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’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!
I love that, Lori! Thank you for sharing.
This recipe is so easy, comes together so quickly, and comes out consistently delicious! Thanks
You’re welcome, Pooja! Thank you for your review.
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! :)
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.
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.
I agree with your storage comments Dillon.
These were delicious!!!
These pickled onions sound amazing…would they still work with yellow or Vidalia onions? Have you ever tried that?
Hi, I like the red onions best. The flavor will be different, but they can still be pickled.
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.
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!
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!
You’re welcome, Brian!
I added garlic too!
Making now and am using Mikes Hot Honey instead of pepper flakes.
great idea!!! Love Mike’s!
I did the same thing! Love spicy honey! Love this recipe as well!!
Make a few bottles – keep them in the fridge for salads – burgers – wraps – so easy soooo convenient
thank u for an amazing recipe
You’re welcome, Gina!
How long can you keep these in the fridge?
Hi Heather! See the final step. They keep for a few weeks.
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!
I haven’t tried it so I can’t say for sure. Sorry, Polly!
I used golden granulated lakanto monkfruit. Turned out fantastic.
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
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!
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
Can’t stop making this recipe! Its delicious.
I love that! Tank you for your review, Zora.
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.
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.
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.
I love it! Thank you for sharing, Pam.
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!
Yum yum yum!
Definitely don’t leave out the chilli flakes. It adds a nice flavour
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!!!
You’re welcome, Joan!
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!
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.
Yes, pickled onions on everything! Thank you for your review, Cari.
First time doing onions, great recipe. Did honey and maple syrup perfect
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.
You’re welcome, Kelli.
I made these without cooking, and thought they turned out great!
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?
Hi Pat, this recipe isn’t meant for canning.
I’ve made a lot of pickled onions in the last few years. Not a single one compares to this one. Thank you!
You’re welcome, Gina!
Apple cider vinegar and white balsamic give this a real nice extra sweetness. Great recipe
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.
Thank you for sharing, Tina! I’m glad you enjoyed it.
How long do u simmer? May make for holiday presents with instructions.
Hi Sarah, you just need to bring it to a hot enough temperature. Once it simmers, follow the instructions. I hope this helps!
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.
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.
Thank you for sharing how you adjusted it, Cam! I’m glad you were still able to enjoy these.
Nice recipe . Keep sharing.
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!
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.
Amazing recipe. The chilly flakes gave the pickled onions an amazing flavour.
I’m glad you enjoyed it, Sonia!
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
Great recipe and very helpful pointers.
Great recipe! I tried them tonight, and they were delicious!
Wonderful, Alain! I’m glad you enjoyed it.
Question: Do you use PURE maple syrup, or pancake syrup (like Log Cabin)?
Hi! I use pure maple syrup. I hope you loved it!
So good and easy! Thanks for sharing this recipe!
You’re welcome, Valentina!
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!
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!
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!
That’s great, Amanda!
Very helpful
Merry christmas Delhi Andy
Do you have a nutritional value for this recipe?
Hi Melanie! It’s below the notes section, need to click to expand. Let me know if you are still having issues!
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.
Thank you, A.J.!
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!
Hooray! I’m glad you loved these onions, Ash.
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.
Hi Aussie, I find this works best for onions. This is a one use recipe. I’m glad you enjoy it!
I used honey and eliminated the pepper flakes. This recipe is unbelievably delicious, especially considering how easy it is to make.
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.
Hooray! Thank you for sharing, Annie.
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.