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Pickled Red Onions are so good and the perfect topping for just about any dish. From sandwiches, to burgers, to tacos, to avocado toast. These tangy and crisp onions are the perfect balance of sweet and savory. You will be surprised at just how quick and simple they are to make!

Pickled Red Onions

Pickled Red Onions are so good and the perfect topping for just about any dish. From sandwiches, to burgers, to tacos, to avocado toast. These tangy and crisp onions are the perfect balance of sweet and savory. You will be surprised at just how quick and simple they are to make!
Course Condiments
Cuisine American
Keyword pickled red onions
Prep Time 5 minutes
rest time 1 hour
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 15 kcal
Author Angelica Arias

Ingredients

  • 1 large red onion
  • 1 clove of garlic
  • 1/2 cup apple cider vinegar
  • 1/2 cup distilled white vinegar
  • 1 tsp pink sea salt
  • 1 tsp honey

Instructions

  1. Thinly slice red onion into thin rings. Use hands to break each ring apart as much as possible or as much as you'd like. Mince garlic and add to mason jar. Place onion rings in mason jar over minced garlic. Set aside.

  2. In a small sauce pan combine apple cider vinegar, white distilled vinegar, salt, and honey. Place on stovetop and simmer on low heat for 5 minutes until all ingredients have dissolved and mixed together.

  3. Pour vinegar mixture while it's still hot into mason jar over onion and garlic. Press down on onion making sure it is submerged in the vinegar mixture.

  4. At this point let the onion sit on your kitchen counter for 1 hour until it cools down. Place lid on mason jar and close tightly. Refrigerate and leave in the fridge for 24-48 hours before serving. Serve over favorite foods and keep refrigerated for 3-4 weeks.

Recipe Notes

Tips and Substitutions:

  1. Use a mandoline slicer if you have one- This will make the onions nice and thin. A sharp knife is just as fine too.
  2. Substitute for other vinegars if you prefer- Apple cider vinegar has a sweetness to it that has a great contrast to the sourness white distilled vinegar has. You can use one vinegar of you prefer or rice vinegar or red wine vinegar. If you are using just one vinegar, substitute the other 1/2 cup for water.
  3. Allow vinegar mixture to completely cool-off- Before you place onions in the fridge, they should be completely cooled-down. Refrigerating foods while they are still hot can cause harmful bacteria to be formed.
  4. You can use other kinds of onions too- Red onions are best to serve raw which also makes them great for pickling. Plus they make such a pretty color when pickled. However, you can use any other kinds of onions for pickling like white or yellow onions.
  5. Substitute for honey- You can use maple syrup.

Nutrition Facts
Pickled Red Onions
Amount per Serving
Calories
15
% Daily Value*
Fat
 
0.01
g
0
%
Saturated Fat
 
0.01
g
0
%
Polyunsaturated Fat
 
0.004
g
Monounsaturated Fat
 
0.001
g
Sodium
 
292
mg
13
%
Potassium
 
33
mg
1
%
Carbohydrates
 
2
g
1
%
Fiber
 
0.2
g
1
%
Sugar
 
1
g
1
%
Protein
 
0.2
g
0
%
Vitamin A
 
0.3
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
6
mg
1
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.