Pickled Red Onions


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

Prep Time:
5 mins
Cook Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 15 mins
1 pint


  • 2 medium red onions, thinly sliced into half-moons

  • ¾ cup white wine vinegar

  • 1 teaspoon sea salt

  • 1 teaspoon white sugar

  • 5 black peppercorns


  1. Bring 3 to 4 cups water to a boil in a saucepan.

  2. Stuff onion slices into a sterilized 1-pint Mason jar. Pour boiling water over onions to fill the jar; let rest for 10 seconds. Hold a mesh strainer over the jar to keep onions in place, then drain water. Repeat twice more to cook onions slightly.

  3. Mix vinegar, salt, and sugar together in a bowl until salt and sugar are dissolved. Add peppercorns. Pour vinegar solution over onions. Seal the jar and shake well.

  4. Refrigerate until flavor develops, at least 1 hour or longer, before serving.


You can use kosher or pickling salt for the sea salt, and cider vinegar for the white wine vinegar.

Editor's Note:

Nutrition data for this recipe includes the full amount of pickling liquid. The actual amount consumed will vary.

Nutrition Facts (per serving)

15 Calories
4g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 15
% Daily Value *
Sodium 226mg 10%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 0g
Vitamin C 3mg 13%
Calcium 13mg 1%
Iron 3mg 17%
Potassium 51mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love