Refrigerator Quick Pickled Red Onions with Honey

Jump to Recipe

Quick Pickled Red Onions are crisp, tangy, slightly sweet, and one of the easiest refrigerator pickles you can make. This easy recipe uses simple pantry ingredients to create a flavorful topping for tacos, burgers, sandwiches, salads, grain bowls, and more. Once you keep a jar in your refrigerator, you’ll find yourself reaching for them almost every day. If you’re looking for more quick pickled recipes, Quick Refrigerator Bread & Butter Zucchini Pickles and Quick Pickled Candied Jalapeños will make your taste buds happy.

Easy Refrigerator Quick Pickled Red Onions Recipe stored in Mason jars are the perfect sweet and tangy topping for tacos, burgers, sandwiches, salads, and more.

Refrigerator Quick Pickled Red Onions

If you’ve never made quick pickled onions before, you’re in for a treat. In just minutes, ordinary red onions transform into a crisp, flavorful topping that makes almost any meal taste fresher and more exciting. No special canning equipment is needed—just a simple homemade pickling brine and a little time in the refrigerator.

Don’t you love discovering a recipe that’s almost effortless but makes every meal feel a little more special? I’m not much of a home canner, but refrigerator pickling is one kitchen tradition I happily make room for. There’s something so satisfying about opening the refrigerator and seeing a colorful jar of homemade pickled onions waiting to add bright flavor to tonight’s dinner.

Refrigerator Quick Pickled Red Onions Recipe - on cutting board with fresh thyme
Refrigerator Quick Pickled Red Onions Recipe

Why You’ll Love This Recipe

  • Ready in Minutes: This easy refrigerator pickle comes together with just a few simple pantry ingredients and minimal prep.
  • Adds Big Flavor: Sweet, tangy, and crisp, these pickled red onions instantly brighten tacos, burgers, sandwiches, salads, grain bowls, and more.
  • No Canning Required: There’s no need for special equipment or complicated canning methods—just make the brine, pour, and refrigerate.
  • Budget-Friendly: Turn inexpensive red onions into a flavorful homemade condiment that elevates everyday meals.
  • Keeps Well: Make a batch ahead of time and enjoy crisp, flavorful pickled onions from the refrigerator for weeks.

Ingredients to Gather

This recipe uses just a handful of pantry staples to create a sweet, tangy pickling brine that perfectly complements the crisp bite of fresh red onions.

  • Red Onions – Provide a crisp texture and beautiful color while absorbing the tangy pickling brine.
  • Apple Cider Vinegar – Gives the onions their bright, tangy flavor with a touch of natural sweetness.
  • Honey – Balances the acidity of the vinegar and adds a gentle sweetness to the brine.
  • Salt – Balances the overall flavor and helps the onions soften as they pickle.
  • Peppercorns – Whole peppercorns add a subtle peppery note that complements the sweet and tangy flavors.
Ingredient Fresh Sliced Red Onions for Pickled Red Onions Recipe
Fresh Sliced Red Onions for Pickled Red Onions Recipe

Ingredients

2 medium red onions

4 cups boiling water

For the Marinade:

1/2 cup apple cider vinegar

1/2 cup water

3 tablespoons honey (you can substitute sugar)

1/2 teaspoon salt

1 teaspoon black peppercorns

Directions

Step 1. Peel the onions and slice thinly with a sharp knife or a mandoline for even slices.

Step 2. Transfer onions to a medium-sized bowl.

Step 3. Pour the boiling water over the sliced onions and let them soak for 5 minutes.

Step 4. Drain the onions in a colander.

Step 5. Meanwhile, whisk together the apple cider vinegar, water, honey, salt, and peppercorns in the same bowl.

Step 6. Add the drained onions to the pickling brine and stir to coat. Let the onions cool to room temperature, about 10 minutes.

Step 7. Transfer the onions and the pickling brine to a glass jar with a tight-fitting lid. Refrigerate until chilled before serving.

Pro Tips

  • Slice Evenly: A mandoline creates thin, even slices that pickle quickly and evenly. A sharp knife works well too.
  • Use Apple Cider Vinegar with the Mother: Apple cider vinegar with the “mother” adds a richer flavor, but regular apple cider vinegar works just as well.
  • Adjust the Sweetness: Honey gives the onions a mellow sweetness, but maple syrup or granulated sugar work well too.
  • Change the Vinegar: White vinegar, rice vinegar, white wine vinegar, red wine vinegar, or sherry vinegar all create delicious variations.
  • Make Them Spicy: Add sliced jalapeños or a pinch of red pepper flakes for a little heat.
  • Add More Flavor: Garlic cloves, mustard seeds, bay leaves, coriander seeds, cumin seeds, star anise, or fresh herbs all add delicious flavor to the brine.
  • Try Different Onions: White onions or sweet onions can be substituted for red onions, although the color and flavor will be different.
  • Cut to Fit Your Recipe: Slice onions paper-thin for salads and tacos, or slightly thicker for burgers and sandwiches.
  • For the Best Flavor: While the onions are ready to eat after about 30 minutes, they taste even better after chilling overnight as the flavors continue to develop.
  • Check out my Ultimate List of Quick Pickle Recipes.

Variations

  • Spicy Pickled Red Onions: Add 1 sliced jalapeño or ½ teaspoon crushed red pepper flakes to the jar for a little heat.
  • Garlic Pickled Red Onions: Add 2 peeled smashed garlic cloves to the brine for extra savory flavor.
  • Herb Pickled Red Onions: Fresh thyme, rosemary, dill, or oregano add a delicious herbal twist.
  • Maple Pickled Red Onions: Replace the honey with pure maple syrup for a slightly richer sweetness.
  • Citrus Pickled Red Onions: Add a strip of orange or lime zest to the brine for a bright citrus note.

Storage Tips

  • Store in an airtight glass jar in the refrigerator for up to 3 to 4 weeks.
  • The flavor gets even better after chilling for 24 hours.
  • Keep the onions submerged in the pickling brine.
  • Always use a clean utensil when serving.

Ways to Use Quick Pickled Red Onions

Refrigerator Quick Pickled Red Onions on Hot Dogs
Quick Pickled Red Onions add bright flavor, crisp texture, and vibrant color to grilled hot dogs.
  • Tacos & Burritos: Add a bright, tangy crunch to fish tacos, beef tacos, chicken tacos, burritos, and burrito bowls.
  • Burgers & Sandwiches: Layer them on hamburgers, pulled pork sandwiches, Italian subs, grilled cheese, gyros, hot dogs, or wraps for extra flavor and crunch.
  • Hot Dogs: Top grilled hot dogs with quick pickled red onions for a crisp, tangy bite that takes every hot dog to the next level.
  • Salads & Grain Bowls: Toss them into green salads, pasta salads, potato salads, quinoa bowls, rice bowls, and grain bowls for a pop of color and acidity.
  • Barbecue: Pair them with smoked brisket, pulled pork, barbecue chicken, or ribs to balance rich, smoky flavors.
  • Egg Dishes: Top scrambled eggs, omelets, breakfast sandwiches, avocado toast, or quiche with a handful of pickled onions.
  • Nachos & Mexican Favorites: Sprinkle them over nachos, quesadillas, enchiladas, tostadas, or taco salads.
  • Charcuterie Boards: Add them to cheese boards, antipasto platters, or appetizer spreads for a bright, tangy bite.
  • Pizza & Flatbreads: Scatter a few pickled onions over homemade pizza or flatbreads after baking.
  • Seafood: Serve them with grilled salmon, fish sandwiches, shrimp tacos, crab cakes, or smoked fish.
  • Roasted Meats: Spoon them over grilled chicken, pork chops, steaks, or roasted vegetables for an easy finishing touch.
Raw Red Onions in a Bowl
Raw Red Onions for Pickled Red Onion Recipe

Frequently Asked Questions

How long do quick pickled red onions last?

Quick pickled red onions will keep in an airtight glass jar in the refrigerator for 3 to 4 weeks. For the best flavor and texture, keep the onions completely submerged in the pickling brine and always use a clean utensil when serving.

How long does it take for quick pickled red onions to be ready?

The onions are ready to enjoy after about 30 minutes, but they develop even better flavor after chilling in the refrigerator for 24 hours.

Do I have to boil the onions?

No. Instead of boiling the onions, this recipe uses boiling water to soften their sharp bite while helping them stay crisp. After a quick soak, they’re ready to absorb the sweet and tangy pickling brine.

Can I use white onions instead of red onions?

Yes! White onions, sweet onions, or even shallots can be used in this recipe. Red onions are the most popular choice because they become a beautiful pink color as they pickle and have a naturally mild, slightly sweet flavor.

Can I use white vinegar instead of apple cider vinegar?

Absolutely. White vinegar creates a brighter, sharper flavor, while apple cider vinegar adds a slightly sweeter, more mellow taste. Rice vinegar, white wine vinegar, red wine vinegar, and sherry vinegar also work well.

Can I reuse the pickling brine?

It’s best not to reuse the brine for another batch of onions because the flavor becomes diluted and the acidity changes after the onions have been stored in it. For the best flavor and safest results, make a new batch of brine each time.

Why did my pickled onions turn pink?

That’s completely normal! The natural pigments in red onions react with the acidic vinegar, creating the beautiful bright pink color that makes quick pickled red onions so eye-catching.

Why do you soak red onions in boiling water before pickling?

Soaking the onions in boiling water softens their sharp bite while helping them stay crisp. It also allows them to absorb the sweet and tangy pickling brine more quickly.

Recipe Toolbox

Add a pop of color and flavor to your meals with these Quick Pickled Red Onions made with honey! This easy quick pickled vegetables recipe combines crisp red onions, tangy vinegar, and natural honey for the perfect balance of sweet and savory. Ready in minutes, these homemade pickled onions are delicious on tacos, sandwiches, burgers, salads, grain bowls, and more. If you're looking for an easy refrigerator pickle recipe, these honey pickled red onions are a simple way to elevate everyday meals with bright, fresh flavor.
Quick Pickled Red Onions Recipe

I found this recipe in Mollie Katzen’s cookbook Vegetable Heaven. If you don’t know who Mollie Katzen is, she was the owner of a famous vegetarian restaurant called Moosewood.

If you tried this recipe, let me know in the comments below how you liked it.

Be sure you join Creating a Cozy Facebook Group. You’re not going to believe how amazing it is!

Pin this easy recipe below on your food Pinterest board so you never lose the recipe.

You can follow me here on PINTEREST.

Thanks for stopping by. I’m so happy you found us!

More Recipes You’ll Love!

Printable Quick Pickled Red Onions Recipe

Easy Refrigerator Quick Pickled Red Onions
Yield: 3 1/2 cups

Homemade Pickled Red Onions

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Quick Pickled Red Onions are crisp, tangy, and slightly sweet, making them teh perfect topping for tacos, burgers, sandwiches, salads, grain bowls, and more. Made with simple pantry ingredients, this easy refrigerator pickled red onion recipe comes together in minutes and adds bright, fresh flavor to almost any meal.

4.4 Stars (418 Reviews)

Ingredients

  • 2 medium red onions
  • 4 cups boiling water
  • For the marinade:
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 3 tablespoons honey (you can substitute sugar)
  • 1/2 teaspoon salt
  • 1 teaspoon peppercorns

Instructions

Step 1. Peel the onions and slice thinly with a sharp knife or a mandoline for even slices.

Step 2. Transfer onions to a medium-sized bowl.

Step 3. Pour the boiling water over the sliced onions and let them soak for 5 minutes4) Drain the onions in a colander.

Step 4. Drain the onions in a colander.

Step 5. Meanwhile, whisk together the apple cider vinegar, water, honey, salt, and peppercorns in the same bowl.

Step 6. Add the drained onions to the pickling brine and stir to coat. Let them cool to room temperature, about 10 minutes.

Step 7. Transfer the onions and the pickling brine to a glass jar with a tight-fitting lid. Refrigerate until chilled before serving.

Notes

Slice Evenly: A mandoline creates thin, even slices that pickle quickly and evenly. A sharp knife works well too.

Use Apple Cider Vinegar with the Mother: Apple cider vinegar with the "mother" adds a richer flavor, but regular apple cider vinegar works just as well.

Adjust the Sweetness: Honey gives the onions a mellow sweetness, but maple syrup or granulated sugar work well too.

Change the Vinegar: White vinegar, rice vinegar, white wine vinegar, red wine vinegar, or sherry vinegar all create delicious variations.

Make Them Spicy: Add sliced jalapeños or a pinch of red pepper flakes for a little heat.

Add More Flavor: Garlic cloves, mustard seeds, bay leaves, coriander seeds, cumin seeds, star anise, or fresh herbs all add delicious flavor to the brine.

Try Different Onions: White onions or sweet onions can be substituted for red onions, although the color and flavor will be different.

Cut to Fit Your Recipe: Slice onions paper-thin for salads and tacos, or slightly thicker for burgers and sandwiches.

For the Best Flavor: While the onions are ready to eat after about 30 minutes, they taste even better after chilling overnight as the flavors continue to develop.

Nutrition Information

Yield

14

Serving Size

1
Amount Per Serving Calories 18Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 82mgCarbohydrates 4gFiber 0gSugar 3gProtein 0g
© Kelly Morse
Cuisine: American

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

92 Comments

  1. Just wanted to let you know that Moosewood Restaurant is still in Ithaca, NY, but Molie Katzen has not lived in Ithaca nor been involved with the restaurant for 40 years. She has written cookbooks under her own name but all subsequent Moosewood Restaurant cookbooks have no connection to Mollie. In fact, Mollie and the Moosewood Collective split up acrimoniously over that first cookbook.

    Reply

  2. These are really yummy, Kelly! Thank you! Pickled onions are one of my very favorite things. We make Asian style bowls with leftovers (rice or noodles with assorted vegetables, a couple sauces and fresh herbs), and these go great. I also love them on salads!

    Reply
  7. Pingback: Homemade Pickles That You Must Try To Make At Home | Donnadonella

    1. Hi! I clicked on “print”, and I can’t get the pickled onion recipe to print. I really, really, want to print it! Thanks!

      Reply

  10. This recipe is the best! i’ve tried so many pickled onion recipes but none of them were good to compare with this one. Perfect balance of sweet and sour taste. my picky son really loves this one. thanks for sharing.

    Reply

  11. These are amazing…can I can these.? I usually want them in a moments notice and don’t have any made. The longer they sit the better they are. Thank you.

    Reply

  12. these are epic!! I would love to add the garlic & try that variation, but when in this process would i add it??

    Reply

  13. Are these ever good, love them!! Didn’t have red onions but sweet onions so used them, they could probably take a few more minutes to cool but couldn’t wait!!

    Reply

  15. I love pickled onions so I made these this morning. They are in the fridge now. Can’t wait to eat them! Thanks for the quick, easy recipe!

    Reply

  16. I cannot wait to try this recipe! I was just thinking the other day that I would like to try to pickle my many “walking onions” that are in my garden. But this looks even better!

    Reply

    1. @Kelly,
      Hey Kelly this is the Second time I have made these is better in the theater each time what I like about it is it’s so quick and easy !!!

      Reply

  18. I looked at 10 or more recipes on Pinterest and went with this one. Glad I did, because it was great on our ‘Baja Fish Tacos’.

    Reply

  23. Have you ever reused the liquid in the jars? As in- you have fresh onions and do the boiled water on them and just drop them into the jar you have already been using or do u make a new batch every time?

    Reply

  25. I don’t see why you wouldn’t be able to can these. I would look up food fermentation for information on that.

    Reply
  26. Pingback: 7 Amazing Homemade Pickle Recipes You Need To Try - Yellow House On Yale

  28. I’ve made theses a few times and can’t keep them long enough. They are so good on crackers with cream cheese too!! Do you keep the peppercorns in the marinade when you transfer the onions to the jars? It doesn’t look like they are in your pictures and sometimes I find it hard to pick them out when putting the onions on stuff like tacos.

    Reply

  29. Super easy and very tasty! Love these pickled onions and they were a breeze to make. Using a mandoline to slice the onions helped quite a bit to keep the tears away and got them all sliced in just a couple minutes. The marinade is tasty. There is a perfect balance of sweet and sour. The only challenge I had was needing to pick out the peppercorns depending on how I served these. If they are in a condiment dish of their own – no problem, folks can pick them out. When I added them to a salad though, I needed to pick them out first. Not a big deal, and much better than someone getting a surprise bite of peppercorn!

    Reply

  31. I love this recipe. I have The Moosewood Cookbook (1972). I have also gifted many of them to friends. The restaurant was in Ithaca. Fabulous! another favorite of her books …Enchanted Broccoli. try it

    Reply

  32. Why pour the boiling water over the onions and let them sit? Doing that will cause the medicinal goodness to be excreted from the onions. I say warm your ACV and pour it over them in the packed jar that way all the healthy goodness of the onion remains and is ingested. 🙂 I’m going to make these and do just that. 🙂

    Reply

  33. Made Greek bowls today with your fabulous pickled onions as an addition. They honestly were the star of the evening! Everyone loved them! Now we all want to keep pickled red onions in the frig. Thank you for the easy, delicious recipe!!

    Reply

  34. All I can say is thank you for this recipe and WOW! I Love anything pickled – including red onions – but never would have believed that I could make them myself or it would have been so easy! These are delicious 😋

    Reply

  35. I’m new to pickled onions and am SO HAPPY to have found your recipe! They are so easy and delicious. I like one of the comments about heating the vinegar and pouring it over the onions. Also going to try Red Wine Vinegar. Making them for a picnic next week.

    Reply

  38. Made the pickled red onions. Added more spices but was short one onion. Will definitely be making more.

    Reply

  39. I absolutely love this recipe, I use them on my salads, avocado toast. I eat them right out of the jar. Honestly I have had to start making them twice a week and that’s doubling the recipe. Thanks so much for this amazing recipe! 😊

    Reply

  40. Found recipe when looking what to put on fish tacos. So glad I did. Easy, simple and oh, so, delicious!! Thank you for posting this recipe. I did make a mistake and had the onions in the hot water more like 20 mins but family still enjoyed them on the fish tacos. Even my daughter who is not an onion fan.

    Reply

  41. I love this recipe!!! And my family too! Have made it many times! It goes well on many foods! I love the variety of ingredients that you suggested for ways to change it up!

    Reply

  42. I adore making different refregerator pickles. I will try this red onion version w/Apple Cider Vinegar, and see how it turns out.

    Reply