How to Make Quick-Pickled Red Onions

Want to add some excitement to your veggies? You’ll love the flavor, crunch and the benefits you’ll gain from these quick-pickled red onions.

Not everyone loves eating vegetables. And I completely understand! There are many someone may not want to include veggies in their eating pattern.

Many clients I work with have a hard time eating veggies because they felt forced to do so during their dieting years. Diet burnout is real, and it can be fierce!

But, as a card-carrying registered dietitian, I also acknowledge the many wonderful benefits vegetables can offer us. I love helping people embrace vegetables as something they can include in their diet to help them feel better overall – if they choose to, of course.

Today I’m sharing one of my favorite ways to make vegetables more interesting: pickling them! Not only are pickled vegetables delicious, they can also offer many benefits for us humans, such as improved digestive health, immunity boost, and overall wellbeing.

These quick-pickled red onions are versatile and delicious. They can be added to sandwiches, as a side to most meals, or even just eaten alone as a snack. And most of the ingredients can be stored in your kitchen as staples, so you can make these anytime!

Here’s the recipe. Hope you enjoy!

Quick-Pickled Red Onions

Makes: approximately 6 servings


  • 1 red onion
  • 1/2 cup red wine vinegar
  • 1/2 cup white vinegar
  • 1 cup water
  • 2 tbsp. cane sugar
  • 1 tbsp. sea salt
  • optional: 1 garlic clove, peppercorns, or any other seasonings you prefer


  • 10-ounce Mason Jar with tight-sealing lid
  • Medium saucepan
  • Mandoline or sharp chef’s knife


  1. Thinly slice the onion using a knife or mandoline. Place sliced onions in the mason jar. Add the optional garlic, peppercorns, or other seasonings if you’re using them.
  2. In a saucepan, heat the vinegar, water, sugar and salt over medium heat. Stir until dissolved, approximately 1 minute. Set aside and let cool.
  3. Pour cooled mixture over onions (and optional seasonings) in the jar. Then seal with lid, and store in the refrigerator for at least one hour.
  4. Take out from the fridge and enjoy! You can store these in the refrigerator for up to 2 weeks.

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