Go Back
Fork in jar with red onions and vinegar.

Easy Pickled Onions

Yield: 24 servings (2 pint jars)
Prep Time: 20 minutes
Pickling Time:: 1 hour
Total Time: 20 minutes

Ingredients

  • 2 medium red onions
  • 1 cup white or apple cider vinegar (see note)
  • 1 cup water
  • 3 tablespoons granulated sugar or pure maple syrup
  • 1 tablespoon coarse kosher salt (see note for table salt)
  • Optional: garlic cloves, crushed red pepper or pepper flakes

Instructions 

  • Slice off the top of the onion (leaving the root end intact). Remove the skin. Use a mandoline or sharp knife to very thinly slice the onion. I use the first setting on my mandoline.
  • Lightly pack the onion slices into one quart jar or two pint jars (or other similar-sized container with a lid).
  • In a microwave-safe bowl or liquid measuring cup or in a small saucepan on the stove, combine the vinegar, water, sugar (or maple syrup), and salt. Heat and stir until the mixture is steaming and the sugar and salt are dissolved (about 2 minutes in the microwave).
  • Pour the liquid evenly over the onions. Press the onions down into the liquid. Let the onions cool for at least an hour. At this point they can be eaten and enjoyed; however, the taste will develop and get better with time. Cover with a lid and refrigerate (up to several weeks).

Notes

Vinegar: I usually use half white vinegar, half apple cider vinegar. You can experiment subbing in other varieties of vinegar (like, unseasoned rice vinegar), if desired. 
Salt: for table salt, use 1 1/2 teaspoons.