Garden To Table Cheese Boards, Grazing & Entertaining

Quick Pickled Red Onions

1 hour


Once you start making homemade Quick Pickled Red Onions you will start adding them to everything! Simple and quick to make, these tart, tangy, and sweet pickled onions are a perfect complement to so many dishes.


VegetarianLow Carb“Keto"Gluten-Free

RECIPE: Quick Pickled Red Onions




Adjust Servings
1 Large Red Onion, Thinly Sliced Enough onion to fill a mason jar.
3/4 Cup Apple Cider Vinegar
1/4 Cup Water
1 Tbsp. Sugar Or Sugar Alternative
1 Tsp. Sea Salt
A Few Sprigs Fresh Thyme, Optional


Boil water in a pot or tea kettle.
Fill a medium-sized pot halfway with water and bring to a boil.
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Thinly slice the onion.
Slice the onion in fairly thin slices. Place the slices in a colander and separate into rings.
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Mix the other ingredients together.
In a measuring cup, mix together the vinegar, water, sugar, salt, and herbs if using. Set aside.
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Pour boiling water over the onions.
When the water is boiling, place the colander over the sink and slowly pour the boiling water over the rings. Let drain and cool till they can be touched, generally a minute or two.
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Put the onions in the jar, and add the vinegar mixture.
Put all of the onions in the mason jar, pushing them in to pack them tightly. Pour the vinegar mixture over them, making sure that it covers the top of the onions. Place the lid on the jar, and give it a good shake, turning it over a few times to get all the pickling liquid to the top.
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Let pickle for at least an hour.
Let the jar stand for about an hour. Invert and jostle once or twice in that period to mix the ingredients. After an hour the pickled onions are ready. They can be stored in the refrigerator for up to 2 weeks. The longer they are stored, the more intensely pickled they become.
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