No Heat Quick Pickling

I like to pickle things this way because I don’t have to wait too long to eat them! Most of the time I make pickled red onions for BBQs and black bean bowl nights. Obviously, I love them on salad too! Great for an extra zing 



The Quick Pickle Method


4-5 cups veg such as red or white onions, jalepeños, beetroot, carrot and seedless cucumbers
1 cup red wine vinegar
1/2 cup distilled white vinegar
1 tablespoon sugar
2 teaspoons fine salt

Optional flavoring additions

fresh herbs like cilantro, oregano, thyme, garlic, dill, peppercorns, etc
lime juice


Sharp knife
Jars with tight fitting lids
Measuring cups
Tape / sharpie


  • Prep the veg If you are doing onions, peel then cut in half from tip to root. Very thinly slice each half so you end up with thin, half moons. Carrots work best thinly sliced and beetroot is nice in rings or just bite sized chunks. Experiment with jalepeños whole, in rings, or thing strips.
  • Mix the pickling liquid In a quart-size container or medium bowl with a lid, combine the red wine vinegar, white vinegar, sugar, salt and lime (if you are using it). Put the lid on and shake gently to completely dissolve sugar and salt.
  • Pack the jars Pack the prepped veg and herbs into. Keep pressing and stuffing until the jar is very full, then pour pickling liquid into packed jars. Make sure the veg is completely submerged then tightly seal the jar.
  • Wait Leave your pickles in a cool, dry place for at least 4 hours and up to overnight before enjoying. Store in the fridge for up to a month.







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