Quick Pickled Onions


Make these once and they’ll become a staple in your fridge. Made with our Apple Cider Vinegar, they’re a delicious topper for salads, sandwiches, burgers, and grilled sausages. Use any type of onion you like!

Makes 2 cups

2 cups of water
1 medium onion, about 5 ounces, peeled and thinly sliced
1/2 teaspoon salt
3/4 cup Apple Cider Vinegar
5 black peppercorns
5 allspice berries

Bring the water to a boil. Place the onions in a colander and place in the sink. In the container that you will be storing the onions, place the salt, vinegar, peppercorns and allspice. Stir well to dissolve the salt. When the water is boiling, remove from heat and slowly pour it over the onions in the sink. Let the water drain and then add the onions to the jar. Stir gently to combine. The onions will be ready in about 30 minutes but get better as they sit. Store in the refrigerator for up to a few weeks.

This recipe was adapted from Quick-Pickled Red Onions at The Kitchn. See the original recipe here.

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