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These small batch pickled onions are crisp, tangy, and ready in about 30 minutes. Made with thinly sliced red onion and a simple vinegar brine, these quick refrigerator pickled onions add bright flavor to tacos, sandwiches, salads, and more.
Featured Comment
“Wonderful recipe, the balance of sweetness to zing is exactly right. I made it as written, and look forward to trying them on everything this summer.”
– J A H
Why You’ll Love This Recipe
- Quick Pickled Onions: Ready in about 30 minutes with a simple vinegar brine.
- Small Batch: Makes just enough for tacos, sandwiches, salads, and grain bowls.
- No Canning Required: These refrigerator pickled onions are stored in the fridge, no special equipment needed.
- Bright, Tangy Flavor: Adds crisp texture and balanced acidity to everyday meals.
- Easy to Double: Increase the ingredients to pickle more onions if needed.
Thin ribbons of red onion soaking in a warm vinegar brine quickly transform into bright pink, crisp pickled onions with a balanced, tangy flavor and just a hint of sweetness. The sharp bite of raw onion softens, leaving behind a clean acidity that adds contrast to rich or savory dishes.
I keep a small jar of these refrigerator pickled onions in the fridge to layer onto avocado toast, a single serving of beef tacos, or a small batch of potato salad. They are just as good on a juicy hamburger and make a flavorful topping for beef enchiladas, chicken fajitas, and a single serving of nachos. Add them to a bowl of rice for brightness or pair them with smoked salmon for a fresh, tangy contrast.
Ingredients
If you have any ingredients leftover from this small batch pickled red onions recipe, check out our Leftover Ingredients Recipe Finder.
- Red Onion: Use 1 small red onion, about 3 ounces, thinly sliced into half-moons. Thin slices soften quickly in the brine while still keeping a slight crunch. Red onions are best for quick pickled onions because they turn bright pink in vinegar and have a balanced bite. White or yellow onions can be used if needed. Use extra onions in a single serving coleslaw, Greek chicken for one, or a small smoked salmon platter.
- Vinegar: Apple cider vinegar is my first choice for its balanced, slightly sweet flavor. Rice vinegar or white wine vinegar also work well. Avoid balsamic vinegar since it overpowers the brine.
- Lime Juice: Fresh lime juice adds brightness and balances the vinegar. You will need about 2 tablespoons, which is the juice from one medium lime. Bottled lime juice works in a pinch.
- Honey: A small amount adds gentle sweetness to balance the acidity. You can substitute sugar or maple syrup if preferred.
- Salt: Salt is essential for flavor and proper pickling. Use 1/4 teaspoon kosher salt or 1/8 teaspoon table salt.
- Water: Water softens the sharpness of the vinegar and creates a smooth, well-balanced pickling liquid.
Recipe Variations
This small batch pickled onions recipe is easy to customize. Try one of these simple variations:
- Spicy Pickled Onions: Add sliced jalapeños or 1/4 teaspoon red pepper flakes to the brine for heat.
- Red Wine Vinegar Version: Swap the apple cider vinegar for red wine vinegar for a deeper, sharper flavor.
- No Sugar Pickled Onions: Omit the honey for a sharper, more traditional quick pickle flavor.
- Garlic Pickled Onions: Add one smashed garlic clove to the jar for bold flavor.
- Mexican Taco Topping: Add oregano and an extra squeeze of lime juice for pickled onions perfect for tacos, burrito bowls, and nachos.
How To Make Pickled Onions
These step-by-step photos and instructions help you visualize how to pickle one onion. See the recipe box below for ingredient amounts and full recipe instructions.
- Slice the Onion: Peel 1 small red onion and cut it in half from top to bottom. Place the flat sides down and slice into thin 1/4-inch half-moons. Transfer the slices to a 2-cup glass jar.
Tip: Use a glass jar with a lid. Vinegar can react with metal and plastic can absorb flavor.
- Make the Brine: In a small saucepan, combine the water, vinegar, lime juice, honey, and salt. Heat over medium-high, stirring until the honey dissolves and the mixture begins to simmer. Remove from heat.
- Pour and Rest: Carefully pour the hot brine over the onions, making sure they are fully submerged. Cover and let sit at room temperature for 30 minutes, then refrigerate.
This small batch recipe makes about 2/3 cup of refrigerator pickled onions. For best flavor, chill for at least 1 hour. The flavor deepens after 24 hours. Store in a sealed jar in the refrigerator.
What to Expect
Pickled onions change in flavor and texture as they sit in the brine. Here’s how they develop:
- 30 minutes: Lightly pickled with a crisp bite
- 1 hour: Softer texture and more balanced flavor
- 24 hours: Fully pickled with deeper tang
If they taste too sharp at first, let them sit longer in the refrigerator. The flavor continues to mellow over time.
Expert Tips
- Choose the Right Vinegar: Apple cider vinegar and white vinegar create the most balanced flavor. Red wine vinegar or rice vinegar also work well. Avoid balsamic or malt vinegar since they overpower the brine.
- Slice Evenly: Cut the onions into thin, even 1/4-inch slices. Thin slices soften quickly while still keeping a slight crunch.
- Use a Glass Jar: Store refrigerator pickled onions in a glass jar with a tight-fitting lid. Vinegar can react with metal and plastic may absorb flavor.
- Keep Everything Clean: Wash and dry the jar before using. A clean jar helps your quick pickled onions stay fresh longer in the refrigerator.
How To Store Pickled Onions
Store in a sealed glass jar in the refrigerator for up to 2 weeks. Keep the onions fully submerged in the brine. This recipe is for refrigerator pickled onions and is not shelf-stable.
Frequently Asked Questions
Quick pickled onions are ready in about 30 minutes. For deeper flavor and softer texture, refrigerate for at least 1 hour or overnight.
Heating the vinegar brine helps dissolve the honey and salt and softens the onions more quickly. It is not required for long refrigerator pickling, but it speeds up the process.
You can reuse the brine once for another small batch, but the flavor will be milder. For best results, make a fresh brine.
Yes. This is a refrigerator pickled onions recipe and is not shelf-stable. Store the jar in the refrigerator at all times.
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Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these quick pickled onions or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Pickled Onions
Equipment
Ingredients
- 1 small red onion (3-ounces)
- ½ cup water
- ¼ cup apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons honey
- ¼ teaspoon kosher salt
Instructions
- Slice the Onion: Peel 1 small red onion and cut it in half from top to bottom. Place the flat sides down and slice into thin 1/4-inch half-moons. Transfer the slices to a 2-cup glass jar.Tip: Use a glass jar with a lid. Vinegar can react with metal and plastic can absorb flavor.
- Make the Brine: In a small saucepan, combine the water, vinegar, lime juice, honey, and salt. Heat over medium-high, stirring until the honey dissolves and the mixture begins to simmer. Remove from heat.
- Pour and Rest: Let the liquid cool slightly, then slowly pour it over the onions in the jar to prevent the glass from cracking. Use a spoon to press the onions down so they’re fully submerged.
- Let It Sit & Store: Cover the jar and let the onions sit at room temperature for 30 minutes before refrigerating. This recipe makes about 2/3 cup (70 grams) of pickled onions.Pro Tip: Pickled onions taste even better after a day or two in the fridge. Keep them sealed in an airtight jar for the best flavor.
Notes
- Choose the Right Vinegar: Apple cider vinegar and white vinegar create the most balanced flavor. Red wine vinegar or rice vinegar also work well. Avoid balsamic or malt vinegar since they overpower the brine.
- Slice Evenly: Cut the onions into thin, even 1/4-inch slices. Thin slices soften quickly while still keeping a slight crunch.
- Use a Glass Jar: Store refrigerator pickled onions in a glass jar with a tight-fitting lid. Vinegar can react with metal and plastic may absorb flavor.
- Keep Everything Clean: Wash and dry the jar before using. A clean jar helps your quick pickled onions stay fresh longer in the refrigerator.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Wonderful recipe, the balance of sweetness to zing is exactly right. I made it as written, and look forward to trying them on everything this summer. Thanks!
Love it! Two questions, can you use this same brine to pickle other veggies? Also can you use lemon instead of lime juice? Thanks Joanie 🙂
Yes to both questions. Lemon juice can be used instead of lime and you can use the brine to pickle other vegetables like cucumbers, carrots, cauliflower, and radishes.
I’m wondering if this recipe can be canned?
Would love to send some to my sister.
No. This recipe is a “refrigerator pickled onions” recipe and is not designed for canning in a water bath, and has not been tested for canning safety. I would recommend using a recipe specifically designed for canning instead.
These pickled onions are delicious.
I followed the recipe exactly as written.
Love the crunch and the liquid used is perfect
not too harsh.
My forever recipe.
Thank you Joanie 👍
I made these and LOVE them. Need to make more but was wondering if I can use the brine leftover from the first batch to make the second batch. Thoughts?
Yes, but I would recommend only using the brine one more time. Bring the brine to a boil again before using. The flavors will likely be diluted and you’ll have less liquid to work with. Either use fewer onions for your next batch or add additional vinegar, honey, and water.
Great recipe.
Delicious. Great on hot dogs and hamburgers. Salads and sandwiches too!