Quick and Easy Pickled Onions

Pickled Onions are hands down one of the best spring/summer condiments to have on hand. You can put them on sandwiches, tacos, or chop them in salads! I make a couple of jars at the start of spring so I have plenty on hand for fresh summer dishes!

Three glass jars with sliced red onions.

Making Pickled Onions

The recipe for making pickled onions is so simple and easy, and the best part is it can be customizable by adding extra spices.

Here’s what you will need:

  • A clean 1 liter pickled jar with lid
  • Red Onions
  • Apple Cider Vinager
  • Water
  • Salt
  • Sugar

Top view of pickled onions in a jar with chilli flakes on to

I like to make a batched with red chili flakes for a spicy kick!

Whenever I make pickled onions, I tend to let them sit in the refrigerator for a day or two before I use them. I find doing that allows the onions to soften and absorb the vinegar.

Single jar with sliced red pickled onions in liquid
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Quick and Easy Pickled Onions

Pickled Onions have never been so easy! Sandwiches, salads, and tacos can be stepped up by adding in pickled onions. I always like to have these on hand! I even like to add chili flakes to give them a spicy kick.
Prep Time1 min
Cook Time5 mins
Course: Appetizer, Brunch, Lunch, Salad, Side Dish
Diet: Vegan, Vegetarian
Author: Zainab Jabri

Equipment

  • 1L Glass Jar with Lid

Ingredients

  • 2 Large Red Onions Sliced
  • 1 cup Apple Cider Vinegar
  • 2 cups Water
  • 2 tbsp Raw Sugar
  • 3 tsp Sea Salt
  • ½ tsp Red Chilli Flakes Optional

Instructions

  • Slice the red onions into thin slices. I like to slice them into full rounds, but you can also slice the onion in half to create a flat surface.
  • Add the onion slices into the clean jar. Pack in the onions tight.
  • In a small saucepan, add the water, vinegar, salt, and sugar. Heat on low until the sugar and salt have dissolved.
  • Pour the warm liquid over the onions in the jar. Use a skewer to poke through the jar to help remove air bubbles.
  • Place the lid on the jar and allow it to cool before placing it in the fridge.
  • For best results, leave the jar unopened for 2 days before consuming.
  • Keep in the fridge, keeps well for up to a month.
Tried this recipe?Mention @theslottedspoons or tag #theslottedspoons!

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