Pickled Red Onions

rate this recipe:
5 from 23 votes
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Serves 12
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Pickled red onions add a sweet & tangy pop of flavor to salads, sandwiches, burgers, and more! Once you make them, they'll keep in the fridge for up to 3 weeks.

Ingredients

  • 2 small red onions
  • 2 cups white vinegar
  • 2 cups water
  • 1/3 cup cane sugar
  • 2 tablespoons sea salt

optional

  • 2 garlic cloves
  • 1 teaspoon mixed peppercorns

Instructions

  • Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or equivalent. Place the garlic and peppercorns in each jar, if using
  • Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
  • Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.