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
- Author:
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes (plus 30 minutes cooling time)
- Yield: 2 cups 1x
- Category: Condiment
- Cuisine: Mexican
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Mandi
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.
★★★★★
Kate
I love your suggestions, Mandi! Thank you for sharing.
Michelle Kerber
There was no video link to watch how you make the pickled onions…I’d love to watch!
★★★★★
Tapti
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!!
★★★★★
Eliane
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!
B. Weaver
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.
Elisa
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..
★★★★★
Kate
Hi Elisa, I don’t sorry! Also, after awhile you would want to get rid of it anyway for spoilage.
Catsy
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! >_<
★★★★★
Becky
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!
D
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.
★★★★★
Brad Dieringer
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
★★★★★
kathy dinicola
This is my go-to recipe for pickled onions. I use them for a turkey or veggie burger topping and for tacos. Delish!!!
★★★★★
Markie
Can I use agave instead of honey?
Kate
Hi Markie, I haven’t tried it, but it could work.
Aaron
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!
★★★★★
Kate
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!
Aaron
Thanks so much, Kate! Appreciate the feedback. ;o)
★★★★★
PamA
I used agave and worked great!
★★★★★
Lindsey
This has brought me so much joy during this time. Just something to brighten up all my meals. Thank you for this.
★★★★★
Cathy
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.
★★★★★
shelley
I did not have red onion so I used a white. Still delicious. we put them on fish tacos!
★★★★★
Jenn
I was wondering if I could do it with white ones. Thank you Shelley :)
Jason Wagoner
Fantastic recipe and so easy! Great with so many types of food.
★★★★★
parker
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?
Kate
I prefer red, but I know some have used yellow.
Antonella Tranchina
Can you use different onions if you dont have a red onion?
Kate
Hi Antonella! I like this with red onions for the flavor, but it should work with other varieties.
Jeff Poland
Do I store these in the vinegar solution or pour it out before putting in the fridge?
They are delicious!
★★★★★
Kate
Hi Jeff! Yes, you want to store this in the mixture. I’m glad you like them!
Hayley
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 :)
★★★★★
Kate
I love it, Hayley! Thank you for sharing.
Morgen
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!
★★★★★
Aarti Gupta
I loved these pickled onions for taco night.
I want to know how to use the leftover liquid. Any suggestions?
★★★★★
Kate
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.
Jeff
These look delicious! Would it work if I substituted rice vinegar for the white vinegar? Thanks for the recipe!
Kate
Hi! You could try it. Likely a little sweeter since rice vinegar tends to be that way. Let me know!
Deborah Hancock
Have made them twice now. Really yummy. Thanks for the quick recipe!
★★★★★
Ally
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
Gina
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!!
TIMOTHY J LYNCH
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
★★★★★
Vivian Mari Ozalbo
Awsome results, I’ve made this recipe several times. Love the mix of vinegars and how quick and easy it is.
★★★★★
Kelly
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.
★★★★★
Julie
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…
★★★★★
Megan Stevens
What a beautiful, fun and delicious condiment!!!
★★★★★
joanne sullivan
hi I have just made this ,could you tell me do you store them in the pickling liquid thanks
Kate
Hi! Yes, you store them in the liquid as the picture shows.
Loretta Keane
I put mine on vegan bbq pizza and it was yummy!
★★★★★
Eryn
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!!!
★★★★★
Kate
You’re welcome, Eryn! I’m happy you love them.
misty
These are so so good! Being from the south we ❤️ Our cornbread and having these pickled onions makes the cornbread taste like heaven
Real Weatherly
Turned out absolutely delicious. Way beyond my expectations. Made my soft blue crab burgers POP!
★★★★★
Chloe
This is an ignorant question but are you storing the onions in the vinegar or do you strain the onions first and then save?
Kate
Hi Chloe! You will want to store them in the mixture. I hope that helps!
Karen Finkelstein
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!
★★★★★
Kate
Hooray! I love that. Thank you for sharing, Karen.
Sandra D
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.
★★★★★
Lynn
OMG! What an easy and satisfying recipe. Fantastic on burgers & tacos. This recipe is definitely a keeper!
★★★★★
Kate
Thank you, Lynn!
Linda
Made this for my fish tacos and I got rave reviews!
Clay
Can I just use all apple cider vinegar?
Kate
Hi Clay! You could, but it may be a little over powering.
Dena
So good!
★★★★★
Callen
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
★★★★★
Kate
Hi Callen! It helps to meld the flavors better. Great question!
Ilana
Delicious and so easy. The kitchen didn’t even smell that bad from the vinegar :)
★★★★★
Kim
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.
★★★★★
Jason C
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.
Mary
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!
Sherry
Absolutely love these on my roast beef and provalone broiled sandwiches with a touch of horseradish!
★★★★★
Emma Joseph
Thanks !
★★★★★
Sara-Jane
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!
★★★★★
Amy
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!
★★★★★
Kate
Yes, I agree. A nice zip. Thank you for your review, Amy!
Joyce
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.
★★★★★
Kate
Wonderful to hear, Joyce! Thank you for your review.
Charlie E
This was great – made them yesterday to put on some fish tacos – really delicious and couldn’t have been easier. Thanks
★★★★★
Kate
You’re welcome! Happy you loved them, Charlie.
Gina
Perfect. Easy. Big hit with my Christmas roast beast!!! Made it about 4 days before the big night. Thank you for a great recipe!!!
★★★★★
Mikal
The best pickled onions ever. My family loved them
★★★★★
Kate
Wonderful to hear, Mikal! Thank you for your review.
Sandra D
There’s actually enough brine for two jars, and I used three onions (cut in half and then sliced). Made this on Friday and used it on a hotdog on Saturday – delish!
★★★★★
Sandra D
I’m not sure what happened; today there was only enough brine to cover the one pint jar, so I made another recipe of it which also covered the other pint jar! I still used three onions, which filled the canning jars perfectly – can’t wait to use them again. It’s so nice you don’t have to wait long :)
★★★★★
Beth Boswell
Man, these were perfect. I made them for some flank steak tacos and they were just fantastic. I can’t wait to pickle some more stuff!
★★★★★
LA
Thanks for the great quick recipe. Was scrounging for what to do with leftover rice and beans. Only had some yellow onions so I used those instead. So dinner tonight was quesadillas with rice and bean, pickled onion, lettuce and chopped avocado stuffing. Little greek yogurt subbing in for sour cream, and I had dinner from an almost bare refrigerator.
★★★★★
Kate
You’re welcome! Thank you for your review, LA.
Emily
Absolutely delicious
★★★★★
Dolly
These were so delicious on top of avocado toast with some Everything but the Bagel seasoning.
★★★★★
Gilly
These are just DELICIOUS!!!! I have never pickled anything before (hangs head in shame) and now I wonder why I came to the party so late! A friend sent me the link to your site, and I will also try your pickled cucumber recipe.
So tangy and flavoursome and just – yummy!!
★★★★★
Kate
I’m delighted you love this recipe, Gilly! Thank you for your review.
Whitney
I now make these all the time. Throw a few rings on Avocado toast for a beautiful color and a great little zing. Perfect for falafel, Sammies, sprinkle on poached egg on toast, tuna salad. Definitely on the weekly rotation.
★★★★★
Jackie
So good. So easy. I’ve made these several times. This time I added a clove of garlic and a thinly sliced jalapeno. So many uses! Thinking maybe potato salad, cucumbers…
★★★★★
Anjie
These are sooo good.
★★★★★
Kate
I’m glad you loved them! I appreciate your review, Anjie.
Miss Dire
I added a few whole peppercorns and maybe ⅛tsp of minced garlic to add a little more complexity. I didn’t want to add too much garlic since onion and garlic are both powerhouse ingredients but they’re very complementary. This is the first try at this recipe, and we haven’t tried them yet but the house smells AMAZING (and pungent lol). Thank you for this oh-so-easy to follow recipe!!
★★★★★
Angela W Broyles
I have made these many times- they are so easy and yet add so much flavor to your meal! I like to serve with BBQ sandwiches, shredded beef tacos, and roasts!
★★★★★
Kate
That’s great, Angela. I appreciate your review!
Lee
These are delicious. I’ve tried different recipes for pickled onions and these are my favourite. Will definitely make them again.
★★★★★
Kate
That’s great! Thank you for sharing.
Connie B.
This is an excellent recipe, which I have used so many times that I have it memorized now, and have shared the link with a number of friends. Thank you for posting it! I was recently given a huge bag of onions, and I find myself wondering if this recipe would work for canning. Maybe?
★★★★★
Kate
Hi! This or my Mujadara (Lentils and Rice with Caramelized Onions) would be delicious!
Marleen Murphy
Loved your recipe. Especially, combining the two different types of vinegar. Also, the heating of the liquids made a huge difference.
THANKS..A wonderful topping for the tex-mex meatballs I made.
★★★★★
Kate
You’re welcome, Marleen! Thank you for your review.
Matt
Do you pour off the pickling solution after it has cooled or do you leave the onions in the solution when you put the leftovers in the fridge?
Kate
Hi! You want to store the liquid with the onions. I hope you love them!
Elaine Reed
Love the ease of the recipe and the added idea of a little red pepper flakes. ?took me back to my grandmother’s hot dilled pickles.
★★★★★
Becky
Easy and delicious!!
★★★★★
Chris
Wife and her mom love a cream cheese and lox (with capers and pickled onions) appetizer at a local restaurant. When they switched to just raw onions it simply wasn’t as good.
Bought some lox yesterday but couldn’t find pickled onions anywhere…found your recipe this am, but simmered the liquid outside on the grill’s side burner. Momma was so surprised when she got back (no smelly kitchen to tip her off) Better than the restaurant’s!
Bluejeanne
Now I can say I have lived….yum-oh
★★★★★
Kate
Yes! I’m happy you enjoyed them.
Nancy Ketcham
Can other type onions be used like sweet onion
Kate
I prefer red, but it can work with other types.
Deb
What liquid do you store the in
Kate
Hi Deb! I’m not sure I understand your question.
Emmie
I quadrupled this recipe and pickled both onions and jalapenos. So good! I used maple syrup and the sweetness didn’t completely cut through the heat from the peppers, which I love. I’ve been kind of disappointed with store-bought tamed jalapenos so I was hoping this recipe would bring that vinegar tang without totally getting rid of the spice. It was a success! Thank you!
★★★★★
Kate
You’re welcome! I’m glad you enjoyed it, Emmie.
Carole H
I just made these so I haven’t tasted them yet but from just breathing in the aroma…..I know I will like them. My comment is to say how wonderful it was that you successfully answered every commenter that I read. I appreciated that as it really makes one feel a connection with you. Thank you.
★★★★★
Kate
You’re welcome, Carole! Thank you for your review.
Corina
So delicious! Perfect balance of sweet and sour.
★★★★★
Kate
I’m happy you enjoyed it, Corina! Thank you for your review.
Brandi Harness
I make these at least once a week. My husband and I love them on just about everything. They add a lot of flavor to a vegan diet. Love! Love! Love!
★★★★★
Kate
That’s great, Brandi! Thank you for your review.
Edith
Hello!
This sounds amazing and I am about to make some, but I was wondering, could I use only ACV if I may not have white vinegar? I do have everything else:)
Kate
Hi, sure that could work. Though, it may be more potent. Let me know what you think!
Tanya
Thank you for this recipe! So easy and my family loves them! We use them on so many things.
★★★★★
Kate
Yes, they are great on so many things! Thank you for sharing, Tanya.
Tiffany
Would this be a good recipe for pickling other things as well ie. carrots? I somehow have ended up with a TON of carrots and a TON of white onions. Thanks!
Kate
Hi Tiffany, I haven’t tried pickling carrots so I can’t say for sure.
Julie
Great recipe! I was hesitant to add sugar, but a small glug of honey provided balance without overt sweetness. Red chili flakes went in my brine, and a clove of garlic went into each jar (of 2) before stuffing the onions in.
That brine is amazing–I added a tablespoon or two to a lackluster tomato sauce and it went from okay to excellent.
Thank you!
Kyle Thornton
Wird question but How many carbs are in this?
Kate
Hi Kyle, the nutrition information is below the notes section. Enjoy!
Peter
Kate. I have made this recipe several times in the past 2 months after searching for a recipe. I have made with honey and maple syrup. Always comes out great. I love them. I do use cayenne powder instead of flakes. Thanks for sharing this online.
★★★★★
Kate
Wonderful, Peter! Thank you for your review.
Krystina Fielder
I recently discovered that I like pickled onions. I had never tried them on their own before and was concerned about the strong vinegar flavor, but they were perfect for my tacos and salad! Can’t wait to try them on other stuff now!
★★★★★
Kate
That’s great, Krystina! Thank you for your review.
Donna
These pickled onions are amazing! (And that’s coming from a raw onion HATER.)
★★★★★
Kate
I’m happy these won you over, Donna! Thank you for your review.