Pickled Red Onion

Pickled Red Onion

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1 large (or 2 small) Red Onion
1 cup Apple Cider Vinegar
1 cup Filtered Water
1 teaspoon Sea Salt
2 teaspoons Sugar

Pickled Red Onion

  • 48 hours
  • Easy




Pretty in pink and perfectly briny red pickled onion!

Woah, that was a tongue twister but I guarantee you will not regret making these pickled red onions.

I try to always have some on hand and add them to pretty much anything!

Pickled red onions add great color, flavor and texture to any dish.


Not sure what to do with your pickled red onions? Add them to these recipes:
Tuna and Kale Salad
Adobo Chicken and Quinoa Bowl
Healthy Potato Salad

Want to pickle more veggies? Check out my guide to perfectly pickled vegetables.





Sterilize Glass Pickling Jar

Bring a pot of water to a simmering boil.

Using tongs, add the pickling jar and lid to the simmering water and allow it to sit for 5 minutes.

This will kill of any bacteria that might be in the jar and lid.

After 5 minutes, carefully remove the jar and lid using tongs, place them on a clean kitchen towel and allow to cool and dry.


Make Pickling Brine

Add the apple cider vinegar, water, salt and sugar to a small sauce pan and heat on medium heat.

Stir and allow the sugar and salt to dissolve then move off heat.


Slice Red Onion

Peel and thinly sllice the red onion.

You can use a knife or a mandolin slicer. If you use the mandolin slicer, I recommend using a finger guard.


Add Everything To The Jar & Refrigerate

Add the sliced red onion to your pickling jar and pack tightly leaving a bit of room at the top.

Pour over the pickling brine then seal tightly with the lid.

Allow to come to room temperature on your kitchen counter before refrigerating for at least 48 hours.


After 48 Hours

After at least 2 full days, the red onion has turned the brine into the most beautiful pink color.

Pickled red onion and slightly tart and sweet. If you do not like the taste of raw onion, pickled onion is the way to go!


Add It To Salads & More

Pickled red onions can be added to a kinds of dishes and especially work well in tuna salad and potato salad.

I also love adding them to grain bowls like quinoa and spinach bowl or black bean buddha bowl.

They also make for a great pizza or taco topping!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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