Quick Pickled Onion (Gluten Free/Vegan + No Sugar)

Quick Pickled Onion (Gluten Free/Vegan + No Sugar)

Who said pickling had to be hard? With quick pickled onion you can adda a unique flavour to your sandwiches, tacos, or any other dish you want something pickled. We had it on Japanese oatmeal and goes great on tacos with baked cauliflower chickpea bites.

Japanese Oatmeal
Japanese Oatmeal

Due to their mild flavour, pickled onions can easily be turned into vinegar in a water bath and give a nice topping to almost any dish to which they are added.

Pickled onions have a hidden superpower in the world of spices as they transform into flavours such as sweet ketchup and spicy mustard. They add a contrast of sweet and crunchy, from which many savoury dishes benefit. Quick pickled onions can be prepared with any kind of vinegar and sit in your pantry, ready to be eaten in just minutes.

We are huge fans and our house serves quick pickled onion in all kinds of Mexican dishes: tacos, burritos, enchiladas, soups, salads, nachos, chilaquiles and more. If you need that extra tangy, colourful and zesty flavour to balance your dishes, cucumbers and red onions are just what you need. They liven up burgers, curries, pizzas, falafel, eggs and potato salads.

You can also choose to cut the onions thicker, about 1 / 4 inch, for more crunch. Keep pickled onions in sealed glass or ceramic containers (not metal or plastic) or in the fridge. If they are stored too long, they lose the two-tone appearance of pink.

Recipe Card Below

Quick Pickled Onion (Gluten Free/Vegan + No Sugar)

Quick Pickled Onion (Gluten Free/Vegan + No Sugar)

Who said pickling had to be hard? Add a unique flavour to your sandwiches, tacos, or any other dish you want something pickled. We had it on Japanese oatmeal!
Prep Time 5 mins
Fridge Time 1 d
Course Appetizer, Salad, Side Dish
Cuisine Japanese, Mexican
Servings 375 Jar

Ingredients
  

  • 1 Red onion
  • ¼ cup White vinegar
  • ¼ cup Apple cider vinegar
  • ½ cup Water
  • 1 teaspoon Salt
  • 1 teaspoon Chilli flakes less or more on preference

Instructions
 

  • Cut the onion in half, then thin slices to make moon crescents.
  • Stuff the jar with the onion.
  • Bring the vinegar, water, salt and chili to a simmer.
  • Pour the hot liquid in the jar over the onion until it is fully submerged.
  • Wait until the liquid is cool, then put a lid on the jar and place it in the fridge.
  • Wait about a day, then enjoy 🙂

Notes

Store in the fridge in an airtight container. Lasts about 3 weeks.
Keyword Dairy free, Gluten free, Vegan


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