Love quick pickled onions, but want to skip refined sugar? These honey pickled onions are the perfect solution and they fast-ferment in less than 40 minutes!!
They have the same bright tangy flavor and crisp texture as traditional quick pickled red onions, but are naturally sweetened with honey instead of processed sugar. The honey balances the acidity beautifully while keeping the ingredient list simple and clean.
They come together in minutes and add a fresh pop of flavor to tacos, carnitas, salads, sandwiches, grain bowls, and more.
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“The honey pickled onions were so easy to make and taste amazing on carnitas.”
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Red Onion
Red onions are ideal for honey pickled onions because they have a naturally mild sweetness and crisp texture that softens beautifully during pickling. As they soak in the honey brine, their sharp bite mellows while keeping just enough tang and crunch to add brightness to tacos, sandwiches, salads, and bowls.
2. White Distilled Vinegar
White vinegar provides a bright, clean acidity that helps quickly pickle the onions while keeping their flavor fresh and balanced. Its neutral taste allows the sweetness of the honey and the natural flavor of the onions to shine, while still delivering that classic tangy pickled bite.
3. Apple Cider Vinegar
Apple Cider Vinegar provides the acidity that quickly pickles the onions while giving them their signature bright, tangy flavor. Its natural fruitiness pairs especially well with honey, creating a balanced sweet-tart brine that softens the onions’ sharp bite without overpowering their flavor.
4. Honey
Many times you’ll see that pickled onions are fermented with refined sugar. Well, not here! Honey is a great natural sweetener that feeds bacteria and promotes fermentation and sweetness within the recipe! I recommend a local sourced honey.
5. Maple Syrup
Maple syrup adds another layer of gentle natural sweetness that balances the acidity of the vinegar in honey pickled onions. Its smooth, slightly caramel-like flavor rounds out the sharpness of the onions and helps create a more mellow, well-balanced brine without relying on refined sugar.
6. Red Pepper Flakes
Red pepper flakes add a light touch of warmth that balances the sweetness of the honey and the tang of the vinegar in honey pickled onions. As the onions sit in the brine, the flakes slowly release their heat, creating a subtle spicy finish that enhances the overall flavor without making the onions overly hot.
7. Salt
A small amount of salt balances the spices and flavors the meat. Don’t skip it—it makes a noticeable difference.
Additional Allergens/Suggested Modifications
This recipe is naturally free of: dairy, eggs, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
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Making the Honey Pickled Onions
This is one of the quickest and easiest recipes to throw together before a dinner to make everyone thing you tried harder than you actually did!
All you have to do is heat the brine up, slice an onion thin (without crying), and stuff it into a jar. You wont believe how delicious these onions taste and how minimal the work to make them was!
Honey Pickled Onions (Refined Sugar Free)
Ingredients
- 1 Red onion
- 1/2 cup Water
- 1/2 cup White Distilled Vinegar
- 1/4 cup Apple Cider Vinegar
- 1 1/2 tbsp Honey
- 1 1/2 tbsp Maple Syrup
- 1 1/2 tsp Salt
- 1/4 tsp Red Pepper Flakes optional
Instructions
- Slice a red onion into thin, fine pieces.
- Place the onions into a 1-pint mason jar or any other heat-safe container. Put the jar in the sink to prevent any hot vinegar splashes.
- Combine the water, vinegars, maple syrup, salt, and pepper flakes in a small saucepan. Heat the mixture over medium heat until it simmers gently, then pour it carefully into the jar, covering the onions.
- Press the onions down into the vinegar and eliminate any air bubbles in the jar using a butter knife or spoon. Allow the pickled onions to cool down to room temperature (around 20 to 30 minutes). By then, they will be ready to serve with their delicious pickled flavor.
Nutrition
Recipe Tips
Slice onions thin and evenly. Thin slices soften faster and absorb the honey-vinegar brine more evenly, giving you better flavor and texture.
Use warm (not boiling) brine. Slightly warm liquid helps dissolve the honey and speeds up the pickling process without making the onions mushy.
Let them sit at least 30 minutes. They’ll taste good quickly, but the flavor deepens after 2–4 hours and becomes best after overnight refrigeration.
Choose the right onion. Red onions are ideal for their mild sweetness and vibrant color, but sweet yellow onions also work well for a softer flavor.
Balance the acidity to taste. If your onions taste too sharp, add a little more honey. If they’re too sweet, add a splash more vinegar.
Use a glass jar or non-reactive container. Vinegar can react with metal or some plastics and affect the flavor.
Press onions fully under the liquid. This ensures even pickling and prevents dry or unevenly flavored pieces.
Store refrigerated for best quality. Honey pickled onions keep well for about 2-3 weeks in the fridge and often taste even better after the first day.
Save the brine. The leftover honey-vinegar liquid makes a great base for salad dressings, marinades, or another small batch of pickled veggies.
Storage Options
Storage:
Store honey pickled onions in a sealed glass mason jar in the refrigerator for up to 2 weeks.
Recipe FAQs
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