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
- ½ cup water
- ¼ cup distilled white vinegar
- ¼ cup apple cider vinegar or additional white vinegar
- 1 ½ tablespoons maple syrup or honey
- 1 ½ teaspoons fine sea salt
- ¼ 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Lori
I’d give this recipe 100 starts if I could. I’ve never had pickled onions before, but everyone raves about them so I thought I’d give them a try. This recipe is highly rated, which is why I chose it, and it was the best decision! Very easy and quick, and really, really flavourful! I’ve put them on Buddha bowls, sandwiches and just snacked on them plain. Awesome recipe, thanks for sharing it!
★★★★★
Kate
I love that, Lori! Thank you for sharing.
Pooja
This recipe is so easy, comes together so quickly, and comes out consistently delicious! Thanks
★★★★★
Kate
You’re welcome, Pooja! Thank you for your review.
Karen Liliana
Such a great recipe! I use it every time. First time making it was when I was sick last year and had to get creative with whatever food I had at the house (since I couldn’t spread my germs at the supermarket ) and this was such a hit. I add the honey and red pepper flakes as well as a bit of cinnamon and it always comes out perfect. Thank you for this recipe! :)
★★★★★
CK
Made this with a half cup of red wine vinegar instead and it turned out great! Plus, the red wine vinegar gave my pickled onions an even more vibrant hue. Thanks for the recipe.
★★★★★
Dillon
I keep these in the fridge a lot longer that a couple weeks if they aren’t eaten by then. I just make sure the onions are fully submerged and I usually give it a good shake upside down when I grab some. I think the key is to not stick your fingers in as to not introduce bacteria from my hands. I tried your recipe and it was fantastic. I have never added red pepper flake and it gave it a spice I enjoyed.
★★★★★
Michael
I agree with your storage comments Dillon.
★★★★★
Patti
These were delicious!!!
★★★★★
Julie Nash
These pickled onions sound amazing…would they still work with yellow or Vidalia onions? Have you ever tried that?
Kate
Hi, I like the red onions best. The flavor will be different, but they can still be pickled.
June
Yes, I only had a white onion once and they turned out great. Oh my goodness!!! This recipe is so very delicious. I’ve passed it onto all of my friends and one said they should be called Crack Pickled Onions! They are indeed addictive. Love them especially of my pork tastadas.
★★★★★
Percy Wilkinson
Delicious! I’ve made these many times and they are always a crowd pleaser. I use them on tacos, sandwiches, burgers, chili and salad. I have recently started adding jalapeños to the mix for a spicier mix. Thanks!
★★★★★
Brian
I just want to say I’ve been following this recipe for more than a year already and it’s a hit!!! Last night I tried something a little different and added 2 cloves of white garlic and 1 clove of black garlic and let me say that the flavor was overwhelmingly delicious. Thank you Kate for this awesome and quick recipe!
★★★★★
Kate
You’re welcome, Brian!
Murphey
I added garlic too!
Gwen Prichard
Making now and am using Mikes Hot Honey instead of pepper flakes.
Janette
great idea!!! Love Mike’s!
Tammy
I did the same thing! Love spicy honey! Love this recipe as well!!
Gina
Make a few bottles – keep them in the fridge for salads – burgers – wraps – so easy soooo convenient
thank u for an amazing recipe
★★★★★
Kate
You’re welcome, Gina!
Heather Bookstaver
How long can you keep these in the fridge?
Kate
Hi Heather! See the final step. They keep for a few weeks.
Polly
Would it be okay to substitute the honey/syrup with monk fruit sweetener? I’d like to keep the carbs as low as possible.
Thanks!
★★★★★
Kate
I haven’t tried it so I can’t say for sure. Sorry, Polly!
Brandy
I used golden granulated lakanto monkfruit. Turned out fantastic.
★★★★★
Mosie Mann
I made these today and they are horrible! I’m so disappointed. I used rice wine vinegar along with white vinegar so I wonder if that was my mistake. I used white sugar also but they are so nasty tasting and strong vinegar tasting. Inedible – epic fail
★
Kate
Hi Mosie, I’m sorry you didn’t like these. I wouldn’t recommend rice wine vinegar here. I hope you make them as directed and let me know what you think!
Joe Blow
Of course they came out horrible you didn’t follow the recipe at all. The author is being nice, how dumb to rate someone’s recipe as bad when you hardly followed it at all
★★★★★
Zora
Can’t stop making this recipe! Its delicious.
Kate
I love that! Tank you for your review, Zora.
Sara
We made this with 1/4 c. white vinegar and 1/4c. apple cider vinegar. The flavor was too subtle so we’ll try more white vinegar next time. We sliced the onions thin on a mandoline, and they came out a little stringy.
★★★★
L. Ann
Amazing! I made a small batch without salt because I have a sodium restricted diet. Most pickles have a ton of sodium but I miss eating them. This quick pickle was perfect! These were so good, they were eaten in one day! This will be a regular on my recipe list! *Have you ever added ginger to this pickle? I’m looking for a good quick pickled ginger recipe.
★★★★★
Pam
I’ve been making this recipe for about a year now and am addicted. I have tried to addict other family members also and have been fairly successful. I have made a minor change to the recipe by reducing the water to 1/4 c and adding a little more red pepper because I really like acidic and spicy foods. Even without these small changes though, these onions are delicious.
★★★★★
Kate
I love it! Thank you for sharing, Pam.
Mrs.Matthew
Love these quick pickled onions! It’s an easy and quick recipe and the onions taste delicious on everything. Anyone who has tried them at my house ends up commenting on how good they are and asks how to make them. So good! Thank you Kate!
★★★★★
Cate
Yum yum yum!
Definitely don’t leave out the chilli flakes. It adds a nice flavour
★★★★★
Joan Brewer
These were wonderful!! I followed recipe but added agave in instead of honey. Extra spices too. White onions instead of red. Omg!! So good!! Thank you for sharing and giving us ideas on other versions as well. Yummy!!!
★★★★★
Kate
You’re welcome, Joan!
John
I made them for the second time today. I used corn syrup and added a little dill, oregano and basil to the boil. Also, I stuck a few red chilis around the outside of the jar. Fantastic!
★★★★★
Cari
My whole family loves these. I reuse the liquid once and then remake it for the next batch. These are soooooo easy and yummy. We put them on everything.
★★★★★
Kate
Yes, pickled onions on everything! Thank you for your review, Cari.
Rick
First time doing onions, great recipe. Did honey and maple syrup perfect
★★★★★
Kelli
It’s my 2nd time making these; they’re SO delicious on my lunch salads! Thanks for an easy recipe I can throw together while I’m cleaning up after dinner.
★★★★★
Kate
You’re welcome, Kelli.
Jason
I made these without cooking, and thought they turned out great!
Pat Marcus
I would love to be able to share with family & friends who aren’t local — which would mean canning. Have you tried canning jars in a water bath and, if so, how’d it go?
Kate
Hi Pat, this recipe isn’t meant for canning.
Gina Price
I’ve made a lot of pickled onions in the last few years. Not a single one compares to this one. Thank you!
★★★★★
Kate
You’re welcome, Gina!
Andrew
Apple cider vinegar and white balsamic give this a real nice extra sweetness. Great recipe
Tina
I decided to make tacos and found this recipe as I was looking for quick topping ideas. I love it and will definitely make them again. I can see them working on burgers, nachos, and sandwiches too.
★★★★★
Kate
Thank you for sharing, Tina! I’m glad you enjoyed it.
Sarah
How long do u simmer? May make for holiday presents with instructions.
★★★★★
Kate
Hi Sarah, you just need to bring it to a hot enough temperature. Once it simmers, follow the instructions. I hope this helps!
Matt
This is my 4th time doing this. I do 2 adjustments though. I put fresh hot peppers in the bottom. Typically a Fatalli or a scotch bonnet. 1 pepper in the bottom of a 1.89L jar with 3.5 onions. I also wrap a ‘herb mix’ of rosemary, sage, thyme and parsley in cheese cloth and boil the herbs in the brine. It adds a very savory flavor and then I can remove the whole bundle without leaving any signs of the herbs in the jar.
★★★★★
Cam
Great recipe thanks.
I made it with red onions and also with shallots (which you may call french shallots or eschalots) which worked really well on smoked salmon.
I didn’t have any maple syrup so I went with some golden syrup and I think the burnt caramel type flavours there worked really well.
I also wanted the heat but am not keen on chewing on the chilli flakes so I used a couple of whole dried chillies instead. Gives the same nice heat but can easily be left behind in the jar.
Planning to make a couple more batches this weekend.
★★★★★
Kate
Thank you for sharing how you adjusted it, Cam! I’m glad you were still able to enjoy these.
Red Onion Exporters & Supplier
Nice recipe . Keep sharing.
Madeleine
This has been my go-to recipe for pickled onions for months! It’s perfect. I always use maple syrup. I even use this recipe for Vidalia pickles and cut down the syrup a little!
★★★★★
Katharina
I love these so much I’ve made them
several times already and I discovered the recipe not long ago. I follow the revile as it says, I think the chili adds a nice flavour too (first time I tried without) and a lovely pink colour. Transforms any sandwich or wrap.
★★★★★
Sonia
Amazing recipe. The chilly flakes gave the pickled onions an amazing flavour.
★★★★★
Kate
I’m glad you enjoyed it, Sonia!
fernanda
how do you ‘pop’ air bubbles in a jar? already got mine sitting in the hot vinegar mixture but was wondering if when cooling to room temperature should be kept covered with lid or not hehe thank u
KF
Great recipe and very helpful pointers.
★★★★★
Alain Roy
Great recipe! I tried them tonight, and they were delicious!
★★★★★
Kate
Wonderful, Alain! I’m glad you enjoyed it.
DeNece
Question: Do you use PURE maple syrup, or pancake syrup (like Log Cabin)?
Kate
Hi! I use pure maple syrup. I hope you loved it!
Valentina
So good and easy! Thanks for sharing this recipe!
★★★★★
Kate
You’re welcome, Valentina!
Anna
I absolutely love this recipe and always have a few jars of these wonderful onions on stock. I sterilize the jars in the oven beforehand and turn them upside down upon closing, while they’re still hot. That way they keep for even longer than just a few weeks.
A jar of homemade Zaatar and a jar of quick-pickled onions make for a great little present which is easily prepared and not expensive at all (add bread and humus and you have a delicious healthy meal!).
Thank you so much for this recipe that has become very popular among my friends and family!
★★★★★
taylor T
This was simple, quick, and fun to do with my kiddo who loves to cook!! came out great, id add more salt personally but that is just my preference! great on Birria Tacos!
★★★★★
Amanda
Excellent recipe — and so easy! I’ve found tons of uses for them: on beans and rice, in rice bowls, on salads, in tacos….
This one is a keeper!
★★★★★
Kate
That’s great, Amanda!
Andy newsome
Very helpful
Merry christmas Delhi Andy
★★★★★
Melanie
Do you have a nutritional value for this recipe?
★★★★★
Kate
Hi Melanie! It’s below the notes section, need to click to expand. Let me know if you are still having issues!
A.J.
Your recipe is amazing. I did add a some tarragon that I had in the fridge and the onions turned out fantastic. Perfect for roast beef sandwiches and beef summer rolls. I also use the vinegar to make a quick salad dressing for a kale and beet salad.
★★★★★
Kate
Thank you, A.J.!
Ash
This is my first time trying a quick pickle and it turned out SO GOOD – I already plan on making more! I made mine with 1/2 white vinegar and 1/2 pomegranate vinegar and then added it to a rice vermicelli noodle salad. It was delicious!
★★★★★
Kate
Hooray! I’m glad you loved these onions, Ash.
Aussie
Fair dinkum, this recipe is a winner. Well done Kate. You’re a champion.
1. Aside from red onions, what other veges do you reckon works with this recipe?
2. Given one eats the onions in the 2/3 days or 2/3 weeks, can the liquid be used again, for another batch of veges? Why/why not? Thankyou.
★★★★★
Kate
Hi Aussie, I find this works best for onions. This is a one use recipe. I’m glad you enjoy it!
Teresa
I used honey and eliminated the pepper flakes. This recipe is unbelievably delicious, especially considering how easy it is to make.
★★★★★
Annie
Omg! These are delicious. I can’t stop putting them on everything. Hubby and mum-in-law also love. Just made a double batch to give to other family members. I followed the recipe as is but added x2 fresh chilis.
★★★★★
Kate
Hooray! Thank you for sharing, Annie.
Liz
Easy and delicious recipe! I was able to use one large red onion and the recipe worked to fill 2 jelly jars perfectly. I preferred the taste once the onions were in the fridge 24+ hours.
★★★★★
Leslie Harvath
Wow! Even after reading all the rave reviews, I still can’t get over how tasty these turned out. I followed the recipe to the T but was wavering about adding the (optional) red pepper flakes until I read Cate’s review that said not to bypass them as they add such a lovely flavor. I’m not a huge spice fan, but I completely agree! Easy and yummy, double win!
★★★★★
Kate
I’m happy to hear that, Leslie! I appreciate your review.
June
Oh my goodness!!! This recipe is so very delicious. I’ve passed it onto all of my friends and one said they should be called Crack Pickled Onions! They are indeed addictive. Love them especially of my pork tastadas.
★★★★★
Sadie
I thought this was too simple to be delicious. Nope. Doubled the recipe but otherwise followed it exactly and it was amazeballs! The pickles went perfect with chana masala. Had some pickle juice left. Put some shaved cucumbers in it. Equally fabulous.
★★★★★
Nancy
Makes all my salads & sandwiches taste amazing !
★★★★★
Kate
Yes! These are good on so many dishes. Thank you for your review, Nancy.
Annie
This recipe is super easy to follow and it makes delicious pickled onions. Definitely give it a try!
★★★★★
Kate
Thank you for the review, Annie!
David H.
I just made these, they are delicious!! Lowered the carb count by substituting monk fruit simple syrup for the maple syrup…. Posted a video of me making it on my YouTube channel @SavingMyFoot. Pinned a comment to your original recipe!!!
Thanks for a GREAT recipe!!
Robin
These pickled onions are absolutely fabulous! I love all your recipes. Thank you!!
★★★★★
Kate
You’re welcome, Robin!
Jess A
Thank you for sharing this recipe, it’s quick, easy and delicious.
My favourite way to serve them is on buttered, toasted sourdough topped with smashed avo, cholula sauce and salt & pepper!
I find patting them dry with a paper towel, after removal from the jar to consume enhances the flavour.
I have had many requests for the recipe!
★★★★★
Kate
You’re welcome, Jess! Thank you for sharing. That combination sounds delicious.
Debbie Barnhart
Love the recipe! First time using the red pepper flakes a great addition. Even my dog zoey approves!
★★★★★
Kate
That’s great to hear, Debbie!
Emma
Delicious and so easy! I used them on your vegetarian tacos
★★★★★
Kate
Thank you, Emma! Yes, these are great on onions.
Herb
Thanks I made the recipe it was quick and easy
★★★★★
Kate
Wonderful to hear, Herb! Thank you for your review.
Deb Farry
I love this recipe simple yet puts a delicious twist on anything you put it on. My husband loves these pickled onions!!!
Peyton
When you say do not can, do you take them out of the vinegar mixture to store in the fridge? Just want to be safe! Excited to make these
Kate
Hi! These aren’t meant to go through the canning process. But you want to store them in an airtight container with the liquid. Enjoy!
Erin
Made these tonight and they were AMAZING!! We substituted the red pepper flakes with chipotle pepper flakes and it was delish! Such a game changer. Can’t wait to try adding jalapeños or serranos for a bit more spice next time. Thanks for a fantastic, easy to follow recipe!
★★★★★
Kate
You’re welcome, Erin! I appreciate your review.
Jill
I make this All The Time!! Thanks so much for sharing this recipe!!! They are perfect to top on our pizzas and are amazing on fish tacos!!!!
★★★★★
Kate
I’m glad this is a go-to for you, Jill! I appreciate your review.
KRISTIN
These pickled red onions were an amazing flavor bomb to the pork carnitas we had. I substituted Monkfruit for the honey. I used the red pepper flakes. They were a hit. Thank you for the recipe.
★★★★★
Terry M
Left out the pepper but wish I had included it (was trying to make it kid friendly). Was great on my hotdogs; another depth of flavor! Thanks for the recipe.
★★★★★
Kate
You’re welcome, Terry!
Terry M
Just tried these on a salmon bagel………awesome!!!
★★★★★
Stephanie
My man LOVES these, I make them fresh every time we have tacos or fajitas YUM YUM!!!! Thanks SO MUCH for sharing :o)
★★★★★
Kate
You’re welcome, Stephanie!
Kaitlin
Amazing recipe! I use it on onions, which is AMAZING, but my favourite is this recipe with daikon instead… (french fry sized-ish cuts of daikon).
If you’ve never tried quick pickled daikon – I highly recommend!
Thanks for always giving me the a recipe I know I can count on.
★★★★★
Tom Horsley
Just made a batch of these last night. They added great flavor to my quick turkey and ham wraps for lunch today. I’ll probably be making them again.
★★★★★
Kate
That’s great! Thank you for your review.
Susan
This was fantastic! I generously put it atop Cuban black beans and rice. And then I went back for more. A keeper. Thank-you.
★★★★★
Aspen
Thank you thank you thank you for this!! I made this with your black bean recipe, as well as some Mexican rice and roasted corn for my housemates, and they asked me to make it again next week. The quick pickled onions really brought everything together! I had no idea it could be so simple to make these. I’ll be making these regularly to keep as a staple in our fridge:)
★★★★★
Doris
Made these for a cookout….so delicious and easy to make. Will be my go to recipe from now on.Thanks for sharing!
★★★★★
Kate
You’re welcome, Doris!
Melanie
First time I made pickled onions! Easy recipe. I’m a vegetable enthusiast as well. I will look for more of your recipes on fb.
Thanks!
★★★★★
Lisa
I keep making these over and over as they are so delicious! We use them for not only tacos, but salads, huevos breakfasts, veggie gyros, avocado toast and so much more. Love them so much I made a batch at Christmas and gave them to friends who also loved them.
I also have found they keep in my ‘fridge for a while if we go through a phase where we don’t eat them in a few days. So happy I found this recipe!
★★★★★
Tricia
I love these onions! I make them all the time and serve them with bbq, tacos, salads, burgers, really anything!
Kate
Great to hear, Tricia!
Paul
Fantastic recipe. I added coriander seed and whote black pepper corns.
Ginny
I don’t guess I really *need* to pile on when there are already so many great reviews, but these are so good I’m obsessed!!!!! :-D Seriously. My life is forever changed!
★★★★★
Kate
I’m glad you did review, Ginny! Thank you for sharing.
Murphey
friend in Iowa and her daughter in Washington turned me on to your recipe because they love it and so do their friends and family. I am thrilled!! I did red nikons two days ago but added garlic cloves and used honey and a fourth of the vinegar required i used red wine vinegar; did add the pepper flakes.Delicious! Today i’m doing cucumbers with white pepper, black peppercorns, but strained them after the simmer and used red wine vinegar instead of apple cider vinegar. I will let you know how those turn out.
My friends use this recipe for carrots, cauliflower and bell peppers too. I’m so happy!
The heat index in Memphis is 110* and horrid! I’m making cool recipes to get through this heat. Gazpacho is next. Do you have a recipe for that?
★★★★★
Kate
The Ultimate Gazpacho is great when it’s warm! I’m glad you are loving my recipes.
CCD
This recipe is easy, Paleo friendly and delicious! They go so fast, I also reuse the vinegar mix one additional time. I have started pickling sliced cucumbers as well. Brings my salad up to the next level!
Thanks for a great recipe!
★★★★★
Donna Van Tatenhove
Thank you for the recipe. This was my first try making anything pickled. They are awesome! Will make again.
★★★★★
Kate
Great to hear, Donna! Thank you for taking the time to review.
SAM
Great recipe, but the go-to vinegar for purple onions is Sherry Vinegar! Just delicious!
★★★★★
Katya
The reviews are true; these are ridiculously delicious. In the guise of “testing” the results, I finished the jar over the course of the day on a variety of dishes. I filed the card in the recipe box under STAPLES we make often. Many thanks for this recipe, Kate. Love it when something so simple is such a game-changer. You are the best!
★★★★★
Kate
You’re welcome, Katya! I appreciate your review.
Kim
I made this a couple of weeks ago to go on some brisket sliders made from leftover brisket. It was so good, my husband said the sliders were even better than the brisket dinner the night before! And then he proceeded to finish off the jar with every afternoon sandwich!
So making more this evening :). Thanks so much for such an easy and delicious recipe!
★★★★★
Kate
That’s great, Kim! Thank you for your review.
Emily
Delightful. I made along with falafel and it was a huge hit. Made triple and enjoyed it on veggie burgers, eggs, etc. I did not have apple cider vinegar so I subbed white wine vinegar and it worked great. Not sure how long it would last in the fridge because we ate it up in a few days!
★★★★★
Kate
Sounds like a great combination, Emily! Thank you for sharing.
jakohar97
I love quick pickled onions! Ive always wondered how they differ in taste to normal pickled onions though. I don’t really understand the chemistry of quick pickling, just that they’re tasty!
★★★★★
Katie
I have made these so many times now and this recipe makes perfect pickled onions that I use on basically everything.
The only tweak is that I have always used granulated sugar instead of the maple syrup/honey because I always have it on hand, but otherwise I stick to the recipe as written.
★★★★★
Michelle
This is the simplest pickled onion recipe I’ve found, and it’s wonderful! I make them for all sorts of things and make it just as the recipe states.
★★★★★
Kate
I’m glad you loved it, Michelle! Thank you for your review.
Gina Trofimuk
Holy cow these are delicious! I made this recipe exactly as written using both white and apple cider vinegar and maple syrup. I have been putting them on every lunch and dinner since! Thank you for sharing this wonderful recipe!
Sydney
We love to do vegan taco Tuesdays at home so always looking for new and different recipes.
The refried beans, creamy avocado sauce and pickled red onions are now the favorite in our house. My son puts the pickled onions on everything, now. I didn’t think I’d love them, but Wow, this recipe is delicious. And so fun to have something different. A real treat!
★★★★★
Harry G
I tried it and DELICIOUS..
I used brown sugar instead of recipe sweeteners and I added fresh Thyme to the contents …..let it cool to room and then in the fridge for overnight….. absolutely declish !!!
Thank you so much for this recipe, they will always be in my fridge…
★★★★★
Monica
I’ve made this a dozen times -fantastic. Today I am using the recipe to do pickled cucumbers and radishes. Thank you!
★★★★★
Kate
You’re welcome, Monica! Thank you for your review.
Lulu
Love this. Is it possible to reuse the brine after for more onions?
★★★★★
Kate
Hi Lulu, I wouldn’t recommend it.
Tina
I love this recipe
★★★★★
Kate
Great to hear, Tina! I appreciate your review.
Shawn
Hello!
I just made this today! I used 2 tsps of Weber Kick’n Chicken seasoning. It is perfect. I like your brine. The onions are so good!
Thank you!
Ash
Just made these for the second time for a Korean bbq inspired baked potato – SO GOOD! The first time I made them they were for a vermicelli noodle salad. They’re so delicious and versatile. I made mine with half pomegranate vinegar that I had on hand – they were fantastic. I really need to make bulk amounts to just have on hand all the time. Lol
★★★★★
Michael Brown
Tried these onions
They were delicious
Sandy Gable
Q. Can u can the onions with boiled vinegar in them? And how long should I keep them on shelf?
Shelf life??
Kate
Hi! These aren’t meant for canning. Sorry!
AnnieOhio
Very easy, very tasty, and the amounts don’t have to be 100% precise for this kind of thing in my experience. I measured roughly a half cup of water, about a half cup of vinegars, a heaping teaspoon of salt, a little pour of honey and a drizzle of maple syrup. DELICIOUS! Super recipe, thank you!
★★★★★
Kate
You’re welcome, Annie! I’m happy you enjoyed it.