How long does pickled red onions [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can pickled red onions [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is pickled red onions [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does pickled red onions [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is pickled red onions [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

3.8K Views 10 years ago

Pickled Red Onions
[Vegan]

AS By: Aysegul Sanford

Author Bio

Aysegul is the voice and the photographer behind the food and lifestyle blog, Foolproof Living.... Read More

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Discover more recipes with these ingredients

Pickled Red Onions [Vegan]

1 cup

These pickled red onions have the ability to instantly transform a number of dishes. Throw them into creamy potato salads, tacos, or veggie burgers for a tangy burst of flavor. They also make a perfectly sweet companion for avocados. Use these pickled red onions however you see fit. The more... Read More

Ingredients You Need for Pickled Red Onions [Vegan]

3 cups of water
1 large red onion, sliced thinly into rounds
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup apple cider vinegar or white wine vinegar
1 small jalapeno, seeded and sliced thinly
4 black peppercorns
1 garlic clove, sliced thinly
2 sprigs of thyme

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How to Prepare Pickled Red Onions [Vegan]

Boil 3 cups of water.
Set a mesh strainer over a bowl. Place the sliced onions in the strainer. Pour the water over the onions, let them sit for a minute, and then wash under cold running water. Drain completely and set aside.
Mix together the sugar, salt, vinegar, jalapeno, peppercorns, and garlic in a jar.
Place the drained onions into the jar. Place the thyme sprigs on top. Cover it with the lid. Refrigerate for at least 2 hours, and for up to 1 week.