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Vegan Pickled Red Onions

Best Vegan Tips
This is our favorite red onion recipe for Vegan Pickled Red Onions. Combining the power of red onions, rice vinegar, and optional desired ingredients for added flavor, this recipe is great when paired with Asian-based dishes like sushi bowls or buddha bowls. 
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 8

Equipment

  • Cutting board
  • Chef’s Knife
  • Measuring Utensils
  • Measuring Cup
  • Canning Jar
  • Mandolin Slicer (Optional)
  • Tea Kettle (To Heat Water/Optional)
  • Small bowl
  • Small Whisk

Ingredients
  

  • ½ Cup Rice Vinegar
  • 1 Large Red Onion
  • 1 Tbsp Cane Sugar Or Any Granulated Sugar
  • 1 Cup Hot Water
  • 1 Tsp Himalayan Salt Or Any Preferred Salt Variation

Instructions
 

  • Gather together all of the required ingredients and equipment needed to make the Pickled Onions.
  • There are a few different methods that can be used to heat up the water. A Tea Kettle, Boil Water In A Pot, Microwave A Cup Of Water.
  • All options are acceptable. The preferred method is up to the individual. If you wish to use the tea kettle method, simply add the required amount of one cup of water, set it on the stovetop, and heat it until the water is properly heated. If using the second method, choose a small pot, place the measured one cup of water in, the pot, and heat on the stovetop until the water either simmer or boils. The quickest and easiest option is the third step. For this step, simply use the glass measuring cup or a microwave-safe cup, or bowl, measure out the one cup of water, and heat in the microwave until properly warm.
  • Using a cutting board and chef’s knife, cut the large red onion into thin slices. For a less difficult time getting precise thin slices, a mandolin would be a great tool to use but is not required.
  • In a small bowl, whisk together the cane sugar, Himalayan salt, and hot water. Mix until the sugar and salt fully dissolve (the hot water causes this). Then, add in the rice vinegar. Mix to combine.
  • First, add the sliced red onions to the canning jar. Stuff them in until they reach the top. Next, add the mixture from the previous step to the canning jar. Place the lid on the canning jar.
  • After adding all of the ingredients to the canning jar and securing on the lid, allow the red onions to ferment in the added mixture. Once the jar mixture has reached room temperature, after the hot water has fully cooled, transfer the canned pickled red onions to the refrigerator overnight.
  • The next day, the batch of pickled red onions should be fully fermented and ready to be eaten. Add to your favorite sushi or buddha bowl dish to serve! Enjoy!

Notes

A mandolin can be a super helpful tool used to get the desired “thinness” of the red onion slices. It can even work at a much faster speed compared to how fast some people chop items on cutting boards. 
Add in garlic cloves and fresh chopped ginger to the canned pickled red onions for added flavor!
Other vegetables can be added to this mixture for some added variety. Radishes, bell peppers, jalapeños, and more! 
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