I have to tell you, making Hot Honey Pickled Red Onions at home was a game-changer for my meals. The first time I tried this recipe, I was amazed at how sweet, spicy, and tangy the onions turned out. They add a punch of flavor to tacos, sandwiches, and salads, and the vibrant pink color is just so fun.
I love that it’s quick to make yet feels gourmet. After a few tries, I’ve nailed the perfect balance of heat and sweetness, and I can’t wait to share it with you. You can also enjoy similar flavors with dishes like Cod Provencal with Tomatoes, Capers and Olives for a heartier meal.
Ingredients
Here’s what I use to make this irresistible pickled treat:
- Red Onions – 2 medium, thinly sliced; fresh onions give the best crunch and color.
- Honey – 3 tablespoons; balances the vinegar with natural sweetness.
- Apple Cider Vinegar – ½ cup; adds tang and helps preserve the onions.
- Water – ¼ cup; softens the acidity for a milder flavor.
- Chili Flakes – ½ teaspoon (or to taste); brings gentle heat without overpowering.
- Salt – ½ teaspoon; enhances all flavors and cuts the sharpness of the onions.
Note: several
Variations
You can tweak this recipe depending on your dietary preferences or flavor goals:
- Use maple syrup instead of honey for a vegan-friendly option.
- Swap chili flakes with jalapeño slices for a fresher spice.
- Reduce sugar or honey to make a lower-sugar version.
- Add garlic cloves or fresh herbs like thyme or rosemary for extra depth. You might also pair it with something sweet like Peanut Butter and Jelly Cookies to balance flavors in a meal.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
- Total Time: 15 minutes
Equipment You Need
- Sharp Knife or Mandoline – for evenly thin onion slices.
- Small Saucepan – to heat and combine brine ingredients.
- Glass Jar – for pickling and storing onions.
- Spoon – to press onions under brine.
How to Make Hot Honey Pickled Red Onions Recipe
Prepare the Ingredients
I start by slicing the red onions as thin as possible. A mandoline works best here because the thinner the slices, the faster they soak up the flavors.
Make the Brine
Next, I combine apple cider vinegar, honey, water, salt, and chili flakes in a small saucepan. I let it simmer gently for about two minutes until the honey dissolves completely.
Combine Everything
I place the sliced onions into a clean glass jar, then pour the hot brine over them. I make sure every slice is submerged so they pickle evenly.
Cool Down
I let the jar sit at room temperature for about an hour. This step lets the onions soak up the flavors without being too hot to handle.
Refrigerate
Once cooled, I seal the jar tightly and refrigerate it. While they’re technically ready after two hours, I find overnight chilling really enhances the flavor.
Serve
When I’m ready to eat, I use a fork to transfer the bright pink onions onto tacos, sandwiches, or salads. They instantly add a sweet-spicy kick and a splash of color.
Additional Tips for Making this Recipe Better
- I always slice the onions paper-thin for faster pickling.
- Using raw, fresh red onions gives the best crunch.
- I experiment with adding garlic or herbs for unique flavor twists.
- Letting the onions chill overnight makes the brine fully infuse the slices.
How to Serve Hot Honey Pickled Red Onions Recipe
These pickled onions are perfect as a topping or side. I like serving them on tacos with a sprinkle of cilantro, on burgers for extra zing, or even on a charcuterie board for a pop of color. Presentation tip: a small glass jar on the table makes the bright pink onions irresistible.
Nutritional Information
Here’s what you get in each serving of these flavorful onions:
- Calories: 45 per 2-tablespoon serving
- Protein: 0.2g
- Carbohydrates: 12g
- Fat: 0g
Make Ahead and Storage
Storage: I store these onions in an airtight glass jar in the fridge for up to two weeks.
Freezing: Not recommended; the texture changes when frozen.
Reheating: No need to reheat; serve straight from the fridge for the best crunch and flavor.
Why You’ll Love This Recipe
This pickled onion recipe has quickly become my go-to condiment. Here’s why:
- It’s incredibly easy to make with minimal ingredients.
- You can customize the sweetness, heat, and herbs to your taste.
- Vibrant color adds visual appeal to any dish.
- Sweet-spicy-tangy flavor enhances a variety of meals.
- Perfect for meal prep or entertaining—it impresses without stress.
Hot Honey Pickled Red Onions Recipe
Ingredients
Method
- I start by slicing the red onions as thin as possible. A mandoline works best here because the thinner the slices, the faster they soak up the flavors.
- Next, I combine apple cider vinegar, honey, water, salt, and chili flakes in a small saucepan. I let it simmer gently for about two minutes until the honey dissolves completely.
- I place the sliced onions into a clean glass jar, then pour the hot brine over them. I make sure every slice is submerged so they pickle evenly.
- I let the jar sit at room temperature for about an hour. This step lets the onions soak up the flavors without being too hot to handle.
- Once cooled, I seal the jar tightly and refrigerate it. While they’re technically ready after two hours, I find overnight chilling really enhances the flavor.
- When I’m ready to eat, I use a fork to transfer the bright pink onions onto tacos, sandwiches, or salads. They instantly add a sweet-spicy kick and a splash of color.
Notes
- I always slice the onions paper-thin for faster pickling.
- Using raw, fresh red onions gives the best crunch.
- I experiment with adding garlic or herbs for unique flavor twists.
- Letting the onions chill overnight makes the brine fully infuse the slices.