Quick Pickled Red Onions

These quick pickled red onions are so ridiculously easy to make and so ridiculously yummy.  Throw them on top of a salad, a (veggie) burger, or if you’re like me, eat them straight out of the jar!



  • 1 red onion (or 1/2 onion if it’s jumbo)
  • 1/2 cup apple cider vinegar
  • 1 – 2 Tbsp sugar (optional)
  • 1 1/2 tsp salt
  • 1 cup boiling water
  • Glass canning jars



  1. Thinly slice the red onion (or use a mandolin).
  2. Pack the red onion slices into two small canning jars very tightly.IMG_3287
  3. In a separate container, combine the vinegar, sugar, salt, and boiling water.  Stir until sugar and salt are dissolved.  Feel free to experiment by adding other fresh herbs of your choice.
  4. Pour the liquid over the onions almost to the top.  Tap the jars against the counter a few times to remove any air bubbles.  Add more liquid to the top of the jar.
  5. Screw on the lids of the jars tightly and let the jars cool to room temperature.IMG_3307
  6. Place in refrigerator and leave for 48 hours.
  7. Enjoy!

Note:  These are not canned, so they may only be stored in the refrigerator for up to 2 months.

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