Pickled Onions

You’ll discover a group of these brisk pink salted onions in our ice chest most weeks. Follow our tips and make speedy cured onions asking to be added to tacos, plates of mixed greens, grain bowls, sandwiches, and then some! Bounce to the Quick Pickled Onions Recipe or read on to see our tips for making them.

In the event that you’ve never had speedy cured onions, you are in for a treat. Salted onions are tart, somewhat sweet, and crunchy all simultaneously. We love to utilize a mix of new lime juice and apple juice vinegar when making them and discover the blend of acids makes for an additionally invigorating, complex flavor.

Much more critically, cured onions are extraordinarily easy to make at home. On the off chance that you’ve never salted at home, onions are a great spot to begin. You’ll feel like a professional pickler in the blink of an eye.

Pickled Onions

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Recipe by inspiredtasteCourse: DessertCuisine: AmericanDifficulty: Easy


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The trick to making truly quick pickled onions is to slice the onions very thin (about 1/8-inch)


  • 1 large or 2 medium red onions, halved and thinly sliced

  • 2 cinnamon sticks

  • 6 whole cloves

  • Pinch crushed red pepper flakes

  • 1 cup (240 ml) apple cider vinegar

  • 1/2 cup (120 ml) freshly squeezed lime juice

  • 3 tablespoons to 8 tablespoons (8 to 100 grams) sugar, see notes

  • 1 tablespoon kosher salt


  • Add sliced onions to a medium bowl. Pour enough boiling water over onions so that they are covered. Count to 5 then drain. Add the onions to glass jars (or a food safe glass container with lid).
  • Toast cinnamon, cloves, and the red pepper flakes until fragrant in a small saucepan over medium heat, 3 to 5 minutes. Whisk in the vinegar, lime juice, 3 tablespoons of the sugar, and salt.
  • Bring to a simmer and cook until the sugar and salt have dissolved, 1 to 2 minutes. Taste for sweetness then add more sugar as needed.
  • Pour brine over the onions. Allow to stand at room temperature until cooled. Serve or cover and refrigerate 2 to 3 weeks.

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