Easy to make and tart, pickled red onions are a wonderful addition to salads, tacos, and a variety of other dishes.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 1 medium red onion, thinly sliced into half-moons
- ¾ cup white wine vinegar
- 1 teaspoon sea salt
- 1 teaspoon white sugar
- 5 black peppercorns
Instructions
- Pack onion slices into a sterilized 1-pint jar.
- Combine vinegar, salt, sugar, and peppercorns together in a small saucepan; bring to a boil over medium-high heat.
- Carefully pour brine solution over onions to fill the jar; let stand, uncovered, for 30 minutes.
- Seal the jar with a tight-fitting lid and shake well. Refrigerate until flavor develops, at least 1 hour or up to 2 weeks, before serving. Keep refrigerated.
- You can use pickling salt or table salt instead of sea salt. Keep in mind that table salt may have anti-caking additives which can cause brines to be slightly cloudy.
- You can use cider vinegar instead of white wine vinegar.
- Pickled red onions can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Nutrition data for this recipe includes the full amount of pickling liquid. The actual amount consumed will vary.
Nutrition Facts
| Calories | 8 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 0 g |
| Sodium | 133 mg |
| Sugars | 1 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
going to start using instead of relish
I made a double batch and poured boiling water over one batch and the other poured the brine over without putting boiling water on them. Both batches were the same so skip the water part.
Easy and delicious. I make sure to keep some in the fridge at all times. Super easy to prepare.
Easy-peasy and really great! Made these for summer cook-out and they were a real hit! Just made another batch for local family for a Christmas present…I already know they’ll enjoy them as they finished off that first batch this past summer!
I wanted a dill-pickled regular onion and couldn’t find a recipe anywhere. I made this recipe with regular white onions, and added fresh dill to it. It was AMAZING! I will definitely do it again. Even my skeptical husband it eating them on his bacon cheeseburger pizza!
Skipped the boiling water step. I think the onions would have been mushy if I had used the boiling water.
Easy, tasty – great on carnitas!
I kinda of did my own take and used apple cider vinegar. Plus I didn’t have peppercorns. But next time I will try it the recipe way.
Easy peasy!! Low calorie and ADDS HUGE Flavor to foods….I’ve make it 3 times so far!!
I made this a couple of weeks ago. These were good for the first few days then FREAKING INCREDIBLE after that. The color combined with the crispy texture and yummy taste made these a HUGE hit with my family. I am now going to can 6 pint jars of these. HUGE HIT!!
I loved these. Wanted to try a partial batch before committing to a full jar. Wishing I’d have made the full recipe. Easy enough to make more. I used them on pork carnitas. Will be good with so many things!