These Easy Pickled Onions don’t require any cooking and are great on just about everything!
Over the years, I have helped the parent/teacher organization do several luncheons for the teachers at Jack’s school. I love the opportunity to play a part in these luncheons as a little way to show our appreciation for all they do for our kids. And having seen all they do first-hand… those folks NEED to be appreciated!
At one particular end-of-the-year party, we hosted a barbecue for them. At that barbecue, I served these quick-pickled onions alongside the barbecue spread. And, everyone enjoyed them so much, they asked me to share the recipe. So naturally, I had to share that recipe with y’all as well!
These Easy Pickled Onions are super simple but super delicious! They are great served with barbecue and on a barbecue sandwich. You can also serve them on burgers and hot dogs, even on tacos! They’re even great by themselves. You get the idea… lots of uses for them! Y’all enjoy!
Recipe FAQs
- Can I reuse the pickling liquid? I think the brine would be fine to reuse for two uses, but I’d discard it after that.
- Can I add in other onions? You absolutely can use other onions, or you could even mix onion types together. The end result should be about the same as far as flavor and texture go.
- Can I make this using the water bath method? I’m not an expert on canning, but I think it would work. Based on my limited research, onions should be totally fine using the water bath method due to the adequate amount of vinegar that increases their acidity.
- How long are these pickled onions good for? Pickled onions will last a few weeks when stored and kept in the fridge.
- Can I use a different type of container for pickled onions? A glass mason jar is your best bet, but food-grade plastic (like these) will also work. I’ve scaled this recipe for a quart jar, so you may need more liquid in a different container. Just keep that in mind.
How can I use pickled onions in dishes and recipes?
Pickled onions are a delicious addition to many dishes, adding a tangy crunch and a burst of flavor. Here are some tasty ways to incorporate them into your meals:
- Tacos and Burritos: Add a handful of pickled onions to your tacos or burritos for a zesty contrast to the rich, savory fillings. They pair especially well with meats like carnitas or grilled chicken.
- Sandwiches and Burgers: Layer pickled onions in your sandwiches and burgers to give them an extra punch of flavor. They add a nice acidity that cuts through the richness of meats and cheeses.
- Salads: Toss pickled onions into your salads for a tangy twist. They work well in green salads, grain salads, or even pasta salads, adding both flavor and texture.
- Charcuterie Boards: Include pickled onions on your charcuterie or cheese board. They provide a sharp contrast to creamy cheeses and savory cured meats.
- Grilled Meats: Serve pickled onions alongside grilled meats like steak, pork chops, or chicken. They make a great condiment that enhances the smoky, charred flavors.
- Avocado Toast: Top your avocado toast with pickled onions for an extra layer of flavor. The combination of creamy avocado and tangy onions is simply delicious.
- Fish Tacos: Pickled onions are a classic topping for fish tacos. They add a bright, acidic note that complements the delicate flavor of the fish.
- Rice Bowls: Sprinkle pickled onions over rice bowls, whether you’re making a poke bowl, a Buddha bowl, or a burrito bowl. They add a refreshing bite that balances out the other ingredients.
- Pizza: Believe it or not, pickled onions can be a fantastic pizza topping. Add them after baking for a fresh, tangy pop of flavor.
- Deviled Eggs: Garnish your deviled eggs with a few pickled onions for a surprising twist on this classic appetizer.
These are just a few ideas, but the possibilities are endless. Pickled onions are versatile and can elevate many dishes with their vibrant taste.
Recipe Card
Easy Pickled Onions
Ingredients
- 2 medium red onions (thinly sliced)
- 1 cup hot water
- 1 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 2 teaspoons salt
Instructions
- Place the onions in a quart jar with a tight fitting lid. It might be necessary to pack them down pretty hard to get them in there.
- In a small bowl, combine the hot water, cider vinegar, sugar, and salt. Stir until the sugar and salt have dissolved. Pour the liquid over the onions – enough to cover them fully. Place the lid on and refrigerate overnight, at least. Keep refrigerated. The red color on the onions will fade and the onions will turn a light pink. Serve on burgers, hotdogs, bbq sandwiches, by themselves, you name it! They're even great on tacos!
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Julie Miller
Hi Stacey… I have a question: Does the water need to have been boiled before adding the rest of the ingredients -?? My family uses the recipes from your cookbook quite regularly! Thank you!
Hey there! Thanks for your question and for using my cookbook! The water doesn’t have to be boiling, just hot enough to melt the sugar and salt. Enjoy!
Dave R
I love pickling veggies. Send more recipes please.
Got it!
Dan Hayes
Hey Buddy…really and truly…do they need to be Refrigerated? Bahahahahahahaha! Kidding, I actually read all of your Post! LOL! I also do a lot of Canning, mostly Chili Pepper Related…Habanero Jellies, Salsas’, Sauces, Traditional Tabasco Sauce, and many more. I’m always looking for interesting Sauces for Pepper Heads…do you have any floating around out there?
Ha! I don’t think that I have any recipes for pepper sauce but I probably should!
bonnie
I do this with radishes also.
Sounds great! I love radishes!
Marie Bankson
Can’t wait to try these pickled onions! Would love to be added to your email list.
Thanks, Marie! You can click the subscribe link toward the top and join the list right there. 🙂
Kelley George
Can you reuse the pickling liquid and just add more onions? If so how long do you think the liquid will last if kept in refrigerator?
I would imagine you might could use it twice.
Tracy Andrews
I’m gonna add chopped up jalapenos in it for some kick Yum cannot wait to try ill do one with and one with out the heat !
Great idea!!! Hope it turns out great for you!!!
Sonie
This looks great, I was wondering if I could combine the purple and valdilia onion to can. Will the combination change anything??
I think that would work just fine!
Amy Toothaker
So delicious. I’m on my second batch! If you are watching your sugar intake, I used 2 packs of Equal instead of sugar and it seems to work fine.
Great tip! Glad to hear you’re enjoy these! I put them on all kinds of stuff.
Nancy
Just be aware. Equal does break down in heat. Splenda does not.
Great info! I didn’t know that.
Lilian
Thank you for sharing!
Eliana
Very good!
Aline
Thank you for sharing!
Janet Jenkins
Be glad to leave comment after I have tried the recipe.
Thanks, Janet!
Janet Jenkins
Once prepared, can they be canned by using the water bath method? Then I could make several batches at a time and store on the pantry shelf.
Thanks!!
Yes, I do believe so.
CindySue
Could I use sweet Vidalia onions instead of red? I realize they won’t have the pretty red color, but my husband loves Vidalias! Thanks, CindySue
Sure!
Como evitar Estrias na gravidez
A celulite é perfeitamente typical e não é uma doença, por
conseguinte, não há cura.
Jan
These look good and I’m looking forward to trying them. I bet we will love them.
An easy quick alternative that I do….when the dill pickles are all gone, just slice a couple of onions into the juice and stick it back in the fridge a couple of days. Good on BBQ sandwiches or on hamburgers. One note for the reader that asked about other jar sizes, you should use glass, not plastic for your pickled items.
We enjoy your recipes Stacey, I frequently direct friends to your site for some good Southern recipes.
Thanks so much, Jan! Great tips!
Bebe
We are having these right now. Delicious!
So glad you enjoyed them!
Erika
These look like the onions they serve at Phil Sandoval’s….which I love!!! I think they add oregano or something though. I’ve been looking for a base recipe; thanks for sharing. I knew theirs didn’t have a lot of sugar b/c they are lip puckering 🙂
You’re so welcome! I hope you’ll enjoy them!
Candence
Wow, it looks very good, I’m going to do it today: D
Valmira
Parece muito bom!
Sarah C.
I wonder if you could cut back on the salt??
You can, but it will certainly change the flavor.
Lucia Alves
Hummmm parece delicioso. Obrigado por compartilhar
Cindy
Any idea if I could use a sugar substitute like Stevia? Thanks!
I don’t see why not. 🙂
PK
Hi,
Great recipe. How long will they last? Do they need to be refrigerated? Can I use a jar any other size…necessary to use a quart ? Will using a slightly larger jar affect it in any way ?
Thanks
They will last a few weeks. Yes, they should be refrigerated. Any other container will work, I’ve just scaled this one for a quart jar. You may need more liquid.