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Pickled Red Onions Recipe


pickled red onions
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3.60 from 54 votes
Add a zesty bite to sandwiches, burgers, salads, and more with this simple recipe for crisp and flavorful pickled onions. The recipe, which can be made in only 30 minutes, also serves as a great base for countless other types of pickles including cucumbers, scallions, ramps, leeks, sweet peppers, and green beans. I used red onions but any old onions will do. This method even works on cucumbers!

Course:
Appetizer
,
Sauces and Condiments
,
Side Dish
,
Snack
,
Vegetable
Cuisine:
American
difficulty scale

Makes:

Servings: 8 1-oz (28.4 g) servings in a pint jar

Takes:

Prep Time: 30 minutes
Cook Time: 10 minutes
Cooling Time: 15 minutes

Ingredients

Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. 
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Pour everything except the onions and/or other vegetables into a non-reactive pan.
  • Cook. Bring to a boil. Stir until all the sugar and salt are dissolved. Turn off the heat and add the onions.
  • Let it cool and you can start using them in about 15 minutes. Or pour everything into a pint jar and chill.
  • Serve. Refrigerate the pickled red onions until ready to add to sandwiches, burgers, salads, or other dishes. They last for months.

Nutrition per Serving

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg