Quick Pickled Red Onions

Tangy, crunchy quick pickled red onions made with apple cider vinegar in just 30 minutes! Perfect for topping tacos, burrito bowls, burgers, and more.

Quick Pickled Red Onions

I am forever searching for a little something salty, tangy, or spicy to add to my meals. Sometimes I grab a jar of hot sauce, or a forkful of homemade kimchi, or throw a few olives into the mix, but lately I’ve been obsessed with pickled red onions.

They’re quick + easy to make, use ingredients that I always have on hand, and still retain a little bit of crunch since the pickling process is so fast and gentle.

Quick Pickled Red Onions
Quick Pickled Red Onions
Quick Pickled Red Onions

I’ve been adding them to:

…and pretty much everywhere in between.

The best part? They’re made with 5 simple ingredients in literally 5 minutes of prep time and can last in the fridge for up to a month (if you can somehow manage to resist eating them for that long).

Quick Pickled Red Onions

If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your Quick Pickled Red Onions and share it with me on Instagram so I can see!

Quick Pickled Red Onions

Time: 30 minutes
Yields: 1-16oz jar

Ingredients:

  • 1 medium red onion
  • 1/2 cup apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon maple syrup or honey
  • 1/2-3/4 cup water

Instructions:

  1. Peel and thinly slice the onion into half moons and pack tightly into a 16oz mason jar or other similar sized heat-proof vessel.
  2. Add the vinegar, salt, and sweetener to the jar with the onions, and place the jar in an empty sink or on top of a kitchen towel, to make it easier to catch any hot water you may spill as you pour it in later.
  3. Bring water to a boil in a small pot on the stove (or in a microwave-safe dish) and, once boiling, turn off the heat and carefully pour into the jar until it’s full. This usually takes about 1/2 cup of water for me, but depending on the size of your jar you may need slightly more or less.
  4. Cover the jar tightly with a lid, give it a quick shake to mix the water with the vinegar, and let sit at room temperature for 30 minutes before serving. Store in the fridge for up to a month.

NOTES: if you like extra heat, feel free to add 1/2-1 teaspoon of chili flakes to the jar with the onions. I love the flavor of apple cider vinegar, but this recipe works with distilled white vinegar, red wine vinegar, etc.

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