Quick Pickled Red Onions
These quick pickled red onions are such a quick and easy way to elevate your meals. As a dietitian, I’m always looking for healthy ways to add more flavor to meals, and this is one of those staples I keep in my fridge at all times. They’re crunchy, tangy, salty, and add a great pop of color to your plate.
The best part of this recipe is how ridiculously quick and easy it is. You only need 4 things that you probably already have at home: a red onion, salt, white vinegar, and boiling water. The prep takes about five minutes, and they’re ready to eat in about 25 minutes. Honestly, it feels almost too easy to call it a recipe.
These pickled onions get better as they sit, so while you can eat them the same day, they taste even better after letting them hang out in the fridge overnight. They get more pickled and lose some of that sharp bite raw onions can have. These will last about three weeks in the fridge, making them a great meal prep add-on.
I put these on everything. They’re perfect on grain bowls, tacos, sandwiches, avocado toast, eggs, or even on top of a salad for extra crunch. Adding pickled veggies like these is an easy way to boost flavor and nutrition. I hope you enjoy these quick pickled red onions, and leave a comment below if you try them out!
Quick Pickled Red Onions
Ingredients
- 1 red onion
- 1/2 tbsp salt (you can use less salt if watching sodium)
- 1 cup white vinegar
- 1 cup boiling water
Instructions
- Slice onion into thin slices. Place into a large (20 oz+) jar.
- Add salt, vinegar, and boiling water to the jar.
- Place the lid tightly on the jar and shake to combine.
- Remove the lid to allow the heat to escape and let sit at room temperature for about 25 minutes or until mostly cooled. The onions should turn bright pink and will be ready to eat at this point. Store in the refrigerator.
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Notes
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Quick Pickled Red Onions Nutrition Facts
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