By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Quick Pickled Red Onions

Serves 4

20 cal · 40 min

Quick Pickled Red Onions

Recipe GLPR5a2d5a7a67b051

4.5(1)
Sauce & Condiment
40 min
20 cal
Servings: 4
No-Cook
SNAP eligible

Crisp, tangy pickled red onions ready in just 30 minutes. These vibrant, lightly sweet and vinegary onions complement tacos, grain bowls, salads, and roasted vegetables. Paleo, Whole30, and vegan-friendly, they store beautifully in the refrigerator for up to two weeks.

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Ingredients

½ cup apple cider vinegar

¼ cup apple juice

½ teaspoon kosher salt

1 medium medium red onion, thinly sliced

Directions

  1. Measure the apple cider vinegar and apple juice into a small mixing cup or bowl. Add the kosher salt and whisk or stir until the salt dissolves completely.

  2. Slice the red onion into thin rings or half-moons. Layer the onion slices into a clean, small glass jar, packing them gently to maximize space.

  3. Pour the vinegar and apple juice brine over the onion slices, ensuring all pieces are submerged beneath the liquid. Use a clean fork or spoon to gently press the onions down if needed.

  4. Cover the jar with a lid and refrigerate for at least 30 minutes before serving. The longer they sit, the deeper the flavor becomes. Store in the refrigerator for up to two weeks.

Comments

Grocery List Plus Editorial Staff4.5

This recipe lives up to its name: all four ingredients are available year-round at any Charlotte grocer, with no special trips needed, and the total cost runs under two dollars. The actual time is honest—boiling the vinegar and apple juice takes five minutes, then onions pickle in 20-30 minutes at room temperature, making this a genuine quick side that's ready for dinner. It reheats fine and keeps for weeks, making it a sensible condiment to batch on Sunday. The only drawback is that it's a one-note acidic pickle, so it works best as a taco topping or salad garnish rather than a standalone dish that justifies its own slot on a menu.

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