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Quick Pickled Onions

0 from 0 votes
Prep Time 5 mins
Cook Time 5 mins
Cooling time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine Hispanic
Servings 2 cups


  • 1 medium red onion
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup distilled white vinegar
  • 2 tbsp honey
  • 1 1/2 tsp fine sea salt
  • 1/4 tsp chilli flakes (optional for a little heat)


  • Combine all ingredients except for the the onion into a small saucepan. Gently heat to a gentle simmer
  • Thinly slice the red onion (I like to use the slicer on the food processor to get super thin). Add the sliced onion to a 400 ml jar.
  • Pour the contents of the saucepan into the jar. Press the onion down with a spoon until it is entirely covered by the pickling liquid. Cover and let cool for 30 minutes. It will then be ready for serving.


The pickles will keep in the fridge for 2-3 weeks.  
Note: I have not used any pickling spices.  I find that the spices don't add much to a quick pickle like this, they are more effective with a longer pickling process.
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