No Cook Pickled Red Onions

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A delicious, no cook recipe that takes minutes to prepare, No Cook Pickled Red Onions add a zingy punch to your meals. These tangy, slightly sweet onions are easy to make and can elevate any dish from ordinary to extraordinary. They might just be your new favorite thing!

This is such a simple recipe there’s no reason not to keep a stash in your fridge at all times!

 Pickled Red Onions

So, how do these pickled red onions taste? Well, they’re tangy, slightly sweet, and have a subtle hint of spice from the cloves and pepper. They add a burst of flavor to salads, tacos, sandwiches, burgers, and more. Plus, they have a crisp texture that adds a delightful crunch to every bite.

No Cook Pickled Red Onions

It is my opinion that the ‘extras’ of a meal are what take it from good to outstanding and memorable.

The sauces, the spices, the condiments, the pickled onions.

I could pretty much eat pickled red onions on everything.

If you haven’t tried No-Cook Pickled Red Onions, it’s time. This is an easy recipe that requires only mixing a few ingredients and then allowing them to sit. The flavor, crunch, and zing these pickled onions add to everything you put them on are unbelievable. They’ll take your meal from good to memorable!

You’ll want to put them on everything!

Seriously, though. Everything!

Try them on burgers, tacos, green salads, wraps, deviled eggs, and potato salad.


  • red onion
  • apple cider vinegar
  • water
  • honey
  • cloves
  • pepper
  • salt, if desired
 Pickled Red Onions

No Cook Pickled Red Onions Cooking tips

  • Make sure to slice the onions thinly for the best texture.
  • Feel free to customize the flavor by adding extra spices like garlic or chili flakes.
  • These pickled onions will keep in the fridge for up to two weeks, so you can make a big batch and enjoy them whenever you want.

No Cook Pickled Red Onions FAQ

Q: Can I use a different type of vinegar?
A: Absolutely! While apple cider vinegar adds a nice fruity flavor, you can use white or red wine vinegar instead.

Q: Can I skip the honey?
A: If you prefer a more tart flavor, you can omit the honey or substitute it with a different sweetener like maple syrup or sugar.

Q: Can I reuse the pickling liquid?
A: You can definitely reuse the liquid a couple of times to pickle more onions or other vegetables. Just make sure to bring it to a boil again before using it.

You’ll enjoy these recipes too

  1. Dill Pickle Brined Tenderloin
  2. Pickled Green Tomatoes
  3. Dill Pickle Martini
  4. Caramelized Sweet Onion Jam

Try adding these onions to…

  1. Black Bean Butternut Squash Tacos with Avocado Cream Sauce
  2. Enchilada Burger Recipe
  3. Corn Salad

Pickled red onions are a delicious and versatile condiment that can take your meals to the next level. With just a few simple ingredients and minimal effort, you can create a flavor-packed addition to your favorite dishes.

No Cook Pickled Red Onions

No Cook Pickled Red Onions

No Cook Pickles Red Onions can be made in minutes, you’ll find they add flavor and crunch to sandwiches, tacos, wraps, salads and more!
Author: Paula
5 from 9 votes
Print Pin Rate

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Prep Time: 2 minutes
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 2 cups


  • 1 large red onion about 2 cups
  • cup apple cider vinegar
  • ¾ cup water
  • 1 and ½ tablespoon honey
  • ¼ teaspoon cloves
  • teaspoon pepper
  • *1/8 teaspoon salt if desired


  • To whip up a batch, start by thinly slicing a large red onion. You want them to be about 2 cups worth of slices.
  • In a bowl, whisk vinegar, water, honey, cloves, and pepper.
  • Add onions to the bowl and toss to coat.
  • Cover and allow to sit at room temperature 1 hour.
  • After 1 hour the onions are ready. If not using immediately, store in an airtight container up to 3 weeks in the refrigerator.

Alternate method

  • Start by thinly slicing a large red onion. You want them to be about 2 cups worth of slices. Then, in a saucepan, combine 1/3 cup of apple cider vinegar with 3/4 cup of water, 1 and 1/2 tablespoons of honey, 1/4 teaspoon of cloves, and 1/8 teaspoon of pepper. If you like things a bit saltier, you can add 1/8 teaspoon of salt too. Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.
  • Next, pour the hot liquid over the sliced onions in a heatproof jar or container. Make sure the onions are fully submerged in the liquid. Let the mixture cool to room temperature, then pop it in the fridge to chill for at least an hour before digging in.


Calories: 79kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 109mg | Fiber: 1g | Sugar: 15g | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
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