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Pickled Red Onions


These tasty onions lose all their pungency in the pickling process but gain a sweet sharpness that makes them a great last-minute addition to any salad. They're also delicious served as a condiment with any type of fish or meat. They're a true multi-purpose condiment! MAKES ABOUT 2 CUPS

You may aromatize the pickling liquid with a spoonful of your favourite herb or spice. Try bay leaves, fennel seed or even ground juniper berries. For a very aromatic version, try adding a spoonful or two of standard pickling spice to the simmering sugar before adding the onions.

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  • 2 large red onions
  • 1 cup (250 ml) of sugar
  • 1 cup (250 ml) of red wine vinegar a sprinkle or two of salt and pepper


Servings 2
Preparation time 10mins
Cooking time 10mins


Step 1

Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further. Cram the sliced onions into a large Mason jar.

Pour the sugar and red wine vinegar into a small pot and bring to a boil with the salt and pepper. Add the onions and continue heating just long enough to return the mixture to a simmer.

Pour the mixture into the Mason jar, cover it and rest overnight in the refrigerator before use.

Because sugar and vinegar are such great preservatives, these pickled onions will last indefinitely in your refrigerator. They're at their best after a day or two in your fridge, once their flavours have had a chance to mature.


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