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Pickled Red Onions

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. —James Schend, Taste of Home Deputy Editor
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    8 servings


  • 3/4 cup water
  • 2/3 cup white wine or cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1 medium red onion, thinly sliced
  • Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove


  • In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Pickled Red Onions Tips

How do you store pickled red onions?

Use a tall mason or glass jar to store these onions. Once you seal the jar, let it stand at room temperature for two hours before refrigerating. In the fridge, they can last up to two weeks.

What is the best vinegar to use for pickling?

The best vinegar for pickling is the one that tastes best to you! This recipe's mixture of white wine vinegar and cider vinegar keep either one from being too overpowering. Check out these other pickled recipes for inspiration. And, learn how to pickle safely.

How do you use pickled red onions?

Pickled red onions are fantastic on tacos, burrito bowls, salads and panini sandwiches. For more, check out our best red onion recipes.

Research contributed by Elizabeth Harris
Nutrition Facts
1 serving: 8 calories, 0 fat (0 saturated fat), 0 cholesterol, 121mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein. Diabetic Exchanges: Free food.

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