Pickled red onions add a sweet & tangy pop of flavor to salads, sandwiches, burgers, and more! Once you make them, they'll keep in the fridge for up to 2 weeks.
Prep time: PT5M
Cook time: PT5M
Total time: PT10M
Rating
4.93 stars (576 reviews)
Keywords
pickled red onions, fall, spring, summer, winter
Ingredients
2 small red onions
2 cups white vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt
2 garlic cloves
1 teaspoon mixed peppercorns
Categories
condiment
Steps
Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
Reviews
Lea on 2026-08-04 03:26:44 (5 stars): Had never had pickled onions before but decided to try them as I love pickled everything!
They are amazingly good! I used white wine vinegar as that’s all I had. I made about 6 small jars (6 onions and doubled pickle juice) and the last one is still crunchy after 4 weeks.
Thank you for sharing the recipe.
Allie on 2026-07-20 12:08:21 (5 stars): Love the recipe. Use it monthly! The perfect easy pickled onions.
diana on 2026-07-13 11:29:01 (5 stars): Pickled eggs
Jess on 2026-07-12 19:54:08 (5 stars): The recipe is good. Alter the world ingredients to your taste.
Effie on 2026-06-24 11:39:54 (5 stars): I toast a slice of sourdough, cover it with mashed avocado and top with pickled red onions. SO good!
lynda on 2026-06-03 08:15:39 (5 stars): Great recipe...I wasn't a huge fan of red onion until I tried this recipe!! I put them on everything and the color is so gorgeous!!
Kathy on 2026-05-17 17:52:39 (5 stars): I pickle zucchini and cucumbers with the leftover. Fun, crunchy, salty and healthy. I also don’t use sugar, I use honey.
Karen on 2026-05-14 19:33:16 (5 stars): This is my go-to recipe for pickled onions, though I like to add one jalapeno, diced tiny. Thank you!
Michelle on 2026-05-09 10:19:06 (5 stars): Can these be sealed for longer time to stay good.. Thinking of gifts for such a pretty color on those onions
Jeff on 2026-05-09 08:36:13 (5 stars): Try eating. them with smoked whitefish salad. Marvelous. I don't use bread or crackers just the onions and salad. But you can certainly put them on a bagel or your favorite crusty bread. Also I found a reputable brand at the grocery. OK but too sweet. These that I make with your recipe are simply delicious!!!!! Thx!
