Quick Pickled Red Onions
Bright, tangy, and just a little sweet—these pickled red onions are the perfect topping for tacos, grain bowls, salads, sandwiches, and more.
Made with simple, real ingredients, they come together in minutes and bring a bold pop of flavor to any meal. Keep a jar in the fridge and watch how fast it disappears!
Equipment
- 1 quart-size mason jar
Ingredients
- 2 medium red onions
- 1 cup apple cider vinegar
- 2 tablespoons coconut sugar
- ½ teaspoon salt
- 3 cups hot water just below boiling
Instructions
- Prep the onions: Peel and thinly slice the red onions into half-moons or rings, depending on your preference.
- Fill the jar: Add the sliced onions to a clean quart-size mason jar.
- Add flavor: Pour in the apple cider vinegar, coconut sugar, and salt.
- Add water: Fill the rest of the jar with hot water until the onions are fully submerged.
- Stir + rest: Use a spoon to gently stir or press the onions so everything is mixed. Or just shake it! Let the jar sit uncovered for 20–30 minutes until it cools slightly, then screw on the lid.
- Chill: Place in the fridge and let it sit overnight.
- Enjoy! The onions will turn a beautiful bright pink and be ready to use by morning.
Notes
These keep in the fridge for up to 2 weeks (but they never last that long in our house!).
Try them on avocado toast, tacos, grain bowls, or even scrambled eggs.
For an extra zing, toss in a few peppercorns or garlic cloves before adding water. Try adding these yummy onions with these Tacos!
Try them on avocado toast, tacos, grain bowls, or even scrambled eggs.
For an extra zing, toss in a few peppercorns or garlic cloves before adding water. Try adding these yummy onions with these Tacos!