These quick pickled onions are so easy! They will only take 5 minutes of your time and they are so versatile! Add them to lots of dishes! So delicious!
Have you ever tried pickling onions? It is so easy, you won’t even believe it! No cooking in a pressure canner or a hot water bath canning pot! The best part is they will last for many months in your refrigerator!
What are Pickled Onions?
Pickling is the process of preserving fruits and vegetables in an acidic solution, or sometimes just a salt. This technique has been used for thousands of years. It is thought that the process may have begun in northwestern India.
What Vinegar Can You Use to Make Quick Pickled Onions
The acid varies, depending on the flavor profile you are looking for. It can be any of the varieties of vinegar, including;
- red wine vinegar
- white wine vinegar
- apple cider vinegar
- white vinegar
- among others
Other acids include lemon or lime juices.
Should You Store Quick Pickled Onions in the Refrigerator?
The short answer is Yes! For health reasons and for the longevity of these pickled red onions, the best to place store them is the refrigerator. I usually only make a small batch so that we use them up within six months, or so.
How to make them at Home
- Measure spices.
- Toast in dry pan.
- Slice onion in half, leaving root end in tact.
- Slice into 1/8″-1/4″ thick slices
- Measure sugar & salt.
- Measure vinegar.
- Heat vinegar, water, sugar and salt to boiling. Allow to cool.
- Crush garlic.
- Break apart onion slices.
- Pack into canning jars.
- Add spices.
- Add garlic. Seal.
How to Use Pickled Red Onions
Pickled Red Onions are a delicious and versatile condiment for a lot of your recipes! They go perfectly with;
- Venison Tacos
- Pork Tacos
- Burritos with Cheese Sauce
- Chunky Chili
- Smoky Chipotle Turkey Burgers
- Grilled Tuna and Cheese
- Spicy Grilled Cheese Sandwiches
Other delicious canning recipes
Look at the lovely color of these pickled onions! The red wine vinegar helps with the lovely red color, but they are honestly still a lovely pink/ red if you substitute any other vinegar.
So that is a super easy canning recipe that you can accomplish in just a few minutes! Perfect for those who are new to the world of canning, or preserving your own food! To learn more about canning and preserving, these posts will help!
Love gardening? These posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden!
Second is Preparing the Garden Site.
The third is Choosing Plants and Planting Your Garden.
The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
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That’s how easy it is to make Quick Pickled Onions. Thanks for stopping by today!
Enjoy! And have fun cooking!
Xoxo,
Quick Pickled Onions
Ingredients
- 1 tsp cumin seed
- 1 tsp coriander seed
- 1 red onion sliced 1/8- 1/4″ thick
- 1 bay leaf
- 1 cup Red Wine Vinegar others vinegar will work. See post for details.
- 1/2 cup water
- 2 Tbsp Sugar
- 1 tsp Salt
- 2 cloves garlic
Instructions
- Toast cumin and coriander in dry pan until fragrant. Remove and set aside.
- Add vinegar water, sugar and salt to the same pan. Bring to boil. Stir to combine.
- Slice onions, squeeze as many as you can into pint jars. (Depends on how big your onion is.)
- Crush garlic. Add to jar. Add spices and garlic to each jar.
- Cover with vinegar mixture. Seal jars.
- Allow to cool to room temperature, then refrigerate for at least 3 days, up to about 6 months.
Video
Notes
Nutrition
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.
Brian Jones
You are speaking right at my ‘food heart’ with quick pickles, the arrival of spring and summer always pushes them to the front of my menu planning. These look and sound delicious!
Beth Neels
Thanks so much Brian! I am happy you stopped by! Your comment means so much!
Jacqueline Debono
I have never made pickled onions but yours look so good and sound so easy to do, I have to make them! We have really nice red onions here in Italy, so I’m definitely going to pickle some!
Beth Neels
I can’t wait for fresh onions to come into season around here. These would be even better! Thank you Jacqueline!
Fiorenza
Simple and quick recipe, and well detailed also with photos (really beautiful). I will prepare these pickled onions to serve with the roast chicken, I’m sure they will be appreciated! Thank you for sharing
Beth Neels
They would be quite delicious with chicken! Thanks so much Fiorenza!
Susan
Good call toasting the spices! I’ll bet that adds a whole new level of flavor. BBQ season is here and these are a perfect side! Thanks for sharing.
Beth Neels
I love toasting spices! It really brings out their flavor! Thank Susan!
Nikole Berg
Yum! Pickled red onions are one of my favorite condiments! I haven’t made some in a while, so I’m anxious to try your recipe!
Beth Neels
They are so good, aren’t they? Thank you Nikole!
Jen
I can’t wait to try this. These will be perfect to add to our tacos and sandwiches. Thank you!
Beth Neels
They are delicious on sandwiches and burgers! Thanks for stopping by Jen!
Marie
I can’t believe that I’ve never tried making pickled onions before. I didn’t know that it only takes 5 minutes. It’s such a versatile ingredient. I need to give this recipe a try!
Beth Neels
They are so good on so many different foods! Thanks for checking them out Marie! I really appreciate it!
Andrea Metlika
These were so much easier to make than I thought. I can’t wait to do this.
Beth Neels
They really are super easy! Let me know how you like them Andrea!
Meghna
Thanks for this supa cool pickled onion recipe, I was looking for the same for quite some time. Making it this weekend.
Beth Neels
Oh, good, I am glad you found it Meghna! Let me know how you like them!
Katie
Wow! I never knew how easy it was to make pickled onions! I think I first tried them at an Indian restaurant, of all places. I have always assumed you had to know how to can / preserve to make them (and that’s way out of my range!) This is so fun and looks easy, I’ve gotta try it!
Beth Neels
Yes, they are super easy! They are so versatile, I bet they are delicious with Indian cuisine! Thank you Katie!