Read on to learn how to make the easiest, 2-ingredient quick-pickled red onions for tacos, sandwiches, bowls, etc. (No cooking required!)
Just like breadcrumbs on pasta and kimchi on avo toast, quick-pickled red onions [on virtually anything] are a major power move. Tangy, crunchy, and bright, they can take something basic and make it shine. Kind of like wearing a sparkly Tiffany necklace with a white H&M t-shirt.
These no-cook quick-pickled red onions call for just two ingredients and are ready in 30 minutes with almost zero work involved. They last up to 2 weeks in the fridge and can be used for tacos, sandwiches, grain bowls, avocado toast, omelets, nachos, burritos, hot dogs, you name it. Let’s dive in!
What You Need to Make No-Cook Quick-Pickled Red Onions
You only need two ingredients to make this fast and easy garnish: a red onion and seasoned rice vinegar. (Marukan brand is sold in most supermarkets; Target, Wegmans, and Trader Joe’s have their own versions, too.)
Why Use Seasoned Rice Vinegar
Typically, pickling liquid consists of vinegar, salt, and sugar. This classic trio has to be boiled first in order to dissolve the seasonings. Seasoned rice vinegar, on the other hand, already has salt and sugar added to it, making it the perfect no-cook pickling liquid.
Quick-Pickled Red Onions Step-by-Step
Marinate the Onion: In a shallow bowl, combine the sliced onion with equal parts vinegar and water. Set aside at room temperature for 30 minutes. (While you can do this step in a jar, I prefer to start in a bowl. Once the onions have softened, they’re way easier to wrangle into a jar.)
Transfer to a Jar: At this point, you can eat the onions, although the flavor is even better on day 2. If not serving right away, transfer to an airtight container and keep in the fridge for 10-14 days.
How to Use Quick-Pickled Red Onions
Use these no-cook pickled onions as a topping/condiment on basically anything that could use a little tang and crunch. Some ideas…
- On sandwiches and hot dogs
- On grain bowls
- On avocado toast
- In omelets
- In sushi rolls and sushi bowls
- On tacos
- In burritos
Frequently Asked Questions
Besides red and white onion, try thinly sliced radishes, carrots, daikon, cucumbers, and beets.
If you can’t find seasoned rice vinegar, stir 1/2 cup regular rice vinegar with 1/4 cup sugar and 1 tablespoon salt. Set aside until the seasonings are dissolved, stirring occasionally, about 5 minutes.
Usually 10-14 days. After that, I find that the onions lose their crunch and the flavor gets too diluted.
Other condiments to try…
- Easy Peanut Salad Dressing
- The Best Vegan Pesto
- Sugar-Free Apple Butter
- Sun-Dried Tomato Vinaigrette
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.Print
Quick-Pickled Red Onions (No Cook)
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: About 1 1/2 cups 1x
- Category: Condiment
- Method: No-Cook
- Diet: Vegan
Learn how to make the easiest, 2-ingredient quick-pickled red onions for tacos, sandwiches, bowls, etc. (No cooking required!)
- 1/2 cup seasoned rice vinegar
- 1/2 cup water
- 1 medium red onion, cut into thin rings
- In a medium shallow bowl, stir together the vinegar and water.
- Add the onions and make sure they are fully submerged; if not, add more vinegar and water as needed, in equal proportion.
- Set aside at room temperature for at least 30 minutes.
- If not eating right away, transfer the onions with the pickling liquid to an airtight container and store in the fridge for 10-14 days.
Keywords: quick pickled, red onion, no cook, seasoned rice vinegar