Pickled Onions

Homemade pickled onions only require 5 minutes of your time and 5 total ingredients for a delicious zesty-sweet topping to pile onto sandwiches and salads.

Why this recipe works

This pickled onion recipe couldn’t be any easier to make, just like our quick pickled beets. You only need 5 ingredients – apple cider vinegar, water, granulated sugar, salt, and a large red onion. Simply slice the onion thin, add it to a mason jar, and pour the simmered vinegar mixture over the top. Seal and let them marinate in the brine. That’s it!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

VINEGAR – While we are using apple cider vinegar, you can substitute it with distilled white vinegar if that’s what you have on hand.

SUGAR – You can substitute the granulated white sugar with raw, cane, and even honey though you may have to play around with the measurements if doing so.

How to Make Pickled Onions

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add all ingredients into a small saucepan, except for the onion. Bring it just to a simmer then remove from heat.
2. Slice your onion thin and add into a pint size mason jar. Carefully pour the vinegar mixture over the onions.
3. Seal and allow onions to sit for about 45 minutes before use.
   
   EXPERT TIP – If your onions come a little too high compared to the liquid just flip your jar for half of the duration or push them down with a spoon periodically.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve pickled onions on sandwiches, burgers, tacos, wraps, or tossed into salads. Feel free to add garlic, peppercorns, or fresh herbs if desired.

More Related Recipes

• Pickled Beets
• Pickled Eggs
• Caramel Sauce
• Homemade Cherry Pie Filling
• Homemade Claussen Pickles Copycat

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Pickled Onions

Simply slice the onion thin, add it to a mason jar, and pour the simmered vinegar mixture over the top. Seal and let them marinate in the brine. That's it!

5 from 8 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Condiments

Cuisine: American

Servings: 2 cups (1 pint)

5 minutes mins

Author: Amanda Davis

Ingredients

• ▢ 1 cup apple cider vinegar or white vinegar
• ▢ ⅓ cup water
• ▢ 1 ½ Tablespoons granulated sugar
• ▢ ½ teaspoon sea salt
• ▢ 1 large red onion thinly sliced. About 200 grams

Things You’ll Need

• ▢
  1 Pint size mason jar
• ▢
  Saucepan

Before You Begin

• You can substitute the apple cider vinegar with distilled white vinegar.
• Sub granulated sugar with either maple syrup, honey, raw, or cane sugar. You may need to play with the measurements if doing so.
• These will keep well in the refrigerator with an air-tight lid for up to 2 weeks. These instructions are not for canning, just for refrigerator pickled onions.
• Feel free to add garlic, peppercorns, or fresh herbs if desired.

Instructions

• Add all ingredients into a small saucepan, except for the onion. Bring it just to a simmer then remove from heat.
• Slice your onion thin and add into a pint size mason jar. Carefully pour vinegar mixture over the onions.
• Seal and allow onions to sit for about 45 minutes before use.
• TIP – If your onions come a little too high compared to the liquid just flip your jar for half of the duration or push them down with a spoon periodically.

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