Pickling is quite simple. All you need is an acid (in this case rice wine vinegar), sugar, salt and something that you want to pickle. I’m planning to make a Vietnamese banh mi sandwich for lunch so I whipped up a batch of quick pickled onions.

Chopped onion

I used a quarter of a bermuda onion for this recipe. That should be more than enough for a couple of banh mi. After peeling I chopped the onion in half and cut it into thin half-round slices (about 1/8 inch thick). I like half-rounds better than whole rings. The final product is easier to work with.

Brining in the pot

The pickling liquid was 2/3 of a cup of rice wine vinegar, 1/2 cup of water, 1 tablespoon of sugar and 1 1/2 teaspoons of salt. Most of the recipes that I’ve seen call for apple cider vinegar. I didn’t have any and this is going to be used in an asian dish so I think rice wine vinegar is an appropriate substitute. I brought the mixture to a gentle boil and immediately took it off the heat. In when the onions and I left it to cool. I guess I measured correctly because I had exactly the right amount of liquid to completely cover the onions. I made this in the morning and I will have tasty pickled onions for my sandwich at lunch.

Quick Pickled Onions


1/4 of a red onion
2/3 cup of rice wine vinegar
1/2 cup of water
1 tbsp white sugar
1 1/2 teaspoon kosher salt


Peel and chop your onion into 1/8 inch thin slices. Put the vinegar, water, sugar and salt in a small sauce pan and bring to a boil. Remove from heat and add the onion slices. Make sure the onion is completely submerged in the pickling liquid. Let sit for 2 hours or more. You can refrigerate this if you want to let it pickle for longer. Drain the brine from the onions when you are ready to use them.

Related Posts

Pin It on Pinterest

%d bloggers like this: