
Pickled Red Onions
Total Time
Prep: 10 min. + standing
Yield
8 servings
The perfect combination of sweet and tangy, quick pickled red onions add a sliver of color, crunch and character to almost any dish.
Ingredients
- 3/4 cup water
- 2/3 cup white wine or cider vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 medium red onion, thinly sliced
- Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove
Directions
- In a bowl, whisk together the first four ingredients until the sugar and salt dissolve. Place onions and desired optional ingredients into a large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts
1 serving: 8 calories, 0 fat (0 saturated fat), 0 cholesterol, 121mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein. Diabetic exchanges: 1 free food.
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. —James Schend, Pleasant Prairie, Wisconsin
Recipe Creator
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