Quick and Easy Pickled Onions

Make these quick and easy pickled onions to level up your burgers, sandwiches, salads, and so much more. You just need 3 ingredients and 10 minutes.

I wish I’d learned how to make pickled onions a long time ago because they really do make a big difference. You can literally put these on anything and everything and it adds so much flavor.

You only need 3 ingredients (plus water) to make them and they’ll last you up to 3 weeks in the fridge.

What You’ll Need

Glass Jar

• I use a 32 oz wide mouth mason jar for this recipe. You could use 2 smaller jars or whatever you have on hand.

Ingredients

• Red onion
• Vinegar + water
• Salt

How To Make Them

1. Slice the onion: Chop the ends off of your onion and remove the outer layer. Cut the onion in half (root to stem) and thinly slice both halves, cutting with the grain (root to stem). See video below for a visual. A mandoline is super helpful if you want perfectly even slices. Place sliced onions into your jar(s).
2. Make the water/vinegar brine: In a small saucepan, add equal parts water and vinegar – I do 1 cup each with about 2 extra tablespoons of water to perfectly fill my jar. Add a big pinch of salt, stir to help dissolve, and bring to a boil.
3. Pour over onions: Once solution reaches a boil, immediately remove from heat and pour over the onions. Let them cool off for a few minutes, then screw on the lid and toss em in the fridge!

They’re ready to serve within a couple hours, but I love them most after a day in the fridge when they’re really cold.

To Store

Store pickled onions in the fridge for up to 3 weeks.

Enjoy On…

• Burgers: These turkey burgers are a go-to recipe.
• Salads: Currently obsessed with this southwest quinoa salad.
• Wraps: This chipotle chicken lavash wrap and southwest chicken burrito are so good.
• Sandwiches: Like this chipotle chicken avocado sandwich.
• Not really a category, but pickled onions are amazing on these buffalo ranch chicken stuffed sweet potatoes.

As always, be sure to leave a comment and review if you try out these quick and easy pickled onions!

Quick and Easy Pickled Onions

5 from 1 vote

Make these quick and easy pickled onions to level up your burgers, sandwiches, salads, and so much more.

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:5 minutes mins

Course: Condiments

Servings: 12

Calories: 10kcal

Equipment

• 32 oz wide mouth mason jar with lid

Ingredients

• 1 large red onion (300 g) or 2 small ones
• 1 cup white vinegar
• 1 cup water + 2 tbsp (see notes)
• big pinch salt

Instructions

• Prep the onion by cutting off the ends and removing the outer layer. Cut in half (root to stem) and thinly slice both halves, cutting with the grain (root to stem). Place sliced onions into the mason jar.
• Add water, vinegar and salt to a small saucepan, stirring to help dissolve. Bring to a boil, then immediately remove from heat and pour over onions.
• Let cool for a few minutes, then screw the lid on and put in the fridge to rest for a couple hours. Enjoy on your favorite sandwiches, salads, burgers, whatever you love!

Notes

• Water/vinegar: Just over 1 cup water helps perfectly fill my 32 oz mason jar – about 2 extra tablespoons.
• A mandoline is helpful if you want super even onion slices.

Nutrition

Serving: 25g | Calories: 10kcal | Carbohydrates: 2.3g | Protein: 0.3g | Fiber: 0.4g

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