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Learn how to make quick pickled onions in under an hour with only 5 ingredients! They add a ton of flavor to salads, burgers, grain bowls, tacos and so much more!
Today I’m sharing an #EBFbasics recipe that I make all the time… quick pickled onions!
I love all things pickled but rarely play around with pickling things at home. I’ve done some quick pickled spicy cucumbers but nothing beyond that… until now. Pickled red onions are so flavorful (both sweet and tangy) and I love the pretty pink color.
The name of this post doesn’t lie – they’re quick! There’s no boiling in this recipe. You only have to “pickle” for about one hour before enjoying. I kept this recipe super simple but feel free to add more spices and seasonings to your liking (pepper, dill, garlic would all be delicious additions). I can see myself making these weekly just to have on hand.
Ingredients Needed
You only need 5 simple ingredients to make these pickled onions. I bet you already have everything in your kitchen right now. Here’s what you need:
- apple cider vinegar – not all pickled onion recipes call for apple cider vinegar (ACV), but that’s what I prefer to use as ACV has a ton of great health benefits. That said, you can totally use white vinegar for this recipe.
- water – mixed with the apple cider vinegar for more liquid.
- sugar – you just need 1 Tablespoon of sugar. I used maple syrup, but you can also use honey, cane sugar, coconut sugar or any sugar you have on hand.
- sea salt – a crucial ingredient for pickling anything!
- red onion – we’re using one whole red onion for this recipe, sliced nice and thin.
How to Make Quick Pickled Onions
To start, mix vinegar, water, sugar and salt in a bowl until the sugar and salt are dissolved.
Add the onion slices to a mason jar and pour the vinegar mixture over top, ensuring all onion slices are covered with liquid.
Let the mixture sit out at room temperature for 1 hour before covering and placing in the fridge. That’s it! You have quick pickled onions.
Recipe Tip!
Use a mandoline slicer to help achieve thin onion slices.
How to Use Pickled Onions
As I’ve already mentioned, there are countless ways to use these quick pickled red onions!
Try them on salads, sandwiches, avocado toast, tacos, grain bowls, omelettes, scrambled eggs, hard-boiled eggs, egg salad… the list could go on!
Here are some of my favorite salads to top them with:
- Superfood Salmon Salad
- Garlicky Kale Salad
- Blackened Chicken Cobb Salad
- Avocado Egg Salad
- Greek Salad
- Massaged Kale Salad
Storing Tips
Store the onions in the mason jar and liquid in the refrigerator. They should be good for up to two weeks, but you’ll likely eat them all before then!
Use a fork or slotted spoon to remove the onions from the liquid before using.
More How To Recipes
- How to Freeze Bananas
- How to Make Oatmeal
- How to Make a Flax Egg
- How to Make a Chia Egg
- How to Make Almond Milk + Almond Milk Recipes
- How to Cook Quinoa
Check out my full collection of how-to recipes here at EBF!
Quick Pickled Onions
Ingredients
- ½ cup apple cider vinegar
- 1 cup water
- 1 Tablespoon maple syrup, coconut sugar or any sugar you have on hand
- 1 ½ teaspoons sea salt
- 1 red onion, thinly sliced
Instructions
- Add vinegar, water, sugar and salt to a bowl and whisk together until the sugar and salt have dissolved.
- Place onion slices in a mason jar.
- Pour vinegar mixture on top, making sure all onion slices are covered with liquid. Let mixture sit at room temperature for 1 hour before covering and placing in the fridge.
- Store in the liquid in the refrigerator for up to two weeks. Use a fork or slotted spoon to remove the onions from the liquid before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think the quick/basic recipe ideas would be super helpful! I’ve never tried pickling my own vegetables before, but I love how approachable this is! 🙂
I love pickeld onions with lettuce, simple yet delicious. Will try this recipe for sure!
Hello lovely! I make this recipe for pickled onions all the time and just linked to it in my new blog post 🙂 I hope you don’t mind! I’ve loved you since teaching you a Pure Barre class at PB Lake Norman with Julie ? hope you’re well! You continue to inspire me! xx
What type of apple cider vinegar do you use?
I use Bragg’s Apple Cider Vinegar. It’s raw and unfiltered.
I made these as part of my Salad Every Day journey using Brittany’s book! This recipe was so simple and the flavor is spot on! If you love fresh onions but don’t want to chop them every day, this is your answer! They are always ready to go, and I put these on everything!
Ahh that makes me so happy to hear, Megan! So glad you’re loving this recipe and the ebook. 🙂
Love! So good on the Superfood Salmon Salad!
Yay! Glad to hear it, Kelly. I appreciate you leaving a review, thank you!
I found your recipe and loved that I didn’t need to boil the vinegar mixture. I tried it, and they are delicious! Thank you!
By the way, why do some recipes require boiling the vinegar mixture? I’m new to pickling food. 🫣
Hi Vanessa – I am so glad you found this recipe and are enjoying it! Quick pickling (or refrigeration) recipes do not require boiling. Boiling recipes will speed up the process so you can eat them almost immediately. Hope that helps. Thanks so much for sharing your review & star rating, I really appreciate it!