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 quick pickled onions have the perfect balance of acid and spice. So, let’s get started!

Quick Pickled Onions, A Healthyish Brand Recipe

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. 

Looking for recipes where you can use these tasty onions? Try my quick egg salad recipe or my light and creamy crab salad. Both will taste great with the pickled onions. 

Quick Pickled Onions, A Healthyish Brand Recipe

Quick Pickled Onions

0 from 0 votes
Leave a Review »


  • 1 medium red onion – sliced 1/4 thick slices
  • 1/2 cup rice vinegar
  • 1/2 cup warm water
  • 1 tablespoon cane sugar
  • 2 cloves garlic – sliced or whole
  • 5-10 pink peppercorns


  • sauce pot
  • colander
  • small sealable container


  • Boil pot of water.
  • Slice your onion into 1/4-inch thick slices.
  • In a small sealable container, combine the rice vinegar, warm water, and sugar. Stir until the sugar is dissolved.
  • Add the garlic and peppercorns to the vinegar mixture.
  • Next, you’ll add the sliced onions to a colander. Pour the boiling water over the onions to give them a quick blanch.
  • Add the warm onions to the pickling juice. Seal the container closed and store in the refrigerator for at least one hour before using.