Quick Pickled Onions

Last Updated on April 24, 2026 by Lisa Keys

You all know how much I enjoy a good recipe competition. These events have inspired some of my best recipes like this chicken sandwich with quick pickled onions. The sweet and sour pickled red onions really make the sandwich.

Well, recently the tables turned. I became a judge instead of a competitor. My favorite ladies at Saucy Mama sponsored a recipe contest looking for a third competitor to join us at the World Food Championships. I was so very honored when they asked me to do some preliminary blind judging.

So, what was it like reading through recipes, preparing them and then judging them? It was a real learning experience and it was fun, but I won't lie I was harsh. As my kitchen got a work-out I was looking for the best of the best.

I wanted the Saucy Mama flavors to shine without over powering the star of the dish. I wanted innovation and I wanted beauty. No doubt the flavors had to be balanced, but dance on my tongue. It was no easy task, but a few recipes did all those things and easily rose to the top of the list.

After the judging finished, we had a blast discovering which recipes belonged to whom as the owners posted them to their blogs and social media. Today, I'm sharing a few dishes that highlighted Saucy Mama in truly innovative ways.

First, Paula Todora created Saucy Shrimp Pad Thai in Roasted Spaghetti Squash Boats with Candied Pecans. I love a good Pad Thai, and Paula's clever twist. She swapped noodles for spaghetti squash strands offering a delicious and refreshing healthy spin. My husband counted this recipe among his favorites, especially with those flavorful candied pecans on top. I'll definitely make this again, perhaps with some fresh herbs next time.

Well done, Paula!

Next, Debbie Reid presents Grilled Steak Slices with Apricot Ginger Cream Sauce and Pacific Rim Ginger Fried Rice. Debbie's quick, easy, and super flavorful fried rice tastes absolutely incredible. Her innovative method, adding a Saucy Mama dressing directly to the rice cooking water. This step completely eliminates the need to cook and cool the rice beforehand. I prefer frozen peas over canned, so I will make that single adjustment whenever I prepare this recipe in the future.

How to make quick pickled onions

Finally, one of the more inspiring ideas because it has made my life so darn flavorful. I love the Mexican pickled onions created by Areli Valles Biggers. I love topping a taco or a sandwich with quick pickled vegetables and Areli's red onions are crisp tender and fully flavored with Saucy Mama's Red Raspberry Vinaigrette, clove and Mexican oregano. The red onion color and flavor really pops from the red raspberry dressing.

Quick Pickled Onions

Areli Valles Biggers

Super easy pickled onions

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course vegetarian

Cuisine American

Servings 16

Calories 10 kcal

Ingredients

  

1x2x3x

• 2 cups water
• ½ cup Saucy Mama Raspberry Vinaigrette
• 3 whole cloves
• 1 tsp. Mexican Oregano
• 1 Pinch salt
• 1 red onion, sliced

Instructions

 

• In a small pan, combine water, Saucy Mama Raspberry Vinaigrette, cloves, oregano and salt. Mix well.
• Add red onion and let the mixture come to a boil. Turn the heat to low and simmer for 5 minutes.
• Turn it off and remove from heat. Let onions cool, drain and refrigerate until ready to use.

Nutrition

Serving: 2 tablespoonsCalories: 10kcalCarbohydrates: 2gProtein: 0.1gFat: 0.02gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 69mgPotassium: 14mgFiber: 0.3gSugar: 2gVitamin A: 5IUVitamin C: 1mgCalcium: 8mgIron: 0.1mg

Keyword condiments, onions, pickling, red onion, sandwich topping, vinaigrette

Tried this recipe?Let us know how it was!

Back to judging as a learning experience. I have always appreciated a judge's feedback following a contest. It has made me a better competitor. I think it is very important to share constructive criticism with contestants. So here is what I recommend when it comes to putting your best recipe down on paper or in this age the computer.

How to win a recipe contest

• Please consider putting your ingredients in a list in order of use.
• Check your ingredient list against your instructions and vice versa to insure all the ingredients are accounted for. Proofread!
• Be detailed about the ingredient measurements. For example: an "8 ounce steak, cut 1-inch thick" tells exactly what a tester needs. Just an "8 ounce steak" comes in many shapes and thicknesses and leaves too much open to interpretation. Same thing when it comes to vegetables. Your idea of a large onion may be different than the tester, so be more specific and add a weight or measurement like this: "1 large onion, chopped (1 cup)"
• Be detailed in your cooking times and temperatures. Give precise times and a visual for what "done" looks like and use an instant read thermometer, if you want your dish perfectly cooked by a recipe tester.
• Take a critical look at your final presentation. Those small points for appearance can make all the difference in the world. Don't forget a fitting and fresh garnish.

For the grand prize winning recipe check out Kim Banick's  Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw.Try this stunning and prize worthy recipe to better understand why it was so deliciously awesome to be a judge. Welcome to Team Saucy Mama.