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This tangy and crisp quick pickled onion recipe is ready in 15 minutes. These onions are the perfect condiment for tacos, burritos, nachos, burgers and more. Pickled red onions add a sweet & tangy pop of flavour to any dish they are topped on! Once you make them, they’ll keep in the fridge for up to 1 month.
Why You'll Love These Quick Pickle Red Onions
- These pickled onions are perfect for topping everything and anything; tacos, bowls, salads, burritos, burgers, hotdogs, sandwiches and so much more!
- They take only 15 minutes to prepare and last up to 1 month in the fridge. The most work to make these pickled onions is to bring the vinegar mixture to a boil.
- You can add mustard seeds and peppercorns if you have them. They add a nice bite to these pickled onions but are completly optional.
Ingredients Needed
2 Medium Red Onions, thinly sliced
1 1/4 Cup Water
1 1/4 Cup White Vinegar
1 Tablespoon Salt
3 Tablespoon Sugar
1 Tablespoon Black Peppercorns, optional*
1 Tablespoons Mustard Seeds, optional*
How To Make Quick Pickle Red Onions
Start by slicing the red onions thinly into half moons.
Place the onions in a mason jar (I used a 750mL sized mason jar) followed by black peppercorns and mustard seeds, set aside for now.
In a small sauce pan add the water, vinegar, salt and sugar. Bring this mixture to a boil.
Once the vinegar mixture is hot, carefully, pour it over the red onions in the mason jar.
Allow the pickled onions to come to room temperature, then place in the fridge for up to 1 month. These pickled onions are ready to eat after just 5 minutes of them sitting. Enjoy! 🙂
Mushroom Lentil Vegan Tacos
These plant based Mushroom Lentil Tacos are hearty and full of flavour! With a spiced mushroom lentil filling that is high in protein and fibre, thees tacos are fresh and delicious. Add sliced avocado and pickled onions into the tacos and you will love how simple, easy and quick these vegan tacos come together!
Equipment & Products Needed
32-oz Mason Jars
Mustard Seeds
Black Peppercorns
Notes + Tips for Quick Pickle Red Onions
- Red onions work best for this recipe. Red onions are perfect for pickling since they taste delicious raw. I wouldnt reccomend using white or spanish onion since it wont taste the same.
- Use a 750 mL mason jar for this pickled onion recipe. Use a large jar that is big enough to support 3 cups worth of pickled onions. Alteateively, use 2 smaller mason jars instead.
- Cut the onions very thinly! For the maximum flavour you should cut the onions very thin into half moon pieces.
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Ingredients:
- 2 Medium Red Onions, thinly sliced
- 1 1/4 Cup Water
- 1 1/4 Cup White Vinegar
- 1 Tablespoon Salt
- 3 Tablespoon Sugar
- 1 Tablespoon Black Peppercorns, optional*
- 1 Tablespoons Mustard Seeds, optional*
Instructions:
- Start by slicing the red onions thinly into half moons.
- Place the onions in a mason jar (I used a 750mL sized mason jar) followed by black peppercorns and mustard seeds, set aside for now.
- In a small sauce pan add the water, vinegar, salt and sugar. Bring this mixture to a boil.
- Once the vinegar mixture is hot, carefully, pour it over the red onions in the mason jar.
- Allow the pickled onions to come to room temperature, then place in the fridge for up to 1 month. These pickled onions are ready to eat after just 5 minutes of them sitting. Enjoy! 🙂
Video
Notes
Nutrition
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