Pickled Red Onions
These quick pickled red onions are tangy, slightly sweet, and easy to make in just 20–30 minutes. They’re a simple way to add bright flavour and crunch to tacos, salads, sandwiches, burgers, bowls, and more.
Equipment
- 1 16 oz (475 mL) Mason jar with lid
Ingredients
- 1 medium red onion
- ½ cup white wine vinegar (minimum 5% acetic acid)
- ½ cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 pinch sea salt
- 10 peppercorns
Instructions
- Cut the red onion in half, peel, and thinly slice. Add the sliced onion to a 16 oz (475 mL) Mason jar, gently pressing the onions down to make room.
- Add the white wine vinegar, water, apple cider vinegar, honey, sea salt, and peppercorns (if using) to a small saucepan.
- Warm gently over low to medium heat, stirring occasionally, until the honey and salt have dissolved. Do not boil.
- Remove from heat and carefully pour the warm pickling liquid over the onions, making sure the onions are fully submerged.
- Let the jar cool to room temperature, about 20–30 minutes, before serving.
- Cover with the lid and refrigerate. Store for up to 2 weeks.
Notes
Tip: You can remove the peppercorns before adding the pickling liquid to the jar, or leave them in for extra flavour.
Nutrition information is estimated and does not adhere to U.S. FDA NLEA guidelines.
Did you try this recipe?Rate it and let us know how it was!