Hot Honey Pickled Red Onions (Print version)
Sweet, tangy pickled red onions with a subtle honey heat. Perfect topping for tacos, burgers, and salads.
# What you'll need:
→ Vegetables
01 - 1 large red onion, thinly sliced
→ Brine
02 - 1 cup apple cider vinegar
03 - 1/2 cup water
04 - 2 tablespoons hot honey (or honey + 1/2–1 teaspoon hot sauce)
05 - 1 tablespoon granulated sugar
06 - 1 1/2 teaspoons kosher salt
→ Spices & Aromatics
07 - 1 garlic clove, sliced
08 - 1/2 teaspoon red pepper flakes (optional, for extra heat)
09 - 5 whole black peppercorns
# How to make it:
01 - Pack the sliced red onions into a clean, heatproof 2-cup jar. Add the garlic, red pepper flakes, and peppercorns.
02 - In a small saucepan, combine apple cider vinegar, water, hot honey, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.
03 - Pour the hot brine over the onions in the jar, ensuring they're fully submerged. Press down with a spoon if needed.
04 - Let cool to room temperature, then cover and refrigerate for at least 1 hour before serving. For best flavor, marinate overnight.
05 - Store refrigerated for up to 2 weeks.
# Expert suggestions:
01 -
- Takes literally 15 minutes of active time and keeps for weeks
- The sweet heat combo cuts through rich foods while adding crunch
- You will find yourself putting these on everything from avocado toast to ice cream
02 -
- These onions keep for up to two weeks in the refrigerator, though they rarely last that long
- The longer they sit, the more the raw onion bite softens into a perfect pickle flavor
- Always use a clean fork to remove onions from the jar to prevent contamination
03 -
- Room temperature ingredients help the brine absorb more evenly
- Give the jar a gentle shake every day to redistribute the spices