Today’s post is all about how to make quick pickles or as I like to call them Quickles! This recipe for How To Make Quick Pickles only takes 5-minutes and you probably already have the ingredients on hand. Add these pickles to sandwiches, tacos, bowls and salads.
How To Pickle Onions
Using a mandolin, like this one, you’ll want to thinly slice your onions. Be sure to purchase red onions as they are sweeter. White and yellow onions just won’t have the taste you’re looking for.
How to Pickle Beets and Carrots
I’ve recently updated this recipe to include pickled carrots and beets. If you are pickling carrots or beets you can use a grater or a food processor get the desired size.
Once you’ve sliced your vegetable (onions, carrots or beets), place them in a jar and fill the jar with a mixture of boiling water, vinegar, salt and sugar. Let the jar sit for a minimum of one-hour and transfer to the fridge. Your pickled onions will stay fresh for up to 3-weeks refrigerated.
Uses For Pickled Onions
Use your onions for recipes such as my Savoury Black Bean Breakfast Toast or Unchicken Fried Tofu Sandwich.
If you enjoyed this recipe, try my other recipes for How To Roast Garlic, How To Roast Chickpeas and How To Make Ketchup.
Scroll below for a full list of ingredients and instructions on How to Make Pickled Onions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintHow To Make Pickled Onions
This homemade pickled onion recipe only takes 5-minutes and you probably already have the ingredients on hand. Add these onions to sandwiches, tacos, bowls and salads.
Ingredients
- 1 red onion, thinly sliced (use a mandolin if you have one)
- ½ cup of vinegar (I use apple cider)
- 1 ½ tsp salt
- 1 tbsp organic granulated sugar
- 1 cup hot water
Instructions
- Slice the onions as thinly as you can. I use a mandolin. It’s easy and quick just watch your fingers!
- Place the onions into a jar. A bowl would work too but I find a jar takes up less room in the fridge.
- In a liquid measuring cup, combine vinegar, sugar, salt and hot water. Stir to dissolve the salt and sugar.
- Pour the pickling mixture over the sliced onions and let sit for 1 hour.
- After 1 hour, cover and store in the fridge for up to 3 weeks.
Check out my page for How To’s for more delicious recipes and my recipe for Savoury Black Bean Breakfast Toast that includes these tangy pickled onions.
