Go Back Email Link
–+ servings
A spoon scoops vibrant Pickled Red Onions from a glass jar, viewed from above, on a white and gray marble surface with part of a striped cloth visible.
Print
No ratings yet

Pickled Red Onions

This is a fast refrigerator pickle, not a canning project. No water bath, no special gear, just a mason jar, a saucepan, and a little patience.
Prep Time10 minutes
Active Time2 minutes
Total Time12 minutes
Course: Side Dish
Cuisine: American
Keyword: pickled onions
Yield: 20 meals
Calories: 22kcal
Author: Author: Maddy & JD - Them Bites

Materials

  • 2 Red onions
  • 2 cups white vinegar
  • 2 cups water
  • ⅓ cup sugar
  • 2 tablespoons kosher salt
  • 2 garlic cloves Optional
  • 1 teaspoon mixed peppercorns Optional

Instructions

  • Thinly slice the onions. A mandoline helps. You can choose to divide the slices into numerous jars, or just place them into one large mason jar. Add the garlic and peppercorns to each jar, if using.
  • In a medium saucepan over medium heat, combine the vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve, about 1 minute. Let the brine cool slightly, then pour it over the onions. Cool to room temperature, then refrigerate.
  • The onions are ready when they turn bright pink and tender. Very thin slices take about 1 hour. Thicker slices are best left overnight. Store in the fridge for up to 2 weeks.

Nutrition

Calories: 22kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.005g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.002g | Sodium: 701mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg