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Pickled Red Onions
Prep Time
7 mins
Cook Time
3 mins
Resting time
4 hrs
Total Time
10 mins

Learning how to make pickles is easy with this recipe for pickled red onions. It takes but a few minutes to prepare with the remaining time is unattended while the onions steep in its brine. These are slightly sweet tasting with a subtle spicy hint. Homemade pickled red onions are a delicious addition to any type of burger, tacos, smoked fish, and salads.

Keeps in the refrigerator for about one month in a glass jar with a tight fitting lid.

Makes just over 2 ½ cups (670 ml) of pickled red onions. 

Course: Condiment
Keyword: Pickled Red Onions
Author: Ginger
  • 1 red onion about 10 oz / 300 g
  • 2 cups (500 ml) apple cider vinegar
  • 1 TB (10 g) Kosher salt
  • 1 TB (14 g) granulated sugar
  • 1 dried bay leaf
  • 1 cinnamon stick
  • 1 tsp black peppercorns
  • 5 cloves
  • ½ tsp mustard seeds
  1. Slice the red onion into thin slices about 3/8 inches thick. Add the red onion slices into a large mixing bowl.
  2. Pour the apple cider vinegar into a 3 quart (non-reactive) sauce pan and turn the heat to high. Add the sugar and salt and the remaining spices and bring to just a boil. Turn off the heat and pour the brining liquid over the onions in the bowl. Allow to cool then carefully add the onion slices and brining liquid into a pint size, sterile, glass mason jar with tight fitting lid. Screw the lid on the jar, then steep the onions for 4 hours before you use them. Keep the pickled onions in the refrigerator. Will keep for one month in the refrigerator. (See link in post for how to sterilize jars).