5 from 33 votes
How to Make Pickled Red Onions
Pickled red onions are thinly sliced onions soaked in a brine of apple cider and white vinegar mixed with sugar and kosher salt. The quick pickling process softens the onions while adding a tangy, slightly sweet flavor, making them a vibrant addition to sandwiches, salads, or tacos. They develop more flavor and tenderness when left to marinate longer, and they can be stored in the refrigerator for up to three weeks for convenient use as a condiment.
Prep Time
5 mins
Total Time
5 mins
Servings:
12
Calories:
12 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 medium red onion
- 1 cup water hot
- ½ cup apple cider vinegar
- ½ cup white vinegar
- 1 tablespoon sugar
- ½ teaspoon kosher salt
Instructions
- Peel and thinly slice the red onion In rings and pack in a 1-pint jar or add to a bowl.
- Whisk the vinegars, sugar, and salt in the hot water until the sugar dissolves. Pour over the red onion, pushing the onions down so they are covered by the brine. Allow to sit for 30 minutes up to overnight. The longer the brine time the softer and more flavorful the onions will become. Pickled onions will last In the refrigerator for up to 3 weeks.
Cup of Yum
Notes
- Use any clear vinegar or combination like apple cider, distilled white, rice wine, or champagne vinegar to tailor flavor.
- Pickled onions keep well in the refrigerator for up to three weeks when stored properly.
- Longer soaking times (overnight) result in softer, more flavorful onions.
Nutrition Information
Calories
12kcal
(1%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
99mg
(4%)
Potassium
21mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin C
1mg
(1%)
Calcium
2mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 12
% Daily Value*
| Calories | 12kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 99mg | 4% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.