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July 07, 2021 2 min read

JULY 7, 2021

Pickled Red Onion Recipe

I put these Pickled Red Onions on almost everything – Tacos, Buddha Bowls, Sandwiches, Burgers, and Salads.

These pickled onions add so much flavour, tang, and a beautiful bright pink colour to any dish.

Here I am sharing my very well-loved recipe for Pickled Red Onions.

This recipe is vegan, gluten-free, oil-free, and so delicious.

I started making this recipe a few years ago after first trying pickled onions at a taco shop. I tried to find them at the grocery store, but after lots of looking, I couldn’t find them. So I developed this recipe — and I’m very glad I did!


1 medium red onion thinly sliced

½ cup apple cider vinegar

1 cup warm water

1 tablespoon sugar

 teaspoons salt


  1. Slice the red onions thinly.
  2. Put all the red onions in a jar or bowl with a lid (I use a mason jar).
  3. Add the remaining ingredients into the jar over your sliced onions, making sure they are immersed in the liquid. If they are not immersed, add more water.
  4. Cover and shake the jar or container really well to combine all of the ingredients. If you can't shake your container without making a mess, add all of the ingredients to a large bowl, mix well, then add back to your container of choice.
  5. Cover and place in the fridge. They will be ready to eat in about 10-12 hours or when the brine starts to turn bright pink. They can be stored in the fridge for up to three weeks.


*Note: You can use any type of light vinegar (not red wine or balsamic) in this recipe — such as white wine, rice wine, or plain white vinegar. I prefer to use Organic Apple Cider Vinegar, which is affordable and is said to have medicinal effects such as improved digestion and lowered blood sugar.

Makayla is a plant-based holistic nutritionist based in Kingston, ON. She loves to share recipes and tips on sustainable, clean living on her online platform, Naturally Makayla.