Go Back
–+ servings
Pickled Red Onions

Pickled Red Onions

Pickled red onions add a sweet & tangy pop of flavor to salads, sandwiches, burgers, and more! They can be stored in the fridge for up to 2 weeks.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Preserves
Cuisine American
Servings 12 jars
Calories 50 kcal

Equipment

  • 10-oz. Mason Jars
  • mandoline
  • medium pot

Ingredients
  

Pickling Brine

  • 2 cups white vinegar
  • 2 cups water
  • ⅓ cup cane sugar
  • 2 tablespoons sea salt

Red Onions

  • 2 small red onions

Optional Ingredients

  • 2 cloves garlic
  • 1 teaspoon mixed peppercorns

Instructions
 

Preparation

  • 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.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 14gSodium: 660mgSugar: 12g
Keyword Condiment, Pickled Red Onions, Quick Pickle, Salad Topping, sides, Vegetable
Tried this recipe?Let us know how it was!