Quick-Pickled Red Onions

Makes about 2 cups

We like these as a taco topping.


  • Kettle for boiling water
  • Knife and cutting board
  • Sieve or colander
  • Clean jar or container (not metal or plastic)


  • 1 medium red onion, about 5 ounces
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar

Flavourings (one or more, optional):

  • 1 small clove of garlic, halved
  • 5 black peppercorns
  • 5 allspice berries
  • 3 small springs of thyme
  • 1 small dried chili


1. Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half (if using).

2. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.

3. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

4. Add the onions to the jar and stir gently to evenly distribute the flavorings.

5. Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.

From: http://www.thekitchn.com/how-to-make-quickpickled-red-onions-cooking-lessons-from-the-kitchn-193247


(there’s no coconut oil in our pickled onions, it’s just the jar we had on hand)


2 thoughts on “Quick-Pickled Red Onions

  1. Pingback: Taco Bar | Club Inclusion Cooks

  2. Pingback: Halifax Supper Club, September 2015 | Club Inclusion Cooks

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