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Pickled Red Onion Recipe

Pickled Red Onion Recipe

Pickled Red Onions are a quick recipe made with red onions, white vinegar, water, sugar, and salt.
After a short soak, they turn vibrant pink and develop a perfectly balanced sweet and tangy flavor.
Ideal for topping tacos, salads, sandwiches, and more. They store in the fridge for up to two weeks and instantly elevate everyday meals.
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Prep Time 5 minutes
Cook Time 5 minutes
Pickling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 small red onions
  • 2 cups white vinegar
  • 2 cups water
  • ⅓ cup cane sugar
  • 2 tablespoons sea salt
Optional
  • 2 garlic cloves
  • 1 teaspoon mixed peppercorns

Method
 

  1. Thinly slice the red onions and divide them between two 16-ounce jars or three 10-ounce jars. Add the garlic cloves and peppercorns to each jar if using.
  2. In a medium saucepan over medium heat, combine the white vinegar, water, sugar, and salt. Stir for about 1 minute until the sugar and salt dissolve completely.
  3. Remove from heat and let the brine cool slightly, then carefully pour it over the onions until fully submerged.
  4. Let the jars sit at room temperature until cooled, then seal and refrigerate.
  5. The onions are ready once they turn bright pink and tender, about 1 hour for very thin slices or overnight for thicker slices.

Notes

These pickled red onions are tiny effort, big payoff. They’re sharp, bright, and addictive in the best way.
Once you start keeping a jar in your fridge, it feels strange not to.