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Quick pickled onions are the best condiment when you need something tangy and crunchy at the last minute. Takes less than 5 minutes to put together!
I debated whether I should post this quick pickled onions recipe or not because it’s just so stupid easy. I thought maybe I should just do an Instagram post with the instructions on how to make it, but I figured I should have a page I can point to people easily when they ask me for the recipe.
The Easiest Quick Pickled Onions Recipe
So here it is. I’ve been putting these on pretty much everything for the past several weeks. Tacos, open faced sandwiches, sausages, salads, you name it. The crunchiness and the tanginess of the onions just boosts the flavors of anything you put them on. Best of all, it literally took me 3 minutes to put everything together, and the rest is just waiting for the onions to pickle. Anyone can do it!
Of course, I always prefer real lacto-fermented vegetables over quick pickled ones, because of all their probiotic benefits, but sometimes, you just don’t have the time for that. Growing up in a Korean household, we would always have kimchi on the side of everything, so having a tangy condiment with every meal is now so comforting to me.
Lasts 3+ Weeks in the Fridge!
Before you ask, I’m actually not sure how long this lasts in the fridge. I’ve had mine for about 3 weeks now, and it still looks and tastes awesome. But then again, quick pickled onions are one of those things that just gets better the longer it sits, so use your best judgement! I’m one of those people that eat food way past their expiration date as long as they look and smell fine. And hey, I’m still alive and well.
Since Father’s Day is this weekend, I hope you make this quick pickled onions to put on all the yummy grilled foods. Let me know what you enjoyed it on!
The Easiest Quick Pickled Onions
Ingredients
- 1/2 cup apple cider vinegar, raw, unfiltered
- 2 tsp coconut aminos, or gluten-free tamari
- 1 large red onion, sliced thinly
- Filtered water
Instructions
- In a quart-sized jar, pour in apple cider vinegar and coconut aminos or tamari sauce.
- Add the sliced onions.
- Pour in filtered water until the onion slices are completely submerged.
- Close the lid and shake it a few times so the liquids are mixed together.
- Leave it at room temperature for an hour.
- Store in the refrigerator.
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Welllll mine aren’t that bright pink color… Maybe in the morning?
Might just be the onions you used. It actually loses color the longer it sits. The taste should be fine though!
Yum! Do you think this would work to make a quick pickled radishes, cucumbers, or carrots?
Hmm, I’m not sure! But those are more hardy veggies so you’ll probably have to let them sit for much longer before they get fully pickled.
How soon after you refrigerate the pickled onions are they considered pickled?
These aren’t traditional pickled onions. They are quick pickled, so they are done after an hour of sitting at room temperature.
Haha yeah. Definitely a hipster thing. But you are right. It’s so incredibly easy to make!
Yes, definitely! I’ve had it with burgers and it tastes amazing!
I’ve done that. It’s so good!