What other veggies can I pickle using this technique?

Besides red and white onion, try thinly sliced radishes, carrots, daikon, cucumbers, and beets.

How can I substitute the seasoned rice vinegar?

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.

How long do quick-pickled red onions last?

Usually 10-14 days. After that, I find that the onions lose their crunch and the flavor gets too diluted.

No-Cook Quick-Pickled Red Onions (Made With Just 2 Ingredients)

Description

Learn how to make the easiest, 2-ingredient quick-pickled red onions for tacos, sandwiches, bowls, etc. (No cooking required!)

Ingredients

Scale

1/2 cup seasoned rice vinegar
1/2 cup water
1 medium red onion, cut into thin rings

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Instructions

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.