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Quick Pickled Onions
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Pickled red onions add a sweet, tangy crunch to sandwiches, tacos and salads!
  • CourseCondiment
  • CuisineVegan, Vegetarian
  • 1 medium red onion
  • 1 cup water
  • ½ cup apple cider vinegar or red wine vinegar
  • ½ cup distilled white vinegar
  • 1 Tbsp. sugar or honey
  • 1 tsp. salt
  • 1 tsp. whole peppercorns
  • 2 cloves garlic, crushed (optional)
  1. Cut the onion into very thin slices, separate the rings, and place in a large, clean glass jar. Add peppercorns and garlic, if using.
  2. Make the brine in a small bowl or liquid measuring cup: Whisk together the water, vinegars, salt and sugar until the salt and sugar are fully dissolved.
  3. Pour the brine over the onions. The onions should be fully submerged; add an extra splash of water or vinegar if needed. Place the lid on the jar and seal.
  4. Refrigerate for at least 2 hours, then enjoy the onions in your favorite dishes.
Recipe Notes

Recipe adapted from

Store your pickled onions in the fridge and use within two weeks for best quality.

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