Sweet Pickled Onion Recipe
Using just a few simple ingredients, this sweet pickled onion recipe is incredibly easy to make and adds SO much flavor (and gorgeous color) to any dish. Ready in just an hour, these quick-pickled onions are a perfect way to pep up your salads, sandwiches, rice bowls, and so much more. Plus they look fabulous on a charcuterie board!
Why Make Sweet Pickled Onions?
I love a burst of something tangy on my food. My refrigerator is packed with various jars of dill pickles, butter pickles, olives and banana peppers. I use them to top salads, sandwiches, pizzas and grain bowls. I melt them into toasted sourdough and cheddar grilled cheese sandwiches. I fold them into my creamy chicken salad recipes that I scoop up with chips or crackers. I live for a good pickle dip or a salty olive spread on crusty bread.
It safe to say that tang with a hint of salt and sweet is my favorite flavor profile.
Until recently, I had never pickled anything myself. It sounded a lot harder than it actually is. Turns out it’s really easy to do and so much cheaper than store bought!
I saw an avocado toast with sweet pickled onions as a special on a menu recently, and its sounded ridiculously good. I could just kick myself for not ordering it because I couldn’t get it out of my head. And since it was the special, I couldn’t just go back and order it. SO I set out to recreate it at home.
The avocado and the toast are easy, but the pickled onions needed a little creativity. I wanted to use pantry staple ingredients that I always have on hand so that I could whip up a batch whenever I wanted them, and I didn’t want to have to heat anything in a sauce pan. I wanted them to be quick and easy.
I played around with a few different ingredient combinations and quantities, until I got it just right. And I have to say, I nailed it with this recipe.
Ingredients
- large red onion
- white vinegar
- water
- sugar
- kosher salt
- honey
How to make sweet pickled onions
Using a sharp knife, slice 1 large red onion into thin strips. Aim for about 1/8-inch thickness. This should give you approx 2-3 cups of onions.
Grab an airtight glass container that has a lid. I recommend using a large mason jar like this one. Add the sliced onions to the container.
Pour 3/4 cup of white vinegar, 3/4 cup of water, 1/2 cup sugar and 2 tsp kosher salt over over the onions. Place lid on glass jar and shake until the onions are completely coated in the vinegar mixture.
Remove the lid and add a drizzle of honey. Replace lid and give the container another good shake, then remove lid again.
Leave the jar uncovered at room temperature for about 1 hour.
After an hour, cover the jar and refrigerate. You can enjoy the onions right away, however the onions will continue to pickle and develop deeper flavors the longer they sit. Tip: if serving onions at a party, I usually make them the night before to ensure they have plenty of time to absorb the sweet, tangy flavor.
Storage and Shelf Life
Store onions in airtight container in the fridge for up to 2 weeks. Ensure the onion slices remain fully submerged in the vinegar solution.
Ideas for Serving:
Avocado Toast: This is my favorite way to eat these onions! Toasted sourdough bread, mashed avocado with a little garlic salt, and top with a few spoonful’s of onions. SO good.
Salads: Literally any salad becomes more elevated with a healthy scoop of these quick pickled onions on top. Try them on my Best Ever Side Salad.
Charcuterie Boards: Add a burst of color and flavor to your meat and cheese boards with these sweet pickled onions stacked along side fun breads, crackers and olives
Grain Bowls: I love a good rice or quinoa bowl loaded with a protein, veggies and a fun sauce. Try topping your Greek, or Mexican bowls with these pickled onions for a fun, tangy twist
Grilled Hot Dogs or Sausages: Use these onions as a gourmet topping for your favorite grilled dogs in place of raw onions or sauerkraut
Grilled Cheese Sandwiches: For a fun crunch and sweetness, sneak onions into your grilled cheese sammys. I like sourdough bread with sharp cheddar cheese, and a slather of mayo instead of butter. Dial them up another notch by adding bacon or tomato slices as well.
Bonus Recipes
Try a scoop of these sweet pickled onions on top of fun sandwiches:
Shredded Chicken Sandwiches w/ White BBQ Sauce
Air Fryer Pickle Chicken Sandwiches
FAQ’s
What’s the difference between red, yellow, and white onions?
Red onions are milder and sweeter, making them perfect for pickling. They add a pop of color to dishes.
Yellow onions are more pungent and become sweeter when cooked. They’re great for caramelizing.
White onions have a sharper, more intense flavor and are often used in raw dishes like salsas (and many of your favorite Mexican dishes).
Can I use other types of vinegar for this recipe?
Yes! You can definitely experiment with different vinegars as each will give the pickled onions a unique flavor profile. Try apple cider vinegar, champagne vinegar, or even balsamic vinegar for different depths of sweetness. Play around with rice vinegar, red wine vinegar, or white wine vinegar for more tang. Want some heat? Toss in some red pepper flakes. Try a combination of a few vinegars until you find your perfect balance.
What other foods can I pickle?
You can pickle a variety of vegetables and fruits such as cucumbers, carrots, cauliflower, green beans and beets. For fruits, try pickling pears or apricots and serving over vanilla ice cream for a sweet and tangy desert!
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Sweet Pickled Onion Recipe
Equipment
- 1 sharp knife
- 1 airtight jar or container like this
Ingredients
- 1 large red onion
- ¾ cup white vinegar
- ¾ cup water
- ½ cup sugar
- 2 tsp salt
- 1 tsp honey
Instructions
- Using a sharp knife, slice 1 large red onion into thin strips. Aim for about 1/8-inch thickness. This should give you approx 2-3 cups of onions.
- Grab an airtight glass container that has a lid. I recommend using a large mason jar like this one. Add the sliced onions to the container.
- Pour 3/4 cup of white vinegar, 3/4 cup of water, 1/2 cup sugar and 2 tsp kosher salt over over the onions. Place lid on glass jar and shake until the onions are completely coated in the vinegar mixture.
- Remove the lid and add a drizzle of honey (I do approx 1 tsb). Replace lid and give the container another good shake, then remove lid again.
- Leave the jar uncovered at room temperature for about 1 hour.
- After an hour, cover the jar and refrigerate. You can enjoy the onions right away, however the onions will continue to pickle and develop deeper flavors the longer they sit. Tip: if serving onions at a party, I usually make them the night before to ensure they have plenty of time to absorb the sweet, tangy flavor.