These Quick Pickled Onions come together in under five minutes and add the perfect tangy, lightly sweet crunch to just about anything. Made with simple pantry staples and naturally sweetened with maple syrup instead of refined sugar, they’re an easy way to brighten bowls, salads, tacos, and more. One batch keeps well in the fridge for weeks, making them a go-to topping you’ll reach for again and again.
If you’ve been around here for a while, you already know I’m big on having a few little extras in the fridge that make everyday meals feel more exciting without any extra work. These quick pickled onions are one of those things I make once and then add to everything all week long. Bowls, salads, tacos, wraps, and more—suddenly they all taste brighter and more delicious.
I love that they’re tangy with just a touch of sweetness, not overpowering or overly sharp. They cut through richer foods perfectly. Half the reason I keep them stocked is because they make throwing together a meal feel easier. When you open the fridge and see a jar of these onions waiting for you, you know lunch or dinner is already on its way to tasting amazing.
The best part is how low-lift they are. This is a true five-minute recipe—no cooking or tons of time and effort required. I usually make a big jar, slide it into the fridge, and forget about it until I’m grabbing a forkful straight from the jar a few days later. If you’re looking for one small habit that makes home cooking feel more doable (and more fun), this is it.
The 5 Ingredients You’ll Need to Make These Delicious, Tangy Onions
- Red Onions: Thinly sliced red onions soften quickly in the brine and turn that gorgeous deep purple as they pickle. The longer they sit, the more vibrant they’ll become!
- White Vinegar: Clean, sharp, and bright, white vinegar gives these onions their classic tangy bite.
- Warm Water: Helps mellow the acidity of the vinegar and allows the salt and maple syrup to dissolve evenly.
- Maple Syrup: Naturally sweetens the onions without refined sugar, balancing the tang and adding a subtle depth of flavor.
- Salt: Essential for drawing out moisture from the onions and helping them soften while seasoning them all the way through.
- Peppercorns (optional): Add a gentle warmth and subtle spice that infuses into the brine over time, making the onions even more flavorful.
How to Make These Quick Pickled Onions
To make these Quick Pickled Onions, start by peeling the red onions and slicing them very thin. A mandolin works great here to get even, paper-thin slices, but a sharp knife will do the job just fine. Add the sliced onions directly to a clean jar with a tight-fitting lid.
Next, pour the white vinegar and warm water over the onions, then add the maple syrup, salt, and peppercorns, if using. Secure the lid and gently shake the jar or flip it upside down a few times so everything is evenly combined and the onions are fully submerged.
Transfer the jar to the refrigerator and let the onions pickle for at least 30 minutes before using. For the best flavor and that vibrant deep-purple color, allow them to sit for a few hours or overnight. Once ready, use them on bowls, salads, tacos, sandwiches, and more. Store covered in the fridge for up to one month and enjoy as needed.
Frequently Asked Questions
Stored in a sealed jar in the refrigerator, these pickled onions will keep well for up to one month. The flavor actually improves as they sit.
They’re ready after about 30 minutes, but for the best flavor and that vibrant purple color, let them sit for a few hours or overnight.
Yes. White vinegar gives a clean, classic tang, but apple cider vinegar or red wine vinegar will also work and add slightly different flavor notes.
You can substitute honey or agave if needed. Keep in mind that changing the sweetener will slightly alter the flavor.
Not at all. They’re optional and add a subtle spice, but the onions are still delicious without them.
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** Photography by Tanya Pilgrim
Ingredients
- 2 Medium Red Onions
- 1 Cup White Vinegar
- 2 Cups Warm Water
- 2 Tablespoons Maple Syrup
- 2 Teaspoons Salt
- 1 Tablespoon Peppercorns, optional
Instructions
- To make these Quick Pickled Onions, start by peeling the red onions and slicing them very thin. A mandolin works great here to get even, paper-thin slices, but a sharp knife will do the job just fine. Add the sliced onions directly to a clean jar with a tight-fitting lid.
- Next, pour the white vinegar and warm water over the onions, then add the maple syrup, salt, and peppercorns, if using. Secure the lid and gently shake the jar or flip it upside down a few times so everything is evenly combined and the onions are fully submerged.
- Transfer the jar to the refrigerator and let the onions pickle for at least 30 minutes before using. For the best flavor and that vibrant deep-purple color, allow them to sit for a few hours or overnight. Once ready, use them on bowls, salads, tacos, sandwiches, and more. Store covered in the fridge for up to one month and enjoy as needed.
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