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!