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
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.
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!
Yes, it should be on your list. You won’t regret it. Yes, on something grilled would be great too.
I’m getting ready to do a Tri Tip recipe for The Hungry Dater soon. Maybe I’ll have these make an appearance!!! :)
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.
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!
You’re so sweet, Nancy! I’m happy to share. Thank you for your review!
Love sour over sweet but together…perfecto!
Delicious. Thanks for sharing.
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!!!
How funny! I *just* made these last night from your cookbook recipe! They’re wonderful. We used them in buffalo cauliflower wraps for dinner! =)
Timing, it’s a funny thing right! That combination sounds delicious. I will have to try it.
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
Thank you, Peggy, for sharing.
Nice! Honestly, I’ve tried the pickled onions but garlic.
I think this one will be more delicious than the fresh onions.
Let me know what you think, Natalie!
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…
Pickled everything, I agree! Sounds delicious, Julie. Thanks for sharing. :)
Made these last night. Great balance. Delicious. And a thoughtful quick gift, too.
Thank you!
YESSS! Such a perfect thing to keep in the fridge!
Yes, and put them on everything!!
The Mexican spice tajin adds a nice heat as well.
Sounds interesting!
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!!
Ha, that’s great Rose! Glad to provide. Thanks for the review.
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!!!
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.
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!
Win! Thank you, Cassie. I agree. Great addition to your list.
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!
Hooray! Thanks for sharing, Autumn. I appreciate the review.
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.
Thanks for sharing!
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.
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.
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…!
Aren’t they! You’re welcome. Thanks so much for sharing the love, Tiffany!
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!
Thank you, David! Great lunch idea! I appreciate the review.
Good Morning, Kate,
Can this recipe work for small pearl onions?
Give it a shot!
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!
I agree! Perfect sweet and sour balance. Great with almost everything! Thanks for sharing and for your review.
I LOVE pickled onions – this might be the recipe that prompts me to take the leap!
They are SO good. :)
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!
Perfect!! Thank you, Tracy. I appreciate the review.
These were super easy to make and soo delicious. They took our burritos to the next level :)
Great! I agree. They are a great addition to almost any dish. Thank you, Beth!
Made these as well as bread/butter pickles to have with pulled beef sandwiches. They’re awesome!!! And so pretty!
Thanks, Henry! I appreciate the review.
Love them even on pizza is awesome!
Delicious!
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!
Thank you! I’m so happy to hear they have became a staple.
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!
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.
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!
I’m glad you like them, Clarisa!
Can Vidalia onions be used?
This is best with red onions. :)
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.
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.
I love these onions! And this recipe is so quick! I just made my third batch!
Third?! That’s great.
Hi Kate!
Your recipe sounds delish! I was wond d ring if you have a recipe for canned onions with the flavor of these?
I don’t have canned recipe, sorry! But, I would love to hear what you think of this recipe if you try it.
Can I make this with Vidalias?
Hi Vicky, I think so! They will be more mild in flavor.
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!
Thank for sharing!
Try frying the pickled onions before going on things like burgers or hot sandwiches. Simply amazing.
Thanks for sharing and for your review, Dan! I agree, great topping.
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!
Great to hear, Chris! Sounds like a great combination.
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!!
I love it! Thanks for letting me know you love it, Corinne.
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!
Thank you for sharing! This is already naturally gluten free. :)
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.
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!
Sounds great! Thanks for sharing, Donna.
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!
I haven’t tried it and typically stay away from those type of sweeteners. Sorry!
Love this. Have them on so many things now, always a jar in the fridge!
I love that, Beccy! Thanks for the review.
i love them made a double batch .. :) can the brine be used again?
can i reuse the pickled juice.. for another batch?
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.
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
You’re welcome, Asako!
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 :)
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 :)
I’m not sure without trying it, but this would be a good start!
the pickled asparagus turned out awesome :) thank you
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.
You’re welcome! I love that your kids really like it, too. Thanks for the review, Wiebke.
Super easy and delicious! Made some for our steak tacos tonight. I’ll absolutely make them again. Thanks!
Great to hear, Regina! Thanks so much for your review!
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! :)
I’m glad you have so much faith in it! Thank you for sharing, Ruth.
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!
I’m glad you loved it!
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.
You’re welcome!
Made these to put on a spicy soy curl burger and they were perfect! Excellent spicing and balance of flavor.
I’m glad you loved it, Tracy!