Quick Pickled Red Onions
These Quick Pickled Red Onions are tangy, crisp and the easiest way to add big flavor to burgers, tacos, salads, grain bowls and sandwiches. They come together in minutes, turn vibrant pink after soaking, and instantly brighten rich or savory meals with color, crunch and just the right amount of acidity!
If you’ve ever ordered tacos, burgers or grain bowls topped with bright pink pickled onions and wondered how to make them at home, you’re going to love this easy refrigerator pickled onion recipe.
Quick pickled red onions are one of my favorite ways to make everyday meals feel more exciting. They add tangy flavor, crunch and beautiful color to burger bowls, salads, sandwiches, tacos and bowls, and they’re surprisingly easy to make with a handful of pantry staples.
Unlike traditional canned pickles, these refrigerator pickled onions require no special equipment and are ready in about 30 minutes. Slice them paper-thin with a mandoline for restaurant-style onions or use a knife for slightly more crunch and bite.
These have become a staple in my refrigerator because they instantly brighten rich or savory meals with color, crunch and tangy flavor!
Why you’ll love this recipe
- Adds tangy flavor, crunch and color to everyday meals.
- Quick and easy, and made with simple pantry ingredients.
- Great for burger bowls, tacos, salads, grain bowls and sandwiches.
- Easy to customize with spices, herbs or citrus.
- Perfect for meal prep and refrigerator storage.
Recipe ingredients
- Red onion. One medium red onion yields about 1 – 1 1/2 cups sliced onion. Slice the onion as thinly as possible for the best texture and fastest pickling, or slice it thicker for a crunchy texture.
- Vinegar. Apple cider vinegar creates mellow tangy flavor with subtle sweetness. For sharper, deli-style pickled onions, substitute white vinegar. For less tangy flavor, use 1/2 cup vinegar and 1/2 cup water.
- Water. A small amount of water balances the vinegar for bright, tangy flavor.
- Honey. A touch of honey balances the acidity without making the onions taste sweet. Maple syrup works well as a vegan option.
- Salt. Sea salt helps season the onions and mellow the sharp bite of raw onion.
See the recipe card below for the full list of ingredients and quantities.
Mandoline vs. knife: which is best?
You can slice the onions with either a mandoline or a sharp knife — the best option depends on the texture you prefer.
Mandoline (image 1): Creates paper-thin, restaurant-style onions that soften quickly and absorb flavor faster. This is my favorite option if serving them after about 30 minutes.
Knife (image 2): Slightly thicker slices stay crisper and retain more bite, which works well if you prefer more texture.
How to make quick pickled red onions
This recipe takes just 10 minutes to prep, then the onions are placed in the refrigerator for a minimum of 30 minutes, or prep them up to a day in advance.
Pro tip: While the onions are ready in about 30 minutes, 1–2 hours gives the best balance of tangy flavor, softer texture and vibrant color.
See the recipe card below for full instructions.
Before and after pickling
Fresh red onions are crisp, sharp and deep purple in color. As they sit in the pickling liquid, they soften slightly, mellow in flavor and turn vibrant pink.
- 30 minutes: lightly pickled, crisp and bright.
- 1–2 hours: softer texture and more developed flavor.
- Overnight: tangier flavor and softer texture.
Tips for success
- Slice onions thinly. Thin slices soften faster and absorb flavor more quickly.
- Use a mandoline for restaurant-style onions. Paper-thin slices become beautifully tangled and tender.
- Don’t boil the brine. Gentle heat dissolves the honey and salt without overpowering the onions.
- Keep onions submerged. This helps them pickle evenly and stay fresh longer.
- Give them time. They taste great after 30 minutes, but 1–2 hours gives the best balance of texture and flavor.
Variations
There are so many ways to change up this recipe. Below are some of my favorites:
- Spicy. Add a pinch of red pepper flakes or sliced jalapeño.
- Citrus. Add lime juice, lemon juice or a strip of orange peel.
- Herb. Add fresh dill, thyme or oregano for herbaceous flavor.
- Savory. Add crushed garlic clove and peppercorns.
Ways to use pickled red onions
These tangy onions are delicious on:
- Burger bowls and grilled turkey burgers.
- Ground beef tacos and chicken burrito bowls.
- Greek quinoa salad and chicken Cobb salad.
- They’re a great addition to my fall charcuterie board.
- Eggs and avocado toast.
- Sandwiches and wraps.
Storage
Store quick pickled red onions in an airtight jar in the refrigerator for up to 2 weeks. The onions soften slightly and become tangier over time, so they’re perfect for meal prep.
For best flavor and freshness, keep the onions submerged in the pickling liquid and use a clean fork or tongs when serving.
More flavor boosters you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Quick Pickled Red Onions
Ingredients
- 1 medium red onion
- 3/4 cup apple cider vinegar sub with white vinegar; see note 2
- 1/4 cup water
- 2 teaspoons honey sub with maple syrup
- 1/2 teaspoon sea salt or to taste
Instructions
- Peel the onion and cut it in half lengthwise. Place cut side down on a cutting board and cut into half moons using a sharp knife. Slice thicker for more crunchy texture, or thinner for a softer texture. Alternatively, use a mandolin slicer to slice the onion into thin restaurant quality onions. Place the onions in a large jar and set aside.1 medium red onion
- Place the vinegar, water, honey and salt in a small sauce pan and cook over medium heat, stirring occasionally, until the honey has dissolved and the mixture is warm.3/4 cup apple cider vinegar, 1/4 cup water, 2 teaspoons honey, 1/2 teaspoon sea salt
- Pour the brine over the the onion slices in the jar and let stand until the water has cooled. Cover tightly with a lid and place in the refrigerator for a minimum of 30 minutes or overnight. The longer the onions sit in the brine, the more bright pink they will become.
- Serve over burgers, sandwiches, tacos, salads and more. Enjoy!
Notes
- Pro tip: Slice the onions as thinly as possible for the best texture and fastest pickling. A mandoline creates paper-thin, restaurant-style onions that soften quickly and soak up flavor fast, while knife-sliced onions stay a bit crisper with more bite.
- While the onions are ready in about 30 minutes, 1–2 hours gives the best balance of tangy flavor, softer texture and vibrant color.
- If you prefer less tangy flavor, use 1/2 cup vinegar and 1/2 cup water.
- Store in the refrigerator for up to 2 weeks. Keep in mind that the texture will soften over time.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
