Okay, you need these onions in your life. They brighten everything from tacos to sad desk salads. Trust me, I said the same thing until I tried hot honey pickled red onions and then immediate obsession happened.
The star ingredient here is hot honey — sweet, spicy, sticky magic that plays nicely with the sharpness of red onions. I’ll walk you through a quick recipe, share pro tips, and suggest fun ways to use the jar once it goes missing from your fridge. Oh, and FYI, this one takes almost no active time — plus it smells amazing. If you like quick upgrades for weeknight meals, check out my favorite pasta twist right here: curly pasta recipe.
Why You’ll Love This Recipe
- Quick and easy: Ready in under an hour with very little hands-on time.
- Sweet meets spicy: Honey balances the vinegar and red pepper flakes for a perfect zing.
- Versatile: Slap these on tacos, salads, sandwiches, grain bowls — honestly anywhere that needs a flavor kick.
- Keeps well: The pickling preserves the onions and the fridge does the heavy lifting.
- Impressive but effortless: Your friends will think you leveled up, even if you barely did any work.
- Customizable heat: Add more or less red pepper flakes depending on how dramatic you feel.
Ingredients You’ll Need
- 2 medium red onions, thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup honey
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How to Make (Step-by-Step)
STEP 1
In a saucepan, combine apple cider vinegar, honey, red pepper flakes, salt, and black pepper. Heat over medium heat until the honey dissolves.
STEP 2
Place the sliced red onions in a jar or bowl.
STEP 3
Pour the hot vinegar mixture over the onions, ensuring they are fully submerged. Let the mixture cool to room temperature, then cover and refrigerate for at least 1 hour before serving. Enjoy on tacos, salads, or as a topping for sandwiches!
Pro Tips for the Best Results
- Slice thin: Use a sharp knife or mandoline for uniform slices so every bite picks up flavor.
- Warm, not boiling: Heat the vinegar mixture until the honey melts, but avoid a rolling boil that softens onions too much.
- Adjust heat gradually: Start with the recipe amount of red pepper flakes and add more after tasting.
- Add citrus for brightness: A splash of lime or lemon works great if you want extra zing.
- Use good honey: A floral or orange blossom honey gives deeper flavor than a generic squeeze bottle.
- Don’t overcrowd: Leave a little headspace in the jar so the onions can move and soak evenly.
Fun Variations & Topping Ideas
Variations:
- Add sliced jalapeños for an extra kick and more color.
- Swap apple cider vinegar for red wine vinegar for a tangier profile.
- Stir in smashed garlic before cooling for garlicky depth.
- Toss in whole peppercorns or a bay leaf while heating for subtle aromatics.
Toppings:
- Creamy goat cheese pairs beautifully.
- Sprinkle on crispy fried chicken or fish tacos.
- Use on avocado toast with a drizzle of extra honey.
- Brighten grain bowls and roasted vegetable plates.
Storing and Reheating
Store your jar in the refrigerator and expect the onions to last about two to three weeks. Use a clean utensil each time to avoid contamination and keep the flavors bright. I don’t recommend reheating pickled onions — they taste best cold or room temperature.
Leftover ideas
- Mix into potato salad for unexpected sweetness.
- Fold into egg salad or omelets.
- Scatter over roasted Brussels sprouts.
- Add to grilled cheese for a sweet-spicy counterpoint.
Frequently Asked Questions (FAQ)
How long do pickled red onions last?
They stay bright and tasty for about two to three weeks in the fridge. If they smell off or develop odd textures, toss them.
Can I use other types of onions?
Yes. Sweet onions or shallots work, but red onions give the best color and bite.
Is hot honey gluten-free?
Most pure honey and vinegar are gluten-free, so this recipe is safe for a gluten-free diet. Always check labels if you have severe allergies.
Can I scale the recipe?
Absolutely. Keep the vinegar-to-honey balance similar and taste as you go. Bigger batches just need larger jars.
Conclusion
This hot honey pickled red onions recipe gives you a fast, delicious way to upgrade meals with minimal effort. You get sweetness, heat, tang, and a crunchy-sweet texture that actually improves leftovers. If you want a full meal idea that pairs brilliantly with these onions, take a look at this slow cooker shredded chicken recipe that uses hot honey in a different, but equally tasty way: Hot Honey BBQ Slow Cooker Shredded Chicken. I’d love to know how you use your jar — leave a comment and a rating below so I can live vicariously through your garnishing choices. Go make a jar right now — your future self will thank you.
Hot Honey Pickled Red Onions
Ingredients
For the pickling brine
- 1 cup apple cider vinegar
- 1/2 cup honey Use good quality honey for better flavor.
- 1 teaspoon red pepper flakes Adjust the amount for desired heat.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the onions
- 2 medium red onions, thinly sliced Use a sharp knife or mandoline for uniform slices.
Instructions
Preparation
- In a saucepan, combine apple cider vinegar, honey, red pepper flakes, salt, and black pepper. Heat over medium heat until the honey dissolves.
- Place the sliced red onions in a jar or bowl.
- Pour the hot vinegar mixture over the onions, ensuring they are fully submerged. Let the mixture cool to room temperature, then cover and refrigerate for at least 1 hour before serving.
