Go Back
Hot Honey Pickled Red Onions Recipe
Ben Carraoli

Hot Honey Pickled Red Onions Recipe

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.