Apple Cider Vinegar Quick Pickled Onions
These apple cider vinegar quick pickled onions are the easiest way to jazz up any meal and are made with minimal ingredients!
There are a few fridge staples that I really can’t live without, and apple cider vinegar pickled onions tops that list! They’re one of those things that you can add to almost anything, whether it be sandwiches, burgers, tacos (or gluten-free smash burger tacos 😉) they always add the perfect crunch, acid, and color. Sure you can buy them, but they’re so easy to make at home.
These apple cider vinegar quick pickled onions are so easy that you’re going to have this recipe memorized by the second time you make it!
Table of contents
Why you’ll love this recipe
- They’re the perfect condiment. These quick pickled onions are going to become fridge staple for you! They’re perfect for adding to bowls like my Gluten-Free Turkey Feta Meatballs, salads like this Gluten Free Sub in a Tub, or tacos like my Baked Shredded Beef Tacos.
- They’re easy to make. We’re already all busy enough in the kitchen, and don’t need to be making more food from scratch. But y’all, this is one of those things that’s always worth it to make from home because it’s so easy!
- They’re packed with probiotics. It’s just as important to consume healthy probiotics to feed our good gut bacteria. The apple cider vinegar in these onions in an amazing fermented food that you don’t have to really think much about!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Red onion.
- Apple cider vinegar
- Peppercorns and salt.
Recipe Tools
- A large jar with a lid. I use this weck jar, but you can also use a canning jar.
- Fine mesh strainer. This is for par-blanching the onions to make them softer.
- Mandolin slicer. I always use a mandolin slicer If you don’t have a mandolin slicer to ensure uniform slices. You can easily use a knife instead.
- Cut-resistant glove. If you’re using a mandolin slicer, I will always recommend protecting yourself with a cut-resistant glove as well.
How to make apple cider vinegar quick pickled onions
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Slice the ends off of the red onion, peel, and then slice in half. Then, slice the onion into thin using a mandolin slicer. I use a cut resistant glove to stay safe doing this! Add the onions to a fine mesh strainer and set aside.
Step two. Bring a pot of water to boil. Add the onion slices to a fine mesh strainer over the sink and carefully pour the boiling water over the onions to soften. Allow the water to fully drain.
Step three. Carefully add the onion slices to a jar (I use this weck jar) and add peppercorns and salt. Pour apple cider vinegar over the onions and push down to fully submerge.
Step four. Allow the jar to sit at room temperature for about half an hour, then transfer to the fridge. Store for up to 2 weeks in the fridge and serve over salads, toast, etc!
Tips & Tricks
- Keep the onion in the freezer for 20 minutes before slicing to avoid tears. If you’re like me and find yourself crying when cutting onions, putting it in the freezer for 20 minutes before hand can cut down on tears.
- If your sink runs hot, you can even use tap water to blanch the onions. Though this wasn’t the case in previous homes, I have very hot water in my current kitchen and find that I can skip boiling water and just use the hot tap water to rinse the onions.
What do you do with pickled onions?
Pickled onions are great for adding a pop of flavor and acid to meals such as…
- Salads. Add pickled onion to your favorite Italian-style salad!
- Toast. Pickled onions are perfect on avocado toast with a fried egg.
- Burgers. They’re the perfect substitute for a cucumber pickle.
- etc!
Recipe FAQS
White vinegar is a more neutral color and will allow the onions to look brighter in the jar, whereas apple cider vinegar will make for a darker appearance. However, apple cider vinegar adds that subtle apple flavor, which adds a hint of natural sweetness, making the flavor less strong than if you used white vinegar. It also more probiotic benefits and has the added benefit of being apple-based rather than grain-based, like white vinegar or rice vinegar.
Quick pickled onions will last for up to 2 weeks in the fridge.
Quick pickled onions add the perfect balance of brightness and acid to a dish!
Other condiment recipes to try…
If you tried these Apple Cider Vinegar Quick Pickled Onions or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Apple Cider Vinegar Quick Pickled Onions
Ingredients
- 1 large red onion
- ½ tsp sea salt
- 1 tsp peppercorns
- 1 cup apple cider vinegar, see notes
Instructions
- Slice the ends off of the red onion, peel, and then slice in half. Then, slice the onion into thin using a mandolin slicer. I use a cut resistant glove to stay safe doing this! Add the onions to a fine mesh strainer and set aside.
- Bring a pot of water to boil. Add the onion slices to a fine mesh strainer over the sink and carefully pour the boiling water over the onions to soften. Allow the water to fully drain.
- Carefully add the onion slices to a jar (I use this weck jar) and add peppercorns and salt. Pour apple cider vinegar over the onions and push down to fully submerge.
- Allow the jar to sit at room temperature for about half an hour, then transfer to the fridge. Store for up to 2 weeks in the fridge and serve over salads, toast, etc!
Would yellow onions be ok too?
Hi Carmen! Yes, those would work too! Hope you enjoy 🙂
Quick, satisfying, AIP compliant.
Would it be possible to can these? Or do you have an AIP recipe for pickled vegetables that you can can? I love your blog!!
Delicious! I forgot to add the salt and don’t think it needs it actually unless there’s some health benefit I’m unaware of.