Go Back
+ servings
how to make quick pickled red onions

Quick Pickled Red Onions

An easy recipe for delicious and versatile pickled red onions. No fridge is complete without a jar of these!
Course Condiment
Cuisine American
Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings 16 ounces
Calories 10kcal


  • 2 small red onions or 1 medium
  • ¼ cup apple cider vinegar
  • ¼ cup white wine vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • 1.5 teaspoon salt kosher or sea salt


  • Rinse out two 8 oz glass jars or one 16 oz glass jar with lids. Prepare the onions by using a mandoline or a very sharp knife to slice them into thin circles. Place the onions in the jars. You can pack them in pretty tightly. 
  • In a small saucepan, combine the vinegars, water, sugar, and salt. Bring to a boil and remove from heat.
  • Pour the brine over the onions (half in each 8 oz jar or the whole thing in the 16 oz jar). Cover the jars with their lids and let the onions sit for at least 30 minutes at room temperature, and up to an hour. 
  • Enjoy right away or store in the fridge for later use. They will keep for about 2 to 3 weeks! 


Adding sugar helps to even out the vinegar taste. You can add up to 2 tablespoon if you would like them to be sweeter.


Serving: 1ounce | Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg