Quick Pickled Onions

Quick Pickled Onions - Relax lang Mom Filipino Food Blog

Quick Pickled Onions

Today, (since it’s a Friday and were going with the default munggo on a Friday), Im not sharing an ulam recipe for the recipe blog but rather a favorite side at home. It’s not exactly a side but maybe a condiment or sawsawan. Or garnish maybe?

Whenever onions are cheap or going on a sale at the grocery, I get the itch to make pickled onions. They’re great for fried fish (Bangus or Galunggong forevah!), fried pork chops, pata, sausages, and yes, does well with our longganisa too!

Sometimes though, when onions price surges, I can’t make this in batches so I make these quick pickled onions. I learned this from Chef Steps when I was learning sous vide. But that’s as an aside. This technique does not require sous vide. You do need a sealed sandwich bag in order to make it.

Quick Pickled Onions


3 Red onion
10 Green onions (cut lengthwise) *optional

Pickling Solution
3 cups Water
3 cups White wine vinegar
5 tbsp Sugar
1 1/2 tbsp Salt
1 tsp Black pepper, whole
1 tsp Coriander seed, whole


  1. Cut your onions quarter or circle – depends on you you prefer them.
  2. Mix the pickling solution.
  3. Add everything in a sandwich bag with sealer (Reynolds) and let sit in the refrigerator for 30 minutes.


The science. This flash pickling is made possible with using the sealed bag. The onion skin enlarges when put in a vacuum then when the pressure is lost, the onion skin ruptures and the pickling juice will rush in to the space. This is why the onions gets pickled in such a short time.

Quick Pickled Onions - Relax lang Mom Filipino Food Blog

1 thought on “Quick Pickled Onions”

  1. Pingback: Fried Chicken Ala Max, Easier Shortcut Edition ~ Relax lang Mom!

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Relax Lang Mom is a Pinoy Mom Blog for food, lifestyle, and simple living. I believe that you don’t have to be perfect to be a good mom. Let us give ourselves permission. Permission to not be perfect. Permission to relax. And as my son always say, out of the babes mouth, (which incidentally is where this blog’s name came from) “Relax Lang, Mom!

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