For those who relish a tangy, piquant bite, pickled onions deliver a bright, sour-spicy flavor in every crunchy bite. These punchy little alliums enliven everything from charcuterie boards to burgers when you make them at home. Beyond their snappy texture and vibrant taste, part of the joy of pickled onions lies in the process itself. Mixing your own custom blends, sterilizing jars, and sealing your crispy, fragrant creations tap into the satisfying thrill of preservation and creativity. As onions pickle away on your shelf, alchemy turns sulfuric bulbs into snacks and garnishes that provide a welcome kick of acid and spice wherever they’re used.

Pickling Onion Varieties

When selecting onions to pickle, you’ll have options beyond the classic pearl variety. Different alliums lend their own flavors, textures, and aesthetics to the finished product.

Pearl Onions

The go-to choice, these small, firm onions have a nice balance of sweet and spicy flavors. They hold their shape well during cooking and pickling. Their small uniform size also looks nice canned or jarring.

White Onions

Larger, stronger, and more pungent than pearls, white onions develop an appealing honey-golden tone when pickled. Thin slices make perfect onion rings. Chopped, they add lots of sharp bites. Use caution when food is processed, as the juices can irritate the eyes.

Red Onions

Vibrant purple-red onions retain much of their color even when pickled for a fun pop of color on relishes, sandwiches, tacos, and more. They have a crisp texture and a sweeter, more mellow onion flavor.


When sliced into thin rings or spears, shallots develop an elegant look in pickled form with their delicate shape. These onions impart gentle, garlicky, and herbaceous notes, perfect for finishing rich foods. They hold up well texture-wise, with a pleasant resistance to the bite.

Equipment You’ll Need for Pickling Onions

Successfully pickling onions at home requires some specialized equipment to handle the process safely and efficiently.

Jars and Lids

The most important components are jars and lids approved for home canning. Look for new lids each season and inspect jars carefully for chips or cracks, which can compromise the seal. For beginners, Ball and Kerr mason jars with metal screw-top lids and rings work beautifully. Glass handles temperature changes well and won’t leach chemicals. Match jar sizes to recipes when possible to optimize freshness. Be sure to sterilize all jars before use by submerging them in boiling water for 10 minutes.


Have tongs on hand for safely moving hot jars, along with common kitchen tools like mixing bowls and spoonulas. Invest in a funnel to easily load onions without spillage and a magnetic lid lifter. This handy wand makes it easy to remove lids from hot water or finished jars. You’ll also need a cutting board, a sharp knife, and ample counter space.


Pickling ingredients generally include vinegar, water, salt, sugar, and spices. Have pH test strips on hand to check brine acidity. Opt for heat-tolerant herbs like peppercorns over delicate parsley or basil. Buy small quantities of perishable items like garlic and onions specifically for each pickle batch based on your recipes. Many picklers also use a scale for precision ingredient measurements. Dedicate an instant pot or large stockpot solely to pickling if possible.

Making a Pickling Brine

The brine solution is what actually pickles the onions over time. This is where you can personalize flavors based on your vinegar, spice blend, sweetness, and saltiness preferences.


Start with a base of your favorite vinegar. White distilled, apple cider, red wine, rice wine, and white wine vinegars all impart subtle flavor nuances. Match intensity levels to onion variety: mellower for red onions, more puckery for a stronger white onion bite. Always use bottled vinegars with at least 5% acidity for food safety.


Add filtered water to dilute vinegar sharpness according to recipe ratios, typically 1:1 vinegar to water. This provides enough acidity for preservation without being unpleasantly tart.


A bit of white or brown sugar balances out the vinegar bite with a subtle underlying sweetness and added depth of flavor. The small quantities used won’t make your onions actually taste sweet.


A sprinkle of kosher or pickling salt enhances existing flavors. Use a delicate hand so the brine doesn’t become overly salty.

Spices and herbs

Here is where you can showcase your creativity! Tailor blends to the onion variety or intended use. Play with peppercorns, garlic, bay leaves, mustard seeds, coriander, ginger, cinnamon sticks, red pepper flakes, thyme, oregano, and dill.

Tips for Successfully Pickled Onions

Follow these guidelines at each stage of the pickling process to end up with delicious, properly preserved onions every time.

Preparing the Onions

Start by thoroughly cleaning onions before peeling. Carefully trim and peel the outer skin, roots, and tops while rinsing away any dirt. Soak peeled onions in ice water for at least 30 minutes to overnight in the refrigerator. This kills potentially harmful bacteria and yields an extra crisp texture. Pat the onions very dry before pickling. Leave small onions whole. Halve or slice the larger ones.

Heating the Brine

Before adding onions, bring the brine to a low boil for 5 minutes. This activates pectin to help ingredients incorporate and meld while beginning the process of killing dangerous bacteria. Keep the brine at or close to boiling temperature as you pack onions into sterilized jars for maximum safety—at least 180°F to be considered safe.

Safety and Hygiene

When working with preserved foods, strict hygiene prevents illness. Wash hands, surfaces, utensils, and jars thoroughly before starting. Only use freshly washed produce. Work in small batches you’ll fully use within one month. Immediately refrigerate any extras. When in doubt, throw it out! Know signs of contamination or spoilage like mold, dramatically changed color or texture, unappetizing odors, fizzing, or spurting liquid upon opening.

Determining Doneness

The onions have fully pickled once cooled to room temperature, flavors marry, and overall taste and texture transform—usually within 3 days refrigerated or 1 week shelf-stable. Start tasting the onions after 24 hours in the brine for tanginess while still retaining some crunch. If they need more time, continue sampling daily. Most recipes suggest 2 weeks as ideal, but flavor really intensifies after a month.


For long-term crispness and preservation, refrigerate pickled onions for up to 3 months once the desired flavor or texture develops. The vinegar’s acidity prevents bacterial growth at 40°F. Otherwise, store properly sealed, sterilized jars in a cool, dark place for up to one year. Know signs of spoilage, like mold, before opening. Refrigerate after opening.

Fun Ways to Use Pickled Onions

Once your onions finish pickling to tangy perfection, enjoy them in a variety of ways beyond snacking straight from the jar!

As a Relish

Chop pickled onions into a chunky relish to top hot dogs, burgers, sandwiches, tacos, nachos, baked potatoes, and more. The zesty crunch enhances different proteins and textures. Blend with pickled veggies like carrots or peppers for extra flavor and color.

On Appetizers

Garnish charcuterie and cheese boards with pickled onions to add rich flavors. Skewer pickled onion chunks and chunks of cheese with toothpicks for easy oniony, cheesy bites. Top pizzas, bruschetta, crostini, and crackers just before serving.

To Liven Up Meals

Brighten up salads, grain bowls, soups, and greens by mixing in chopped pickled onions or placing them delicately atop dishes as garnish. Pair pickled onion rings with battered fish, onion strings on steaks, or mix them into potato and tuna salads.

As Gifts

Artfully arranged pickled onions make creative host/hostess gifts, foodie presents, or homemade holiday gifting. Design themed flavor packs based on intended recipe use.

Pickled Onion Recipes to Try

Once you perfect the basic pickled onion technique, experiment with unique ingredient combinations using these recipes as inspiration.

Quick-Pickled Onions

  • Ingredients: pearl onions, apple cider vinegar, water, brown sugar, kosher salt, black peppercorns, bay leaves
  • Method: Boil vinegar, sugar, and salt with spices; add onions; cool for 1 hour; chill for 1 day.
  • Flavor: sweet and salty balance with slight spice

Classic Dill Pickled Onions

  • Ingredients: yellow onions, white wine vinegar, water, white sugar, salt, fresh dill, garlic cloves, mustard seeds
  • Method: slice onions; make hot brine; add onions and spices; seal jars; Store 1 month
  • Flavor: tart and garlicky with a fresh herby dill punch.

Pickled Red Onion Rings

  • Ingredients: thinly sliced red onion rounds, red wine vinegar, water, sugar, a large pinch of salt, oregano, and red pepper flakes.
  • Method: Mix brine; add onion slices; refrigerate overnight.
  • Flavor: sweet or sour, with a delicious red onion taste and subtle heat.

Let me know if you would like any recipe specifics expanded further, like quantities, temperatures, or timing details. We still have room to thoroughly outline each individual recipe. These were mainly meant to inspire creative use of various spices and flavors applied to different onions.

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