You’ll find a million uses for these quick Pickled Onions, that can be made in 10 minutes flat!
Give all your favorite foods like tacos, bowls, burritos, wraps, or grilled meats a huge burst of flavor in an instant with pickled onions!!! So easy, but the difference they can make to an ordinary meal, can be mind blowing!
This recipe takes only 10 minutes, and you probably already have everything you need on hand…. so no excuses! Make a batch today and store them in the fridge for up to two months – but trust me, I doubt this small batch of deliciousness will even make it that long…. you’ll find a hundred uses for them!
How do you make Quick Pickled Onions?
Simply simmer thinly sliced onion in a mixture of red wine vinegar, water, salt, sugar ( or honey or sugar alternative) along with any whole spices you like for 2-3 minutes on the stove.
Cool and refrigerate!
Experiment with adding whole spices- coriander, peppercorns, cumin, fennel seed or even star anise! You don’t have to add them… but it’s fun and adds complexity!
Quick Pickled Onions will give your favorite foods a burst of flavor! They pair really well with Mexican dishes but really go with almost everything. A small batch recipe that is fast and easy and will elevate many dishes you already make.
Try these on:Print
Picked Red Onions
A simple tasty recipe for Quick Pickled Onions, that can be made in 10 minutes flat! Give your favorite foods like tacos, bowls, burritos, wraps, or grilled meats a huge burst of flavor in an instant. Store in the fridge for up to two months! This small batch recipe is fast and easy and will elevate many dishes you already make.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 1 ½ cups
- Category: condiments
- Method: pickled
- Cuisine: Northwest
- ½ a red onion, very thinly sliced
- ⅓ cup red wine vinegar
- ½ cup water
- ⅛ teaspoon salt
- 1 teaspoon sugar ( or honey or other substitute)
- 1 teaspoon whole spices ( optional- one or any combination of fennel seed, cumin, coriander, peppercorns, caraway, star anise)
Thinly slice ½ a red onion.
Place the onion along with the red wine vinegar, water, salt, sugar and whole spices in a small pot on the stove and bring to a simmer. Simmer 2-3 minutes, stirring.
Remove form the stove and let cool.
Place onions and liquid in a jar and store in the fridge, for up to 2 months.
Add fresh herbs if you like.
For a Mexican version, add chopped sage or oregano to the cooling pickling liquid. For a Scandinavian version, add fresh dill. For an Asian twist, cilantro or chives.