Quick Pickled Onions: A Pantry Staple in Our Home

There’s hardly ever a time that these Quick Pickled Onions are not in a tall mason jar in our refrigerator. They are the magical topping to so many of our family favorite dishes, including Mediterranean salads and bowls, tacos of any kind, as well as tucked into lavash chicken wraps that we often take on the go.

Versatile Uses for Quick Pickled Onions

They are the tangy, bright addition that my kids have learned goes on top of nearly everything. Whether it’s a simple salad or a hearty taco, these onions add the perfect zing.

Easy to Make with Just a Few Pantry Staples

The best part? With only a few pantry staples, 5 minutes to prepare, and less than 30 minutes to pickle, they are easy to always have a jar on hand!

Cheers,

Christina

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Quick Pickled Red Onions

These quick pickled onions are a staple in our refrigerator and a cinch to make. Tossed on salads, in bowl meals, and tucked in lavash wraps, they add flavor and crunch to nearly any meal.

Servings: pint

Calories: 140kcal

Author: Christina Shoup

Ingredients

1 cup apple cider vinegar
1 cup water
2 tsp sugar
2 tsp kosher salt
1 large red onion, thinly sliced
6 whole peppercorn
1 bay leaf
pinch red pepper chili flakes options

Instructions

in a medium saucepan over high heat, add the vinegar, water, sugar and salt and bring to a boil.
Add sliced onion, bay leaf, peppercorn and chili flake, if using, to a heatproof bowl or mason jar.
When the pickling liquid comes to a boil, carefully pour over the onions. Make sure all the onions are covered by using a spoon to push any onions down into the liquid. Repeat as needed as the onions begin to pickle. Cover and refrigerate about 30 minutes. They are ready to eat once the onions turn bright pink.

Notes

Pickled onions can be kept in the refrigerator for about 2 weeks.

Nutrition

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