This post may contain affiliate links. Please read our disclosure policy.
Pickled onions are quick to make and add a tangy, slightly sweet flavor to many dishes. This small batch recipe uses just a few ingredients, and the onions are great for tacos, sandwiches, salads, and more!
Pickled onions are incredibly versatile and add a tangy bite to many dishes. Try them on avocado toast, beef tacos, or potato salad for extra flavor. They’re great on burgers and make a tasty topping for enchiladas, chicken fajitas, and nachos. Add them to a bowl of rice for a punch of acidity or pair them with smoked salmon for a fresh contrast.
Why You’ll Love This Recipe
- Quick and Easy: Made with simple ingredients and ready in under an hour.
- Reduces Waste: A great way to use up leftover onions.
- Enhances Meals: Adds a bright, tangy flavor to tacos, sandwiches, salads, and more.
- Easy to Scale: Want to pickle more than one red onion? Just double the ingredients to make a larger batch.
I love how easy these small batch pickled onions are to make—no special equipment or canning required. With just a few ingredients, they quickly absorb the tangy, slightly sweet brine, adding the perfect pop of flavor to so many dishes.
Ingredients
If you have any ingredients leftover from this small batch pickled onions recipe, check out our Leftover Ingredients Recipe Finder.
- Red Onion: Use one small red onion (about 3 ounces/86 grams), sliced into 1/4-inch thick half-moons. Red onions add a vibrant color, but white or yellow onions can be used if needed. Got leftover onions? Use them in coleslaw, Greek chicken, or a smoked salmon platter.
- Vinegar: I prefer using apple cider vinegar, but rice vinegar or white wine vinegar also work well. Avoid balsamic vinegar, as its flavor is too strong.
- Lime Juice: Use 2 tablespoons of fresh lime juice, about the amount from one medium lime, or bottled lime juice.
- Honey: Adds a touch of sweetness with a light, fruity flavor. Maple syrup or sugar are good vegan alternatives.
- Salt: Essential for pickling. Use 1/4 teaspoon kosher salt or 1/8 teaspoon table salt.
- Water: Helps mellow the vinegar’s acidity, creating a well-balanced pickling liquid.
Pro Tip: Customize your pickled onions with extras like a garlic clove, bay leaf, orange peel, or fresh herbs like thyme or rosemary. The longer these sit in the brine, the stronger their flavors become. Remove them when the onions reach your desired taste.
Recipe Variations
Pickled onions can easily be customized. Here are a few of my favorite ways change up the flavor:
- Asian-Inspired: Use rice vinegar, a splash of soy sauce, and sliced ginger.
- Mexican-Style: Add jalapeño slices, a pinch of oregano, and fresh cilantro.
- Sweet and Spicy: Stir in honey and a dash of crushed red pepper flakes.
- Mediterranean: Add bay leaves, thyme, and a garlic clove.
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 a small red onion, then cut it in half from top to bottom through the stem. Place the halves flat-side down on a cutting board and slice into 1/4-inch thick pieces. Transfer the slices to a 2-cup mason jar. Avoid metal or plastic containers because metal can react with vinegar, and plastic may absorb flavors.
- Make the Pickling Liquid: In a small saucepan, combine water, vinegar, lime juice, honey, and salt. Heat over medium-high, stirring occasionally. Once the honey dissolves and the mixture starts to simmer, remove it from the heat.
- Add the Brine: 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.
Expert Tips
- Pick the Right Vinegar: Vinegar affects the flavor of your pickled onions. Apple cider vinegar and white vinegar are great choices, but you can also try red wine or rice vinegar for a different taste. Avoid balsamic or malt vinegar, as their flavors can be too strong.
- Slice to the Right Thickness: Cut onions into 1/4-inch slices—thin enough to soften in the brine but thick enough to hold their texture.
- Use a Proper Jar: Since these onions aren’t heat-processed, you don’t need a canning jar. A 2-cup (1-pint) mason jar or any glass container with a lid works well.
- Keep It Clean: Wash and dry your jar thoroughly before using it to prevent introducing bacteria into the brine.
Frequently Asked Questions
Stored in an airtight jar in the refrigerator, pickled onions last up to two weeks.
No, it’s not necessary. Some recipes call for soaking onions to soften them, but I prefer to pickle them raw for extra crunch.
Yes! You can add cucumbers, carrots, cauliflower, or radishes. Just make sure they’re fully covered with the brine and follow the same storage instructions.
Keep them in the brine to maintain their flavor and texture.
RELATED: Easy Game Day Recipes For One
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 (about 3-ounces sliced)
- ½ cup water
- ¼ cup apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons honey
- ¼ teaspoon kosher salt
Instructions
- Slice the Onion: Peel a small red onion, then cut it in half from top to bottom through the stem. Place the halves flat-side down on a cutting board and slice into 1/4-inch thick pieces. Transfer the slices to a 2-cup mason jar. Avoid metal or plastic containers—metal can react with vinegar, and plastic may absorb flavors.
- Make the Pickling Liquid: In a small saucepan, combine water, vinegar, lime juice, honey, and salt. Heat over medium-high, stirring occasionally. Once the honey dissolves and the mixture starts to simmer, remove it from the heat.
- Add the Brine: 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
- Pick the Right Vinegar: Vinegar affects the flavor of your pickled onions. Apple cider vinegar and white vinegar are great choices, but you can also try red wine or rice vinegar for a different taste. Avoid balsamic or malt vinegar, as their flavors can be too strong.
- Customize the Flavor: This is a basic pickled onion recipe, but you can add spices to suit your taste. Try peppercorns, mustard seeds, bay leaves, red pepper flakes for heat, fennel seeds for a slight anise note, or a pinch of cumin for earthiness. Adjust the sugar and salt to your liking.
- Slice to the Right Thickness: Cut onions into 1/4-inch slices—thin enough to soften in the brine but thick enough to hold their texture.
- Use a Proper Jar: Since these onions aren’t heat-processed, you don’t need a canning jar. A 2-cup (1-pint) mason jar or any glass container with a lid works well.
- Keep It Clean: Wash and dry your jar thoroughly before using it to prevent introducing bacteria into the brine.
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!