Skip the stove with these quick pickled red onions recipe. This version requires no heating at all - just soak them in apple cider vinegar with pickling spices for a tangy, crisp topping for tacos, salads, sandwiches, and more. So easy and delicious!
Looking for more ways to spice up a meal?
Check out sumac onions, garlic confit, and fermented jalapenos.
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💡Recipe Overview
- Prep and Cook Time: 5 minutes to prep and 30 minutes to pickle
- Cooking Method: No cook
- Dietary Info: Keto, Whole30, Paleo, GAPS
- Tools Needed: sharp knife and jar for storage
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
The Fast Track to Flavor
While I have a soft spot for all things fermented (just take a peek at my raw sauerkraut, pickled green tomatoes, lacto fermented dill pickles, and kimchi recipes), sometimes you just need something quick and punchy to round off a meal.
These quick pickled red onions are my go-to when dinner needs a little something something. Whether it's tacos, sandwiches, or a big Greek bowl.
No waiting days for fermentation, no heating the brine - just a few pantry staples and you're on your way to a flavorful boost in 30 minutes flat.
Perfect for those last-minute additions that make the meal. You know what I mean?
Ingredients for Pickled Red Onions
- Onions: Red onions are the go-to for pickling because they are mild in flavor but you can use white or yellow onions if you want a sharper bite.
- Vinegar: In this recipe, we're not heating the brine, which means the raw, unfiltered apple cider vinegar retains its natural enzymes and beneficial probiotics.
- Sweetness: Though this is totally optional, I love the touch of sweetness and a little heat that hot honey provides.
- Seasonings: I love the convenience of pickling spice which typically includes mustard seed, coriander, bay leaf, and peppercorns all wrapped into one blend. And of course sea salt to enhance all the flavors in the brine.
Substitutions and Variations
- Vinegar - I like the health benefits of ACV but feel free to sub with white wine or red wine vinegar for a different flavor (and deeper red color). Rice vinegar gives a slightly sweeter, more delicate flavor and would be perfect for Asian-insprired dishes.
- Sweetener - You can use regular honey instead - just add a pinch of red pepper flakes if you still want that spicy kick. If you’re using granulated sugar, it’s best to dissolve it in warmed vinegar on the stovetop first for even sweetness.
- Flavorings - Swap the pickling spice with other flavorful add-ins like sliced jalapeno, smashed garlic or two, or even a few sprigs of fresh thyme, dill, or oregano for more herby flavor.
How to Slice an Onion
The way you slice an onion - crosswise vs. lengthwise - can actually affect its texture, flavor release, and how it holds up in different recipes. Here's the difference:
Lengthwise (Pole to Pole)
Slice from the root end to the stem end (along the lines of the onion). These slices hold their shape better and stay more intact when cooked or pickled. The flavor is milder because fewer cell walls are broken, so less pungent juice is released.
Crosswise (Across the Onion)
Slice perpendicular to the root-stem axis (like cutting it into rings). These slices are softer and break down faster when cooked or pickled. The flavor is sharper and more pungent because more cell walls are broken.
For this recipe, I sliced the red onions lengthwise (from root to tip), which gives slightly firmer, more structured pieces that hold up well in the brine. While cross-section slices (into rings) are more traditional for pickled onions and absorb flavor a bit faster, I prefer lengthwise cuts for better texture and longer-lasting crispiness.
How to Make Pickled Red Onions
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Pack
Pack a mason jar with sliced red onion.
Step 2. Add
Add pickling spice, sea salt, and a drizzle of hot honey (if using).
Step 3. Pour
Pour apple cider vinegar over the onions until they are fully submerged.
Step 4. Shake
Cover the jar and give it a quick shake to distribute everything. Let it sit at room temperature for 30 minutes. Then refrigerate for at least an hour.
Helpful Tips
- Slice onions uniformly. To ensure even pickling and quicker absorption of flavors, make sure to cut the onions to an even thickness. A mandoline is helpful but not necessary.
- Use a glass jar. I like using a wide-mouth, pint-size mason jar for pickling red onions since they won't react with the vinegar to preserve the taste, and it is the perfect size for this recipe.
- Press down the onions. After pouring the vinegar, gently press the onions down with a spoon to fully submerge them. You can also add a glass fermentation weight if you have the space.
- Flavor variations. Experiment with other flavorings. Try adding a smashed garlic clove, whole peppercorns instead of pickling spice, and a bay leaf or two for extra flavor.
Troubleshooting
- Mushy onions? This can happen if the onions are sliced too thin or left in the brine for too long. Try to consume within 4 weeks for best flavor and texture.
💭Meal Prep Suggestion!
Because this recipe requires no heating, it comes together in minutes and easily fits into your regular meal prep routine. You can whip it up while prepping other ingredients—no need to wait for anything to cool down or boil. It’s a low-effort, high-impact addition that complements everything from tacos and burgers to grain bowls and egg dishes.
Serving Suggestions
Quick pickled red onions add a tangy, crisp bite to everything from tacos to salads and sandwiches. Here are some options to get you started:
Tacos: Add a bright crunch to any taco night like the beef tongue tacos and chuck roast tacos - especially good with pork carnitas,
Salads: Swap the fresh onion with the pickled red onions in this chopped Mediterranean salad or the Asian cucumber salad.
Meats: Pile them high on any of your favorite roasted meats like oven roasted whole chicken, slow cooker duck, or oven-baked sausage and peppers.
Frequently Asked Questions
Store pickled red onions in a glass container like a pint-size mason jar for up to 4 weeks. The flavor deepens the longer they sit, so they taste better over time. Always use a clean utensil to pull more onions from the jar to prevent contamination.
No, I don't recommend freezing pickled red onions. The vinegar brine can alter the texture when frozen and thawed, turning them soft and mushy instead of crisp. For best quality and crunch, it's best to store them in the fridge and enjoy within 2-4 weeks.
You can reuse it once or twice within the same month for another batch of onions, but note the flavor will be slightly milder. Always add fresh onions and refrigerate promptly.
Looking for more easy staple recipes? Here are some ideas:
Did you make this pickled red onions? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Quick Pickled Red Onions
Ingredients
- 1 red onion thinly sliced
- 1 teaspoon pickling spice
- 1 teaspoon sea salt
- 1 teaspoon hot honey
- 1 cup apple cider vinegar
Instructions
- Pack a pint-size mason jar with sliced 1 red onion.
- Add the 1 teaspoon pickling spice, 1 teaspoon sea salt, drizzle 1 teaspoon hot honey if using.
- Pour 1 cup apple cider vinegar over the onions until fully submerged.
- Cover the jar and give it a quick shake to distribute everything. Let it sit at room temperature for 30 minutes. Then refrigerate for at least an hour.
Notes
- Slice onions uniformly. To ensure even pickling and quicker absorption of flavors, make sure to cut the onions in even thickness. A mandoline is helpful bu not necessary.
- Use a glass jar. I like using a wide-mouth, pint-size mason jar for pickling red onions since they won't react with the vinegar to preserve the taste and is the perfect size for this recipe.
- Press down the onions. After pouring the vinegar, gently press the onions down with a spoon to fully submerge them. You can also add a glass fermentation weight if you have the space.
- Flavor variations. Experiment with other flavorings. Try adding a smashed garlic clove, whole peppercorns instead of pickling spice, and a bay leaf or two for extra flavor.
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