Asian Inspired Quick-Pickled Onions


So I feel like I have to share this new obsession of mine with the rest of the world. If you aren’t pickling Onions you are missing out!

For a long time I felt like this whole pickling craze was a little much. I was a doubter. However, I made an error in my judgment because I never really tried pickled onions. I like pickles…I like onions so there is no logical explanation as to why I was skipping the union of these two things?

If there are other doubters out there, like me let me reassure you pickled onions do not taste like pickles. Pickling is merely a term used when a brine is created to add flavor to a food. However, if you add dill and other spices used in making dill pickles your onions will taste like pickles.

The beauty is you get to decide. I decided to go Asian. My husband and I have Asian food at least once, maybe twice a week…we love it! So many delicious flavors and a chance to work in lean meats and fresh veggies all the time, but that’s another blog.


  • 1 Large Red Onion (thinly sliced)
  • 1 tsp. Toasted Sesame Oil
  • 1/4 Cup Seasoned Rice Vinegar
  • 1 Tbs Soy Sauce (Coconut Amninos or Gluten Free Soy Sauce if needed)
  • 1 tsp. Kosher Salt
    1/2 Cup Hot Tap Water (you can heat water separately, but hot tap water does just fine)


  1. Place your sliced onions in a medium bowl and add all the ingredients except the water.
  2. Once all the ingredients are added and mixed add the hot water and allow to marinate for at least a 1/2 hour in the fridge.
  3. Enjoy! These babies only get better with time!

That was easy…So now what?

You can enjoy these onions on things you haven’t even imagined!

  • Sandwiches
  • Bagels topped with cream cheese
  • Nachos Asian Nachos
  • Omelette
  • Sloppy Joe’s
  • Quesadillas
  • Tacos
  • Burritos
  • Salads
  • Burgers

The list is endless…you get to make the call, but I promise, whatever savory treat you add them to you will be happy you did! Get adventurous and if you get hooked like I did you can double or triple this recipe and store them in mason jars in the fridge for a few weeks. If you are into canning & have access to tons of onions you can make this recipe and preserve them all year long or give them as a gift!

If you are feeling adventurous you can play with this recipe by substituting the onion type, flavors of vinegar, oil, and spices/flavors. You really can’t go working so, go confidently into the world of pickled onions!

Pickling Proud,



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