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Pickled Red Onions

Pickled Red Onions

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 1 ½ cups 1x
  • Category: condiments
  • Method: pickled
  • Cuisine: Northwest


A simple tasty recipe for  Pickled Red Onions, that can be made in 15 minutes flat! Give your favorite foods like tacos, bowls, burritos, wraps, or grilled meats a huge burst of flavor in an instant. Store in the fridge for up to two months! This small-batch recipe is fast and easy and will elevate many dishes you already make.


Units Scale


  1. Thinly slice ½ a red onion. (Feel free to double the batch)
  2. Place the onion along with the vinegar, water, salt, sugar and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 1 minute, stirring.
  3. Remove from the stove and let cool.
  4. Place onions and liquid in a clean jar and store in the fridge.
  5. Add fresh herbs if you like.
  6. This will last 2-3 weeks in the fridge.


  1. For a Mexican version of pickled onions, add sliced jalapeno and whole cumin and coriander seeds plus Mexican oregano to the pickling liquid.
  2. For a Nordic version of pickled red onions, add fresh dill, caraway and peppercorns.
  3. For an Indian version of pickled onions add fennel seeds, coriander and either fenugreek or cilantro!



  • Serving Size:
  • Calories: 8
  • Sugar: 1.5 g
  • Sodium: 116.7 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 1.8 g
  • Fiber: 0.1 g
  • Protein: 0.1 g
  • Cholesterol: 0 mg

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