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Herbivore's Kitchen

Quick Pickled Red Onions (and Other Pickled Vegetables)

Have you ever made pickled red onions? This simple condiment will transform your tacos, I swear! And don’t stop there. With this quick pickled vegetable recipe, you can pickle a variety of vegetables, including pickled carrots, cauliflower, green beans and…of course…cucumbers! 
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Total Time 10 mins
Course Condiment, Garnishment, Taco Topping
Cuisine Korean, Mexican, Vietnamese
Servings 2 8 oz mason jars


  • 1 cup apple cider vinegar or other vinegars, to taste
  • 1 cup water
  • 1 tsp table salt
  • 1 tbsp maple syrup or other sweetener
  • spices as desired, see my blog post for suggestions
  • vegetables as desired, see my blog post for suggestions


  • Carefully wash and dry mason jars and lids. 
  • Cut vegetables into desired sizes and shapes (see blog post for suggestions based on each dish). 
  • Pack the vegetables into the mason jars, leaving about 1 inch between the top of the mason jar and the top of the vegetables.
  • Bring the water and vinegar to a boil. Once boiling add the maple syrup (or sugar) and salt.
  • Reduce to a simmer and simmer until the salt (and if applicable, sugar) is dissolved.
  • Pour the hot brine over the vegetables. Allow to cool slightly, then seal with lid and refrigerate.
  • Quick-pickled vegetables are best after being allowed to rest for a couple of days. They can be used out of the refrigerator for several weeks. 


  • For some recipes, I’ll need quick-pickled vegetables that day or within an hour or two. If that’s the case, I just leave them in a glass bowl in the refrigerator until I am ready for them. They won’t be quite a pickled as those left for a few days, but they can still add nice flavor to a dish.
  • I use maple syrup because I don’t normally keep sugar in the house. It works fine, but table sugar works just as well.
Keyword pickled cabbage, pickled carrots, pickled cauliflower, pickled cucumbers, pickled red onions, quick pickling, refrigerator pickles
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