Pickled Red Onions
About These Pickled Red Onions
These Pickled Red Onions have become one of my most practical, all-purpose condiments. They add brightness, crunch, acidity, and a little sweetness to everything — salads, sandwiches (especially egg salad), tacos, grain bowls, burgers, eggs, you name it. They take just a few minutes to make, require simple ingredients, and last weeks in the fridge. Once you start keeping a jar on hand, you’ll wonder how you ever cooked without them.
Why You’ll Love This Recipe
Takes less than 10 minutes of hands-on time
Sweet, tangy, crisp, and vibrant
No boiling water needed — just hot water
Customizable (add dill, garlic, peppercorns, jalapeños, etc.)
Makes every dish taste brighter and more balanced
Stores beautifully in the fridge
Beginner-friendly and nearly impossible to mess up
Ingredients You’ll Need
Red onion
Fresh dill (optional)
Apple cider vinegar
Honey
Salt
Hot water
How to Make It
Thinly slice a red onion and pack it tightly into a mason jar with optional dill sprigs. Heat vinegar, water, honey, and salt until simmering, then pour the mixture over the onions. Shake gently, press down to ensure everything is submerged, and let sit for about an hour before refrigerating.
Tips for Success
Slice the onions very thin: A mandolin works best and helps them pickle faster.
Press onions down into the brine: They must stay submerged to pickle evenly.
Let them sit at least 1 hour: They get even better after a few hours or overnight.
Customize the flavor: Add garlic, peppercorns, bay leaf, chili flakes, or jalapeños.
Store properly: Keep refrigerated for up to 2–3 weeks.
Use different vinegars: Red wine vinegar or white vinegar work too; flavor will vary.
Frequently Asked Questions
How long do pickled red onions last?
Up to 2–3 weeks in the fridge.
Can I use sugar instead of honey?
Yes — replace 2 tablespoons honey with 2 tablespoons sugar.
Can I use a different vinegar?
Red wine vinegar, white vinegar, or rice vinegar all work. Apple cider vinegar gives the most flavor.
Do I have to heat the brine?
Heating helps the honey dissolve and speeds up the pickling process, but you can use very hot tap water in a pinch.
Why did my onions turn bright pink?
That’s normal! The acid pulls pigment from the onion skins and creates that classic pickled-onion color.
What to Serve Them With
Salads (especially cobb-style or chopped salads)
Egg salad or tuna salad sandwiches
Burgers and chicken sandwiches
Tacos and nachos
Grain bowls or rice bowls
Eggs (fried, scrambled, or hard-boiled)
Roasted vegetables
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Pickled Red Onions
Ingredients
1 red onion
2 sprigs dill, optional
3/4 cup apple cider vinegar
2 tablespoons honey
1 1/2 teaspoons salt
1/2 cup hot water, not boiling
Instructions
Slice the red onions as thin as you can- I used a mandolin for this.
Stuff all of the red onion and dill sprigs into a mason jar or similar container- push ingredients down if need be.
In a small saucepan, add water, apple cider vinegar, honey and salt and heat until simmering over medium-high heat. Once simmering, pour mixture over the red onions/dill. Screw the lid on and give it a little shake until the onions are fully covered- you can use a spoon to push the onions down if they aren’t fully covered.
Let sit for about an hour and then store in the fridge.
