Jump to RecipeThis post contains affiliate links.Please see our disclosure policy.These Quick Pickled Onions are a surefire way to add flavor and flair to all kinds of meals—from salads and burrito bowls to Latin-inspired meals like Sofritas, and Tempeh or Lentil Tacos.

You’ll love that they’re made with common ingredients in 3 simple steps and keep for up to 2 weeks.Tangy, sweet, and crisp, they’re guaranteed to jazz up dinnertime! Table of ContentsIngredientsHow to Pickle OnionsJenné’s Recipe TipsRecipe VariationsStorage DirectionsFrequently Asked QuestionsMore Condiments and Meal ToppersQuick Pickled Red Onions Recipe One of my secrets to delicious plant-based meals is layering in flavor, and these quick pickled red onions are an no-fuss and budget-friendly way to do it.With their light pink hue, zippy-sweet flavor, and less than 5 minutes of prep using common ingredients, they’ve been a staple in my fridge since becoming vegan.

I add them to everything— sandwiches, wraps, and bowls, as well as Latin-inspired dishes.They bring an instant zing of flavor to whatever they touch! In fact, I use them so much that I even included them in my first cookbook, Sweet Potato Soul.Many pickled red onion recipes use white vinegar, but I almost always reach for apple cider vinegar.

It adds a fruity juiciness that can’t be beat! A touch of sugar balances the acidity, a teaspoon of salt does the pickling, and a sprinkle of fennel seeds lends subtle a

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