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pickled onions in a jar with spoon
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5 from 4 votes

Quick Pickled Onions

Keep a stash of these tangy, sweet and crunchy pickled onions on hand to brighten up salads, sandwiches and tacos!
Prep Time10 minutes
Cook Time0 minutes
Course: condiment
Cuisine: All
Keyword: quick pickle, red onion
Servings: 2 cups
Calories: 23kcal
Author: Andrea Mut

Ingredients

  • 1 medium-large red onion
  • 6 tablespoon apple cider vinegar
  • 6 tablespoon white vinegar
  • ¾ cup water
  • ½ teaspoon whole cumin seeds
  • ½ teaspoon whole coriander seeds
  • ¼ teaspoon hot pepper flakes, optional
  • 1 teaspoon sea salt
  • 2 tablespoon sugar, brown or white, or honey

Instructions

  • Thinly slice onions using a mandoline or sharp chef's knife
  • Pack into a jar or other glass container with a lid
  • Add cumin and coriander seeds and hot pepper flakes if using.
  • Place vinegars, water, salt and sugar in a pot and bring to a boil. Turn down the heat and simmer for one minute or until salt and sugar are dissolved.
  • Pour over onions and spices, press down onions so they are submerged in the pickling solution. Let sit, with lid off, until cooled.
  • Cover and refrigerate. Pickled onions will last in the fridge for 3-4 weeks.

Notes

Pickled onions are ready to eat after 30 minutes of being in the pickling liquid and will last in the fridge up to a month.
When you are done a jar of pickled onions, reuse the pickling liquid by placing more sliced onions in and letting sit overnight. 
Use on salads, tacos, burgers, burrito bowls, with eggs, and pasta
This recipe isn't designed for canning to produce a shelf stable product. It is meant to be kept in the fridge
Nutrition Facts are based on a ¼ cup serving and are an estimate only. The total ingredients of the brine are included in the calculations even though only a small amount is absorbed. 

Nutrition

Serving: 1(¼ cup) | Calories: 23kcal | Carbohydrates: 5g | Sodium: 296mg | Potassium: 54mg | Sugar: 3g