You may find this hard to believe, but this honey recipe for easy pickled onions takes less than 10 minutes from start to finish. A spoonful of these bright, tangy onions can wake up an otherwise plain salad, a simple piece of fish, or a weeknight bowl of chili. I keep a jar on hand at all times, because they store for about a week in an airtight container in the refrigerator and they’re a lifesaver when you’re throwing a meal together in a hurry. Use red onions and they turn the most gorgeous shade of pink.
How to Make Honey Pickled Onions
When I tell you about this ingredient list, I’ll be honest: it was hardly worth writing one out. That’s exactly the point. Once you see how effortless quick pickled onions are, you’ll want to make a batch every week and keep them within arm’s reach. I even pick up the little Cipollini onions and pickle those for cocktail hour.
- Sweet onions, red onions, or pearl onions
- honey (a milder varietal lets the onion shine)
- Warm water
- Vinegar (your favorite kind; I reach for apple cider vinegar most often)
Making Pickled Onions Is Easy
All you really have to do is slice the onion as thin as you possibly can. A sharp knife or a mandoline makes quick work of it, and thinner slices soak up the brine faster.
Place the sliced onion in a non-reactive glass container with a tight-fitting lid. In a separate bowl, stir the honey into the warm water until it dissolves, then add the vinegar and stir well to combine.
Pour the warm honey-vinegar mixture over the sliced onion and let it cool.
Top with a lid and refrigerate for at least 20 minutes before serving. The longer they sit, the more flavor they take on.
These quick pickled onions can be made ahead by up to a week or so. If the brine ever starts to look cloudy, go ahead and discard the onions and start a fresh batch.
Expert Tips for Honey Pickled Onions
A recipe isn’t finished until you’ve added your own touch to it. That’s why we always encourage you to play with your food. Call your inner chef out to play, get curious with your veggies, and make this one yours. Here are a few ideas to get you started:
- Stir in some of your favorite pickling spices, like celery seed, allspice berries, or whole garlic cloves.
- Experiment with different onions: red, yellow, sweet, or small pearl onions all work beautifully.
- Pile these onions onto this kale salad, stir them into this sweet and spicy chili, or serve them alongside these Thai chicken wings.
- Toss other vegetables into the mix. Thinly sliced beets, carrots, or cauliflower all pickle nicely.
Onions are a good source of fiber, and they happen to be one more food we can thank the bees for. Pollinators help onion plants set the seed that future crops are grown from, which is one more reason we love working alongside our honeybees on the farm.
What to Serve with Pickled Onions
I’m a big fan of this kale salad, and I’ll admit it may be entirely because of the pickled onions on top. They have a way of mellowing out how sturdy and assertive kale can be.
You know how fish can sometimes taste a little plain on its own? A few of these onions scattered over this honey-marinated fish dish brighten the whole plate.
They’re also right at home on tacos, grain bowls, avocado toast, or piled onto a burger. Honestly, once you have a jar in the fridge, you’ll find a hundred uses for it.
If you make these honey pickled onions, whether you stick to the recipe or put your own spin on it, snap a photo and share it with us using #beeinspired on Instagram. We love seeing what you make.
FAQs About Honey Pickled Onions
How long do honey pickled onions last in the fridge?
Stored in an airtight glass container in the refrigerator, these pickled onions keep for about a week. If the brine ever turns cloudy, discard the batch and make a fresh one.
How long do quick pickled onions need to sit before eating?
You can eat them after just 20 minutes in the brine, but they taste even better after a few hours. Thinly sliced onions soak up the honey-vinegar mixture faster than thick ones.
What kind of vinegar is best for pickled onions?
Use whatever you like. Apple cider vinegar is our go-to for its mellow, fruity tang, but white vinegar, red wine vinegar, or rice vinegar all work well and each gives a slightly different result.
What kind of honey should I use for pickled onions?
A milder varietal lets the onion and vinegar lead, while a darker, bolder honey adds more depth. Try a lighter Eastern Shore varietal first, then experiment from there.
Why did my red onions turn pink?
That’s the natural pigment in red onions reacting with the acidic brine. It’s completely normal and gives you that pretty bright-pink color that looks so good on tacos and salads.
Can I use a sweetener other than honey?
Honey is what gives these onions their signature mellow sweetness and a little body in the brine, so we recommend it here. The recipe card amounts are written for honey.
