Learn how to make sweet, tangy pickled onions with our quick step-by-step guide.
How to Make Pickled Onions—and How to Eat ‘Em
Updated on Oct. 07, 2024
For many home cooks, pickled onions might be an unusual, complicated ingredient. They mysteriously pop up on a hearty club sandwich or crispy fish tacos, bringing a surprising kick of bright and vibrant flavor. However, this sweet, sour and slightly acidic topping is easier to make than you’d think. (It’s almost easier than making refrigerator pickles!) We’re here to teach you how to pickle onions, with a few pantry staples that you already have on hand.
Which Onions Make the Best Pickled Onions?
Feel free to use either red or white onions, but we think red onions are best because they have vibrant tang and a beautiful, cherry pink color. (Why are most pickled onions pink, you wonder? They start with red onions!)
How to Make Pickled Onions
Ingredients
- 2 small onions
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- Pickling spices of your choosing
Step 1: Prep the Onions
Slice the onions into thin rounds and separate the layers with your fingers. Set aside in a glass bowl.
Step 2: Make the Pickling Liquid
Using a small pot, bring the vinegar, water, sugar and salt to a boil, then reduce to a simmer. At this stage, you can also add any spices or flavorings to the pickling liquid. For a hearty pickle, I like to add mustard seeds and peppercorns. For a sweet and spicy pickle, I add anise seeds, cloves and nutmeg. You can use our homemade pickling spice recipe to get started. The flavor combinations are endless, so get creative!
Test Kitchen tip: It’s important to use white vinegar because it’s clear, colorless and relatively flavorless. Unlike other vinegar, white vinegar won’t affect the flavor of your onions.
Step 3: Pack ‘er Up
Next, pour the pickling liquid over the onions in the glass bowl. Set aside and let cool completely. Transfer the onions and their liquid to mason jars so that they are completely submerged. Tightly seal the jar lids and refrigerate. (Need room in the fridge? Here’s how to get things organized.)
These zesty veggies can be enjoyed as soon as an hour or two after pickling, or can last for up to a month in the refrigerator. Check out these other onion recipes.
Step 4: Use ’em Up
We’ve got so many ideas for you! Try ’em on top of these chicken salad sandwiches or as a garnish on traditional meat loaf. Pickled onions add a bit of zesty acidity to ordinary foods, like our top-rated grilled cheese, which helps elevate flavor and make the sandwich more complex. This combo of salty, sour and sweet is also a great add-on to our spicy grilled fajitas, main dish salads or basic avocado toast.
With this skill in your culinary toolkit you’ll be pickling like a pro in no time. Tangy!
Even More Pickled Recipes
Pickled Carrots and DaikonThis recipe is inspired by a pickle my family and I enjoyed at a local Asian restaurant. It is a delicious side to roasted meats as well as a tasty condiment on a burger or sandwich. You won't miss the high fat dressing or mayonnaise. —Lisa Keys, Kennett Square, Pennsylvania
Garlic Dill Pickle RecipeIf you’re new to canning, learn how to preserve cucumbers with our garlic dill pickle recipe. Fresh dill, garlic and crushed red pepper flakes add a punch of flavor to regular pickles.
Is there a type of pickle more iconic than garlic and dill? This recipe makes three 1-quart jars: eat one with these homemade pastrami sandwiches, another with Gouda turkey clubs and one all by itself with your bare hands. There's a reason this is one of our favorite pickling recipes!
Also check: What’s sweet, sour, spicy, and red all over? A chamoy pickle, the latest viral recipe taking over TikTok.
Pickled StrawberriesI developed a unique healthy recipe to feature my most-loved spring and summer fruit. My favorite way to serve these pickled strawberries is as an appetizer with cheese. —Roxanne Chan, Albany, California
Pickled CornPickling doesn't have to be difficult, and it doesn't have to involve cucumbers either. Our pickled corn recipe is incredibly easy, and the result is a sweet and tart corn that tastes delicious on salads, nachos or tacos.
Pickled Brussels SproutsThis year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland
Brussels sprouts are delicious and versatile—they're good when roasted, grilled and even raw. It should be no surprise that these sprouts are also outstanding when pickled with garlic, onion and a pinch of chili flakes.
Pickled EggsRed beets act as a natural dye for these pickled eggs and beets. They look gorgeous on salads and make the most vibrant deviled eggs for Easter appetizers or snacks.
Pickled JalapenosI started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. —Lou Kostura, Belmont, California
Homemade Pickling SpiceIf you’ve ever been overwhelmed by your spice rack, let this pickling spice recipe cut through the choices so you’ve got a go-to mix that’s perfectly balanced and versatile.
In the mood for pickling recipes, but don't have store-bought pickling spice on hand? There's a good chance that you already have the ingredients to make this homemade version. Then, get ready to make all kinds of pickled vegetables.
Pickled CarrotsSweet, sour and salty all in one, pickled carrots are the perfect addition to a sandwich or salad. Here's how to make pickled carrots in just a few simple steps.
Best Ever Sweet PicklesOur classic tangy sweet pickles—canned in a water bath for easy storage—are a perfect garnish for sandwiches and burgers.
These pickle rounds are refreshing, crunchy and utterly irresistible. Chop the pickles up and stir into old-fashioned egg salad, or use them as a sweet-and-sour accent on top of spicy cheeseburgers.
Pickled Sweet PeppersPickled sweet peppers are a great way to give a quick boost of flavor and crunch to sandwiches, meat dishes, tacos and pretty much any meal you can think of.
This pickled pepper recipe uses a mix of red bell peppers and banana peppers for a variety of flavor and color. You can make this recipe using any type of peppers from the store or even hot peppers from the garden.
Pickled PeachesA soft, sweet peach tastes like Southern summer, but with this recipe for pickled peaches, you can savor the moment for months to come and introduce some spicy, sour flavors too.
Fresh peach quarters pickled with sugar and warm spices is a classic southern treat. Serve these tart pickled peaches with homemade ice cream, fresh baked buttermilk pound cake or roasted meats like pork chops.
Pickled Red OnionsThe perfect combination of sweet and tangy, quick pickled red onions add a sliver of color, crunch and character to almost any dish.
Bread and Butter PicklesSweet and tangy bread and butter pickles are amazing on sandwiches or with pimento cheese. Make your own with this big-batch canning recipe.
These old-fashioned bread and butter pickles are ideal for making crispy air-fryer pickles, and are great for adding some cooling contrast to this recipe for chipotle chili sloppy joes. You'll never be able to settle for store-bought again.
Pickled CabbageWith sweet and sour notes, quick-pickled cabbage is a zingy side dish that also makes a great sandwich topping. We'll show you how to make pickled cabbage in an hour.
My mother picked up this pickled cabbage recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
Pickled ApplesA few slices of pickled apples add much-needed brightness and acidity to any rich, hearty dish.
Refrigerator PicklesLook no further than this easy refrigerator pickles recipe when you want pickles in a flash. Crispy, crunchy, sweet and sour, there's a lot to love about these pickles!
Spicy Pickled GarlicPickled garlic is a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Raw garlic cloves are too harsh to eat on their own, but when pickled, the flavors mellow significantly. Try popping one of these pickled cloves in your next Gibson instead of using a cocktail onion.
Favorite Bread & Butter PicklesI made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
You can eat bread and butter pickles with just about anything. But if you need more ideas, here are some good ones: Add chopped pickles to tuna salad (or add sliced pickles to a tuna melt); mix them into tartar sauce instead of dill pickles; eat them straight out of the jar!
Sweet & Spicy Pickled Red Seedless GrapesNo sour grapes here! Easy to make and even easier to eat, pickled grapes are a versatile way to preserve fruit and add a savory surprise to your dishes.
Grapes might not be the most obvious choice for a canned pickle recipe, but once you taste these pickled red grapes, you'll wish you'd known about them sooner. The pickling liquid for these grapes includes red wine, vinegar and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. The flavor-packed grapes are delicious on an antipasto platter or on a fruit and cheese board.
Homemade PicklesDill pickles are a snap to make at home—pun intended! Fresh cucumbers, garlic and dill are soaked overnight in an easy-to-make brine, resulting in tangy pickles with a satisfying crunch.
Pickled Sweet PeppersYou can make tangy and delicious pickled peppers at home—our guide will walk you through the process.
