Pickled Red Onion Recipe with Apple Cider Vinegar
This pickled red onion recipe with apple cider vinegar is one of the easiest ways to add a bright, tangy burst of flavor to almost any meal. It has quickly become a new obsession in our family, and I find myself making a fresh jar almost every week. We love piling these vibrant onions onto grass-fed beef sausages, adding them to my homemade summer salad, and sneaking them into just about anything that could use a little extra flavor.
These quick pickled red onions come together with simple pantry ingredients and require just a few minutes of hands-on time. After an hour in the refrigerator, you’ll have crisp, flavorful onions that add the perfect pop of color and tang to everything from grain bowls and cauliflower tacos to breakfast sandwiches and veggie burgers.
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If you’ve never made a quick pickled red onion recipe before, don’t worry. The pickling process is incredibly simple and is often considered the easiest way to preserve sliced onions while mellowing their sharp bite. Unlike raw onions, pickled onions develop a balanced sweet-and-tangy flavor that complements countless dishes.
Whether it’s your first time making this pickled red onion recipe with apple cider vinegar or you’re preparing your second batch, this recipe is sure to become one of your favorite fridge staples.
Why You’ll Love This Recipe
- Uses simple ingredients and pantry staples
- Ready after just 1 hour of hands-off time
- Naturally gluten-free and dairy-free
- Adds extra flavor to countless meals
- Made with apple cider vinegar and honey or maple syrup
- Easy to customize with delicious additions and different flavor profiles
- A simple make-ahead condiment that lasts for weeks
Ingredients
- 1 medium red onion, thinly sliced
- ½ cup hot water (it does not need to be boiling hot)
- ½ cup apple cider vinegar
- 1 tablespoon raw honey or maple syrup
- 1½ teaspoons kosher salt
Optional Flavor Boosters
Customize your pickling brine with any of these delicious additions:
- 1 teaspoon mustard seeds
- 1–2 garlic cloves, smashed
- A pinch of red pepper flakes or chili flakes
- A few slices of jalapeño peppers
- Fresh herbs such as dill, thyme, or oregano
- A squeeze of lime juice
- Whole peppercorns
- Bay leaf
Equipment Needed
- Glass mason jar or pint jar
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Tight-fitting lid
How to Make Pickled Red Onions with Apple Cider Vinegar & Raw Honey
Step 1: Slice the Onion
Using a sharp knife or mandolin, thinly slice the red onion into even red onion slices. Place the sliced onions into a clean glass mason jar or pint jar.
Step 2: Add the Onions To A Jar
Place the sliced onions into a clean glass mason jar or pint jar. If using mustard seeds, garlic cloves, jalapeño peppers, chili flakes, or fresh herbs, add them to the jar with the onions.
Step 3: Make the Pickling Liquid
In a measuring cup or bowl, combine the hot water, apple cider vinegar, honey or maple syrup, and kosher salt. Stir until the salt dissolve completely into the liquid.
Step 4: Pour the Pickling Liquid Over the Onions
Carefully pour vinegar mixture over the onions until completely covered by the pickling liquid.
Step 5: Cool and Refrigerate
Allow the jar to cool to room temperature before securing the tight-fitting lid and transferring it to the refrigerator. The onions will be sufficiently pickled after about 1 hour and ready to enjoy, but the flavor continues to develop over time. For the best balance of sweet, tangy, and savory flavors, let them sit for 24 hours before serving. The longer the onions soak in the pickling liquid, the deeper and more flavorful they become.
Step 6: Enjoy!
Your finished pickled onions are ready to use. The flavor will continue to improve over the next 24 hours.
Tips for the Best Pickled Red Onion Recipe
- Slice onions as thinly as possible for faster pickling.
- Use a large red onion if you want a fuller jar.
- Allow enough time for the pickling process to work.
- Always use clean jars and utensils.
- Store onions submerged in the pickling brine for the best texture.
- For a milder flavor, let the onions sit overnight before serving.
Favorite Ways to Use Pickled Red Onions
One of the best things about quick pickled onions is how versatile they are. Here are some favorite ways to enjoy them:
- Cauliflower tacos
- Street Tacos
- Salads
- Mexican dishes
- Veggie burgers
- Grass Fed Beef Sausages
- Potato salad
- Simple avocado toast with creamy avocado
- Sandwiches and wraps
- Rice bowls
- Grilled meats
- Favorite condiments boards and burger bars
Pickled Onions vs. Fermented Onions
While pickled onions and fermented onions are both tangy and flavorful, they are made using different methods.
Pickled onions are made with a vinegar-based pickling brine, like the apple cider vinegar mixture in this recipe. The vinegar preserves the onions and gives them their bright, tangy flavor. Quick pickled onions are ready to enjoy in as little as an hour.
Fermented onions are made with a saltwater brine instead of vinegar. Over several days, beneficial bacteria naturally ferment the onions, creating a more complex flavor and preserving them through the fermentation process.
Which One Is Better?
Neither method is better—they simply offer different flavors and benefits.
Pickled onions are best if you want:
- A quick and easy recipe
- A bright, vinegar-forward tangy flavor
- Ready-to-eat onions in about an hour
- A simple make-ahead condiment for busy weeks
Fermented onions are best if you want:
- All of the health benefits of a naturally fermented food
- A more complex, slightly less acidic flavor
- Traditional preservation methods
- A recipe made without vinegar
Want to try both? Check out my Fermented Onion Recipe for a step-by-step guide.
Storage
Store your apple cider vinegar pickled onions in the refrigerator in a sealed jar with a tight-fitting lid.
Shelf Life
Properly stored, quick pickled red onions will keep for up to 2 to 3 weeks in the refrigerator. Always use a clean utensil when removing onions from the jar.
Frequently Asked Questions
What are common mistakes when pickling onions?
Some common mistakes include:
- Not slicing the onions thinly enough
- Using too little vinegar
- Forgetting to fully dissolve the salt
- Not allowing enough time for the pickling process
- Storing onions above the liquid level
- Using old onions instead of fresh onions
For the best way to make pickled onions, keep the onions fully submerged in the pickling liquid and allow them to pickle for at least an hour.
What vinegar is best for pickling red onions?
Apple cider vinegar is one of the most popular choices because it provides a balanced tangy flavor with slight natural sweetness.
Other excellent options include:
- White vinegar
- White wine vinegar
- Red wine vinegar
- Champagne vinegar
Some people choose a combination of apple cider vinegar and another vinegar for more complex flavor.
Are pickled onions good for diabetics?
Pickled onions can be a diabetes-friendly condiment when enjoyed in moderation. Onions themselves contain fiber and beneficial plant compounds. However, the amount of sweetener used matters.
Using small amounts of honey, maple syrup, cane sugar, coconut sugar, plain sugar, or white sugar can help balance acidity, but individuals with diabetes should choose the option that best fits their dietary needs and consult their healthcare provider for personalized advice.
Why use hot water instead of cold water?
Hot water helps the kosher salt dissolve quickly and evenly throughout the pickling brine, ensuring consistent flavor.
Do I need to boil the vinegar?
No. For this quick pickled red onion recipe, the water only needs to be hot enough to help dissolve the salt and sweetener.
Can I use other types of onion?
Yes. While red onions are the most popular choice because of their vibrant color, other types of onion such as white onions, sweet onions, or yellow onions can also be used.
Why are my pickled onions not bright pink?
The onions need time to react with the vinegar. Most quick pickled red onions develop their signature pink color after several hours in the refrigerator.
Recipe Notes
This base pickled red onion recipe with apple cider vinegar is easy to adapt depending on your taste preferences. Add mustard seeds for a classic pickled flavor, garlic cloves for savory depth, or a pinch of red pepper flakes for heat. Once you’ve made them a second time, you’ll discover your favorite combination of flavors and ingredients.
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Pickled Red Onions Recipe (With Apple Cider Vinegar & Raw Honey)
Equipment
- 16 oz Mason Jars optional
- Mandoline Food Slicer optional
Ingredients
- 1 medium red onion thinly sliced
- 1/2 cup hot water
- 1/2 cup apple cider vinegar
- 1 tbsp raw honey or pure maple syrup
- 1 1/2 tsp kosher salt
Instructions
- Using a sharp knife or mandolin, thinly slice the red onion into even red onion slices.1 medium red onion
- Place the sliced onions into a clean glass mason jar or pint jar. If using mustard seeds, garlic cloves, jalapeño peppers, chili flakes, or fresh herbs, add them to the jar with the onions.
- In a measuring cup or bowl, combine the hot water, apple cider vinegar, honey or maple syrup, and kosher salt. Stir until the salt dissolve completely into the liquid.1/2 cup hot water, 1/2 cup apple cider vinegar, 1 tbsp raw honey, 1 1/2 tsp kosher salt
- Carefully pour vinegar mixture over the onions until completely covered by the pickling liquid.
- Allow the jar to cool to room temperature before securing the tight-fitting lid and transferring it to the refrigerator. The onions will be sufficiently pickled after about 1 hour and ready to enjoy, but the flavor continues to develop over time. For the best balance of sweet, tangy, and savory flavors, let them sit for 24 hours before serving. The longer the onions soak in the pickling liquid, the deeper and more flavorful they become.
- Serve and Enjoy!
