Go Back
–+ servings

Quick Pickled Onions

Tara Noland
Quick Pickled Onions are a snap to make and are perfect on burgers, tacos, burritos, sandwiches and salads.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 pint jar

Ingredients
 

  • I medium red onion sliced
  • 1/2 cup water
  • 1/4 cup white wine vinegar
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. honey
  • 1 1/2 tsp. sea salt
  • 5 whole peppercorns
  • 3 sprigs thyme

Instructions
 

  • In a 1 pint mason jar add in the red onions and thyme tightly. Place the jar in the sink so that if you spill the brine later it is okay.
  • Combine the water, vinegars, honey, salt and peppercorns in a small saucepan. Bring the mixture up to a simmer and stir to dissolve the salt. Carefully pour the mixture into the jar. I had the perfect amount.
  • Press the onions down with a fork genty to release any air bubbles. You may need to run it around the sides too. Let them cool for 20-30 min. Serve immediately if needed or they keep well refrigerated for 2-3 weeks covered.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!