Quick Pickled Red Onions

One nice thing about pickled onions is that they’re good on everrrrrything. Another nice thing about them is that they’re incredibly easy to make. There’s also their vibrant pink hue, their short ingredient list, the tart zing of flavor they add to anything they top… what I’m saying is the list of their good attributes is long. With just a few minutes of effort you can have a jar in your fridge that’s good for a few weeks (if you don’t eat them all first, that is.)

Use them to jazz up salads, tacos, omelets, basic chicken breasts, burgers, sandwiches… you name it. They’re too easy and too good to not be adorning many of your meals. If you don’t have much pickling experience, don’t worry, the process here is little more than slicing and marinating.

You start by slicing a large red onion thin. Don’t chop – you want long thin strands. Then, place the onion in a jar, separating the rings as you go.

You’ll then quickly boil up some vinegar (I like a mixture of white and apple cider), a bit of salt, and a bit of sugar, and pour it over the onion.

You’ll want to pack the onion down into the liquid with a wooden spoon, but as it breaks down, it’ll nestle in further.

Let it sit until it comes to room temperature, and then place it in the fridge to chill.

The onion slices will turn a lovely vibrant magenta, and they’re ready to eat whenever the mood strikes! (And that mood will strike a lot, I promise.)

Quick Pickled Red Onions

10 minutes active, 1+ hours inactive to prepare serves 12


  • 1 large red onion, peeled and very thinly sliced
  • 3/4 cup apple cider or white vinegar
  • 1/2 teaspoon salt
  • 1–2 tablespoons granulated sugar


  1. In a small saucepan, bring the vinegar, salt, and sugar to a boil.
  2. Place onions in a jar and pour hot vinegar mixture over them, pressing onions down into liquid.
  3. Let cool to room temperature, then cover and chill until ready to use. Will keep in refrigerator for 3-4 weeks. Enjoy!
Whizzco for LPE