Quick Pickled Onions

Perfect alongside a meat and cheese platter, on top of tacos, or even in a sandwich, these pickled onions are a treat. Which is great because they take minutes to prepare and can be ready to eat within an hour or so. They’re a new favourite that I’ll be sure to make again and again. And not just because they’re a pretty pink!

Quick Picked Onions


  • 3 c boiled water
  • 1 medium red onion, thinly sliced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup white wine vinegar
  • 1 small clove of garlic, halved
  • 5 black peppercorns
  • 3 small springs of thyme
  • pinch of dried chili flakes



  1. Blanche the sliced onions by placing them in sieve, and slowly pour the boiling water over them. Set aside and allow to drain.
  2. In the jar you’ll be storing the onions, dissolve the sugar and salt by mixing it into the vinegar. Add remainging flavourings. Stir.
  3. Add the onions to the jar. Cover and gently turn the jar to distribute the flavourings. Refridgerate.
  4. The onions will be ready in about an hour.
  5. Store in the refrigerator for up to 3 weeks.

Bon Appetit!


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