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.
These are fantastic! Easy to make, not labor intensive and delicious. I literally put them on everything – eggs, tacos, salads, sandwiches, pasta, rice… I’ve made them almost every other week because my husband and I love them so much. Tangy with a bit of sweetness. I definitely recommend adding the red chili flakes. They add a little bit of depth. Great recipe.
I love your suggestions, Mandi! Thank you for sharing.
There was no video link to watch how you make the pickled onions…I’d love to watch!
I made these pickled onions and they are sooo awesome…I again chopped some onions and reused the marinade. Left the onions in the fridge overnight and they were great for lunch again the next day. So just came here to say that you can reuse the liquid to do some more pickling. Thanks for the quick and awesome recipe Kate!!
Thanks Tapti, I was just going to ask if I could reuse the marinade to pour over some freshly cut onions (after boiling it of course). Good to know that this option worked for someone else!
I’m glad someone else reuses the liquid. I have used the same liquid for 5 batches and each is as good as the last.
I LOVE this recipe and how it turns out perfect every single time!
I am just wondering if you had an idea for how I could use the yummy liquid after the onions are gone? I feel bad about tossing it out every time..
Hi Elisa, I don’t sorry! Also, after awhile you would want to get rid of it anyway for spoilage.
I’ve reused it for pickling veggies, it’s awesome for Mexican pickled carrots and cauliflower (there’s a recipe somewhere on the Internet!) But basically anything that goes well with onion because it is thoroughly infused with that flavor.
Obviously, you need to use your best judgement when it comes to food safety. Vinegar and salt are both natural preservatives which is why these can last weeks, but if you reuse you should not let them go that long. You might increase the vinegar slightly. To extend the life of the pickling liquid I suggest boiling your jars before filling just like if you were canning, refrigerating immediately (no time at room temperature, so they will need a few hours at least) AND always use a clean fork to remove them.
And if you’re thinking “why would I use my fingers to take pickled onions straight out of the jar?!”…
…Don’t judge me! >_<
I’ve used it as a salad dressing. Or on cucumbers.I rarely have much liquid by the time we finish the onions. They are yummy and addictive!
Hi Elisa,
I use my leftover liquid blended with yogurt for a tangy salad dressing, but I also added thinly sliced beets to my onions for pickling. The combination is yummy and provides much flavor and color to a dressing.
Do you re-boil it before using in another batch or before mixing with yogurt for salad dressing? How long can you extend/re-use one batch of liquid? Thank you kindly!
Hi Reena, All I did was use some of the liquid with a coconut yogurt each time I used of the onions and beets on a salad. It only took a Tbl or so and I ate the onions and beets so quickly I had plenty of flavorful liquid (brine) to use before there was any concern of spoilage. And I was careful not to contaminate the liquid with the reuse of a utensil.
Kate,
I’ve repeated this a numerous times over the last couple weeks and have loved it. Really appreciate making this available :) (Also works great sweet peppers)
in gratitude,
Brad
This is my go-to recipe for pickled onions. I use them for a turkey or veggie burger topping and for tacos. Delish!!!
Can I use agave instead of honey?
Hi Markie, I haven’t tried it, but it could work.
Hi, Kate! We are in LOVE with these pickled red onions. We devoured the first batch in a day. My question is, can you reuse the brine? I have a whole jar full of the brine I made yesterday. If so, would I just reheat it and add it to new onion slices? Thank you so much!
Hi Aaron! I’m so happy you loved it. This brine was created as a one use brine since it’s a hot brine to get the appropriate result. I hope this helps!
Thanks so much, Kate! Appreciate the feedback. ;o)
I used agave and worked great!
This has brought me so much joy during this time. Just something to brighten up all my meals. Thank you for this.
These are such a nice addition to top off my lunch time salad! I find that all I need to do is a drizzle of olive oil and the salad is perfectly dressed! Thank you for the great recipe. Will be one I share with friends.
I did not have red onion so I used a white. Still delicious. we put them on fish tacos!
I was wondering if I could do it with white ones. Thank you Shelley :)
Fantastic recipe and so easy! Great with so many types of food.
i always get pickled onions on burriots when i go to taco shops and have a hot lot of yellow onions, can i sub the red onions for yellow?
I prefer red, but I know some have used yellow.
Can you use different onions if you dont have a red onion?
Hi Antonella! I like this with red onions for the flavor, but it should work with other varieties.
Do I store these in the vinegar solution or pour it out before putting in the fridge?
They are delicious!
Hi Jeff! Yes, you want to store this in the mixture. I’m glad you like them!
I’ve been having fun with making new baked goods, sauces and condiment recipes rather than dinner recipes during our extra time at home. These spiced up some vegan sloppy joes (lentils) quite nicely. I actually didn’t mind the vinegar smell at all in my kitchen either :)
I love it, Hayley! Thank you for sharing.
I don’t like raw onions but have enjoyed pickled onions on restaurant salads before so I wanted to try to recreate that. These really hit the spot! I left out the red pepper flakes. I love the flavor they add to salads and they’re great on tacos too. My dad said when he tried them, “This changes everything!” Will be making these again pronto!
I loved these pickled onions for taco night.
I want to know how to use the leftover liquid. Any suggestions?
I find it’s best as a one time use, sorry! You don’t tend to want to reheat or use for another purpose for food safety.
These look delicious! Would it work if I substituted rice vinegar for the white vinegar? Thanks for the recipe!
Hi! You could try it. Likely a little sweeter since rice vinegar tends to be that way. Let me know!
Have made them twice now. Really yummy. Thanks for the quick recipe!
Since finding this recipe about a month and a half ago, I’ve already made these three times! These are super easy to do and everyone has loved them so far.
I usually use a large red onion and double the recipe, and the tip about leaving the kitchen fan on is a lifesaver!
Thank you for this new household staple
Just made this. So good!! Used yellow onion and red bell pepper. Put in some pea pods because I have them and I was bored and recipes are made to be tweaked. LOL Excellent on my grilled turkey and Swiss. Can’t wait to put this on brats tomorrow!!
I Used a 32oz Kerr Jar, Yum worked great, I wanted to take it a little further so I removed the meatal lid of the Kerr Jar and placed the jar in a bowl and put it in the Microwave for some more heating, 1min looked ok the jar was warm then ran one min again, jar was nice and hot took it out and put the cap back on.
The Onions took more flavor less crisp but the result worked well.
Now that I have my Vinegar to my liking i’ll make my next batch in the microwave only and see if the results are similar. Im thinking bell peppers mite work with your setup too.
Thank you
Awsome results, I’ve made this recipe several times. Love the mix of vinegars and how quick and easy it is.
These are incredible! I love using Trader Joe’s White Balsamic Vinegar (in place of the white vinegar), brown sugar, and I always add a sliced clove of garlic (or 2). They are great on chili, tacos, and dahl for some acid. I’ve been making them on repeat.
These are so good ! My apple cider vinegar was spoiled, so I used white wine vinegar instead.I don’t think it made that big a difference. But the maple syrup added a nice sweet touch and it balanced well the red pepper flakes. I served them with a Korean inspired bowl. It was fantastic !!! There are almost none left :-( Will have to make some more…
What a beautiful, fun and delicious condiment!!!
hi I have just made this ,could you tell me do you store them in the pickling liquid thanks
Hi! Yes, you store them in the liquid as the picture shows.
I put mine on vegan bbq pizza and it was yummy!
GIRL. Girrrrl. These MADE taco night. I feel like I can now rival any hipster taco joint with these in my arsenal. I just want to eat them??? By themselves?? They’re AMAZING. I’m like scouring my pantry to see what else I can eat them on.
This recipe was so easy. Thank you!!!
You’re welcome, Eryn! I’m happy you love them.
These are so so good! Being from the south we ❤️ Our cornbread and having these pickled onions makes the cornbread taste like heaven
Turned out absolutely delicious. Way beyond my expectations. Made my soft blue crab burgers POP!
This is an ignorant question but are you storing the onions in the vinegar or do you strain the onions first and then save?
Hi Chloe! You will want to store them in the mixture. I hope that helps!
This is the tastiest and easiest quick pickled onion recipe I’ve ever tasted! We also use it to pickle jalapeños. Several of my family members turned up their noses at first but once they tasted them they couldn’t believe how much better they are than regular old onions. I’ve been known to eat them straight out of the jar by themselves. Thanks for this and so many other wonderful recipes!
Hooray! I love that. Thank you for sharing, Karen.
Great idea about the jalapeños! I have a bunch I just bought – I’m going to give this a try. The onions are so good, I’m sure the jalapeños will be, too.
OMG! What an easy and satisfying recipe. Fantastic on burgers & tacos. This recipe is definitely a keeper!
Thank you, Lynn!
Made this for my fish tacos and I got rave reviews!
I’m tempted to use some of the left over mixture in a coleslaw, maybe w/ a bit of mango & mint for fish tacos
Or traditional lime & cilantro
Anyone else tried this with cabbage?
Can I just use all apple cider vinegar?
Hi Clay! You could, but it may be a little over powering.
So good!
This is a great recipe. But, on the technical side, why is it necessary to heat the liquid pickling ingredients? (Since we aren’t really canning the onions for an unrefrigerated shelf life.)
Thanks
Hi Callen! It helps to meld the flavors better. Great question!
Delicious and so easy. The kitchen didn’t even smell that bad from the vinegar :)
These quick pickled onions are amazing! They really pump up the flavour (and colour!) in every dish we’ve used them with and are literally ready by the time dinner is finished cooking. I’ve made these twice, changing up the vinegars and sweeteners depending on what we have at home, and have not been disappointed.
Great recipe! I just added to some black peppercorns to the boil, and strained into jars, and went with just white vinegar. Came out fantastic. I love the maple syrup idea.
These onions are so easy to make and so delicious! We are hooked on them and have to make a quart every week. My husband ate so many, I taught him how to make them. I love using the maple syrup as the sweetener. Awesome!
Absolutely love these on my roast beef and provalone broiled sandwiches with a touch of horseradish!
Thanks !
These onions are an always-in-stock item in my house. We are obsessed. We put them on everything from veggie sandwiches, to bagels (a bagel with labneh, za’atar, sliced cucumber, and these onions is to die for), nachos…avocado toast…eggs…we include them as their own item on our homemade matzah plates. They are so quick and easy to make! I’ve tried using the same brine with thinly sliced cucumber and also with fresh roasted beets and have had success with both. YUM. Thank you Kate!
So good & super easy! These added a welcomed zip to my tacos, and will definitely be making an appearance in other dishes. Thanks for giving this pickling novice a solid go-to recipe!
Yes, I agree. A nice zip. Thank you for your review, Amy!
This is SO GREAT! What an easy thing to make, and it goes so well with so many things.
I added some thinly sliced fennel, and that’s good too.
Wonderful to hear, Joyce! Thank you for your review.
This was great – made them yesterday to put on some fish tacos – really delicious and couldn’t have been easier. Thanks
You’re welcome! Happy you loved them, Charlie.
Perfect. Easy. Big hit with my Christmas roast beast!!! Made it about 4 days before the big night. Thank you for a great recipe!!!
The best pickled onions ever. My family loved them
Wonderful to hear, Mikal! Thank you for your review.