Pickled Red Onions Recipe

Try these Pickled Red Onions for a condiment you'll make over and over again. Great on salads and sandwiches, in wraps, and more.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 5

Cool Time 1

Total Time 1 10

Servings servings

Calories 6kcal

Thinly slice the red onion into circles or thin slices. Place in a quart-sized glass mason jar (or divide amongst two pint-sized jars).
In a small saucepan, combine the sugar, salt, vinegar, and 1 cup water. Bring to a simmer over medium-high heat, stirring frequently to dissolve the salt and sugar. If using any optional seasonings, stir them in.
Pour over the onions and let cool to room temperature for about 1 hour. You can use the onions immediately or cover and refrigerate for up to 1 week. (They have the best flavor if they sit overnight, but you can also use them immediately after they cool.)

Check the onions before you start. You want to make sure your onions do not have any soft spots, mold, or mildew. Sometimes, when onions are stored for a long time, they can develop mildew in the layers of the skin. Check the onion before and after peeling it.
Add citrus. You can replace up to ¼ cup of the vinegar with fresh lime or lemon juice or add a strip or two of citrus zest to the jar.
Customize this pickled onion recipe to your taste using pickling spices and/or cumin, fennel, or mustard seeds. I like to insert a sprig of fresh herbs like thyme, rosemary, or dill. You can also add a small dried chili or a dash of red pepper flakes for heat.
Use a different sweetener: Feel free to use maple syrup or honey instead of granulated sugar.