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A picture of My Go-To Pickled Red Onions

My Go-To Pickled Red Onions

  • Author: Lindsay
  • Total Time: 5 minutes
  • Yield: 1 jar of pickled red onions 1x


These pickled red onions are super fast, super easy, and add a beautiful tangle of tangy onion flavor just about to any recipe!


Units Scale
  • 1 red onion, peeled and cut into several chunks (see photos above)
  • Roughly 1/3 cup white vinegar
  • Roughly 2/3 cup water
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon sugar


  1. Thinly slice your chunks of onion into C-shapes using a mandoline on the thinnest setting. (This is what I prefer – if you want the onions more chunky, adjust as needed.)
  2. Place the onions in a jar and add vinegar – I just eyeball it until the jar is about one third of the way full.
  3. Fill the rest of the jar with water. Add salt and sugar; shake a few times to combine. 
  4. Let them rest in the fridge for 30 minutes to 1 hour – then they’re ready to use! They can stay in the fridge up to 5-7 days.
  • Prep Time: 5 minutes
  • Category: Topping
  • Method: Fridge
  • Cuisine: American

Keywords: pickled onions, red onions, pickled red onion