Quick Pickled Red Onions



















If there is one thing I’ve come to realize with cooking, its all about the sauce or the toppings! You can take a drab everyday dish, and make it a fab dish simply by just putting a lil more effort in either of those categories.


When it comes to toppings, I’m all about the pickled veggies. Pickled red onions exploded in recent years with people throwing them on anything and everything. From dining out at various restraints in NYC, I had jumped on the pickled train a long time before that, but I can see why it took off.


They are so quick and easy, vibrant in color, and add a hint of acidity that just about works for any dish!


Needless to say, I’m forever into this concept. If you’re enamored with them like myself, I promise they are so easy to throw together that you’ll always have a fresh batch on hand. Just like any recipe, everyone has their own approach. I personally love to use white vinegar with a lil bit of sugar. However, you can also use ACV and maple syrup if you’re trying to avoid refined sugar.


What can you throw pickled red onions on?


Just about anything!


I love to add them to tacos, salads, avocado toast, and more. There really are no rules for them and it’s a quick way to enjoy onion on your salad without having to throw raw onions on it.






What’s great about them? They are quick, easy, affordable, fuss free, the options are endless with what you can throw them on, they store well, you can play around with the vinegars and even add herbs, and bonus.. they have a gorgeous pink color!




If you love easy fun toppings you have to try this Quick Pickled Red Onion Recipe!








Why this recipe is great: 






You can switch up the vinegars and sugar

You can add fresh herbs

You can double the recipe to make bulk
















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Quick Pickled Red Onions

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  • Author: Gabrielle


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  1. In a pan over medium heat add the vinegar, sugar, water and salt. Whisk to combine and bring to a boil.
  2. Place the thinly sliced red onion in a jar
  3. Pour the mixture over the onions. allow to cool, then cover and place in the fridge.









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