How to Make Pickled Red Onions

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Learn how to make pickled red onions and customize your marinade in many different ways. Pickled red onions add a dash of flavor to any dish!

Do I need to use red onions? Can I use white or yellow?

Red onions are best for pickling because of their milder flavor. While you can certainly pickle white or yellow onions, they both have a stronger, more intense onion flavor. Yellow onions in particular are rarely eaten raw. Red onions will produce the best results.

What kind of jar or container should I use?

When pickling any kind of vegetable, you should use a container suitable for fermentation and pickling. These include stoneware, glass and food grade plastic containers. Mason jars are the most common pickling container used by home cooks.

Can I make pickled red onions in different flavors?

Yes, you can! You can use a very basic pickling recipe, then add other items to the container to change the flavor a bit. This cookbook, as written, contains both the basic recipe and some suggestions from which you can mix and match, or come up with your own. Fresh herbs and whole spices are the most commonly used additions.

Use a fork to remove some pickled red onions from the glass jar.

How long can pickles be kept?

Opened, unsealed cans of pickled vegetables will keep for about 2 to 6 months in the refrigerator. Be sure to store kimchi in the refrigerator.

What goes well with pickled red onions?

Pickled red onions can be used in place of raw red onions in any recipe that calls for red onions. They’re perfect for salads, tacos, sandwiches, burgers, and more!

Here are some recipes that go well with pickled red onions:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Three glass jars filled with pickled red onions

Learn how to make pickled red onions and customize your marinade in many different ways. Pickled red onions add a dash of flavor to any dish!

Preparation time 5 minute

cooking time 5 minute

total time 10 minute

raw material

Pickled Red Onions

  • 1 Shallot
  • 1 1/2 cup white vinegar
  • 2 tablespoon sugar
  • 1 tablespoon Salt

Optional seasonings (choose one or mix and match)

  • 1 teaspoon Black pepper
  • 1 teaspoon Allspice
  • 2 sprig fresh rosemary
  • 2 sprig fresh thyme
  • 1 small red pepper
  • 3 whole peeled garlic
  • 1 teaspoon whole cumin seeds


  • Peel the red onion and cut into thin slices. Serve in pint-sized mason jars or other glass, plastic, or ceramic containers with airtight lids.

  • In a small saucepan, whisk together vinegar, sugar, and salt. Add 1 or more additional optional flavorings as desired. Bring to a boil, then remove from heat.

  • Pour the mixture over the onions in the jars until full. Cover and let cool to room temperature.

  • Cover airtight and refrigerate. Let them rest and marinate for at least 12 hours before using.


This recipe as written will yield a 1 pint sized mason jar. These will keep in the refrigerator for 2 to 6 months.

Calories: 273kcal | carbohydrate: 49G | protein: 3G | fat: 1G | sodium: 7003mg | Potassium: 487mg | fiber: 5G | sugar: 31G | Vitamin A: 580unit | Vitamin C: 80.8mg | calcium: 135mg | iron: 3.2mg