I always keep a jar of quick pickled red onions in my fridge because they instantly make almost any meal taste better. I love how they transform from sharp and pungent to bright, tangy, and slightly sweet after just a quick pickling process. They add the perfect pop of color and flavor to everything from tacos and burgers to salads, grain bowls, and sandwiches. Whenever I feel like a dish is missing something, a handful of pickled red onions is usually the answer. With such a simple ingredient list, they make a surprisingly big impact.
Why You Will Love These Quick Pickled Red Onions
- This recipe uses a simple trick (putting the sliced onion in boiling water) to speed up the pickling process.
- They will last for weeks in the fridge and are a great condiment to add a punch of flavor to everything from eggs and avocado toast to wraps, tacos, salads and rice bowls.
- You can have this easy recipe ready in minutes with simple ingredients.
Ingredients You Will Need
- Red Onion: Crisp, colorful onion that becomes tangy, slightly sweet, and mellow once pickled.
- Boiling Water: Helps dissolve the honey and salt and slightly soften the onions.
- Honey: A touch of sweetness to balance the tanginess of the onion. You can also use maple syrup or sugar.
- Apple Cider Vinegar: Provides the bright, tangy flavor that gives pickled onions their signature taste. You can also use white vinegar.
- Salt: Enhances the flavor and is key to helping the onions pickle properly. Either kosher salt or sea salt will work.
Kitchen Tools You Will Need
- Glass Measuring Cup
- Cutting Board
- Sharp Knife
- Glass Mason Jar or Glass Bowl
Tips For THe Best Quick Pickled REd Onions
- Use a mandolin if you have one to create evenly sliced onions that pickle consistently.
- Save the brine, you can use it to pickle another batch of onions or add a splash to dressings and marinades.
How to Make Quick Pickled Red Onions
- Cut the red onion in half, then thinly and evenly slice it.
- Pour the boiling water into a bowl and stir in honey until dissolved. Add in the onions and press firmly down to submerge as much as possible.
- Next, add in the apple cider vinegar and salt.
- Set the onions aside in an airtight container to rest at room temperature or in the fridge for at least 1 hour.
Ways to Modify
- Use another type of vinegar such as white wine vinegar or rice vinegar.
- Add a kick of spice with a pinch of red pepper flakes or some sliced jalapeños.
- Add some extra spices like black peppercorns, coriander seeds, mustard seeds, or whole garlic cloves.
- Put in some fresh lime juice or lemon juice for added brightness and some sweetness.
Dietary Customizations
- Vegan: Use maple syrup or cane sugar in place of honey.
- Low-Sodium: Cut the salt in half for lower-sodium pickles.
Serving Suggestions
Add the quick-pickled onions to avocado toast, grain bowls, salads, wraps, and more. Some of my favorite ways to enjoy them are on a Greek Chicken Gyro Bowl, BBQ Chicken Sliders, Chipotle Honey Lime Shredded Beef Tacos, or Honey Lime Salmon Bowls.
Another amazing way to enjoy them is on a BLT Chicken Lettuce Sandwich Wrap or my personal favorite, Greek Lamb Burgers.
Common Questions
Stored in an airtight container in the refrigerator, they will keep for up to 2 weeks. The pickling brine will turn a bright pink, but don’t be alarmed; that is perfectly normal.
White onions, sweet onions, and shallots can all be pickled using the same method, with delicious results.
Yes, you can often use it for a second batch of onions, though the flavor will be slightly milder.
They’ll start to soften and absorb flavor after about 30 minutes, but they’re best after a few hours.
Delicious Recipes to Enjoy With These Onions
- Beef Taco Salad
- Salmon, Avocado, and Radish Salad
- Dynamic Shrimp Sushi Bowl
- Vietnamese Pork Lettuce Wraps
- Shrimp Burgers
If you make these Quick Pickled Red Onions, let me know in the comments section below. I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram; I love seeing your photos!
Quick Pickled Red Onions
Ingredients
- 1 medium sized red onion
- ½ cup boiling water
- 1-2 tbsp honey or maple syrup
- 2/3 cup apple cider vinegar
- ¾ tsp salt
Instructions
- Cut the red onion in half and then slice into paper thin slices using a sharp knife or mandolin.
- Pour the boiling water into a bowl and add the honey. Stir to help the honey dissolve into the boiling water and then add in the onions and press firmly down so that they are as submerged as possible.
- Next add in the apple cider vinegar and salt.
- Set aside the onions to rest on the counter or in the fridge for a minimum of 1 hour.
Tried This Recipe?
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