Quick Pickled Red Onions

Today’s post was intended for the 17th, as I thought it could fit in with the “colour you rarely eat” theme due to the fact that I rarely eat hot pink foods. So let’s just pretend I posted it then okay? I’ve lost a little momentum over the past week, not helped by my laptop operating at a painfully slow pace (and starting to make internal ticking sounds). It can be hard to sit down and edit photos and build a post when it takes three times as long to get anything done, when it is already quite a time consuming process. Anyway, lets not waste any more time – on to the recipe…


These are not lacto-fermented onions, rather a quick alternative. Fermenting is a pretty easy process once you get used to it, and the results are delicious and totally worth it. But sometimes you need pickled onions NOW and don’t have a couple of days to wait for them, like when you want to put them on your jackfruit tacos as per my post last week. They do have a very strong vinegar flavour compared with their lacto-fermented brothers because of the, well, vinegar they are soaked in, but I think they are tasty in their own right.

Quick Pickled Red Onions

3-4 red onions (approx 3 cups)
1 1/2 cups apple cider vinegar
1/2 cup red wine vinegar
2 Tbsp sugar (I used coconut sugar)
1 tsp sea salt

Peel and slice onions into thin rings or half rings. Place in a non-reactive bowl (glass, ceramic, etc).

Place vinegars, sugar and salt in a pot and bring to a boil, stirring to dissolve sugar and salt. Pour liquid over onions and stir so that all onions are coated. Submerge as much of the onion as possible and leave to cool, stirring occasionally.

Once cool, transfer to sterilised jars. The onions can be eaten after an hour or so, but are best once they’ve been sitting for a while – 12-24 hours. Enjoy on tacos, nachos, sandwiches, hot dogs, baked potatoes, salads and more…the possibilities are endless!





  1. Love the colour but I am just not very au fait with pickled onions as I have only rarely eaten them but associate them with burgers and british pub grub

    1. That’s true – I associate them with the same but whenever I make them I end up eating them on everything (sometimes straight from the jar!)

  2. Shaheen says:

    Oh wow, that is pretty and I love it too, would be perfect in a sarnie or veggie burger, but I can also see it as an accompaniment to other non fast food dishes for piquancy. I’ve made some vegan Kimchi recently and have yet to try it…PS sorry about your computer and the slowness, I agree its already quite a time consuming process the Vegan Mofo process, I too am just about managing but running out of steam now. Thanks for the comment on my Instaram, I don’t use it much though

    1. Thanks Shaheen! Yes, I love it in a toasted sandwich as well. Ooh I do love kim chi, I need to get another batch going some time soon. Yes, sorry I have only been able to comment via instagram. I recruited some help to try and sort out my openID issues, but we ended up messing up my whole blog so that it was inaccessible. Thankfully we restored it, but it’s made me a bit apprehensive to try again.

  3. Joey says:

    I love pickled onions in all forms (maybe it’s because of the British pub grub associations Johanna GGG mentioned!) but I confess normally they’re just those tea brown billiard balls that you buy from the supermarket. This looks way more pretty!

    1. Me too! Yes the brown ones remind me of my grandma who always loved them with fish and chips.

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