Quick Pickled Red Onions

Quick Pickled Red Onion recipe from Make It Easy Cookbook by Stacie Billis

I keep a running list of the best quick-cooking, long-lasting ingredients that can transform a meal without any effort on your part. I call them meal savers, and these Quick Pickled Red Onions are number one on the list.

Quick-pickled onions are obsession-worthy. Make them once and you’ll end up making them all of the time because it’s easy to do and you can put them on everything. ⁣


They turn ordinary veggies extraordinary, make a boring salad exciting (spinach + dates + almonds + crushed pita chips + quick-pickled onions = life-changing salad), kick up your tacos a notch, turn a potato salad into something drool-worthy, and so much more. ⁣⁣

You can use this recipe to quick-pickle other veggies, too, from radishes to cucumbers to carrots. Even grapes and raisins! (Pickled raisins on a curry? Amazing!) ⁣⁣

The best recipe for Quick Pickled Red Onion - delicious on EVERYTHING! | Stacie Billis

Quick Pickled Red Onions

Makes 1 cup ⁣⁣


2 cups sliced red onion, cut about 1/4-inch thick⁣
1/2 cup red wine vinegar⁣
2 allspice berries⁣
2 whole cloves⁣
1 bay leaf⁣
1 tablespoon salt⁣
1 tablespoon granulated sugar⁣⁣


Place the onions in a medium, nonreactive bowl; set aside. Place the vinegar, 1/2 cup water, and spices, salt, and sugar in a saucepan set over medium heat. Bring to a boil and remove from the heat. ⁣⁣


Pour the vinegar mixture over the onions and allow to cool at room temperature. Cover and refrigerate. If using right away, allow the onions to pickle for at least 1 hour, though if you have time, 2 hours minimum will give you the most immediate flavor. Otherwise, store in a sealed container in the refrigerator for up to 1 month. ⁣

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