Easy Rapid-Pickled Onions Recipe

by
Daniel Gritzer Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats's Editorial Process
Daniel Gritzer
updated Mar. 26, 2019
20160719-rapid-pickled-onions-vicky-wasik-3.jpg
Photographs: Vicky Wasik

When the harsh bite of raw onion is a little too much, this rapid-pickling method—easier than a quick pickle—will tame the allium's flavor while giving it a tart pop. It's like a raw onion and a pickle rolled into one. Put slices on sandwiches, fold diced rapid-pickled onion into bean salads, or add them anywhere you want just a little raw onion flavor, but not too much.

Recipe Facts

4.5

(5)

Active: 5 mins
Total: 20 mins

Rate & Comment

Ingredients

  • Raw onion, sliced, cut into rings, or diced (as much as you need for your recipe)
  • Red wine vinegar to cover

Directions

  1. Put the onion in a non-reactive bowl and pour enough vinegar on top to just cover. Let stand, stirring once or twice, for at least 15 minutes and up to 1 hour (the onion will grow softer and more pickled-tasting as it sits). Drain, then add to sandwiches, salads, and other dishes where raw onion would be used.

This Recipe Appears In

More Serious Eats Recipes