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A hand holds a glass jar filled with bright pink pickled onions in a liquid, set against a blurred, warm-toned background with lights and a wooden surface—perfect as a tangy topping for smoked salmon jerky.
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5 from 3 reviews

Pickled Red Onions

Easy homemade pickled red onions made with simple ingredients that's ready in minutes and stays fresh for weeks.
Prep Time5 minutes
Total Time5 minutes
Course: condiment
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Keyword: red pickled onions
Servings: 1 jar
Author: The Modern Nonna

Equipment

Ingredients

  • 1 large red onion thinly sliced
  • 1 cup white vinegar or white wine vinegar
  • 1 cup hot water I boiled mine
  • 1 tablespoon sugar or maple syrup
  • 1 teaspoon salt

Instructions

  • Thinly slice your large red onion and put it in a jar.
  • Mix the vinegar, hot water, sugar, and salt until dissolved, then pour over the onions.
  • Cool it completely, lid on, and place it in the fridge.
  • Let it sit for at least 60 minutes (overnight for the best flavor).
  • Keep for 2-3 weeks in the fridge. Enjoy on bagels, wraps, salads, or any way you like!

Notes

  • Sweetener swap: Replace the sugar with maple syrup or honey for a naturally sweet, softer-flavored brine.
  • Vinegar options: Use rice vinegar for a mild pickle, or try apple cider or white wine vinegar for a brighter taste.
  • Spicy twist: Add sliced jalapeños, red pepper flakes, or whole peppercorns for a little heat.
  • Aromatic boost: Slip in whole garlic cloves or some herbs of your choosing to deepen the flavor.

Nutrition

Serving: 1 jar | Calories: 136kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2347mg | Potassium: 166mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 0.3mg
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