Hot Honey Pickled Red Onions (Printer-friendly)

Sweet, tangy red onions pickled with spicy hot honey for the perfect condiment topping.

# What You’ll Need:

→ Vegetables

01 - 1 large red onion, thinly sliced

→ Brine

02 - 1 cup apple cider vinegar
03 - 1/2 cup water
04 - 2 tablespoons hot honey (or honey mixed with 1/2–1 teaspoon hot sauce)
05 - 1 tablespoon granulated sugar
06 - 1 1/2 teaspoons kosher salt

→ Spices & Aromatics

07 - 1 garlic clove, sliced
08 - 1/2 teaspoon red pepper flakes (optional, for extra heat)
09 - 5 whole black peppercorns

# How to Make It:

01 - Tightly pack the sliced red onions into a clean, heatproof 2-cup jar. Distribute the sliced garlic, red pepper flakes, and black peppercorns throughout the jar.
02 - In a small saucepan over medium heat, combine apple cider vinegar, water, hot honey, granulated sugar, and kosher salt. Stir constantly until the mixture reaches a gentle simmer and the sugar and salt have completely dissolved.
03 - Carefully pour the hot brine over the onions, ensuring they are completely submerged. Use the back of a spoon to press down any floating onion slices.
04 - Allow the jar to cool to room temperature uncovered. Cover tightly with a lid and refrigerate for at least 1 hour before serving. For optimal flavor development, marinate overnight.
05 - Store refrigerated for up to 2 weeks. Ensure onions remain submerged in brine for maximum freshness.

# Expert Tips:

01 -
  • They turn even the most basic burger into something that feels restaurant-special
  • The hot honey creates this impossible balance of sweet heat that keeps you coming back for just one more bite
  • They keep forever in the fridge, making them your secret weapon for instant meal upgrades
02 -
  • Don't skip the cooling step, pouring hot liquid directly into the fridge creates dangerous temperature fluctuations
  • The onions will keep for up to two weeks, but they somehow never last past day four in my house
  • These need to stay refrigerated, they're not shelf-stable like traditional canning
03 -
  • Always use a clean jar and lid to prevent any unwanted bacterial growth
  • If your onions taste too sharp initially, give them 24 hours to mellow out

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