- 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.
What is the best vinegar to use for pickling?White vinegar is commonly used in pickling recipes. This pickled red onion recipe calls for white wine vinegar or cider vinegar, and whichever one you have on hand will work well. If you don't have either, white vinegar is a suitable substitute. One vinegar that you won't want to use when pickling is balsamic vinegar—save that for salad dressings, marinades and finishing dishes. Check out our other pickled recipes for inspiration. And, learn how to pickle safely.
What are some variations of this pickled red onions recipe?
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.
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.
—Elizabeth Harris, Taste of Home contributing writer and Lauren Pahmeier, Taste of Home Associate Editor
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.