Do you love pickled onions as much as I do? Pickling transforms raw red onions from pungent and crunchy to irresistibly tangy and crisp. I add some red pepper flakes for extra spice and a splash of maple syrup or honey to round out the other strong flavors.
These onions are the perfect condiment for tacos, burgers, salads, and more. The best part?
These quick-pickled onions are ready to serve after a brief 30-minute cooling period. Start your meal prep with these onions, and they’ll be ready to go by the time the rest of your dinner is ready.
These onions are incredibly easy to make, too. I like to keep them on hand for any meal that needs some extra oomph. Leftovers are so much more exciting with quick-pickled onions in the fridge!
Quick-Pickled Onion Tips
Slice the onions thinly
The trick to making truly quick pickled onions is to slice the onions very thin (about 1/8-inch), so they soften up and absorb the vinegar quickly. You can do this with a sharp chef’s knife or a mandoline.
You could choose to slice the onions thicker (about 1/4-inch) for more of a crunch. Beware that your onions will need a few hours, or an overnight rest, to give the vinegar time to reach all the way through the onion.
Choose your vinegars wisely
Using a combination of apple cider vinegar and regular distilled vinegar makes these pickles taste more interesting. You can use all distilled vinegar if that’s all you have at home.
Natural sweeteners for the win
Choosing maple syrup or honey instead of plain sugar offers some extra flavor and intrigue, while making these pickles naturally sweetened. I don’t recommend making these pickles without any sweetener—they’re well-balanced with it, but quite vinegary and pungent without it.
Make a pint or three
The recipe as written below yields a pint-sized jar of pickles (I used this cute Weck jar—that’s an affiliate link). You could easily double or triple the recipe for a big party or barbecue; just use several pint jars or one large jar.
Fair warning
This recipe will make your kitchen smell of vinegar, so you might want to run your stovetop vent while you’re making these pickles.
Uses for Quick-Pickled Onions
These onions are utterly delicious on:
- Tacos
- Burritos
- Nachos
- Burgers
- Sandwiches
- Salads
- Basically anything that needs a crisp, spicy-sweet finish!
Craving more pickles? Don’t miss my classic pickled cucumbers, quick-pickled jalapeño peppers, quick-pickled vegetables and quick-pickled radishes. So good!
Watch How to Make Quick Pickled Onions
Quick-Pickled Onions
- Author:
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes (plus 30 minutes cooling time)
- Yield: 2 cups 1x
- Category: Condiment
- Cuisine: Mexican
Learn how to make quick-pickled onions! This tangy and crisp pickled onion recipe is ready in 30 minutes. These onions are the perfect condiment for tacos, burritos, nachos, burgers and more. Recipe yields 2 cups.
Ingredients
- 1 medium red onion, very thinly sliced
- ½Â cup water
- ¼Â cup distilled white vinegar
- ¼Â cup apple cider vinegar or additional white vinegar
- 1 ½Â tablespoons maple syrup or honey
- 1 ½Â teaspoons fine sea salt
- ¼Â teaspoon red pepper flakes (optional, for heat)
Instructions
- Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
- In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
- Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
- Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Notes
Make it vegan: Be sure to use maple syrup instead of honey.
Can I can it? No. This recipe is a “refrigerator pickle” recipe. It is not designed for canning in a water bath, and it has not been tested for canning safety. Please do not attempt! Follow a recipe specifically designed for canning instead.
Molly LeGoy
I haven’t tried Pickling yet. But I really think it should be on my list. These sound like they’d be great finely chopped on something grilled. :-) Thanks for sharing!
Kate
Yes, it should be on your list. You won’t regret it. Yes, on something grilled would be great too.
Molly LeGoy
I’m getting ready to do a Tri Tip recipe for The Hungry Dater soon. Maybe I’ll have these make an appearance!!! :)
Bev K
I hate onions, but I tried this in an attempt to make myself eat some onions. I have to say this was amazing! The sweetness and the crunch are opposite of the bland cooked onions I usually am faced with. I tried it on a taco and ended up putting about three times as much on my next taco.
Nancy Yoder
I love pickled onions…but never secured a recipe! Now into my post I receive this recipe…u r a miracle, mind reader & saint! I love pickled onions on all sandwiches!
Kate
You’re so sweet, Nancy! I’m happy to share. Thank you for your review!
Nancy Yoder
Love sour over sweet but together…perfecto!
Richard
Delicious. Thanks for sharing.
Janet
I made these at the last minute to take to a family reunion to go along with my pulled pork. I couldn’t believe what a hit they were! I had so many people asking for the recipe! I made them today to go with my taco bar for the Superbowl! Thank you!!!
Bridgid
How funny! I *just* made these last night from your cookbook recipe! They’re wonderful. We used them in buffalo cauliflower wraps for dinner! =)
Kate
Timing, it’s a funny thing right! That combination sounds delicious. I will have to try it.
Peggy Lindquist
I regularly pickle onions for salads by simply soaking them for 15-30 minutes in seasoned rice vinegar, readily available in Asian markets, specialty shops and even regular grocery stores in the Asian food section. Nothing more needed although you could add some pepper flakes if you like. And they keep quite a while in the fridge
Kate
Thank you, Peggy, for sharing.
Natalie Ellis
Nice! Honestly, I’ve tried the pickled onions but garlic.
I think this one will be more delicious than the fresh onions.
Kate
Let me know what you think, Natalie!
Julie
I looove pickled onions on everything, and I’ve been making this recipe from your cookbook almost weekly for months. My mod is to add a heaping spoonful of pickling spice mix instead of just red pepper flakes (I put it in a teabag to keep the spices from clinging to the onion pieces). Yummmm…
Kate
Pickled everything, I agree! Sounds delicious, Julie. Thanks for sharing. :)
Jean
Made these last night. Great balance. Delicious. And a thoughtful quick gift, too.
Kate
Thank you!
Gaby Dalkin
YESSS! Such a perfect thing to keep in the fridge!
Kate
Yes, and put them on everything!!
Katharine Isbell
The Mexican spice tajin adds a nice heat as well.
Kate
Sounds interesting!
Rose
There’s nothing I like more than a little tickle – er – I mean a quick pickle ;-) Kate, thanks so much for this recipe. I’ve been doing my pickled onions for some time, but never had a foolproof recipe. I would add, stir, taste until I got the right combo. Your recipe is bang on! Just made a big batch and have them in the fridge now. Thanks so much. Another keeper of a recipe!!
Kate
Ha, that’s great Rose! Glad to provide. Thanks for the review.
Ann W Firestone
I’m so excited to try the pickled onion recipe. I shop at Monadnock Oil and Vinegar shop which is not far from where I live. I LOVE their maple balsamic vinegar ,and the lavender, among others. Want to try the onions using the maple vinegar and am wondering if I should use a total of 1/2 C vinegar. Thanks for your super, fab recipes. I have your cookbook which I love and use a lot!!!
Kate
Maple balsamic vinegar? Sounds very interesting! I would do 1/4 cup as that sounds like it could get a little sweet, unless you are looking for that.
Cassie Autumn Tran
So I’ll say that I wouldn’t THINK I’d like pickled onions, but I absolutely LOVE them in Vietnamese tofu salads or in a vegan sandwich! Pickling onions isn’t anything I’d think I’d want to pursue, but I would like to try it one day!
Kate
Win! Thank you, Cassie. I agree. Great addition to your list.
Autumn
I’m a big fan of anything pickled but have never tried at home pickling :) I made these last night and after the 30 min mark I tried them and my eyes popped open wide as in “these are ridiculously good”!!! I knew I’d like them, but was shocked at just how delicious they were! And soooo easy to make!
Now I’m eating lunch and added some pickled onions to some leftover roasted veggies. NOM!
Kate
Hooray! Thanks for sharing, Autumn. I appreciate the review.
Genevieve Floro
I’ve pickled onions using a Peruvian friend’s non-cook recipe but it’s not consistent. Excited to try your recipe. One tip she shared was to soak the onions in cold water for at least 10 minutes—it removes the pungent onion fumes. I do that whenever using fresh onions in a salad.
Kate
Thanks for sharing!
Jessica
I don’t normally leave comments, but I just have to say I made these this weekend and they were amazing! So easy and so delicious – I couldn’t believe how good this simple recipe was. I think they’re going to be a staple in my fridge now, and I’m going to put them on everything!
Thank you so much for continuing to make such delicious and easy recipes that turn out so great. You’ve made cooking vegetarian at home easy and enjoyable for me because I know your recipes are always going to turn out great! Huge fan of your website and book.
Kate
I’m so glad you did, Jessica! Thanks for stopping into comment. I’m glad you are a follower of the book and blog! Thanks for the support.
Tiffany
Oh wow, these pickled onions are absolutely amazing! I shared some with a colleague at work, and now I have to start making them for her! Just delicious. Thank you so much for a recipe that is so yummy and easy. I will share these with everyone I know in Sydney…!
Kate
Aren’t they! You’re welcome. Thanks so much for sharing the love, Tiffany!
David
Incredible! So simple to make! Making veggie wraps for my lunches this week for work and this is a wonderful addition to add to it. Thank you Kate for your amazing recipes! I always have success with your recipes, never having to change a thing. Just downloaded your app too. Love it! Thank you!
Kate
Thank you, David! Great lunch idea! I appreciate the review.
Tanya
Good Morning, Kate,
Can this recipe work for small pearl onions?
Kate
Give it a shot!
Lin
I made these last night along with the guacamole dip and refried beans. I have tried other pickled onion recipes and been disappointed but this particular one hits the perfect balance of sweet and sour for me! I have been adding them to virtually everything except breakfast. LOL. In fact, I made a double batch this morning. Thanks Kate!
Kate
I agree! Perfect sweet and sour balance. Great with almost everything! Thanks for sharing and for your review.
Anne
I LOVE pickled onions – this might be the recipe that prompts me to take the leap!
Kate
They are SO good. :)
Tracy
These onions were SO good… made them for a Cinco de Mayo party and pretty much emptied the jar asap. They also taste delicious with extra sharp white cheddar!
Kate
Perfect!! Thank you, Tracy. I appreciate the review.
Beth
These were super easy to make and soo delicious. They took our burritos to the next level :)
Kate
Great! I agree. They are a great addition to almost any dish. Thank you, Beth!
Henry Cohen
Made these as well as bread/butter pickles to have with pulled beef sandwiches. They’re awesome!!! And so pretty!
Kate
Thanks, Henry! I appreciate the review.
Tina Cooper
Love them even on pizza is awesome!
Kate
Delicious!
Johanna Olsson
These are amazing!!!! They have become a household staple and I have them with everything! I just made your southwestern kale power salad and they were a perfect addition! Thank you!
Kate
Thank you! I’m so happy to hear they have became a staple.
Melody
How is it that everything you do and suggest comes out great? I am starting to trick my family into thinking I’m a spectacular cook! These onions were great! The tacos so yummy! Your Apple muffins, chocolate chip cookies with Maldon salt (love that), your squash bowls…..LOVE YOUR STYLE! I actually believe I will be able to succeed before I start! At this exact moment I have your brownies in the oven! I only wish it weren’t a bit cooler outside….but heh, company is coming for dinner!
Kate
Thank you, Melody! I share what I love and do a lot of testing to make sure you have as great of experience. :) And you are a good cook! Way to go.
Clarisa Ames
I was nervous about these but they came out sooo good! I made them to put on some tacos but now I’m just eating them plain. :-P. Great recipe and super easy!
Kate
I’m glad you like them, Clarisa!
Paula Sanders
Can Vidalia onions be used?
Kate
This is best with red onions. :)
Natcha
Hi Kate,
Thank you for sharing the recipe.
However, my red onion slices have turned pale, not lovely magenta like yours, but the brine is kinda pink? What could have gone wrong? Any idea?
Thank you.
Kate
Hi Natcha, did the onions develop a deeper color with time? I think the color transfers from the onion to the brine, and hopefully back. :) It could be that your onion just had less natural pigment than mine, but my other batches usually turn out as shown here.
Daphne
I love these onions! And this recipe is so quick! I just made my third batch!
Kate
Third?! That’s great.
Hope piccolo
Hi Kate!
Your recipe sounds delish! I was wond d ring if you have a recipe for canned onions with the flavor of these?
Kate
I don’t have canned recipe, sorry! But, I would love to hear what you think of this recipe if you try it.
Vicky
Can I make this with Vidalias?
Kate
Hi Vicky, I think so! They will be more mild in flavor.
Constance Tucker
A perfect addition to my brown sugar carnitas and avocado buns. I love the tangy flavor, and it really completes a tasty sandwich. So quick too! Thanks!
Kate
Thank for sharing!
Dan
Try frying the pickled onions before going on things like burgers or hot sandwiches. Simply amazing.
Kate
Thanks for sharing and for your review, Dan! I agree, great topping.
Chris
I made a big batch of these last night, as a garnish for some chili verde, and they were the perfect accompaniment! Just the right amount of crispness, and a perfect balance of tart and sweet. Delicious!
Kate
Great to hear, Chris! Sounds like a great combination.
Corinne
My fave quick pickling recipe! I don’t use any sweetener, but add a few banana pepper slices from my garden. Adds a good kick. Love em!!
Kate
I love it! Thanks for letting me know you love it, Corinne.
Kelly
Soooooo good and so easy! I made mine with half red wine vinegar and half apple cider vinegar to keep it gluten free for my husband with Celiac’s. I’m going to make this often!
Kate
Thank you for sharing! This is already naturally gluten free. :)
Kelly
You learn something new everyday! I did not know white vinegar was gluten free. I saw the word “grain” on the label and shunned it. :-) I can try that next time. Thanks.
Donna
I’ve never pickled anything and was a bit intimidated but these are amazing and so easy. I added 2 jalapeños and 2 smashed garlic cloves, inspired buy your quick pickled peppers recipe- I couldn’t decide which one to make :) The combo is really good! Thanks!
Kate
Sounds great! Thanks for sharing, Donna.
Jessica Jacques
I’m excited to try your recipe! I’m trying to keep my sugars down so I’m wondering if I could swap out the maple syrup or honey with a sugar substitute? Splenda maybe? Let me know your thoughts. Thanks!
Kate
I haven’t tried it and typically stay away from those type of sweeteners. Sorry!
Beccy
Love this. Have them on so many things now, always a jar in the fridge!
Kate
I love that, Beccy! Thanks for the review.
maggie
i love them made a double batch .. :) can the brine be used again?
mag
can i reuse the pickled juice.. for another batch?
Kate
I don’t recommend it as I don’t think the next batch would be quick the same flavor. If you try it, let me know.
Asako
Made this recipe for the first time a couple of months ago, and now I can’t live without pickled onions in the fridge!!! They go on EVERYTHING! Going to have to start making a double batch as the standard !!! Thank you
Kate
You’re welcome, Asako!
mag
hi can i use this recipe for to make pickled asparagus ..i have made your onion one a few times and love them ..so i was wondering if this recipe would work for asparagus or would i have to do anything difference :)
mag
hi Kate,
i made this with fresh asparagus they turned out awesome i added a small peace of dried dill.. thank you for all your recipes <3 :)
Kate
I’m not sure without trying it, but this would be a good start!
mag
the pickled asparagus turned out awesome :) thank you
Wiebke Langen
i love, love, love this recipe. i tried them before and they were way too sour. i love the apple cider vinegar and heating the mixture up before pouring it over the onions made a huge difference. i’m so happy i found this simple and quick recipe that even my 4-year-old loves. thanks so much.
Kate
You’re welcome! I love that your kids really like it, too. Thanks for the review, Wiebke.
Regina
Super easy and delicious! Made some for our steak tacos tonight. I’ll absolutely make them again. Thanks!
Kate
Great to hear, Regina! Thanks so much for your review!
Ruth
Haven’t tried them yet, but I already love this recipe! They’re cooling on my counter and they smell and look fantastic. I tried one other quick pickled onions recipe a few weeks ago, but it left off heating and definitely left a little to be desired in flavor (although still definitely added yummy-ness to the meal).
After eye-balling the liquid in the pan and my sliced onion, I quick doubled the liquid mix and it came out perfectly in a quart jar. Just a tip for anyone whose onion, like mine, was more on the large side.
Two alterations I made are: agave instead of honey, since it’s what I have. And I threw in a pinch of dried sage on a whim. Not sure how that’s going to turn out!
Thanks for the great recipe! Also thanks for your warning about the smell, very considerate of you! :)
Kate
I’m glad you have so much faith in it! Thank you for sharing, Ruth.
Ivo
Just made them 2 hours ago. YUMMY!
I made it with 1 tbl of honey, 1/2 tsp of piloncillo, 1 very tiny pinch of powdered garlic and 1 very tiny pinch of oregano. It’s in the fridge now and getting better each time y try a little
Thanks for the recipe!
Kate
I’m glad you loved it!
jtmaddox
These are wonderful, easy, and will be a regular here at my place. I have seen them referenced and pictures on several of the Instagram BBQ chief posts. So this was my first time no only making them but also getting to try them. I followed this to the letter using the cider vinegar instead of all white and using maple syrup for my sweetener. Thank you for the great recipe.
Kate
You’re welcome!
tracy
Made these to put on a spicy soy curl burger and they were perfect! Excellent spicing and balance of flavor.
Kate
I’m glad you loved it, Tracy!
Tina Marie Scott
These are delicious! I am definitely going to keep a jar of these on hand at all times. Perfectly balanced. Thanks!!
Kate
You’re welcome, Tina!
Victoria
I love having something simple on hand to make something extra special! I’ve made this recipe twice, as written, and the pickled onions have given personality to a lot of regular dishes in my weekly rotation! I’ll also admit they’re still tasty and crisp coming to the end of their shelf life! Thanks for a go-to recipe
Kate
You’re welcome, Victoria!
Heidi
I made these & have had them in my fridge for salads – they are delicious. Like many others, I do not like raw onions on my salads/sandwiches. These are a delicious alternative. Thank you.
Kate
You’re welcome, Heidi!
Natocia Murphy
I made this and added I bulb crush garlic and 2 jalepeno peppers …very good!
Kate
I’m glad you loved it, Natocia!
Debbie Close
I’ve been making this recipe for a couple of months now. It’s just wonderful. I pile the pickled onions high on my veggie burgers. The combination of vinegars is perfect—not too harsh. Thank you!
Kate
You’re welcome, Debbie!
Christine
Hi! I’m in the process of making this – so far so good. One clarification though: Do you keep the leftover onions in the pickling juice? Or do you strain them from the pickling juice and store them separately? Thanks in advance – you’re right, this is a very easy recipe!
Kate
I’m sorry for my delayed response! Store everything together. Keep the juice and the onions together. Make sense?
Elizabeth Howell
Thanks for having just the recipe I needed. Good, simple directions.
Kate
You’re welcome, Elizabeth! Thank you for your review.
Madina Sabri
Another recipe from you that didn’t disappoint! I made it before with olive oil but didn’t like the heaviness. Yours is truly crisp and transforms any dish!
Great addition to my daily dishes. Thank you
Kate
Thank you for your comment and review, Madina!
Christine March
Love this recipe. Quick, easy, delicious. I add a good pinch of peppercorns for a bit of extra heat. It’s my new favourite go-to condiment. It also makes a great summertime hostess gift.
Kate
Thanks for sharing, Christine!
Lara Backer
Hey! These look great! Do you think that I could can them and have them last a while? Has anyone tried canning these?
Kenani
Dear Cookie & Kate, I find myself again at a recipe by you, these also would work very well in coleslaw, I like a good spicy coleslaw, like Furr’s restaurant did, maybe still does, but there aren’t anymore in California, and that’s a shame. Thank you again, for allowing me to use your time.
Marie
I tried this – now I’m addicted! They turn a salad into a real treat! Great for people like me who have salad every day. Thank you!
Kate
Love to hear that! Thanks for sharing, Marie.
Joshua
Solid. Glad I tried this recipe. I’ve never pickled anything before but this seemed approachable and delicious. Am catering a party this weekend for 60 people, making two types of “build your own tacos,” and will make this as an accompaniment. I may try doing pickled jalapeños as well. Thank you, yet again.
Kate
Thank you, Joshua!
Eric Armstrong
Just what I was looking for. The other evening I was watching a “master chef” video and when they mentioned pickled onions I wondered why I’d never thought of pickling some.
By the way (and slightly off-topic), it would be nice if you had a recipe for pickled bluefish. Cooked bluefish is virtually inedible unless fried, but pickled bluefish? Delicious. I had a recipe for it back in the 90’s and lost it, and none of the recipes I’ve found online remind me of the process of pickling the fish…. it takes between 4 and 7 days to do it right.
Thanks for the nice recipe for the onions!
Kate
Hi Eric, thanks for your comment. I’m not expert being vegetarian when it comes to fish, but I hope you find something you can enjoy!
Ysolda
Made these repeatedly. Love them! No pepper flakes, but mustard seeds instead. – Now, may I ask, when the onions are all eaten, what do you do with the delicious brine that’s left over? Last time I made a little reduction out of it. This time I wonder, could you boil it up again and use it to quick-pickle a second batch of onions? What are your professional thoughts on this? – Thank you!
Kate
I haven’t tried it! I’d be worried of spoilage. I would recommend starting over.
Natasha
Wonderful recipe! Onions came out pleasantly crunchy and tangy! I threw in some radishes as well. It was a nice light pickle, not overwhelmingly vinegar-y. Can’t believe how easy it was too!! Will definitely do it again. Thanks so much, Kate, for another terrific recipe!
Linda
Water is unnecessary in pickled onions. Produces an inferior pickle. There are better recipes out there.
Kate
I’m sorry you don’t love this recipe, Linda. I appreciate your feedback.
Udeshika
Thank you. I will try it.
Margie Smith-Simmons
I’ve made made this a number of times – sometimes w/honey and sometimes w/maple syrup. This is the BEST quick pickling recipe E.V.E.R!
Kate
Love to hear that! Thanks for sharing, Margie.
Ann Anderson
Love this recipe I made it using maple syrup and yum will recommend this recipe to anyone it is so quick and easy to make
Margie Smith-Simmons
Have made this several times within the last couple of months…and will continue to do so. Incredibly easy. LOVE them!
Jessica
So delicious!! And so quick to make!
Kate
Thank you for your review, Jessica!
Heidi
Hi, very tasty! I think that the liquid could be mixed with oil and it would make a great salad dressing. No waste and homemade dressing is the best anyway!
Kate
Thank you, Heidi!
Susan M.
Believe it or not, pickled onions are great on orange salad. Take off the peel and pith from a few navels, slice them and arrange on a platter. Drizzle with a lemon juice olive oil vinaigrette sprinkle with som chopped mint and top with the onions. It may sound counter intuitive but it’s delicious
Kate
Thanks for sharing! That does sound like a good combination.
Nicolette Meyers
The smell of vinegar was totally overwhelming! So much so that my husband asked me if I was busy with a scientific experiment… Lol!
But boy, oh boy! It was totally worth it! They are divine!! I made double to use my red onions before they go off. I will definitely make it again. But I will have to multiply the recipe a couple of times. Hubby and me almost polished the jar last night.
Kate
I’m glad you thought it was worth it, Nicolette!
Bea
I made this recipe this morning for my avocado toast and it was great! Quick, easy and delicious! Looking forward to putting them on tacos. Thanks!
Kim Simpson
I made this for the first time then immediately made it again and again and again…it’s so good and easy! Thank you!
Kate
You’re welcome, Kim!
Kathleen
I have made this recipe twice so far. I made it vegan by using Agave syrup instead of honey, and I like the taste better than maple syrup. I like to put them on bagels topped with avocado and other sandwiches, but they are great on anything!
Crysten
Needed quick pickled onions for salmon tacos and this was quick, easy and delicious! Heed the warning on the smell and use your hood vent!!
Angela
Made these yesterday for a taco night. So glad I did, I couldn’t stop eating them!! I plan on eating them again with burgers tonight. So easy and delicious, I definitely will be coming back again to make more.
Kate
Great to hear, Angela!
Christine
These are amazing. I used a mandolin to keep them really thin. Used them after 20 impatient minutes on a chick pea salad. PERFECTION!
Kate
Thank you, Christine!
Mary Jo Hicks
Hi! I have never pickled anything before. I have always wanted to, just thought it would be difficult to do. So I am going to give it a shot. I really like pickled red onions, I can’t wait to make them!! Thank you for the instructions, I really appreciate what you do. Respectfully, Mary Jo
Kate
Thank you for sharing, Mary!
Christel
Is it possible to make these without any added sugars? Or will it completely ruin it?
Kate
Hey Christel, you can certainly omit the sweetener. They’re going to be extra-pungent without it (I don’t like sweet pickles at all, but find that a tiny bit of sweetener tames the intensity of the onions a bit).
Kayla Chaille
Would love to try this! Can we slice up some chillies and add to this for extra spice? Or would you not recommend that? Thanks!
Kate
For sure, sounds like a great idea!
Shanette Kennedy
This recipe was so easy to do and healthy. It also helps with preserving my fresh vegetables which unfortunately tends to constantly go bad. Also beautiful in my mason jar. Thanks!
Swati
Hi Kate, i tried this receipe yesterday and it came out so well!! A delicious addition to our Indian meal
Mike
My grandmother taught me to make those onions 30 years ago… they’re amazing with turkey dinners
Judith Brenan
I made this quick pickle this afternoon and it was delicious. Delicious enough to eat straight from the jar! I love red onion and this is a great way to use it. I have a feeling that this is going to become a favourite and i’ll be making it often. I used kiwifruit vinegar (I am a Kiwi after all) and it worked beautifully.
Michael
I’ve been looking for something to spruce up my salads, tacos, and other dishes so I decided to give pickled red onions a shot.
This recipe was perfect and produced crisp, crunchy, and tasty red onions. I opted to skip out on the crushed red pepper and supplemented the honey with a tiny bit of sugar.
I was blown away by how good they came out. I found myself eating them straight out of the jar. I’m also eager to try this recipe with pickled shallots, too!
Tonya
We have made this several times now. It’s easy and tastes great with so many things! Nachos, fajitas, burgers, steak, etc. It’s a perfect fresh crunch. I want to try it with other veggies! Have you tried this recipe and technique for cucumbers or carrots or anything else?
Kate
Thanks, Tonya! This method works great for thinly sliced carrot, cucumber and radish—I know that much!
Judith
Ooh, carrots. Great idea! That’s what i’ll be making next.
Alfred
Fantastic recipe—made it once and then lost this recipe and used another one that did not work out-not even close. I found it again and bookmarked it so I won’t lose it this time. Used maple syrup and two different types of vinegar along with the other ingredients are an awesome combination. Great with smoked salmon, cream cheese and capers on a Triscuit!
Shirley Parran
I made this and it turned out great. So good on my tacos. But, the next time I made it, I doubled the recipe. The first batch went way too quick. Yum!!!
Megan
Should I drain the vinegar mixture before storing them in the fridge?
Kate
Nope! You want to keep them in the mixture.
Kay V
So easy and incredibly delicious. Used it on our carnitas and it MADE the dish special.
Lise
Thank you for the recipe Kate! I have a question. I noticed that in all your pickling recipes the water/vinegar/honey/salt ratio is a little bit different. Is there a reason for this or could I use this recipe to pickle anything?
Kate
Hi Lise! It really has been about the type of produce, what it needs to properly pickle and flavor. I hope this helps!
Beth Miksovic
Ever made these with yellow onions or sweet onions? I never buy red ones – I don’t like their texture.
Kate
You can try it!
Kim
These were amazing, super easy and tasty. First time I did it with honey (since we raise bees) as you suggested instead of sugar from some other recipes I used in the past and brilliant. Thanks for sharing.
mj
I won’t need the onions until Easter. Would a week be enough time for them to pickle if I do NOT heat first?
Thanks for a cool recipe. I love veggies so this is perfect!
Kate
Hi Mj! I’m not sure. The heat helps these get started. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
mj
I’ll go with your tried-n-true recipe then! Thank you!!!
Anne-Marie Jennings
Hi Kate
I have been a follower of yours for a while now and among many others this recipe is simple and just GREAT. :) Both my husband and I love these onions as a special touch to a number of dishes. I recommend to try it.
Kathryn
Ok, we made these last night for some black bean tacos and oh my goodness- YUM! I’m not a fan of raw onions and I’m pregnant so I was a little worried but thought I would give them a shot. Soooo good!!! I’m about to make more bc we’re almost out of the first batch (between my hubby and I eating them like crazy) and we need some for our veggie burgers tonight!! Thank you