Skip to main content New<> this month
Get the Allrecipes magazine

Pickled Red Onions

Rated as 5 out of 5 Stars

"These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated."
Added to shopping list. Go to shopping list.


1 h 15 m servings 15
Original recipe yields 8 servings (1 pint jar)


{{model.addEditText}} Print
  1. Bring water to a boil in a saucepan.
  2. Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
  3. Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
  4. Refrigerate at least 1 hour before serving so that the flavor develops.


  • Cook's Notes:
  • Substitute kosher or pickling salt for the sea salt if preferred.
  • Substitute cider vinegar for the white wine vinegar if desired.

Nutrition Facts

Per Serving: 15 calories; 0 3.5 0.4 0 226 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

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 hi...

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...