Quick Pickled Red Onion

A condiment that’s perfect on tacos, sandwiches, avocado toast, salads and so much more.


  • 1 cup apple cider vinegar or white wine vinegar
  • ¼ – ⅓ cup water
  • ¼ cup sugar
  • 1 red onion, cut in ½ then cut into ⅛ inch with the natural grain
  • 1 tablespoon Kosher salt or Sea salt
  • 1 teaspoon mustard seeds
  • 1 clove
  • 1 teaspoon black peppercorns
  • 1 tablepoon candied ginger (optional but recommended)


Combine all the ingredients except the onion in a small saucepan and bring to a boil, reduce the heat and simmer for 3 minutes. Stir until the sugar is dissolved and place the onions in the hot liquid. Remove from the heat and steep for 30 minutes before using. Store in a jar in the refrigerator, where it can be kept for up 6-8 weeks. If you can keep it that long.


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