Quick Pickled Onions

by Ian Wickman


Quick Pickled Onions

This is quite possibly the simplest, most delicious, most versatile food in the universe. I use pickled onions on salads, steaks, tacos, salads, basically anything. You can use the basic recipe or improvise to your heart's content.
Keyword pickled onions
Prep Time 5 minutes
Resting Time 2 hours
Total Time 2 hours 5 minutes
Servings 12
Author Ian Wickman


  • 1 each red onion
  • 1 tsp salt
  • 1 tsp sugar (optional)
  • 1/2 cup rice vinegar (substitute apple cider vinegar or whatever vinegar you have on hand)


  • Cut the onion into very thin slices.
  • Add to pint mason jar or other container you can cover with a tight fitting lid.
  • Sprinkle salt and optionally sugar over onions.
  • Pour vinegar over onions, cover and shake (or stir) to combine.
  • Let sit for 2 hours before using. The pickled onions can be refrigerated for up to 2 weeks.


This recipe is so versatile, you can add garlic, any herb you want, change the vinegar etc. Riff on it to find YOUR secret recipe! In the mean time, here's a few recipes that I use them with: mushroom tacos, steak with chimichurri, or a Vietnamese inspired chicken and rice bowl!

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1 comment

Kristen May 9, 2018 - 12:44 am

Love having pickled onions in my fridge. Can’t wait to try this recipe!


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