Easy Pickled Red Onions

These homemade pickled red onions are one of those small kitchen staples that make everything better. They’re quick to make, endlessly versatile, and add a bright pop of flavor to sandwiches, bowls, chili, and more.

Once you make them, you’ll want a jar in the fridge at all times.

❤️Why You’ll Love Pickled Onions

• Ready in under 15 minutes

• Tangy but not overpowering

• Elevates simple meals instantly

• Keeps well in the fridge

👩🍳Simple Ingredients

• 2 large red onion, thinly sliced

• 1 cup apple cider vinegar (or red wine vinegar)

• 1 cup water

• 2 tbsp honey or sugar

• 1½ tsp salt

Optional Flavor Add-Ins

• 1 garlic clove, smashed

• ½ tsp black peppercorns

• ½ tsp dried oregano

• Pinch of red pepper flakes

🗒Simple Instructions

1. Thinly slice the red onion and pack it into a clean glass jar.

2. In a small saucepan, combine vinegar, water, honey, and salt. Heat just until dissolved (no need to boil).

3. Pour the warm brine over the onions, making sure they’re fully submerged.

4. Let cool at room temperature for about 30 minutes, then cover and refrigerate.

5. They’re lightly pickled in 30 minutes and even better after a few hours.

👝 How to Store Pickled Onions

• Store covered in the refrigerator

• Best within 2–3 weeks

🗒 Variations

• Sweeter: Add another teaspoon of honey

• Spicy: Add sliced jalapeño

• Herby: Add fresh thyme or rosemary

• Pink Pickle Hack: Use beet juice for deeper color