Recipes

Quick Pickled Red Onions

HEALTHY MAMA MEAL PREP

FREE FLEXIBLE MEAL PLANNING GUIDE

Resources you'll love

tell me more!

I'm Kris, trained chef, culinary nutritionist and busy mom, here to help you take the stress out of healthy eating with flexible meal planning, simplified meal prep and easy budget-friendly meals.

Meet Kris

THE HEALTHY mama kitchen podcast

find what you're looking for:

Socialize

When it comes to flavor boosts that pack a huge punch, these quick pickled onions are at the top of the list- not only do we go through a jar every week or two (the kids LOVE them, maybe even more than myself and my husband!), they come together super easy- and jazz up any meal! We love them on tacos, tostadas, greek chicken wraps, pork souvlaki, bowls, salads and more!

Quick Pickled Onions
Makes 2 cups

  • 1 large red onion, sliced thin
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 2 tbsp honey or sugar
  • 1 tsp sea salt (increase if you want them more salty, less sweet)
  1. Slice onion and pack into a wide-mouth mason jar
  2. Heat vinegar, water, sweetener and salt to a low simmer, stir until dissolved
  3. Cover onions with hot liquid, shake and let sit at least 30-45 minutes (I prefer at least 2+ hours).
  4. Stores in fridge for up to 2 weeks (if they last that long!)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quick Pickled Red Onions


Ingredients

Scale

  • 1 large red onion, sliced thin
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 2 tbsp honey or sugar
  • 1 tsp sea salt (increase if you want them more salty, less sweet)

Instructions

  1. Slice onion and pack into a wide-mouth mason jar
  2. Heat vinegar, water, sweetener and salt to a low simmer, stir until dissolved
  3. Cover onions with hot liquid, shake and let sit at least 30-45 minutes (I prefer at least 2+ hours). Stores in fridge for up to 2 weeks (if they last that long!)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating