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+ servings
2 jars of pickled red onions, one without a lid and extra red onions nearby.
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5 from 101 votes

How to Pickle Red Onions

This is an easy tutorial for how to pickle onions. I share the quick method that's ready in half hour and the slow method for a crunchy bite!
Course Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 68kcal
Author Yumna Jawad

Ingredients

Quick Method

Slow Method

Instructions

Quick Method

  • Combine vinegar, water, sugar, salt, bay leaf, and black peppercorns in a sauce pot and bring to a boil.
  • Once boiling, carefully add the onions, simmer on low for five minutes or until the onions begin to soften.
  • Allow onions to cool then transfer onions and liquid to a container to hold them and refrigerate. They will be ready to use once cooled.

Slow Method

  • Combine 1 cup water and salt in a bowl and whisk together, add the onions, let stand for one hour
  • Combine vinegar, remaining ¾ cup water, sugar, bay leaf, and black peppercorns in a sauce pot and bring to a boil, cool immediately.
  • Once the vinegar brine has cooled, drain the onions and give them a quick rinse and place into a jar or container to hold them
  • Pour the cooled brine over the top and store in the refrigerator. Ready to use after three days.

Notes

Storage: Store the pickled onions in an air tight glass container in the fridge. The quick method will last up to one month and the slow method will last up to two months.
Photo Credit: Erin Jensen

Nutrition

Calories: 68kcal | Carbohydrates: 15g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 78mg | Potassium: 61mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.3mg