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Pickled red onion recipe by Edible Times

Quick pickling recipe + basic pickling ratio

  • Author: Chef Christina
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: Two Batches
  • Category: Recipes
  • Method: Boiling
  • Cuisine: French
  • Diet: Vegan


More of a method than a recipe, this way of pickling is perfect when you want to spice up you meal in a pinch!  A good place to start is 2:1 liquid to salt/sugar.  If you like a sweet (think bread and butter-style), a few pinches of salt will do, for a more traditional brine stick with salt.   These pickled veggies can be served the same day, but if you let them linger in the refrigerator they'll get tastier with time. 

Go nuts experimenting with vinegars, some of our house favs are champagne and apple cider vinegar for it's awesome nutritive properties. But any vinegar will do, with the exception of balsamic due to it's high sugar content. 


2 carrots, peeled, cut and blanched* (see note below about blanching)
1/2 red onion, sliced thin
1 cup apple cider vinegar, Bragg's recommended

3/4 cup water
1/2 cup granulated sugar
a few pinches of kosher salt


  1. In a small saucepan, combine last three ingredients and bring just to a boil.
  2. In separate heat-proof bowls, pour pickling liquid over vegetables. Let cool to room temperature, then seal vegetables, completely submerged in liquid in a mason jar or glass container.
  3. Serve, or refrigerate for up to two weeks.



Keywords: how to quick pickle vegetables, pickling recipe, pickling liquid ratio