Quick pickled onions are so fast and simple to make. Obviously I didn’t come up with this concept, but I make them enough, and have used them as a topping for quite a handful of other recipes I felt it was time they got their own post on my blog. Plus, now when people ask me how they make them I can point them to my blog!

As someone who abhors raw red onion, I was quick surprised at how much I like pickled red onion. I’ve used these to top homemade bibimbap bowls, Korean Barbecue Burgers, pulled pork sandwiches, and most recently on some bison carnitas (recipe coming next!). My 2 year old even likes to eat them as a snack!


Quick Pickled Red Onion

Yield: about seven 1/2 cup servings

Prep Time: 5 minutes


1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced


Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.

7 Servings, 1 serving contains: Calories (kcal) 10 Fat