4.96 from 22 votes
Prep Time
10 mins
Total Time
10 mins

Add lenaskitchen pickled onions to pretty much anything: tacos, burgers, sandwiches, nachos, grilled meats, salads, breakfast, eggs. A side of sharp quick-pickled red onion to transform any dish. Try it for yourself and you will be addicted too.

Course: Condiment, Dinner, Garnish, Salad, Sandwich
Cuisine: Russian
Keyword: condiment, onions, pickled, vinegar
Author: Lena Gladstone
  • 1 large red onion
  • 3/4 cup rice vinegar preferred (no sugar added version), or sub with white wine vinegar or champagne vinegar
  • 2 cups water
  • 1 1/2 tbsp sea salt
  1. Peel red onion in half, peel and slice really thin into half circle slices.

  2. Add onions into a bowl, rinse with warm water and lightly squeeze the onions. Drain the water.

  3. Place the onions into a jar, I use a 35.9oz Weck Jar, or you can use a wide mouth 32 oz mason jar. You just want to have enough space for everything to fit. Then add in the salt, warm water and rice vinegar. Mix with your hands or close the lid and shake.

  4. Refrigerate them for at least 4 hours, best over night. Reuse the liquid up to 4 times, Adjust vinegar and salt each time if needed.

Recipe Notes

TIP : Reuse the liquid up to 4 times. Make sure to adjust the salt, vinegar and water ratio to taste when you do.

VINEGARS : Make sure your rice vinegar DOES NOT have any SUGAR. It will change the flavor. I would NOT recommend apple cider or white vinegar. They are just not the perfect fit for this pickling liquid. I've tried them with both and didn't like them, it overpowers the flavor too much, so you won't the intended flavor that I have for this recipe.