Quick Pickled Red Onions

 In Dairy Free, Gluten Free, Summer, Under 1 Hour, Vegan, Vegetarian

I don’t know why it’s taken me so long to make pickled red onions. All you do is dissolve some sugar and salt in vinegar, pour it on some onion slices and voila! Suddenly you’re “The Sultan of Swat, The King of Crash, The Colossus of Clout, the Great Bambino!”

Ok, you’re not actually Babe Ruth and this is not a story about a misfit kid and a baseball. But it is a great way to elevate your cooking with almost no effort. Pickled red onions are the answer… The answer to what to make today, the answer to what you should top your tacos, burgers, and sandwiches with and the answer to what will make your summer grill out the one to remember.

But don’t take my word for it, get yourself some red onions and vinegar, and make this deliciously sour condiment that can go on almost anything! You can add some pickling spice and garlic cloves to the mixture as well as black peppercorns and coriander if you feel like it! I left them out of this recipe because in a 30-minute soak they won’t make that big of a difference but if you’ve got longer or think you’ll have leftover red onions, by all means, throw them in!

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Quick Pickled Red Onions

Difficulty: Easy

Yield: 2 Cups
Prep Time: 5 min
Cook Time: 30 min

Ingredients:

  • 1 Red onion
  • 2 Cups Apple Cider or Distilled White Vinegar
  • 2 Tablespoons Sugar
  • 1 teaspoon of Salt

Directions:

Thinly slice the red onion.

Run a large mason jar under hot water and pack the onion into the jar.

Dissolve the vinegar, sugar and salt on the stove.

Pour the vinegar mixture over the onions, making sure they’re all submerged.

Refrigerate uncovered for a minimum of 30 minutes. Once cold you can cover the jar and keep for up to two weeks. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cutting Board
  • Chefs Knife
  • Small Pot
  • Measuring Spoons
  • Liquid Measurer
  • 16 oz Mason Jar

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Quick Pickled Red Onions

Difficulty: Easy

Yield: 2 Cups
Prep Time: 5 min
Cook Time: 30 min

Ingredients:

  • 1 Red onion
  • 2 Cups Apple Cider or Distilled White Vinegar
  • 2 Tablespoons Sugar
  • 1 teaspoon of Salt

Directions:

Thinly slice the red onion.

Run a large mason jar under hot water and pack the onion into the jar.

Dissolve the vinegar, sugar and salt on the stove.

Pour the vinegar mixture over the onions, making sure they’re all submerged.

Refrigerate uncovered for a minimum of 30 minutes. Once cold you can cover the jar and keep for up to two weeks. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cutting Board
  • Chefs Knife
  • Small Pot
  • Measuring Spoons
  • Liquid Measurer
  • 16 oz Mason Jar

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Quick Pickled Red Onions 2 Cups 1 Red onion 2 Cups Apple Cider or Distilled White Vinegar 2 Tablespoons Sugar 1 teaspoon of Salt
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