Quick Pickled Onions

by Pamela

Quick Pickled Onions

Are you looking for something to brighten up that salad, perk up that burger or make that grain bowl a little more exciting? Then you need to make some quick pickled onions.

The beauty of quick pickled onions is that they only take an hour to make. Oh no….they don’t require you to be actively working on them for an hour. Sorry, I didn’t mean to scare you.  How do you make quick pickled onions? All you need to do is make up the brine, slice the onions, put it all into a jar and wait for an hour. Let the brine do all the work.

Quick Pickled Onions

I love adding these pretty pickled onions to all kinds of things. Pretty much if you put raw onion on it, you can put pickled onions on it. By pickling the onions, you take that raw onion bite out of them and give them a nice and tangy flavor. You can still taste that they’re onions, they just have even more flavor. My favorite things to use them on are nachos and hamburgers.

How long do pickled onions last? You can keep these in the fridge for up to two weeks. After that they get a little slippery and more bitey in flavor. But I’m guessing that you aren’t going to have these pickled onions last that long. Once you eat all the onions, you can use the brine again to make a new batch.

What are you waiting for? Get your pickle on!

Quick Pickled Onions
 
Prep time
Total time
 
These pretty and tangy onions give a hit of flavor to anything you add them to. Make a batch of quick pickled onions to have with dinner tonight.
Author:
Recipe type: Condiment
Cuisine: American
Serves: 1
Ingredients
  • 1 red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1½ teaspoons kosher salt
Instructions
  1. In a medium sized bowl whisk vinegar, sugar and salt with 1 cup of water until the sugar and salt dissolve.
  2. Drop the onion slices into a jar and pour the vinegar mixture over top of the onions.
  3. Use a fork to get all the onions submerged in the brine.
  4. Let onions sit for 1 hour before serving.
  5. Refrigerate for up to 2 weeks.

 

 

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2 comments

Judy-- My Well Seasoned Life June 10, 2016 at 11:29 am

Pickled onions are the best and your recipe looks so very simple and spot on. Thanks.

Pamela June 10, 2016 at 11:31 am

Hi Judy! Nothing fancy…just straight up pickled. 😉

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