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These pickled white onions are an easy recipe to make using simple ingredients. They add a burst of tangy flavor to grain bowls, burgers, tacos, sandwiches, and so much more.
This quick pickled onion recipe uses vinegar-based brine to add a tangy flavor to the onions and can be made in as little as 10 minutes. Quick pickles are also known as refrigerator pickles. The method uses vegetables that are pickled in an acidic liquid to get a sour flavor, which is not the same as fermenting.
For more quick pickled recipes try balsamic pickled red onions, spicy pickled red onions, or quick pickled radishes.
Recipe features
- A simple recipe using simple ingredients!
- An easy way to add a burst of flavor to dishes!
- Customizable!
- They can be stored for weeks in the refrigerator in an airtight container!
Ingredient notes and substitutions
Please see the recipe card below for the exact measurements for the pickled white onions.
White onion - The sugar-to-liquid ratio is based on our preference for pickling white onions. The method can be used for most raw onions. Try yellow onions, pearl onions, or red onions. You may need to adjust the liquid-to-sugar ratio for how sweet the onion is that you are pickling.
There are instructions below on how to find the amount of liquid needed. If the liquid needed is considerably less than what is suggested in the recipe, then you may want to adjust the sugar and salt accordingly. I use slightly less sugar for red onions. If you substitute with a Vidalia onion, I would also reduce the sugar.
Water - Our refrigerator pickling brine uses a 1 to 1 ratio of water to vinegar.
Vinegar - Different vinegars can give the white onion recipe a unique flavor. Our favorites are apple cider vinegar, unseasoned rice vinegar, and white wine vinegar for quick-pickled onions. Regular distilled white vinegar can also be used, but it's a bit too strong for my preference.
Sugar - I use organic cane sugar, but maple syrup will also work. The maple syrup will give the onions a slightly different flavor.
Salt - To help balance the flavors.
How much liquid is needed
The water and vinegar measurements in the recipe card below are for the average-sized white onions that I tested with. To find a better estimate of how much liquid you need for your size onion, start by slicing the white onion. Add them to the jar you'll use for storage, pack down the onions, and then cover them with water.
Then drain the water off into a liquid measuring cup, this is your estimate for the total liquid you'll need to quick pickle your onion. Divide the total in half, one half will be the measurement for water you'll need and the other will be your measurement for vinegar.
For example, if you get 1 cup of water, use ½ cup of water and ½ cup of vinegar. If you get an odd amount that can't be evenly divided into 2 then round up slightly. If the liquid needed is considerably less than what is suggested in the recipe, then you may want to adjust the sugar and salt accordingly.
How to quick pickle white onions
Start the pickled white onions by thinly slicing the onion. Add the onion slices and any additions to a jar. Use a nonreactive heat-proof container, we use a wide-mouth large glass jar.
Use equal parts water and vinegar for the pickling process. During testing, ½ cup of each was usually plenty to cover the sliced white onions. If your white onion is very large, you may need more liquid. See the tip above for how much water you'll need.
The recipe is very forgiving. Use more sugar for a sweeter version or more salt to make them even saltier. Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a gentle boil on medium-high heat. Once boiling, lower the temperature to low. Stir to help dissolve the sugar and salt. Only simmer until the sugar and salt dissolve, which won't take long. They'll probably already be dissolved by the time the liquid comes to a boil. Don't continue boiling, otherwise you may lose too much liquid.
Then carefully pour the hot pickling liquid into the glass jar, covering the sliced white onion. Let the onions and pickling brine cool to room temperature before covering them with a lid and storing them in the refrigerator. They're ready once they have cooled, but they taste better and are softer after soaking for 24 hours.
Variations
Enjoy the pickled white onions as they are or try adding any of the options below for a slightly different variation.
- Coriander seeds
- Mustard seeds
- Fennel seeds
- Garlic cloves
- Black peppercorns
- Make spicy pickled onions by adding a serrano, jalapeño, Thai chili, or a habanero
- Dried oregano
- Crushed red pepper flakes
Tips
- Boil the water, vinegar, sugar, and salt to dissolve the sugar and salt in the hot liquid. This method also softens the onions much quicker.
- Keep the onions below the liquid.
- This pickled white onion recipe is very forgiving. Add more sugar for a sweeter version or more salt to make them even saltier.
- Use a mandoline for very thin uniform slices.
Serving suggestions
Our favorite way to enjoy these pickled white onions is to add them to grain bowls, but they add a punch of flavor to so many dishes. Here are a few suggestions.
- Enjoy them on Buddha bowls and grain bowls.
- Try them on a chickpea vegetable rice bowl, a vegan fajita bowl, or a sweet potato chickpea bowl with a lemon herb tahini dressing.
- Mix them into vegan taco bowls or vegan black bean rice bowls.
- Add them to a falafel bowl with couscous or rice, olives, cucumbers, broccoli, greens, and hummus.
- Top vegan toast or vegan avocado toast.
- Add them to vegan sushi bowls.
- Use them in hummus cucumber sandwiches or other sandwiches.
- Top veggie burgers with them.
- Enjoy them on fajitas, nachos, or lentil walnut tacos.
- Add them to salads, like strawberry spinach salad with avocado.
Storage
The quick pickled white onions can be stored for about 2 weeks in an airtight container in the refrigerator. Keep the onions submerged in the vinegar brine. Use a small piece of parchment paper between the lid and the jar to help prevent rusting from a metal lid. We use a heat-proof wide-mouth glass jar to store the onions.
Frequently asked questions
Quick pickles are also known as refrigerator pickles. They're vegetables that are pickled in an acidic liquid to get a sour flavor, which is not the same as fermenting. They need to be refrigerated to preserve. Fermentation is a process that takes longer than pickling and the sour flavor comes from a chemical reaction between the vegetable's sugars and naturally present bacteria.
No, the recipe is not suitable for canning.
I heat the liquid because not only does it dissolve the sugar and salt, but it also softens the onions quickly. If you don't heat the liquid, you can try using a mandoline to get very thin slices. The thinner the slices, the faster they absorb the liquid and soften.
Try unseasoned rice vinegar, apple cider vinegar, white wine vinegar, or distilled white vinegar. My favorite is apple cider vinegar and rice vinegar. Distilled white vinegar can be much stronger.
They'll last about two weeks in the refrigerator in an airtight container.
Related recipes
I hope you enjoyed the recipe! If you did feel free to rate it and leave a comment!
Recipe
Quick Pickled White Onions
- Total Time: 8 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
These pickled white onions are an easy recipe to make using simple ingredients. They add a burst of tangy flavor to grain bowls, burgers, tacos, sandwiches, and so much more.
Ingredients
- 1 white onion, thinly sliced
- ½ cup apple cider vinegar or rice vinegar (unseasoned)
- ½ cup water
- 1 tablespoon cane sugar
- ½ teaspoon salt
Instructions
- Thinly slice the white onion.
- Add the onions to a heat-proof nonreactive container. We use a wide-mouth glass jar.
- In a saucepan bring the water, vinegar, sugar, and salt to a boil, then lower to a simmer. Only simmer until the sugar and salt is dissolved, this shouldn't take long. It will probably be dissolved by the time it comes to a boil. Stir to help dissolve the sugar and salt.
- Carefully pour the hot liquid over the onions in the jar.
- Let cool to room temperature, cover with a lid, and refrigerate.
Notes
The white onions at my local store come in a variety of sizes. To get a more accurate measurement for the liquid needed: slice the white onion, add it to the jar you'll use for storage, pack down the onions, and then cover with water. Then drain the water into a liquid measuring cup. This is your estimate for the total liquid you'll need for your onion. Divide the total in half, one half will be the measurement for water and the other will be your measurement for vinegar. Adjust the sugar and salt if the liquid you'll need is quite a bit different than what the recipe calls for.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: condiments
- Method: stovetop
- Cuisine: american
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