Go Back
–+ servings
a small batch of pickled onions in a bowl.
Print Recipe
5 from 10 votes

Small Batch Pickled Onions

Small batch pickled onions made with a simple vinegar brine and ready in 30 minutes. These quick refrigerator pickled onions add crisp, tangy flavor to tacos, sandwiches, and salads.
Prep Time5 minutes
Cook Time3 minutes
Resting Time30 minutes
Total Time38 minutes
Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: brined onions, brining, onions, pickled onions, pickled red onions, quick pickled onions, refrigerator pickled onions
Servings: 4 servings
Author: Joanie Zisk

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
US - Metric

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

Serving: 1serving | Calories: 4kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code