Quick-Pickled Red Onions

Condiments
Written By Sarah LaVoie

I love pickled things, and quick refrigerator pickling is an excellent way to incorporate homemade pickled goodies when we are short on time and living our busy lives! These tasty quick-pickled red onions come together in just a few mis and will last a few weeks in the fridge. I love to keep them on hand and top my tacos, salads, bowls, sandwiches, burgers - you name it - with them. The vinegar and optional honey take some of the bite out of the onions and incorporate a delicious tart and tangy flavor.

Over time, the onions will continue to soften, so I suggest eating them in the first one to three weeks (if you can keep them around for even that long)!

Quick-Pickled Red Onions

  • 1 large red onion, thinly sliced

  • 1/2 cup Apple Cider Vinegar

  • 1 tsp honey (optional and local if possible)

  • 1/2 teaspoon sea salt

Select a half-pint jar, ideally with a glass lid. If your lid is metal, no problem! In this case, cut a square of parchment paper (larger than the lid) to put between the contents and the lid to avoid any corrosion that might occur between the metal and acidic vinegar. Pack the onion into a lidded glass jar and top with the apple cider vinegar, honey (if using) and salt. Close the lid tightly (with parchment first and then the lid, if using) and shake until well incorporated.

Refrigerate for a few hours before using. Over time, the onions will continue to soften and be immersed in the liquid.

Keep these tasty pickles on hand to top your tacos, sandwiches, bowls, salads, sandwiches, burgers, and more! These quick-pickled onions will last in the fridge for up to 3 weeks.

Makes about 1/2 cup.

Sarah LaVoie