Pickled onions are tangy, crunchy, vinegary and mildly sweet. I love them because they add an extra zip of flavor that will brighten, freshen and balance out any dish. They are commonly served with many Mexican dishes but pair well with almost anything. Seriously, try it for yourself!

What do you eat pickled red onions with?
Pickled red onions can be enjoyed on sandwiches, tacos, burgers, salads, bowls, avocado toast, potato salad, egg salad and more.

Which is the best vinegar for pickling?
Traditionally, distilled white vinegar is best for pickling. However, you can also mix two different vinegars for a slightly different flavor such as white wine and rice vinegar or apple cider vinegar and white vinegar.

How long do pickled red onions last?
Make these ahead of time and store them in the refrigerator for up to 3 weeks.

Pickled Red Onions Recipe:
2 small red onions
2 cups white vinegar
2 cups water
1/3 cup cane sugar
2 tablespoons sea salt

Optional flavorings:
2 teaspoons black peppercorns (1 teaspoon per jar)
4 cloves of garlic (2 cloves per jar)

Step 1
Thinly slice onions, keeping the rings intact. You can slice the onions using a mandolin or a chef’s knife.

Step 2
Add 1 teaspoon of peppercorns and 2 cloves of garlic to each canning jar you’re using. (I used two 26 ounce Weck canning jars and everything fit perfectly.) Fill up your jars with the sliced red onions.

Step 3
In a medium pot, heat the vinegar, water, sugar, and salt over medium heat and stir until the sugar and salt dissolve. Let the pickling brine cool down and pour it over the onions. Let your jars cool to room temperature, then refrigerate.

Step 4
The onions are pickled and ready to eat when they are bright pink and tender-crisp. They could be ready in as little as 1 hour if you are looking for a quick pickled red onion. However, I recommend leaving them in the fridge overnight for the best flavor and color. Store in the fridge for up to 3 weeks. Enjoy!