Quick Pickled White Onions

Pickled white onions in a glass jar on a wooden cutting board surrounded by white onions, a fork, and a pink linen.

These quick pickled white onions add a pop of tangy flavor to sandwiches, salads, bowls, tacos, and wraps. They're a wonderful condiment paired with grilled meats and vegetables, added to a cheese board, or you can just have them as a snack!

5 from 73 votes

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Course: Condiment, Snack

Cuisine: American

Prep Time: 5

Cook Time: 5

Cooling Time: 30

Total Time: 40

Servings: servings

Calories: 23kcal

Equipment

Cutting Board
Kitchen Knife
Large Measuring Cup
Measuring Spoons
Small Saucepan
Wooden Spoon
16 oz Glass Jar or Nonreactive Container

Ingredients

1 white onion medium
1 cup unseasoned rice vinegar
2 tablespoons sugar
3 teaspoons kosher salt

Instructions

Thinly slice the onion and add it to a glass jar or other nonreactive container.
Place a pot or saucepan over medium-high to high heat on stovetop. Add vinegar, sugar, and salt. Bring brine to a boil, then reduce the heat to medium-low, stirring occasionally until the salt and sugar have dissolved.
Remove brine from the stove and pour over the onion in the glass jar or container.
Let cool for 30 minutes before serving or adding lid and transferring to fridge.

Notes

General

If you only have a 32-ounce Mason jar, double the brine. There is an option to adjust the serving size by hovering your mouse over the number next to “Servings” in the recipe card.
This recipe cannot be traditionally canned.
Add a ½ teaspoon of dried oregano for pickled onions similar in taste to escabeche.

Storage

These pickles can be stored safely in the fridge for 2 weeks.
I do not recommend freezing this recipe.

Nutrition