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.
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!
I’m happy to hear that, Leslie! I appreciate your review.
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.
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.
Makes all my salads & sandwiches taste amazing !
Yes! These are good on so many dishes. Thank you for your review, Nancy.
This recipe is super easy to follow and it makes delicious pickled onions. Definitely give it a try!
Thank you for the review, Annie!
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!!
These pickled onions are absolutely fabulous! I love all your recipes. Thank you!!
You’re welcome, Robin!
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!
You’re welcome, Jess! Thank you for sharing. That combination sounds delicious.
Love the recipe! First time using the red pepper flakes a great addition. Even my dog zoey approves!
That’s great to hear, Debbie!
Delicious and so easy! I used them on your vegetarian tacos
Thank you, Emma! Yes, these are great on onions.
Thanks I made the recipe it was quick and easy
Wonderful to hear, Herb! Thank you for your review.
I love this recipe simple yet puts a delicious twist on anything you put it on. My husband loves these pickled onions!!!
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
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!
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!
You’re welcome, Erin! I appreciate your review.
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!!!!
I’m glad this is a go-to for you, Jill! I appreciate your review.
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.
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.
You’re welcome, Terry!
Just tried these on a salmon bagel………awesome!!!
My man LOVES these, I make them fresh every time we have tacos or fajitas YUM YUM!!!! Thanks SO MUCH for sharing :o)
You’re welcome, Stephanie!
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.
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.
That’s great! Thank you for your review.
This was fantastic! I generously put it atop Cuban black beans and rice. And then I went back for more. A keeper. Thank-you.
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:)
Made these for a cookout….so delicious and easy to make. Will be my go to recipe from now on.Thanks for sharing!
You’re welcome, Doris!
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!
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!
I love these onions! I make them all the time and serve them with bbq, tacos, salads, burgers, really anything!
Great to hear, Tricia!
Fantastic recipe. I added coriander seed and whote black pepper corns.
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!
I’m glad you did review, Ginny! Thank you for sharing.
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?
The Ultimate Gazpacho is great when it’s warm! I’m glad you are loving my recipes.
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!
Thank you for the recipe. This was my first try making anything pickled. They are awesome! Will make again.
Great to hear, Donna! Thank you for taking the time to review.
Great recipe, but the go-to vinegar for purple onions is Sherry Vinegar! Just delicious!
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!
You’re welcome, Katya! I appreciate your review.
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!
That’s great, Kim! Thank you for your review.
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!
Sounds like a great combination, Emily! Thank you for sharing.
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!
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.
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.
I’m glad you loved it, Michelle! Thank you for your review.
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!
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!
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…
I’ve made this a dozen times -fantastic. Today I am using the recipe to do pickled cucumbers and radishes. Thank you!
You’re welcome, Monica! Thank you for your review.
Love this. Is it possible to reuse the brine after for more onions?
Hi Lulu, I wouldn’t recommend it.
I love this recipe
Great to hear, Tina! I appreciate your review.
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!
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
Tried these onions
They were delicious
Q. Can u can the onions with boiled vinegar in them? And how long should I keep them on shelf?
Shelf life??
Hi! These aren’t meant for canning. Sorry!
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!
You’re welcome, Annie! I’m happy you enjoyed it.