Go Back
Pickled Red Onions

Pickled Red Onions

Pickled red onions are a quick sweet-and-tangy side that adds brightness, crunch, and color to almost any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 jar
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 medium red onions thinly sliced into slivers
  • 1 cup water
  • 1 cup vinegar
  • 2 to 3 tablespoons sugar
  • 1 teaspoon salt

Method
 

  1. Peel the red onions and slice them thinly into slivers.
  2. In a small pot, combine the water and vinegar.
  3. Bring the mixture to a boil over medium heat.
  4. Add the sugar and salt, then stir until fully dissolved.
  5. Turn off the heat once the brine is ready.
  6. Add the sliced red onions to the hot liquid.
  7. Mix well so the onions are evenly coated and lightly submerged.
  8. Let the onions cool in the brine.
  9. Transfer to a clean bottle or jar.
  10. Store in the refrigerator and enjoy as needed.

Notes

  • Javi’s Tips

    • Slice the onions as evenly as possible so they pickle at the same rate and look better in the jar.
    • Regular cane vinegar works well, but you can also use white vinegar for a cleaner, sharper finish.
    • Start with 2 tablespoons sugar, then adjust the next batch depending on how sweet or tangy you want it.
    • Let the onions cool fully before bottling so you do not trap excess heat in the jar.
    • They taste good the same day, but the flavor gets better after a few hours in the fridge.