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Easy Pickled Red Onions

Rated as 4.5 out of 5 Stars
2

"These pickled red onions are simple to make. Add them to pasta or potato salads or use them on top of burgers, fish tacos, or pizza. Don't toss the pickling liquid--it's great in vinaigrettes or other recipes that call for vinegar. Store in the refrigerator for up to 2 weeks."
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Ingredients

50 m servings 15
Original recipe yields 24 servings (3 pints)

Directions

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  1. Divide sliced onions, garlic halves, ginger slices, and peppercorns among 3 pint-sized jars.
  2. Combine water, apple cider vinegar, distilled vinegar, maple syrup, and salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and ladle vinegar mixture into each jar. Gently press down on onions with a spoon until they are submerged. Allow to sit, uncovered, until liquid is room temperature, about 30 minutes, then cover and store in the refrigerator.

Footnotes

  • Cook's Note:
  • If you're not going to eat this many pickled onions in 2 weeks, keep one pint for yourself and share the others with family or friends. Or, make just 1 pint--each ingredient amount can easily be divided in thirds.

Nutrition Facts


Per Serving: 15 calories; 0 3.3 0.2 0 242 Full nutrition

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Reviews

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Great taste, only made a pint.