You will need…

• Red onion – Raw red onions are pungent & a little bit spicy, but once they’re pickled they take on a delicious tangy bite. (& that gorgeous pop of neon pink doesn’t hurt, either!)
• Pure maple syrup – My go-to vegan sweetener! Just a little bit adds the perfect amount of sweetness to contrast the zippiness of the vinegar.
• Kosher salt – Remember osmosis? A little bit of salt helps draw out the onion’s natural moisture & replaces it with the flavorful pickling liquid.
• Rice vinegar – Its naturally mild & sweet flavor creates just the right amount of zippiness!
• Hot water – Helps the pickling solution come together & accelerates the pickling process. No stovetop or boiling required!

Tips for the best quick pickled red onions:

The best onions ⇢ Look for a healthy & firm red onion. If you’d like you can use another type of onion, you certainly can. Other types of onions will give a slightly different flavor profile (ie. white, sweet or pearl onions).

Best vinegar to use ⇢ You can use any number of vinegars to make quick pickled red onions, I love the mild flavor of rice vinegar. This rice vinegar is my favorite; I always have a bottle or two in my pantry!

Best sweetener to use ⇢ Rather than using a granulated sweetener, I like to use liquid sweetener to add just the right amount of sweetness to offset the bite of the vinegar. Pure maple syrup is forever my go-to, but honey & agave both work just as well.

Here’s what you’ll do…

1. Thinly slice your red onion. Slice the red onion into half moons or circular. Both work perfectly, as long as you make sure they are very thinly sliced. Why ⇢ The thinner you slice the onions, the faster they will pickle! Do it by hand or (carefully!) break out your mandolin for a more uniform slice.
2. Mix up the vinegar solution. Simply combine the remaining ingredients to prep the vinegar pickling solution. Why ⇢ By simply using hot tap water, you can completely bypass any boiling that many pickled onion recipes require. Whisk to dissolve the salt & ensure everything is thoroughly mixed & your pickling solution is ready to go.
3. Combine the onions & pickling solution. Pour the pickling mixture over the onions to completely submerge the onion in the liquid.
4. Store & enjoy! Let the onions pickle for 2-4 hours until they develop their bright pink, jewel-toned color. Top ’em on your favorite dishes & enjoy!

Quick variations:

• Make them herby ⇢ Add dill, fresh rosemary, or whatever fresh herbs you have on hand directly to the pickling solution to change up the flavors a bit.
• For a peppery kick ⇢ Add 1 heaping teaspoon of whole black peppercorns to the pickling liquid for a punch of peppery flavor.
• Include garlic ⇢ Throw in a few cloves of smashed garlic to the vinegar solution for a hint of garlicky goodness.
• Add some heat ⇢ Take things up a notch by adding thinly sliced jalapenos for a kick of heat!

A few of my favorite ways to use these easy pickled red onions:

• Added to your favorite tacos, burritos, & enchiladas. Pickled onions are especially good with Mexican or Tex-Mex inspired dishes – Chorizo Sweet Potato Tacos, Crispy Chicken Carnitas, Black Bean Quinoa Tacos, & so on. Make a batch for your next Taco Tuesday!
• On top of a leafy green salad, hummus or grain bowl. One of my favorite uses for these Quick AF Pickled Red Onions is to sprinkle them on top of a Mediterranean-inspired dishes (ahem, Sheet-Pan Veggie Shawarma or Chicken Shawarma Hummus Bowls!). You can also sub them for raw diced red onion in any of your favorite salad recipes (like this Falafel-ish Quinoa Salad or this Grilled Panzanella Salad) for a slightly tangy variation – yum!
• As a burger or sandwich topper. Once grilling season rolls around, I love topping burgers & sausages with quick pickled red onions. They add just the right amount of zest to any type of burger – our classic House Burgers, plant-based Black Bean Burgers, or juicy Turkey Burgers!