Name: Quick & Easy Pickled Red Onions
Prep time: 10 min
Total time: 10 min
Ingredients: 1 large red onion; 1 cup hot water; 1/2 cup +1 tbsp apple cider vinegar; 1 tbsp granulated sugar ((or maple syrup)); 1.5 tsp sea salt

How to make quick and easy pickled red onions in a jar. Gluten-free, vegan and so delicious!

Pickled red onions taste amazing, it’s the perfect hot weather condiment as far as I’m concerned. They are tangy with a little sweetness but with a mellow oniony flavor that is tamed by the apple cider vinegar brine.

How To Make Pickled Red Onions:

Prepare the pickling mixture. Start with a hot cup pf water and whisk in the sugar and salt until dissolved. No need to turn on the stove for this one. Add the apple cider vinegar.
Use a mandolin to thinly slice the red onion and pack inside a jar.
Pour the pickling brine over the onions, cover with a lid and allow to cool at room temperature.
Refrigerate for a couple of hours or overnight before serving.

Recipe Variations:

Peppercorns. Most traditional pickling recipes contain some type of black or pink peppercorns. Feel free to sprinkle about 1 tablespoon in the jar.

Herbs. Fresh dill and dried bay leaves are another classic addition to brines. They would both be lovely here if you have them available.

Citrus. If you like you can entirely omit the vinegar and replace it with a fresh citrus juice made from a combinations of 1/3 cup orange juice + 1/4 cup freshly squeezed lime juice. Adjust to your taste from here. You can go for plain lime juice if you prefer an extra zesty brine.

About the Vinegar:

Can you pickle red onions with white vinegar ? Yes, I just prefer the apple cider vinegar flavor but white and even red wine vinegar will work just fine here.
What else can i pickle using this quick brine ? I’d suggest trying cornichons or any garden cucumbers you have available, radishes, sliced jalapeños, carrot, beets, peppers and even cabbage.

How to Use Pickled Onions:

As a condiment to your favorite dishes! From tacos to burritos, vegan carnitas, topping plant-based sausages and burgers, with a bowl of these pinto beans, over nachos or black bean soup, or chopped up and added to this amazing potato salad. Sprinkle a few on top of this tofu scramble, chickpea no tuna salad. Besides their lovely flavor they also add a beautiful touch of happy color to your meals.

Storage:

You can store your onions in the same jar you pickled them in the refrigerator for up to 10 days, but let’s not kid ourselves since they won’t make it past day #3.

P.S. As always, if you make this recipe please come back here to rate in the comment section below, snatch a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s

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Quick & Easy Pickled Red Onions

How to make quick and easy pickled red onions in a jar. Gluten-free, vegan and so delicious!

Course Condiment

Cuisine European

Keyword condiments, plant based, vegan,

Prep Time 10 minutes

Total Time 10 minutes

Servings people

Calories 14kcal

Author Florentina

Ingredients

1 large red onion
1 cup hot water
1/2 cup +1 tbsp apple cider vinegar
1 tbsp granulated sugar (or maple syrup)
1.5 tsp sea salt

Instructions

Slice the onion into 1/8 inch thin slices. This is easiest done using a mandolin slicer.
Stuff the onions in a canning jar or a glass container.
In a separate cup whisk together the hot water with the sugar and salt until dissolved. Stir in the apple cider vinegar.
Pour the pickling mixture over the sliced onions, cover with a lid and allow to sit on the kitchen counter until completely cool. Transfer to the refrigerator overnight. Serve the next day.

Notes

Recipe Variations:

Peppercorns. Most traditional pickling recipes contain some type of black or pink peppercorns. Feel free to sprinkle about 1 tablespoon in the jar.

Herbs. Fresh dill and dried bay leaves are another classic addition to brines. They would both be lovely here if you have them available.

Citrus. If you like you can entirely omit the vinegar and replace it with a fresh citrus juice made from a combinations of 1/3 cup orange juice + 1/4 cup freshly squeezed lime juice. Adjust to your taste from here. You can go for plain lime juice if you prefer an extra zesty brine.