Pickled red onions are one of my favorite “little upgrades” to everyday meals, and if you’ve never tried them before, promise me you will immediately. They add so much brightness, crunch, and a pop of fresh flavor to any dish.
I started adding them to my weekly grocery list for things like taco bowls and sandwiches, but I was going through them so fast it just made sense to start pickling them at home. They take just a few minutes to prep, cost next to nothing, and honestly taste better than store-bought. Now I always have a jar in the fridge to throw on whatever we’re eating that week. And after tons of requests over on Instagram, I’m finally saving this easy recipe here on the blog so you can come back to it again and again.
Ways to Use Them
Make a simple meal taste like you put in way more effort than you actually did:
- burger bowls
- taco bowls
- sushi bowls
- lunchmeat sandwiches or wraps
- salads or grain bowls
Health Benefits
Beyond just tasting good, pickled red onions can actually support digestion too.
- Vinegar helps support blood sugar balance
- Onions contain prebiotic fiber that supports gut health
- The acidity can help stimulate digestion
Nothing crazy, but another reason I like keeping these in rotation!
A Couple Notes
At first, I just used the metal lids that come with mason jars, but they kept rusting on me. Turns out the vinegar is what causes that, so I switched to stainless steel lids with a silicone gasket instead. They’re rust-proof, leak-proof, and free from plastic and coatings, which I feel much better about using. And they’re dishwasher safe too!
You can absolutely make these with just the basics (and they’ll be great), but I’ve started adding a few extras lately like peppercorns and garlic for more depth of flavor, and it’s soooo good.
Also, I prefer to use raw honey in this recipe. It gives a less processed, more natural sweetness than granulated sugar. Either works, but if you have honey on hand, I think it’s worth using.
Pickled Red Onion
Learn how to make quick pickled red onions at home with this easy recipe. Made with simple ingredients like vinegar, honey, and spices, they add the perfect tangy crunch to bowls, tacos, sandwiches, and more.
Ingredients
1 red onion, thinly sliced
1/2 cup white vinegar or apple cider vinegar
1 cup water
1 tablespoon raw honey (or sugar)
1 1/2 teaspoons kosher salt
Optional (but recommended):
1/2 teaspoon whole peppercorns
1/2 teaspoon mustard seeds
1 small bay leaf
1 clove garlic, lightly smashed
Instructions
Place the thinly sliced red onion in a glass jar or container.
In a small saucepan over medium-high heat, combine the vinegar, water, honey (or sugar), and salt. Bring to a gentle boil, stirring until the honey and salt are fully dissolved.
Remove from heat and let the brine cool slightly for 5-10 minutes.
Pour the brine over the onions in the jar. Add peppercorns, mustard seeds, bay leaf, and garlic if using.
Let it finish cooling to room temperature, then cover and refrigerate for at least 12 hours before using.
Store in an airtight glass container in the refrigerator for up to 2 weeks.
MORE RECIPES TO TRY
Balsamic Glazed Pork Tenderloin
Creamy Italian Pasta with Spinach and Mushrooms
The Best Oven-Baked Marinated Chicken Breast
Protein Mac and Cheese
Creamy Cauliflower Chicken Cheddar Soup
Asian Salmon Rice Bowl
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