The Best Pickled Red Onions for Tacos, Salads & Bowls
These quick pickled red onions are tangy, slightly sweet, and add the perfect pop of flavor to just about any meal. Made with simple ingredients in under 10 minutes, they’re an easy staple to keep in your fridge for elevating bowls, salads, sandwiches, and more.
If you’re looking for a way to instantly upgrade your everyday meals, this is it. I always keep a jar on hand because they bring brightness and balance to richer dishes, especially anything savory, cheesy, or protein-packed. They’re the kind of small addition that makes a big difference, and once you start adding them to your meals, you’ll find yourself reaching for them constantly.
They’re especially perfect for layering into meals you already love, like adding a tangy crunch to tacos (think my Chicken Tinga Tacos), spooning over bowls like my Turkey Burger Bowl, or pairing with egg-based dishes like my Crispy Fried Feta Egg Tortilla for that balance of creamy and bright. I also love tossing them into Falafel wraps or adding them on top of Chicken Salad or Tuna Salad for an extra pop of flavor and texture. However you use them, they bring that fresh, punchy finish that ties everything together without any extra effort.
How to Make
Thinly slice the red onion and place into a clean jar or bowl.
Whisk together the vinegar, warm water, honey, and salt until dissolved.
Add the garlic, peppercorns, red pepper flakes, bay leaf, and lime juice to the onions.
Pour the brine over the onions, making sure they’re fully submerged. Press them down if needed.
Let sit at room temperature for 30 minutes, or refrigerate for 1–2 hours .
Tips and Tricks
- Slice onions thin for best texture and faster pickling
- Use warm water to help dissolve honey + salt evenly
- Let sit at least 30 minutes, but flavor gets better after a few hours
- Store fully submerged to keep onions crisp and flavorful
- Add extra lime juice for a brighter, citrusy finish
How to Serve and Store
Store pickled red onions in an airtight jar in the fridge for up to 1–2 weeks. The flavor continues to deepen over time, making them even better after the first day. Always keep them submerged in the brine for best texture and freshness.
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The Best Pickled Red Onions for Tacos, Salads & Bowls
Ingredients
- 1 large red onion (thinly sliced)
- ½ cup white vinegar
- ½ cup warm water
- 1 tbsp honey
- 1 tsp salt
- 2 cloves garlic (smashed)
- ½ tsp black peppercorns
- ½ tsp red pepper flakes
- 1 small bay leaf
- 1-2 tsp fresh lime juice
Instructions
- Thinly slice the red onion and place into a clean jar or bowl.
- In a bowl or measuring cup, whisk together the vinegar, warm water, honey, and salt until dissolved.
- Add the garlic, peppercorns, red pepper flakes, bay leaf, and lime juice to the onions.
- Pour the brine over the onions, making sure they’re fully submerged. Press them down if needed.
- Let sit at room temperature for 30 minutes, or refrigerate for 1–2 hours .
Notes
- You can swap honey for maple syrup if preferred
- White vinegar can be replaced with apple cider vinegar for a slightly different flavor
- Adjust red pepper flakes based on spice preference
- If onions taste too sharp, let them sit longer to mellow
- Works with thinly sliced shallots as well
