The Best Quick Pickled Red Onions recipe by Joyful Balance.

The Best Quick Pickled Red Onions

Hello, my wonderful chickpeas! Today we are making something that I personally like to always have on hand in my fridge – my Quick Pickled Red Onions! This easy recipe only takes about 10 minutes of hands on time and adds a pop of flavor to just about anything you’d like. In my house we love these easy pickled red onions on burrito bowls, sandwiches, burgers, salads, and even savory toast.

Vegan Quick Pickled Red Onion recipe by Joyful Balance.

These Quick Pickled Red Onions are sure to become a staple that you reach for in your fridge over and over again. Let’s dive in!

Inspiration for Quick Pickled Red Onions

I add pickled red onions to just about anything I can when I eat out. I love that they are tangy but also a tad sweet, and they add a satisfying crunch to your meal! Making them on your own at home really elevates any meal and makes you feel just a little fancier.

A couple of years ago I created my Easy Quick Pickles, and soon realized I could adapt that concept to pickle other things too! After a bit of experimentation, I created these Quick Pickled Red Onions and have used them on everything ever since.

Ingredients

Easy Pickled Red Onions on vegan tzatziki toast.

I wanted to make this a super easy recipe – so the ingredients are pretty straight forward!

  • Red onion: obviously our star. This recipe is honestly great to have in your back pocket in case you ever have a red onion that needs to be used up!
  • Apple cider vinegar, and red wine vinegar: most vinegars can be used for pickling, but after some experimentation I loved this combo the most for this. These flavors complement each other really well, and the red wine vinegar also adds to that pretty pink color.
  • Maple syrup: for just a touch of sweetness!
  • Salt: to bring out all of our flavors.

How to Make Quick Pickled Red Onions

Homemade Quick Pickled Red Onions in a mason jar.

This is a super simple and easy recipe. As always, keep scrolling for the full recipe, but here are the basics!

  1. Bring the vinegars, water, maple syrup, and salt to a simmer on the stovetop. Simmer until the salt is dissolved.
  2. Add the sliced onions to a jar and pour the vinegar mixture over the onions.
  3. Let cool to room temperature, and then let refrigerate until you are ready to enjoy!

Tips & Tricks

Quick Pickled Red Onions on sourdough toast.

This easy recipe is super versatile – here are some fun ways you can enjoy these easy pickled red onions, and ways you can make the recipe your own!

  • If you like your pickled onions a bit sweeter, feel free to add in more maple syrup!
  • Add these to just about anything! They add a pop of flavor and a bit of crunch to your meals and go great on burgers, sandwiches, salads, buddha bowls, or pretty much anything else.
  • You can also enjoy these in the morning on savory toast! I like using these Quick Pickled Red Onions on avocado toast, or they also pair well with hummus or even vegan tzatziki sauce.
  • Looking for a more specific suggestion to pair these with? These would go great with my Black Bean Burger or as an extra topping on my Sesame Tofu Buddha Bowl!

Enjoy!

The Best Quick Pickled Red Onions

Recipe by Delaney Romero – Joyful Balance
Servings (as a topping)

12

servings
From Start to Finish

10

minutes

These Quick Pickled Red Onions are a super easy recipe that only take 10 minutes of hands-on time to make. Throw these onto salads, burgers, buddha bowls, toast, and whatever else you can think of for a pop of flavor and a bit of crunch!

*Note that From Start to Finish is an estimate that does NOT include the time it takes for the pickled red onions to cool to room temperature and then refrigerate.

Ingredients

Directions

  • Combine water, apple cider vinegar, red wine vinegar, maple syrup, and salt in a small/medium pot. Bring the mixture to a gentle simmer over medium heat. Allow to simmer until salt has dissolved, stirring occasionally.
  • Add your sliced red onions to a jar (I find that a 32 oz mason jar is perfect). Carefully pour the vinegar mixture into the jar and gently tap the bottom of the jar onto the counter a few times to remove any air bubbles. You want the brine to cover all of the onions – if it doesn’t quite cover all of them, let the jar sit for a few minutes, and then use a fork to carefully press the onions further down into the brine.
  • Seal the jar with its lid and allow the jar cool to room temperature, then place in the fridge. The flavor will get stronger the longer they sit! You can enjoy these as soon as they are refrigerated to your desired temperature if you’d like, but I recommend letting them refrigerate over night before digging in if you are able!

Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your pickled-onion-making ways.

Stay joyfully balanced!

2 Comments

  1. I could eat these on their own they are so good!

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