Just look how pretty this is. These crisp, tangy-sweet onions are ready to eat after just 30 minutes of cooling and are the perfect lively condiment for topping veggies, salads, sandwiches, curries, or any Mexican dish. Anytime you need a spark of bright color and zippy flavor to balance out your dish, these quick pickled red onions are here for you. Using a mandolin to slice the onions makes the job quick and almost tearless.


1 pound red onions, peeled and very thinly sliced

1 cup water

½ cup raw apple cider vinegar or white vinegar

1 tablespoon agave nectar

1 ½ teaspoon salt

1 teaspoon pickling spice (optional)

1 bay leaf (optional)


  1. In a jar that will hold at least 3 cups, pack in the onions, pickling spice, and bay leaf.
  2. In a microwave-safe measuring cup (or bowl), combine the water, vinegar, agave nectar, and salt. Microwave for about 2 minutes, until very hot but not boiling. Stir well to dissolve the salt.
  3. Pour the liquid over the onions and cap the jar. Let the jar cool for at least an hour before refrigerating. Keeps for a long time in the refrigerator

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.