So I included these super quick pickled onions in the Cuban Sandwich recipe... and LOVE them on that sandwich. But it turns out I love them on pretty much all the things I ever make. Ever.
Sandwiches, burgers, paninis, rice bowls, salads, even avocado toast. Pretty much anywhere I would put red onions. Which if you know me, you know is EVERYTHING.
So they’re getting their own post. So I don’t have to keep explaining how they’re tucked inside the cuban sandwich post. This is sort of a thing I’m learning-as-I-go— over here in blogging land.
These onions though. They’re so quick and easy. They make my store bought chicken burger right here (obsessed with the Don Lee ones from Costco) all fancy and extra delicious. And since they’re always hanging out in a jar in my fridge now, they add so much to a meal for zero extra work! I’m a fan.
And they couldn’t be easier, throw together your apple cider vinegar, sugar, kosher salt and warm water.. shake it in a jar, or whisk in a pyrex, and add a bunch of thinly sliced red onion. Let it sit at room temperature while you make your dinner and that’s it! Store in the liquid in your fridge for up to two weeks… maybe more but mine never make it past three days. Ha.
Sometimes I just throw new onions in the same liquid, that’s how lazy I am. So if I can pickle, you can pickle. But I’ll admit, they don’t pickle as well that way, so it’ll hold me over until I can drain and start fresh. Don’t sleep on these super quick pickled onions! Easiest way to elevate ALL THE MEALS.
Super Quick Pickled Onions
Ingredients
- 1/2 cup apple cider vinegar
- 1 tbs sugar
- 1.5 tsp kosher salt
- 1 cup warm water
- 1 medium red onion sliced thinly
Instructions
- Mix together vinegar, sugar and salt.
- Mix with warm water in a jar to dissolve.
- Add thinly sliced red onion, soak for 1 hr or longer at room temp then store in the fridge.
Notes
- If you count your macros: I’ve always been nervous to try these because of the sugar. I assumed it would add up AND wasn’t sure how to account for it. But this is my take on it. I weighed the pickling juice before and after the onions soaked and it hardly changed at all. Unless there’s some science I don’t understand where the onions pull all of the sugar from the water, the amount soaked up was so negligible. Not even worth tracking. If anything, the onions take on water and weigh more which means 30 grams of pickled onions might only be like 20 grams of raw onions which would make them LOWER in carbs in theory than raw. Also they’re just onions. HA. So I’m calling it even and I’ll be logging raw onions every time I use these babies.
Nutrition
Tried this recipe?
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Recipe looks great but my goodness the ads!! It’s like wack a mole. I think there were four video ads at one time! (I bought one of your cookbooks and love it, btw, but I wish your amazing site was as little more usable)
Love these with so many things!
Obsessed!
Love this recipe. I make it at least twice a month. It pairs well with many recipes and tastes delish. Super easy to make.
These are delicious!
Love these! I put them on everything and always want them in my fridge
Do the onions need to be completely covered? What if I don’t have a mason jar? Can I do it in a Tupperware? I tried it with a Tupperware but the onions don’t seem to be softened really at all after an hour on the counter.
Thank you!!! So easy & completely changed my salad.
Finally made a batch of these for the fridge and I am sooo glad I did. they’re such a perfect addition to… EVERYTHING.
We always have a jar of these in the fridge. They last us about a week and they are even more delicious when they have had a day to sit in the liquid. We use these on sandwiches, salads, or with the pickle chicken salad on rice cakes. They also take about 3 minutes to make and add such a nice pop to meals.
Love love love these!! I found that if I stuff a pint sized mason jar just about as full as I can, I only use half the pickling juice. And they still taste fabulous! ❣️
Love the simple recipe! Is it supposed to be warm water? Would it be possible to clarify that in the recipe? I am a total newbie when it comes to pickling anything… but these are so good!!
Have you ever made these with yellow onion, Lillie, or are they only good with red?
I’m going to make them today with a yellow onions bc that’s all I have and I’m dying to try them
These are amazing!!!!
We LOVE these onions around here!! Seriously ever since I first made them they are ALWAYS in our fridge. My husband is concerned when we run out….
OMG have to try! Would this work with other veggies, like cucumbers?
This is so yummy. Thanks for sharing. I cut up a normal onion and put it in the juice the was left and that turned out really nice to.
I loved the idea of super quick pickled onion. Thanks. To get red color, do we need to add sliced beetroot or do you suggest any other ingredients?
Thanks for such a lovely idea. I am proceeding now to the kitchen to make it. Can’t wait….
They just turn more pink over time! I’ve never added anything else
I made this last night….and OMG delicious! I’m having it with my breakfast burrito.
So glad you share my love!!
How long do these stay good for in the fridge?
I keep mine in there for at least the week, and when they run out, I even add more onions for another round!
Can I use regular salt or does it HAVE to be kosher?
I’m sure regular would be fine! I would reduce the amount a little…
Did you store in the fridge or counter?
On the counter for that first hour or so while I made dinner. In the fridge for the week after!
Lillie-can I just say I LOVE you! You have the best ideas and make things taste so yummy! I love your personality and fun sense of humor, and most of all, your love for food! I am in love with macros and your recipes have helped me so much! Just wanted to say THANK YOU!
OH Stacy Thank you!! These comments make me want to keep doing it. Made my day. So glad it’s helping!