad your pickled onions turned out great Abbie!
The pickled red onions are absolutely a flavor booster to my salads and wraps, on top of chicken and pork! I never thought I would love it so much!!
Such a great item to have in your kitchen!!
I never realized how much a pickled item would make a plain salad or sandwich just pop with flavor. Easy recipe I keep ready in the refrigerator.
I love this pickled onion recipe! I have followed it dozens of times, and they usually come out pink. However, this last time they did not turn pink. What did I do differently???? Did I miss a step?
Sometimes, it can be because the water wasn’t warm enough or if you didn’t add enough vinegar.
Hey Lisa, love all your recipes that don’t have beef. And this one and the mayonnaise one is I think the ones I make on a regular basis. I am keto, and cannot digest beef and crustaceans. I have irritable bowel syndrome so I usually make my own meals. The meal preparation vlogs are the videos I look at regularly. In my family, we have keto, irritable bowel syndrome, allergies to some nuts and vegans. Thank you for making my life easier with so many adaptable recipes. We five live in Québec. Cheers to you!
Loved it – and so simple!
Thank you for a good and easy recipe! Could you please put the metric mesures in “dl” instead of grams? It would be so much easier. I like that you have the metric system too for us in Europe. Greetings from Sweden!
Wowzer, these are amazing! Thanks for this easy and delicious new staple for me! Oh..and I did add the sliced garlic.
Best pickled onions!
I love that this recipe doesn’t include processed sugar, rather, natural sweetener, honey. These onions are so good and add a wonderful flavor for my daily salad.
Hi Lisa, The link here and on the website leads to Mason jars that are plastic (16oz). Are you recommending and do you personally use the plastic Mason jars as opposed to the glass ones?
Thanks for letting us know! I normally use glass, so will update the link today with glass ones!
Couple of questions. Well, these ferment the longer they sit? Can I use the brine to make another batch, or do I need to start from scratch for the next batch?
Looks incredible. Do you have to include a sweetener for this recipe to be successful? I’m trying to maintain a keto diet, but also don’t want to eliminate a critical flavor.
Technically, you could omit the sugar. But, pickled items tend to have sugar in it as a natural preservative, while balancing out the tartness from the vinegar.
I’m on my third jar of these. They are so delicious! I put them in all sorts of dishes and could eat them straight out of the jar. Thank you for this fantastic recipe!
Hi Lisa, I just made the pickled onions and can’t wait to eat them all up.
Thank you ~julie~
Hello!
my question is about your suggestion using shallots. Would they go in whole or sliced? Thank you! love your content!
I would say slice them.
Thank you for your recipe. Can I use the brine for my 2nd batch of red onions?
I would say use fresh water for the second batch.
Great recipe, especially for a person like me who is new to pickling :-) thank you!
I doubled the brine recipe, added some ground black pepper, and pickled half a pound of radishes alongside the onions. Delicious recipe! I keep eating both the onions and radishes out of my jars!
Delicious
Hi Lisa! I have used this recipe to make pickled onions and they are awesome! Could I use the same technique and use shredded carrots instead of onions?
Thank you!!
Should be about the same! I will definitely be making more pickled items soon :)
This was excellent. I made it yesterday afternoon for fish taco dinner with a yellow onion I had in the fridge and some dill – it was the best addition to the tacos out of the whole buffet. I’m definitely making this again with a red onion! XD
Thanks so much! I watch from Germany and love your food and style. I re-discovered the german Weck Jars :-) Thanks to you!
The Weck jars are my go-to storage containers!
Is the liquid supposed to cover the onions entirely? Mine is only halfway up the jar. Thanks!
It will depend on the size of your onion, but the onions should be immersed in the liquid. If not, you can add a bit more liquid!
This works so fast and it’s delicious! Made this with the last few spoonfuls of apple cider vinegar I had and then the rest was white vinegar. Came out great, thanks Lisa!
Glad your pickled red onions turned out great!
I used honey and followed the rest of the recipe…except I added a few thinly sliced radishes. Delicious! Downshiftology.com is one of my top go-to sites. I must add that you hit the ball out of the park with the taco options!!
Great idea on the radishes Cheryl!
Thank you! My grandmother used to make pickled onions for pulled beef sandwiches and never wrote down the recipe. It was a summer favorite. If there were any left in the jar after the sandwiches then she’d drain & chop to add to potato salad or spice up coleslaw…. there was never any left at the end of the day.
Definitely bookmark this one to top on all your summer recipes!