Pickled Red Onions

preserved pickled red onions 113968856

Here’s an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.


Units Scale
  • 1 red onion
  • 3/4 cup vinegar
  • 3/4 cup water
  • 1 teaspoon salt
  • 1 clove garlic
  • freshly ground pepper
  • pinch of sugar (optional)


  1. In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved.
  2. Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise.
  3. Give the slices a quick toss and then stuff them in a pint-sized glass jar. Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns).
  4. Let cool on counter for a few minutes. Then cover and store in the refrigerator.
  5. The pickled onions will have most of their flavor after a few hours of resting in the brine.


  • These pickled onions will keep in the fridge for up to a month.