This weekend I used the quick pickled red onions no cook method to serve on sandwiches, and they were so good I had to share the recipe. First, let me start off by saying this recipe is not RAW. But, it’s no cook which means, no fuss!

Ingredients Needed Quick Pickled Red Onions:

Red Onion

Water

Distilled White Vinegar

Apple Cider Vinegar

Salt

Sugar

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Material needed:

Two 8 oz half-pint mason jars or other glass container or a single 16 OZ pint jar

Tea kettle for heating water

Mandolin slicer (I used my full-star chopper with the thin mandolin attachment)

Do you have to boil onions before pickling?

No! Not only do I not boil these for this recipe, but I don’t do any prep other than slicing the onions. And they come out perfectly, every time! However, I do heat my water and vinegar mix in a teapot (or even the microwave) and pour the water over the ingredients in the jar. But, that’s it! Hence, the “quick” part of “BEST Quick Pickled Red Onions No Cook Recipe”!

How Long Will Quick Pickled Onions Last?

So, I’ve seen multiple resources state conflicting time frames. In fact, it varies so much that I’ve seen everything from 1-4 weeks. We eat ours within about 3 days. Personally, I would not eat them beyond 5 days. Because my mom was a Home Ec teacher, I am a freak about food safety, to the point, I will go overboard just to ensure everything is safe. This recipe is for small batches because it’s strictly for taste and not for long-term pickling/food preservation.

Red Onions and Mason Jars of quick pickled red onions

jars of pickled red onions and who red onions against a black backdrop

Print Pin

Best Quick Pickled Red Onions No Cook

This is the BEST Quick Pickled Red Onions No Cook Method. Perfect as a topping or even alone!

Course Appetizer

Cuisine American

Keyword burger toppings, quick pickled onions, quick pickled red onions, quick pickled red onions no cook, red onions, taco toppings, toppings

Prep Time 5

Cook Time 3

Servings 4 people

Calories 25kcal

Cost $2

Equipment

2 8 oz mason jars (or a single 16 ounce mason jar)

Ingredients

1 Red Onion
1/2 cup of water
1/4 cup of distilled white vinegar
1/4 cup of apple cider vinegar
1/2 tsp of salt
1/2 tsp of sugar

Instructions

First, thinly slice your red onion using a mandoline slicer. Next, mix your vinegars and water, heat in a bowl or tea kettle. While the liquid is heating, pack your jar (or jars) a little more than 3/4 full with onion slices. Top with salt and sugar. Next, once your liquid is at least near-boiling (boiling is fine too!), fill the jar and leave 1/4 inch headspace. Stir very well. You can also put on the lid and shake the jar rigorously. Set aside for 30 minutes, and then onions will be ready! Refrigerate once cool and consume within 5 days.

What to eat with pickled red onions

Overall, I love pickled red onions as a topping. In first place, comes as a topping on tacos. Next, would be on burgers. Following that, would be veggie sandwiches. Even salads are great with these onions! You really can’t go wrong with pickled red onions! Except maybe if you put it on ice cream! I’ll be trying these on my deviled eggs recipe this Easter!

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