Quick-Pickled Onions
Learn how to make quick-pickled onions! This tangy and crisp quick-pickled onion recipe is ready in 30 minutes. The perfect condiment for tacos, burritos, nachos, burgers and more.
Updated by Kathryne Taylor on August 28, 2024
742Comments
Jump to recipe
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
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
A friend of mine made these for a “Super Nachos” themed dinner party last night and OMG were they AWESOME!!!! She used maple syrup she said, and they were excellent on the nachos! Def next level!
I’m happy you enjoyed them, Sean!
These are yummy and there is always a jar of them in my fridge now for sandwiches, wraps, burgers, etc. I’ve reused the brine as other reviewers and freshened it with more vinegar, etc., but it’s not quite as tasty IMO. Also, I avoid salt and leave it out and they’re still delicious. I don’t miss it at all which is not always the case with many recipes. In fact, these have perked up my sandwiches a lot since salt is off the menu.
I think the salt helps to preserve them….No???
i don’t know – when i first made them, i kept them without salt for a couple of months in the fridge using a recycled glass jar w lid and they were fine. no mold at all or change in flavour. not that i’m promoting that idea.
Perfect with pork carnitas! Everyone enjoyed this as a condiment.
That’s great to hear, Rebecca!
These are simple to make and I can’t live without them they are so delicious. I have made both with maple syrup and with honey. I prefer the maple syrup. Just made a batch with half white onion because I ran out of red. They smell good! Just into the fridge. Thanks for this easy, quick and wonderful add to any sandwich or salad.
Really easy, really yummy. I added these to some shredded green cabbage, cilantro, and lime juice to make a delicious slaw to add to some shrimp tacos – really kicked them up a notch. But, these pickled onions are good enough to snack on – right out of the brine jar! I also threw in a tsp of coriander seeds into the brine – as I had a bunch of fresh ones on hand and I like those in my pickles.
In Aruba there is an old established restaurant called the Driftwood. They have a crew that goes fishing every day. We went there in 2002 and have been going back annually since. They serve a generous portion of pickled red onions at their tables, but currently you have to request them.(For a long time, they were part of the table set up, however, some customers would pick at them and they would end up having to throw them out for sanitary reasons.) Their recipe calls for sugar, so I am now adding up to 3 Tbs a batch. (I like the jump in the mouth between sweet & sour) This recipe tastes just like theirs.
What type of pickles do you use? Dill pickle spears? Gherkins? Pickle chips?
What recipe are you referring to? This is to pickle onions.
I put in some thin sliced radishes, a garlic clove cut into thirds, and two jalapeño slices. Turned out great.
That’s great to hear, Levi!
I used a brown onion as I didn’t have a red onion and they are delicious. Put on the side of my homemade sushi bowl for dinner and yummo.
That’s great, Courtney!
Once the onions are pickled should I drain them?
No need to drain! I hope you enjoy them.
I have a garden full of baby white onions. Can I use those instead of red onion?
I recommend this best as written. I hope you try it!
Oh, my goodness! This recipe has quickly become a staple at our house. I’ve long loved raw onions, but I can no longer have them because of a hiatal hernia. Then I came across this pickled onion recipe which has changed my life. I can now use these pickled onions in place of raw onions in almost every recipe. They are delicious and easy to make, and they don’t hurt my stomach! Thank you! Thank you! Thank you!
This recipe (with honey) is as close to my grandmothers as I’ve been able to get. My friends love it too!
That’s great, Douglas!
thank you for this! 2nd time making them and they definitely make left overs etc pop with flavour!
My 15-year-old boy loves these. I try to keep some in the fridge all the time and now I’ve bought a lovely glass Japanese pickle dish to keep them in.
That’s great, Shelley! I appreciate your review.
Fantastic flavour, very quick & easy to make. Unfortunately, the same comment applies to the eating process!
Is there a reason these don’t keep longer than 3 weeks? Do other methods allow for longer shelf life?
Thanks!
Hi Alex, as always use your best judgement. This is my recommendation.
I LOVE this recipe. Multiplied it times 6 and now I have tiny cucs (cut in half the long way), cauliflower, carrots, and red onions in 4 separate jars, cooling before they go I to the frig. Wish I could upload the picture of my jars. They’re beautiful!!
That’s great to hear, Anne!
I made the pickled red onion, so delicious!!
They were a hit in the salad I brought to a dinner party with mandarin oranges and avocado, and some sliced pears from my garden mixed with baby greens!
These are the best! Can I reuse the brine and do I need to rewarm it or can I pop the onions straight in at room temperature?
I haven’t tried to reuse the brine, sorry!
Loved them! Great Recipe!
Do I keep them in the marinade on the fridge or do I pour it and keep just onions in the jar? Thank you!
Store in the refrigerator once cooled. I hope you enjoy them!
I made this last night. I diced the onion like for relish. This is so good. I think I can eat the entire jar. Best pickled onions I’ve ever made. Never ever thought about using honey. It totally bumped it to the top! Thank you for this recipe.
You’re welcome, Vickey! I appreciate your review.
Hello Kate I love your recipe for picked red onion, I used Maple Syrup.WOW WOW WOW. now I amm going to look at pickling some vegies. Thank you.from down under Australia.
I made these and they are amazing! Sandwiches, hot dogs they work well with everything! I followed the recipe and will continue to do so. Absolutely love them, thanks!