Beyond my love for all things pickled, I adore this recipe because it gives me an excuse to use one of my favorite kitchen accessories: onion goggles. For the unacquainted, onion goggles are plastic glasses lined with foam and best suited for nerdy extraterrestrials. They look good on absolutely no one. Cooking has the potential to be incredibly relaxing and rewarding, but it can also be a stressful and vulnerable experience for beginners. I love onion goggles because they are unavoidably goofy and require the wearer to relinquish all sense of control. So, if you’re new to pickling and nervous about giving it a try, put on your literal or metaphorical onion goggles, and let’s have some fun. Despite what you might think, pickling is super easy, and these quick pickled onions are a breeze—an onion-filled breeze that your goggles will hopefully protect you from, but a breeze nonetheless. Preparation in a nutshell: thinly slice onions, put in small jar with other ingredients, stick in the refrigerator, let chill for an hour, and you’re done! You probably have most of the ingredients in your kitchen already, so the only trick is swooping a red onion at the store. These pickled pretties will only get tangier with time, so feel free to let them sit for a few days before using if you really want the vinegar to burst.
How do you use your quick pickled onions? Leave a comment to let us know, rate the recipe, and and tag a photo with #plantandvine on Instagram. Excited to see these bad boys in action.Print
Quick Pickled Onions
Quick pickled onion recipe that gives a tangy zing to your favorite dishes. Easy, versatile, and great to stock in the fridge.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Side, Vegan, Salad
- Method: Pickling
- Cuisine: American, Mexican
- 1/2 cup water
- 1/2 cup apple cider vinegar (can also use red wine vinegar or white distilled vinegar)
- 1 tablespoons granulated sugar
- 1.5 teaspoons sea salt
- 1 red onion, thinly sliced
- Whisk water, vinegar, sugar, salt together until sugar and salt dissolve.
- Pour mixture over the top of onions in a mason jar or other similar glass jar. Put lid on. If onions aren’t fully submerged, add additional water and vinegar in 50/50 ratio.
- Let sit at room temperature for an hour if you plan to use the quick pickled onions immediately. If not, place in fridge. Pickled onions will continue to get tangier as time goes on. Will hold in refrigerator for up to 2 weeks. Drain before serving.
*Recipe is a guide. Adapt ingredients and measurements as desired.
Keywords: quick pickled onions, pickled onions, pickled red onions