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Pickled Red Onions

These quick pickled red onions are tangy, vibrant, and easy to make—perfect for adding a bold, zesty crunch to sandwiches, tacos, salads, and more!
Prep Time5 minutes
Cook Time5 minutes
Chilling Time1 hour
Total Time1 hour 10 minutes
Course: Condiment
Cuisine: American
Keyword: Gluten-Free, Pickled Veggies, Tangy
Servings: 12

Equipment

  • Medium Pot
  • Mandoline Optional

Ingredients

  • 2 Red Onions Thinly sliced
  • 2 cups White Vinegar
  • 2 cups Water
  • ⅓ cup Cane Sugar
  • 2 tbsp Sea Salt
  • 2 cloves Garlic
  • 1 tsp Peppercorns Optional

Instructions

  • Thinly slice the onions, I helpful to use a mandoline, and place the onions in a 32 oz jar. Place the peeled garlic into the jar as well. If you are using the peppercorns add them to the jar as well.
  • Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve. Let it cool for about 10 minutes and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
  • Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. I also like to make sure the pickled onions are chilled before eating. They will keep in the fridge for up to 3 weeks.