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Pickled Red Onions
These homemade pickled red onions are bursting with flavor! They taste like restaurant quality, but they are easy to make at home. Great for adding to salads, sandwiches, tacos, and more!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 10 servings
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 large red onion thinly sliced
- ¾ cup apple cider vinegar or white vinegar
- ¼ cup water
- 2 tbsp honey or sugar, see note
- 1 ½ tsp salt
- 1 garlic clove minced
- ½ tsp whole black peppercorns optional
- ½ tsp mustard seeds optional
- ½ tsp dried chili flakes optional
Instructions
- First, place the sliced red onions in a clean jar or airtight container.
- In a small saucepan, combine the vinegar, water, honey, salt, and the optional spices. Stir well.
- Place the saucepan over medium heat. Bring the mixture to a simmer. Cook for 1 to 2 minutes, stirring occasionally, until the honey and salt have dissolved.
- Carefully pour the hot vinegar mixture over the sliced red onions in the jar, ensuring they are completely covered.
- Use a spoon to press down on the onions to submerge them and remove any air bubbles.
- Next, allow the pickled onions to cool down at room temperature for 30 minutes.
- Once cooled, cover the jar tightly. Refrigerate for at least 1 hour before using. The flavors will continue to develop as they marinate.
- Store in the fridge for up to 2 weeks.
Cup of Yum
Notes
- This recipe makes about 3 jars of pickled red onions.
- Thinly slice the red onions. Use a mandoline if needed.
- Traditional pickled red onions are made with white sugar. We love eating real food, so we substituted that with honey. Real sugar can be used in this recipe if desired.
- The optional spices add a delicious flavor! If you do not have them, simply omit.
- Store the pickled red onions for up to 2 weeks in the fridge. They are great on burgers, chicken, salads, sandwiches, and tacos.