I don’t know why it took me so long to get on the pickled onion train. They’re such a regular part of my diet now that I honestly don’t know what I did before them.
My favorite thing about these pickled onions is that they deliver the fresh-crunch that I appreciate so much in a raw onion, but without the aggressive raw onion flavor. So, yeah, they are maybe the best new food I’ve started making this year.
Pickled onions are an easy refrigerator staple, and a total game changer for so many foods. We add them to sandwiches, tacos, salads, wraps, rice bowls, burgers. Pretty much everything I eat now has a forkful of pickled onions on it.
Super easy to make, colorful, and a really streamlined way to add onion to your food without having to slice an onion.
This is probably the most frill-free pickled onion recipe you will find: Just boil together vinegar and salt and let your onions steep in it for 30ish minutes.
If you like a sweet pickle, throw a couple tablespoons of sugar into the vinegar solution. You also can add any seasonings or spices you’re into. I like to keep it simple with a salty-pickled flavor.
And also I 10/10 recommend using the microwave to heat up the vinegar. It keeps the vinegar smell contained!
Quick-Pickled Red Onions
- 1 medium red onion, sliced thin
- 3/4 cup white vinegar
- 2 teaspoons salt
- Place onions in a jar.Boil together the vinegar and salt and pour over the onions. Make sure onions are submerged in the vinegar solution. Let seep for 30 minutes, until liquid has cooled and onions have softened and turned bright purple.