Recipe

Comforting Pickled Onions

Quick pickled red onions with a mellow, cozy twist: a warm-spiced brine that turns sharp slices into bright, tender little flavor boosters for tacos, bowls, sandwiches, and soups.

By Matt Campbell

•

4.9

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Pickled onions usually show up loud and zingy, like they are here to start an argument with your taste buds. I love that vibe, but sometimes I want something a little softer. Something that feels like it belongs next to a pot of chili, tucked into a grilled cheese, or piled on a roast chicken sandwich on a rainy Tuesday.

This version is my warm and cozy pickled onion recipe. Same quick-pickle convenience, but the brine gets a gentle hug from maple (or honey), a little cumin, and a whisper of cinnamon. The result is still bright and punchy, just rounded. Like a good sweater, but edible.

Why It Works

Fast flavor, low drama: a 5 minute warm brine and you are basically done.
Balanced tang: apple cider vinegar plus a touch of sweetness keeps things bright without being harsh.
Cozy spice notes: cumin and cinnamon add warmth that plays well with rich foods and cozy carbs.
Crunch you can control: pour the brine warm for a more tender pickle, or let it cool for about 5 to 10 minutes first for a snappier bite.

Pairs Well With

Storage Tips

Fridge: Store onions fully submerged in brine in a clean jar with a tight lid. They usually keep well for 2 to 3 weeks.

Safety cues: If you see mold, notice an off smell, or the brine turns unusually cloudy or slimy, do not risk it. Toss and make a fresh batch.

Best texture window: They are great after 30 minutes, but they hit their sweet spot after 4 to 24 hours.

Keep them crisp: Slice the onions a little thicker and let the brine cool 5 to 10 minutes before pouring. Keeping the onions submerged helps too.

Do not freeze: Freezing makes the onions limp and watery once thawed.

Common Questions

Can I use white or yellow onions instead of red?

Yes. Red onions look prettier and tend to pickle a bit sweeter, but white onions are punchier and great for tacos. Yellow onions come out a little more mellow. Use what you have.

Do I need to sterilize the jar?

Not for a quick pickle that lives in the fridge. Just use a clean jar and lid. If you want, rinse the jar with very hot water and let it air dry.

How soon can I eat them?

Technically: 30 minutes. Realistically: they get even better after a few hours. Overnight is peak cozy.

Why add cinnamon? Will it taste like dessert?

Nope. A tiny pinch makes the brine feel warmer and rounder, not sweet. If you are spice shy, start with a very small pinch or skip it and keep the cumin.

Can I reuse the brine?

Best practice is fresh brine, but you can reuse it once if everything stays clean. Add another small onion, make sure it is fully submerged, and use within a week. If you want an extra safety nudge, bring the brine to a brief gentle simmer first, then cool slightly before pouring.

How long do they last?

Usually 2 to 3 weeks in the fridge when kept submerged and handled with clean utensils. Trust your senses too. If you see mold, get a funky smell, or the brine turns unusually cloudy or slimy, toss the jar.

Are these shelf-stable for canning?

No. This is a refrigerator pickle recipe, not tested for water bath canning.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and sharp knife or mandoline
Small saucepan
Measuring cups and spoons
Heatproof wide-mouth pint jar with lid (pint size works well, and wide-mouth makes packing easier)
Fork or tongs for packing the onions
Optional: a small clean weight (like a pickle pebble) to help keep onions submerged

I started making these on a winter night when I wanted something bright, but my fridge was giving me nothing but leftovers and vibes. I had half a red onion, some apple cider vinegar, and a pantry full of spices. I warmed the brine, tossed in cumin because I cannot help myself, then added a tiny pinch of cinnamon and thought, this might be either genius or deeply weird.

Turns out it is genius. They turned my sad bowl of beans and rice into something I actually wanted to eat, and now I keep a jar around like a little flavor emergency kit.

Comforting Pickled Onions

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes (plus cooling)

Servings Makes about 1 pint (packed)

Ingredients

1 large red onion, thinly sliced (about 10 to 12 oz)
1/2 cup apple cider vinegar
1/2 cup water
1 1/2 teaspoons kosher salt
2 tablespoons maple syrup or honey
1 teaspoon whole black peppercorns
1/2 teaspoon whole cumin seeds (or 1/4 teaspoon ground cumin)
1 small bay leaf (optional)
Small pinch ground cinnamon (optional but cozy)
1 small garlic clove, smashed (optional)

Optional add-ins: 1 strip orange peel, a pinch of red pepper flakes, or a few sprigs of thyme.

Note: This brine amount is sized for a wide-mouth pint jar packed tight. If your onion is huge or sliced a little thicker, you may need to really press it in, or use a roomier jar. If you want extra brine on purpose (for a second onion later), double the liquids and use a quart jar or two pint jars.

Instructions

Slice the onion. Thin slices pickle fast. Aim for about 1/8-inch (thinner if you want them extra tender, thicker if you want more crunch). A mandoline makes this easy and consistent.
Pack the jar. Add the sliced onions to a clean wide-mouth pint jar. Pack them in firmly. Tuck in the bay leaf and garlic if using. This can be a tight fit with a large onion, so do not be shy about pressing.
Warm the brine. In a small saucepan, combine apple cider vinegar, water, salt, maple syrup, peppercorns, cumin seeds (or ground cumin), and cinnamon. Bring to a gentle simmer over medium heat, stirring just until the salt dissolves.
Pour and press. Carefully pour the warm brine over the onions. Use a fork to press them down so most are submerged. If a few float at first, wait 5 to 10 minutes and press again as they soften. If they still insist on bobbing, use a small clean weight or tuck a few slices on top like a little onion blanket to help hold the rest down.
Cool, then chill. Let the jar cool at room temperature for 30 to 45 minutes, then cover and refrigerate. They are good after 30 minutes and even better after a few hours.
Taste and adjust. After they chill, taste an onion and the brine. If you want it sweeter, stir in 1 more teaspoon maple syrup. If you want more tang, add a splash of vinegar. This is your jar, make it act right.

Nutrition information is estimated.

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