Quick and Easy Pickled Onions: The Tangy Sidekick to Your BBQ Feast


A jar of pickled onions sitting on a kitchen counter

This recipe comes from Slothstradamus's food blog and can be found here: https://www.slothstradamus.com/quick-and-easy-pickled-onions/.


  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Inactive Time: 30 minutes
  • Total Time: 45 minutes
  • Dietary Information: Vegan-friendly, gluten-free, loaded with probiotics


  • One medium red onion
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1.5 teaspoons fine kosher salt
  • 2 teaspoons honey
  • 1 tsp peppercorns (optional)


Preparing the Onions:

  • Thinly slice the medium red onion.
  • Place the sliced onions in a mason jar (or another heat-safe container) and set it aside.

Creating the Pickling Mixture:

  • In a small saucepan, combine 1/2 cup of water, 1/2 cup of apple cider vinegar, 2 teaspoons of honey, and 1.5 teaspoons of fine kosher salt.
  • Mix the ingredients well and place the saucepan over medium heat.
  • Bring the mixture to a simmer.

Pouring the Mixture Over Onions:

  • Remove the saucepan from heat once it simmers.
  • Carefully pour the hot pickling mixture into the mason jar with the sliced onions from step 1.

Cooling and Storing:

  • Allow the onions to cool to room temperature for approximately 30 minutes.
  • Serve immediately as a tangy addition to BBQ, tacos, salads, and more.
  • Alternatively, cover and refrigerate the pickled onions to enjoy later.
  • The pickled onions are at their best when consumed on the same day but can be stored in the refrigerator for 1 to 2 weeks.
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