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–+ servings
A small, white pinch bowl contains bright pink, quick pickled onions.
4.17 from 12 votes

10-Minute Quick Pickled Onions

Author - Gena Hamshaw
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Cook Time: 10 minutes
Total Time: 10 minutes
Yields: 1 cup

Ingredients

  • 1 red onion, medium size (you can also use white onion, yellow onion, or shallot)
  • 3/4 cup water
  • 1/2 cup vinegar (apple cider, white distilled, white wine, and rice vinegar will all work)
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons cane sugar (optional)

Instructions

  • Bring the water, vinegar, salt, and sugar to a vigorous simmer in a sauce pot over medium high heat.
    A small, gray saucepan contains a mixture of vinegar and water. It's resting on a white surface.
  • While the pickling liquid comes to a simmer, peel, trim and slice the onion into very thin slices.
    Thinly sliced red onions are laid out on a cutting board with a silver mandolin slicer nearby.
  • Place the sliced onion into a wide-mouthed mason jar (at least 1 pint/480ml and up to 2 pints/950ml in volume).
    A wide-mouthed mason jar contains thinly sliced, red onions.
  • Pour the hot liquid into the mason jar and over the red onions. If all of the onions are not submerged in the pickling liquid, use a spoon to press them down into it. Their volume will decrease as they pickle. 
    A mason jar is resting on a white countertop with a shiny finish. It holds freshly pickled red onions.
  • Cover the mason jar and transfer it to the fridge for storage. The pickles will be ready in 30 minutes and will keep in the fridge for up to 2-4 weeks.
    A large, ball mason jar contains pickled vegetables. Someone is holding it in her hand against a white surface.