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Pickled red onions

Pickled red onions are easy to make and add a nice crunch, zip of flavor and color to any dish.

  • Total Time: 20 minutes
  • Yield: 12 1x


  • 2 large red onions thinly sliced 
  • 2 cups white vinegar 
  • 2 cups water
  • 1/2 cup sugar 
  • 2 tablespoons kosher salt
  • 2 tablespoons of black peppercorns (Optional) 
  • 12 cloves of garlic (Optional)


  1. Peel and thinly slice red onion using a sharp knife or mandoline
  2. Add white vinegar, water, sugar, and kosher salt in a medium pot and heat up until it is lightly simmering. Then shut off the heat. 
  3. Mix the pickling liquid to make sure the sugar and salt have been dissolved properly. 
  4. Place sliced red onions into an airtight container such as a mason jar. Add pepper corns and whole garlic (Optional) and carefully pour the pickling liquid in until it is covering everything. 
  5. Place the lid onto the jar or container and let it come to room temperature before refrigerating. 
  6. Wait at least 1 hour to eat or overnight depending on the thickness of your sliced onions. 


Try using honey as a sweetener instead of sugar. 

Experiment with different vinegars such as red wine or apple cider.

  • Author: Jordan Hanger
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Side
  • Method: Pickling
  • Cuisine: American

Keywords: Pickles, pickled red onions, red onions