Pickled Red Onions

Quick and tangy Pickled Red Onions are a delicious addition to salads, sandwiches, and grain bowls, and they take only 4 ingredients and a little bit of chilling time.

Course Pantry

Cuisine American

Prep Time 5

Cook Time 5

Cooling Time 30

Total Time 40

Servings servings (1/4 cup each)

Calories 36kcal

Author Meggan Hill

Equipment

Pickling Jars

Ingredients

1 medium red onion peeled and thinly sliced (about 8 ounces or 2 cups, see note 1)
2/3 cup red wine vinegar (see note 2)
1/4 cup granulated sugar
1 pinch Salt

US Customary - Metric

Instructions

In the bottom of a pint jar (16 ounces) or other airtight container with a lid, pack sliced onions tightly.
In a small saucepan over medium-high heat, bring vinegar, sugar, and a pinch of salt to simmer, stirring until sugar is dissolved.
Pour over onions, cover, and cool completely, about 30 minutes, then refrigerate until chilled and the flavors have blended, about 30 minutes longer. Store in brine in an airtight container for up to 1 week.

Notes

Red onions: This recipe will also work with yellow onions, white onions, and even shallots.
Red wine vinegar: I love the taste of red wine vinegar, but you can use any vinegar that you prefer or have on hand such as distilled white vinegar, white wine vinegar, or apple cider vinegar.
Yield: 8 ounces of raw onion will yield about 2 cups sliced onion. One batch is enough for 8 servings, 1/4 cup per serving.
Storage: Store pickled red onions covered in the refrigerator for up to 1 week.

Nutrition