Quick Pickled Onions

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Salads have always been a hard thing for me. They seem complicated to figure out the right combinations of dressings, toppings, and greens. I get bored of food easily if it’s the same thing over and over again. I always try to find fun toppings that I can throw into any recipe — like these pickled onions.

They are my favorite topping for just about anything but my favorite use is on salads. You can make this recipe right before you start chopping up the rest of your ingredients or cooking a meal and they’ll be ready to eat when you’re finished. The cinnamon and dill at the perfect amount of warmth, tang, and bitterness to take any dish to the next level.

Let’s talk about how AMAZING onions are for your immune system. Onions contain quercetin which is a flavonoid that has been shown to reduce cytokines in inflammation-related diseases. According to the USDA, a single onion contains about 39 milligrams of quercetin. If you haven’t added onions to your immune boosting arsenal, you may want to now!

Quick Pickled Onions Recipe
Prep time
Cook time
Total time
Recipe type: Condiment
Serves: 2 cups
  1. Thinly slice the red onions. I used a mandolin slicer to basically shave the onion.
  2. In a quart-sized mason jar, mix together the vinegars, water, cinnamon, dill, and sea salt.
  3. Add onions and mix. Make sure that all the onions are submerged under the liquid. Add more water if needed.
  4. Allow to marinate for at least 30 minutes before use. Flavors intensify, the longer it marinates. Store in the fridge.



About Kelsey McReynolds

Kelsey McReyonlds is the owner of www.KelseyMaeNutrition.com and was introduced to the AIP community after years of antibiotic and birth control use; eating disorders, extreme exercising and excessive alcohol use that lead to intense digestive issues, candida overgrowth and leaky gut syndrome. Only through the therapeutic use of foods was she healed and has now made it her goal to educate those around her on how easy and fun it can be to nourish our bodies and souls. If you were to go to her house she would most likely be whipping up some delicious treat that you just HAVE to try!


  • Gail says

    This recipe calls for WHITE vinegar – I’m assuming this is an error – should it be white wine vinegar?

  • Debbie says

    I’m looking forward to trying this. I eat a lot of cooked red onion, daily in fact. This recipe will be a great way to get raw onions into my diet.
    2 questions :
    1. Is dill AIP friendly?
    2. Will these pickles keep in the fridge? For how long?

  • Mari Mckinley says

    Would it be ok to only use Apple cider vinegar instead of white wine vinegar? I don’t have WWV & I have a lot of ACV. Thanks

    • Mickey Trescott says

      Hi Mari! I’ve made them with ACV before. Works like a charm!

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