Learn how to make perfectly pickled red onions in a matter of minutes using five simple ingredients.
How to Pickle Red Onions
- Thinly slice the onion. Slice your onion as thinly as possible either using a chef’s knife or a mandoline, I prefer the latter for quick uniform slices. Place the sliced onions into jars and set aside.
- Simmer the pickling mixture. Combine the vinegar, water, salt, sugar, and any additional seasonings that you would like to add and bring the mixture to a simmer on the stovetop. Stir continuously until the salt and sugar dissolve.
- Pickle. Allow the mixture to cool slightly, then pour over the sliced onions being sure that the onions are completely submerged. Let the jars cool to room temperature before covering them and transferring them to the fridge.
- Serve. Your onions will be ready to eat when they are bright pink and tender. This could take anywhere from 1 hour to overnight, depending on the thickness of your onions. Then…your pickled red onions will be ready to serve and enjoy! They will keep in the fridge for up to 2 weeks.
Perfect Pickled Red Onions
Easy pickled red onions that will perfectly punch up any sandwich, taco or salad.
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Servings: 0
Ingredients
- 2 small red onions
- 2 cups white vinegar
- 2 cups water
- 1/3 cup cane sugar
- 2 tablespoons sea salt
Optional
- 2 garlic cloves
- 1 teaspoon mixed peppercorns
Instructions
- Thinly slice the onions (it’s helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
- Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
