These quick and easy pickled red onions take about 5 minutes to make, 8-12 hours to cure, and provide you with a week of delicious toppings for salad, tacos, and more!
Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free, Soy-Free
- 1 small to medium red onion (can use other onions)
- 3/4 cup apple cider vinegar (other vinegar will work)
- 3/4 cup water
- 1-1/2 tsp pickling salt (or kosher salt / sea salt)
- First, add the water and vinegar to a small sauce pan (I like using one with a spout) and turn the heat up to high.
- Slice your onion in half lengthwise, then peel off the outer skin. Slice the onion thinly, separating the slices and adding them to a mason jar.
- When the liquid in your pot has little bubbles, stir in the salt until it dissolves. Once the mixture comes to a boil, you can pour it over the onions.
- Depending on how big your onions are, you may have a little leftover liquid. Fill it to just below the brim and dump the rest.
- If you do not have enough liquid to cover the onions, try pushing them down with a spoon. If they still aren't covered, add a splash of vinegar.
- Let them cool until they're just warm, close the lid and place in the fridge. They should be cured in about 8-10 hours.
- Cook Time: 5 minutes
- Category: Ingredient
- Method: Pickling
- Cuisine: American
Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free, Soy-Free, pickling, Pickled Red Onion