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10 Ingredients Or Less

Quick Pickled Onions

Prep

5 minutes

Cook

0 minutes

Yield

12

Quick Pickled Onions are so incredibly amazing to toss on your favorite Greek salad or to eat up on their own. These onions are so versatile and perfect for just about any savory recipe you’re putting together. I love the snap of flavor they provide and they’re so easy to make.

Beautifully colorful Quick Pickled Onions on a white plate.

Why you’ll love these Quick Pickled Onions:

  • Made in only 5-minutes
  • Made with less than 10 easy ingredients
  • You don’t have to wait months for the pickling action
  • So flavorful for salads or other recipes
  • Best consumed in the first few days but can last 2-3 weeks in the fridge

What do you use Quick Pickled Onions on?

Quick Pickled Onions are so versatile. This recipe can be used across so many things you’re whipping up in your kitchen. Throw them on top of tacos, add them to your jackfruit pulled pork, or gyros. Throw them on top of your favorite burger, hot dog, or even in a grilled cheese sandwich. Lastly, the most obvious way is to use them in salads. They go hand-in-hand with just about any fresh salad recipe.

Big bowl of Vegan Greek Salad with a side dish of Quick Pickled Onions on the side.

How do you make Quick Pickled Onions?

You guys and girls will be shocked at how easy it is to make this recipe. Most people think of pickled items and think it requires a lot of time in the kitchen, and a lot of time with the veggie on your shelf waiting to fully pickle. However, quick pickling is so fantastic because you can make it in just a few hours.

You can use this recipe across any type of vegetables and you’ll end up with delicious, crispy pickled veggies. Try it with radishes, green beans, carrots, or whatever you have lying around. I love to quick pickle things that I don’t think I’m going to use up before they go bad. This way you have less food waste and a delicious snack. 

For more ideas for quick pickling, check out my other post here.

To make these Quick Pickled Onions, all you have to do is:

  • Combine all your ingredients into a medium-sized bowl and gently stir
  • Let the ingredients sit for at least 1 hour and max 3 days before eating
  • Enjoy!

Bowl of authentic Greek Salad next to a bowl of Quick Pickled Onions.

Recipes to use these Pickled Onions on:

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.   
 
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Quick Pickled Onions

  • Author: Maria Koutsogiannis
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 12 1x
  • Category: Salad and Greens, 10 Ingredients or Less, How To's, Appetizers+ Sides
  • Diet: Vegan

Description

These Quick Pickled Onions are vegan-friendly and perfect to add to any recipe. Eat them on their own, and on top of your favorite salad.


Scale

Ingredients

1 medium red onion, thinly sliced

1/2 cup apple cider vinegar

2 tbsp. lemon juice

2 tbsp. olive oil

1 tbsp. honey

1 1/2 sea salt

1 handful of herbs of choice  (I love using oregano), finely chopped


Instructions

Combine all your ingredients into a medium-sized bowl and gently stir.  Let the ingredients sit for at least 1 hour and max 3 days before eating.

Use pickled onions to top salads, tacos, in sandwiches, as nacho toppings, and more!


Notes

Transfer to a tightly sealed container if you are letting them sit for over 12 hours.

After 3 days, place them in the fridge!

This recipe works well with other ingredients like cucumber, garlic and radishes!

Keywords: recipe, vinegar, easy, red

Ginna

You’re changing the game Maria! Thank you!

Maria Koutsogiannis

You’re so welcome, thank you!

Taylor Coupe

where is that bowl from?

Maria Koutsogiannis

Anthropologie!!!

Emilia Townsend

Thank you so much! I used this recipe to marinate my zucchini and cucumber. it was perfect!

Maria Koutsogiannis

You’re so welcome, Emilia! Thanks for the love!

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