Pickled veggies are a simple and delicious add to any salad, sandwich, or grain bowl! They’re so simple to make, and you’ll be so happy to have them on hand. That’s why I am sharing these Quick Pickled Onions. Just five simple ingredients and a little patience is all you need.

If you’re looking for a yummy, punchy topping to just about any dish, this one is for you. Insanely simple, and insanely delicious, these quick pickled onions add a layer of flavor and acidity to brighten up your dish. My favorite use for them is, of course, topping off tacos – especially with my  Vegan Jackfrui Tacos!

INGREDIENTS

1 red onion, sliced
1 cup water
1/2 cup rice vinegar
1 tbsp sugar
2 tbsp kosher salt

 

DIRECTIONS

  1. Wash a 1-pint wide-mouth canning jar and lid in hot soapy water and let air dry.
  2. In a medium bowl, combine water, vinegar, sugar, and salt and whisk until dissolved.
  3. Add onions to canning jar and pour brine over the onions to cover. Seal.
  4. Refrigerate for a week before enjoying and store in refrigerator for up to two months.
    1. Note: use any vegetable you like! Radishes and cucumbers are also delish! Also, add mustard seed for a flavor boost!

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Quick Pickled Onions
Pickled veggies are a simple and delicious add to any salad, sandwich, or grain bowl! They're too simple to make to not just have them on hand. That's why I am sharing these Quick Pickled Onions.
Author: Maddie Augustin
Ingredients
  • 1 red onion sliced
  • 1 cup water
  • 1/2 cup rice vinegar
  • 1 tbsp sugar
  • 2 tbsp kosher salt
Instructions
  1. Wash a 1-pint wide-mouth canning jar and lid in hot soapy water and let air dry.
  2. In a medium bowl, combine water, vinegar, sugar, and salt and whisk until dissolved.
  3. Add onions to canning jar and pour brine over the onions to cover. Seal.
  4. Refrigerate for a week before enjoying and store in refrigerator for up to two months.
  5. Note: use any vegetable you like! Radishes and cucumbers are also delish! Also, add mustard seed for a flavor boost!