Go Back
+ servings
side view shot of a fork picking up some pickled onions from a glass jar
Print Recipe Add to Collection
4.79 from 14 votes

Pickled Red Onions

My Pickled Red Onions are made with just 5 ingredients and 10 minutes of prep. They can be served on the table to accompany any breakfast, lunch, or dinner! Or, you can just eat them straight out of the jar.
Prep Time5 mins
Cook Time5 mins
Refrigerate1 hr
Total Time1 hr 10 mins
Course: Condiment
Cuisine: American
Keyword: pickled onions
Servings: 8
Calories: 22kcal


  • 1 red onion sliced thin
  • 1 cup white vinegar
  • 1 teaspoon whole peppercorns
  • 2 cloves garlic crushed
  • 1 tablespoon salt
  • 1 ½ tablespoon sugar


  • Cut the onion in half and slice it into thin strips. Add all the onion into a mason jar.
  • Add the vinegar, peppercorns, garlic, salt, and sugar to a small saucepan over medium heat. Stir occasionally until the sugar and salt dissolve. Let the mixture come to a simmer, then remove from the heat.
  • Pour the vinegar mixture into the jar over the sliced onion. Screw the lid onto the jar and refrigerate for at least one hour before serving.


  1. I like my pickled onions to have a more vinegary flavor. You can add more sugar, up to 3 tbsp in total, if you prefer sweeter pickled onion.
  2. Keep your pickled onions sealed in a jar stored in the fridge. They'll last you 2 weeks.


Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 874mg | Potassium: 27mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg