How to Make Pickled Red Onions

A close up of a large jar full of red onions with some onions by the jar.

4.67 from 3 votes

Pickled Red Onions are a beautifully bright and nutritious way to add some tanginess to any food. Learn How to Make Pickled Red Onions easily and with only a handful of ingredients.

Prep Time5

Cook Time2

Setting Time1

Total Time1 7

Course: Sauces and Condiments

Cuisine: American

Servings:

Calories: 14kcal

Author: Tristin @ Home Cooked Harvest

Ingredients

1 large red onion
1/2 cup distilled white vinegar
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons salt

Instructions

Peel off the dry skin of the red onion. Using a very sharp knife or mandolin, cut into 1/8th inch slices.
Put the sliced onions in the jar.
In a small pot heat the water, vinegar, salt, and sugar for 2 minutes at a simmer until the salt and sugar are dissolved.
Pour the liquid into the jar of onions.
Let the jar come to room temperature for about 30 minutes then put in the refrigerator.
Refrigerate for at least 30 minutes before enjoying

Notes

Put the jar of onions in the sink while pouring in the hot liquid.
Use a fork to shove as many onion slices as you can into the jar and also remove any air bubbles after you pour in the vinegar mixture.
Make these without sugar to make these pickled red onions sugar free. Add in 1-2 tablespoons of lemon juice to combat the vinegar.
Pickled onions will last 2-3 weeks in the fridge.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition