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+ servings

quick pickled red onions

Delicious pickled veggies without canning! This is a quick pickling technique that is easy and fast!
Print Recipe
CourseAppetizer, Side Dish
Keywordpickled onions, pickled veggies
Prep Time10 minutes
Servings1 16oz jar


  • 1 cup water
  • 1 cup vinegar white or apple cider
  • 1 teaspoon salt
  • 2 teaspoon honey
  • shaved fennel
  • fresh thyme sprigs
  • 1 jar (about 2 cups) sliced onions, beets, radishes, etc


  • Bring water, vinegar, salt, and honey to a boil. 
  • Stuff a mason jar with sliced veggies, shaved fennel, and fresh thyme up to about an inch from the top of the jar.
  • Fill with brine almost to the top. 
  • Let cool, cover, and store.



Store these in the fridge for a couple of months. However, they are best eaten from 2 days-2 weeks after made. You'll find the sweet spot.
Experiment with different spices and veggies.