These quick pickled onions are simple to make and are ready in 30 minutes. Pickled onions are a perfect addition to burgers, tacos, and rice bowls.
Quick pickled onions are super easy to make. Hands on time is less than 5 minutes. While they are extremely versatile, pickled onions are a delicious addition to veggie burgers, avocado toast, tacos, rice bowls, and even as a filling for omlettes.
This recipe is very basic and can be used on many other vegetables like asparagus, green beans, or artichokes. The vinegar mixture is also versatile. Substitute the white wine vinegar with red wine vinegar or even tarragon vinegar. Add a dash of hot sauce for some heat, or add some whole cloves into the jar for a pipey flavor.
I am a big fan of pickling all type of vegetables as the vinegar introduces good bacteria into the body. Another bonus is the higher concentration of vitamins and minerals in the vegetables themselves as the salty brine will reduce the water content within the veggie.
I recently made a green pea and spinach veggie burger and used these as a garnish. Delicious. They were a big hit around the table and the magic was made in 30 minutes! I was able to make these quick pickled onions ahead of time and concentrate on the rest of the meal while these sat in the brine. I also added this mushroom bacon to the burgers, the combination of the briny onions and the smoky mushrooms was spectacular.
- 1 large red onion, cut into thin rings
- 1/3 cup white wine vinegar
- 2/3 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Add the onions to a glass jar and pour in the vinegar, water, salt, and sugar.
- Secure the lid to the jar and shake a few times to combine the ingredients.
- Place jar in refrigerator for a minimum of 25 minutes.
- The pickled onions will stay fresh up to 7 days.