How to Make Quick Pickled Red Onions (Vegan)
Jul 26, 2023 (Last updated Sep 28, 2023) by Hannah Sunderani
How to Make Quick Pickled Red Onions (Vegan)
Hiya friends! If you’re looking to add a burst of flavour to every meal, whip up these Quick Pickled Red Onions! They’re the perfect combination of tangy and subtly sweet and one of my favourite condiments to keep in the fridge at all times. Once you learn how easy this 5-ingredient recipe is to make at home from scratch, you’ll never want to purchase them at the grocery store again!
Trust me when I say this recipe is simple enough for the ultimate beginners and newbie cooks. It’s a 5-ingredient recipe that’s ready to marinate in 10 minutes or less – and all you need is a cutting board, a sharp knife (or mandoline), and a glass jar! It’s the perfect condiment for topping my Vegan Lentil Burger Patties, Vegan Tacos to add some crunch!
Now, let me show you how easy it is to make these pickled onions so you can make them pronto!
This Quick Pickled Onions recipe is….
- Quick and easy
- Versatile
- Ready in 30 minutes
- Meal prep friendly
- Vegan
- Gluten-free
- Made with 5 simple ingredients
- Newbie cook approved
Ingredient Notes
- White wine vinegar is the base of the pickling solution and is what gives these onions the best, tangy flavour. I prefer to make my quick pickled onions with white wine vinegar as opposed to regular white vinegar because it is slightly less acidic and has a milder, more delicate flavour that doesn’t overpower the flavours in the dish you add them too. If you prefer a sharper, more pungent flavoured quick pickled red onion recipe, feel free to use regular white vinegar.
- Black peppercorns add spiciness and compliments the acidity and subtle sweetness in the quick pickling liquid.
- A single bay leaf is key for adding a sweet and earthy aroma, and complex depth of flavour.
- Salt adds savouriness that enhances the flavour and helps keep the onions crisp!
- Agave adds a subtle sweetness that balances the acidity in the vinegar. No white sugar or granulated sugar needed! You can also substitute agave for maple syrup.
How to Make Quick Pickled Red Onions
Learning how to make quick pickled onions at home is so much easier than you think!
Start by slicing the onions into very thin rings or half moons. I find this easiest to do using a mandoline slicer, but a sharp knife works well, too!
Once the onions are prepped, add them to a large, 750 ml mason jar along with peppercorns and one bayleaf. Set the jar aside, then begin to prep the vinegar mixture.
In a small saucepan, pour in the vinegar, water, salt and agave. Bring the mixture to a low simmer, then as soon as you see bubbles, turn off the heat.
Immediately pour the warm vinegar mixture directly over the sliced onions in the jar. Gently press the onions down with a spoon to make sure they are fully submerged in the liquid. Tightly screw on the lid, then place the pickled red onions in the fridge and marinate for at least 30 minutes before using (I prefer to leave them overnight!).
Serve as a topping on all of your favourite savoury recipes, or as desired.
Serving Suggestions
As mentioned, I love these pickled onions on top of my Lentil Burger Patties and my Favourite Vegan Tacos with Plant-Based Ground, but they can be served with many other dishes! Here are a few additional suggestions to inspire you:
- Sandwiches and wraps: Add tangy flavour and vibrant colour to a Vegan Chickpea Tuna Sandwich, Green Goddess Wraps, or a delicious Vegan Grilled Cheese.
- Salads: Top any salad, such as this Black Bean & Corn Salad or swap out the red onion for pickled onions in this 20-Minute Strawberry Spinach Salad.
- Avocado toast: Quick pickled onions are the perfect pair for any avocado toast, including my Gourmet Avocado Toast and Roasted Chickpeas and Avocado Toast.
- Enchiladas: Sprinkle Sweet Potato Black Bean Enchiladas with pickled onions for the final tangy flavour boost!
- Vegan egg dishes: Add them to my Zucchini Vegan Egg Nests for the best savoury breakfast!
Recipe FAQs
How long do quick pickled onions last?
When stored in an air-tight glass jar, these quick pickled onions will keep for up to 2 weeks in the fridge. To make the pickled onions last as long as possible, keep the onions submerged in the pickling solution.
Can I use different types of onions for pickling?
Yes, technically you can use this method to pickle more than red onion slices, but it won’t have the same bright, vibrant pink colour. Feel free to give it a try using a variety of fresh onions including white onions, yellow onions, or sweet onions.
Do I need to cook the onions before pickling them?
No. Cooking the onions before pickling them is not necessary! They will soften in the pickling liquid while remaining the perfect amount of crunchy. All you truly need is 10 minutes of prep work.
Can I adjust the flavour of the pickling liquid to suit my taste preferences?
Absolutely! This quick pickled onions recipe is meant to be basic enough to pair with as many dishes as possible. Feel free to experiment with different additions such as fresh herbs, mustard seeds, red pepper flakes, garlic, etc.
More Homemade Recipes You Might Like:
- 3-Minute Healthy Ranch Dressing
- Miso Sauce
- 20-Minute Homemade Marinara Sauce
- 5-Minute Chimichurri Sauce
- Homemade Enchilada Sauce
- How to Make Easy Classic Hummus
I hope this post has helped you learn how to make quick pickled red onions at home! And I hope you love this recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more easy plant-based and vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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How to Make Quick Pickled Red Onions Recipe
Ingredients
- 1 medium red onion
- 1/2 tsp peppercorns
- 1 bay leaf
- 1 1/4 cups white wine vinegar
- 1/2 cup water
- 1 tsp salt
- 1 tbsp agave
Instructions
- Slice the onions into very thin rings or half moons using a knife or mandoline.
- Add the sliced onions to a mason jar (I used a large 750ml jar) with peppercorns and one bayleaf. Set aside.
- In a small saucepan, pour in the the vinegar, water, salt and agave and bring to a low simmer. As soon as you starts to see bubbles turn off the heat (Alternatively, place the ingredients in a glass bowl, stir to combine and warm in the microwave for 1-2 minutes. Allow to cool for 1 minute).
- Pour the vinegar mixture into the jar of onions. Gently press down on the onions with a spoon to make sure the onions are under the liquid. Screw on the lid.
- Place the pickled onions in the fridge and let marinade for at least 30 minutes before using. (I like to leave them overnight so they go super pink. The longer you leave them the more vibrant they will be).
- Serve these pickled onions as a topping for your favourite burgers, sandwiches, wraps, burritos and tacos.
Notes
Approvals
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