Quick pickled onions are an easy way to add bright, tangy flavor to tacos, sandwiches, and salads. You just need five simple ingredients!
Quick pickled onions are one of the fastest ways to add a real "oomph" to an ordinary meal. In just minutes, sharp, raw onions transform into something bright, slightly sweet and balanced enough to top tacos, salads, bowls and sandwiches. Because they store well and improve after sitting, they're ideal for meal prep or last minute flavor boosts. It's a low effort recipe that pays off all week long!
Reasons You'll Love Pickled Onions
- Instant flavor upgrade: packs a big punch with almost no effort.
- Minimal Ingredients: just 5 simple ingredients you probably already have.
- Make once, use all week: they keep in the fridge for up to 2 weeks - making them the perfect addition to meal prep lunches and dinners
Key Ingredients
- Red onion: you are going to slice this in super thin strips.
- Garlic powder - swap garlic powder for 3-4 cloves fresh minced garlic if you'd like
- Apple cider vinegar- I prefer to use Bragg's raw unfiltered apple cider vinegar, but any brand should work for the sake of pickling. White vinegar does not make a good alternative for this recipe as it is far too sharp.
step by step directions
- Slice: Work slowly with a sharp knife to create the thinnest slices you can across the middle of the onion.
- Pickle: Add the ingredients in a 2 cup to 1 pint jar, add the onion slices, salt, oregano, garlic powder and apple cider vinegar. Do your best to stir it up. Place the jar into a microwave and cook on high power for one minute. Stir, then place in the fridge for 30 minutes before enjoying.
Note - you can skip the microwave step and refrigerate onions overnight instead if you prefer!
Variations
- Add some sweetness - pickled red onions traditionally include some sugar, honey, or maple syrup for sweetness. We've opted to leave it out (I don't miss it) but you could add a small amount (1-2 teaspoons) of your favorite sweetener such as maple syrup or honey
- Herbs - swap oregano for thyme, basil, dill, or parsley (or leave it out, totally optional)
- Garlic powder - swap for 3-4 cloves fresh minced garlic for stronger garlic flavor
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Quick Pickled Red Onions
Video
Ingredients
- 1 red onion
- 1 pinch salt
- ½ teaspoon oregano
- ½ teaspoon garlic powder note 1
- ¼ cup apple cider vinegar
Instructions
- Slice- Slice onion in half through the root. Place cut side down and chop off the root and tip of bulb, peel skin off. Work slowly with a sharp knife to create the thinnest slices you can across the middle of the onion.
- Jar- to a 2 cup/1 pint jar, add the onion slices, salt, oregano, garlic powder and apple cider vinegar. Do your best to stir it up.
- Pickle- place the jar (ensuring not metal parts present!) into a microwave and cook on high power for one minute (see note 2). Stir, then place in the fridge for 30 minutes before enjoying.
Tips:
- swap garlic powder for 3-4 cloves fresh minced garlic if you'd like
- you can skip the microwave step and refrigerate onions overnight instead
- this recipe makes roughly 1 cup of pickled onions
- Fridge - store in an airtight container in the fridge for up to 2 weeks
- Freeze - we have never tried freezing these quick pickled red onions, but they would probably freeze/ thaw just fine. It might work well to portion out and freeze them in ice cube trays, too!
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
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