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+ servings
Quick Pickled Red Onions
Prep Time
5 mins
Cook Time
30 mins
Chilling time
2 hrs
Total Time
35 mins

A recipe for punchy and vibrant quick-pickled red onions that lends pop and crunch to everything from sandwiches to salads, adapted from Molly Wizenberg's recipe here.

Recipe Type: Condiment
Makes: 1 quart
Author: Elizabeth Stark, adapted from Molly Wizenberg
  • 2 cups apple cider vinegar
  • 1/2 cup water
  • 1/3 cup honey
  • 1 teaspoon coarse salt
  • 1/2 teaspoon fresh ground cumin
  • 1/2 teaspoon red pepper flakes
  • 2 large red onions cut into circles 1/4 - 1/2" thick
  1. In a large, non-reactive saucepan, combine everything but the onions and bring to a boil. When brine boils, add onions and remove from heat. 

  2. Cover pan and let sit for 20 minutes. Uncover and bring pickles to room temperature; then seal in a quart jar and chill 2 hours or longer. 

  3. Pickles will keep in the refrigerator for a couple of weeks.

  4. Drain pickled onions slightly before piling onto your burger.