Pickled Red Onions

Pickled Red Onions

Prep10 minutes
Cook5 minutes
Courses & Occasions Appetizers & Snacks, Salads & Sides
Quick & Easy 7 Ingredients or Less
Onion Product Red Onions
Ways to Cook Stove Top
Enjoy Them Pickled, Raw


  • 1 c. white (distilled) vinegar
  • 1 c. water
  • 1 ½ tsp. Kosher salt, course
  • 2 tbsp. white sugar (granulated)
  • 1 medium Farmer’s Promise red onion, thinly sliced


  • Combine vinegar, water, salt and sugar to a small sauce pot and place over medium heat. Whisk until the solids are just dissolved, about 3-5 minutes. Remove brine from heat and allow to cool to room temperature, about 30 minutes.
  • Fill a 16-ounce mason jar or similar sealable jar/container with the sliced red onion. Pour room temperature brine over the onions, ensuring they are completely covered, and refrigerate for a minimum of 4 hours before using.
  • Pickled onions will keep in the refrigerator for up to 2 weeks in brine.
  • Pickled Red Onions
  • Pickled Red Onions
  • Pickled Red Onions

Recipe Tips

You can customize the flavor of your pickled onions by adding flavorings like black peppercorns, red pepper flakes, garlic, bay leaves, coriander, habanero peppers, lemongrass, etc.
Pickled onions are a great topper for tacos, pizza, sandwiches, BBQ meats, burgers, eggs, curries, and much more!
Leftover brine can be used to pickle any number of vegetables like green beans, jalapenos, okra, radish, carrots, cucumber, etc.
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