Quick Pickled Onions

Colorful and crispy, these quick pickled onions can be added to eggs, salads, and sandwiches. Or an egg salad sandwich, like I made the other day!

Not only will they brighten up the aesthetic of your dish, they will add a huge punch of flavor. These onions have the perfect balance of acid and spice. So, let’s get started!

Quick Pickled Onions, A Healthyish Brand Recipe

What You’ll Need:

  • 1 medium red onion
  • 1 cup rice vinegar
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 cloves garlic sliced
  • 10 peppercorns


  • Boil a pot of water.
  • Cut your red onion into thin, even slices. Set aside.
  • Grab a small container that can be sealed with a lid.
  • Mix together the rice vinegar, salt, sugar, garlic and peppercorns. Stir well.
  • Add your onion slices to a colander and pour the boiling water over the onions. This will par-blanch them and soften them up.
  • Once the onion slices are par-blanched, add them to the vinegar mixture.
  • Cover and put in the refrigerator for up to an hour.

These onions will last for 2 to 3 weeks if you keep them covered and refrigerated. However, they will taste best if eaten within the first week.

Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

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