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pickled red onions in a mason jar cooling for storage in the fridge

How to make Pickled Red Onions

Sandwiches, salads, buddha bowls... all seem to be missing something without this flavorful staple. Keep a jar in your fridge to add some flavor and tang to any dish!
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 10 servings

Equipment

  • quart sized jar or container
  • small sauce pan

Ingredients
  

  • 2-3 large red onions
  • 1 cup apple cider vinegar may substitute white vinegar
  • 1 cup water
  • 1 teaspoon coconut sugar option - leave out or sub for other sugars
  • 1 teaspoon salt

optional add-ins

  • ¼ teaspoon crushed red peppers
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon fennel seeds
  • 1 teaspoon peppercorns (pick out before eating)

Instructions
 

  • Halve red onions and remove crispy skin. Slice onions into half moon slices until quart jar is full. This usually takes about 2-3 large onions.
  • Place remainder of ingredients and any optional add-ins into the saucepan. Heat over medium heat stirring occasionally until hot and sugar and salt have dissolved, then remove from heat.
  • Carefully pour hot liquid over onions until covered. Allow onions to come to room temperature on the counter. Cover and refrigerate for 24 hours for the best flavor!

Notes

  • Will keep in fridge for up to 7 days
Keyword pickled onions, toppings, condiment