Red onion quick pickles

If you’re not quite ready for a full on lacto-fermentation pickle, then you friend, are in the right place. And truly, who wants to wait that long to eat something pickled? Quick pickles are an easy, ingenious way to get vinegared items into your mouth as soon as possible. An awesome beginner project for anyone interested in the acidic side of life and a versatile condiment that you can and should eat before most social interactions. Power play, am I right? These red onion quick pickles use just a few ingredients you probably have on hand and can be ready in an hour! (Though the longer you let them sit the more flavorful they’ll be.)

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red onion quick pickles
red onion quick pickles

Not to mention the lovely magenta coloring they take on after sitting in vinegar. The purple / red of the onion skin leeches out into the the brine and flesh, creating a vibrant hue that accents just about any savory dish. Paired with sliced serrano pepper for a spicy kick, these quick pickles pack a whole lot of punch. Feel free to get creative with your aromatic add-ins here. Maybe dice up a little sad ginger or forgotten garlic or throw in some herbaceous stems. This is a great recipe to use up those leftover aromatics you were definitely sure you would use when you bought them. Toss em in a quick pickle!

Did you try this recipe out? How quickly did you pickle? #closedloopcooking

Red onion quick pickles   by

These red onion quick pickles pack a whole lot of flavor, use just a few ingredients you probably have on hand, and are ready in no time!

makes: approx 1 cup | prep time: 5 min | soaking time: 1 - 2 hours | total time: 5 min

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red onion quick pickles


  • 1 red onion
  • 1 serrano pepper or other aromatics (ginger, garlic, herbs or herb stems)
  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar (or sub more white vinegar)
  • 2 tbsp sugar
  • 1 tbsp kosher salt


  1. Slice onion and pepper / aromatics thinly. Clean and dry a glass jar or similar container (with a lid.) Place onion and pepper / aromatics into container with pepper / aromatics evenly distributed (ish.)
  2. Mix vinegars, sugar, and salt in bowl and stir together until dissolved.
  3. Carefully pour vinegar mixture over onions and pepper / aromatics. Use a fork to press vegetables down and try to submerge completely.
  4. Loosely cover container with lid and let sit on the counter for at least 1 – 2 hours before enjoying. The longer you can let the onions sit the more flavor they will take on. This container can rest on the counter overnight before going into the fridge as well. Make sure to tighten the lid when putting away.
  5. Add to salads, bowls, stir fries, sandwiches, and more! These keep well in the fridge for about 3 months.
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