Easy Pickled Red Onions

Why Pickle Red Onions?

While you may not initially think about eating red onions pickled, I have some good reasons for you to try these tasty red rings. Not only do pickled onions add a delicious zing to your food, but they also:

• Are a great way to use up extra onions
• Have a long shelf life (about two weeks in the fridge)
• Are low in calories and fat
• Provide some health benefits, such as aiding in digestion and helping to lower blood pressure
• Add a pop of color to your food
• Have less of a bite than raw red onions which is a win, especially for those who cannot eat raw onions

So, whether you grow your own onions in the home garden or have a bag of red onions wasting away in the pantry or fridge, pickling red onions is a great way to use them up and get a bright tasty pop of flavor to any meal. Here’s what you’ll need.

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Easy Pickled Red Onions Ingredients

I personally used sweet Spanish red onions for this recipe, since I’d purchased a large bag from Sam’s Club and needed to use them up. (You know you can’t purchase are normal sized bag of anything from Sam’s!)

This recipe will yield 2 pint jars of pickled red onions. See my list of substitutions at the bottom of the post if you want to try other variations of sweeteners or vinegars. I’ve tried several ways, but here’s my go-to ingredient list:

• 3 small red onions (or 2 large)
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 1 Tablespoon salt
• 4 Tablespoons honey

Here are the supplies you’ll need to make this quick recipe:

• Clean glass jars for the onions (I used 2 pint mason jars)
• Small pot
• Cutting board
• Sharp knife

How to Pickle Red Onions Easily

1. Begin by gathering your ingredients together. Then pour your vinegar and water into a small pot. Add honey, and set over medium-high heat until just boiling.

2. While brine is heating, begin slicing the red onions. You can use a mandoline like this one, or use a good quality knife and slice the onions as thinly or thickly as you’d prefer. You can cut the onions into whole rings, or cut the onion in half first for half rings which may fit into your jar more easily.

3. Once jars are packed with red onion slices and brine has come to a low boil, pour brine over the top of the onion slices.

4. Allow onions to cool in jars without lids. Once they have cooled they can be eaten right away or stored in the fridge for up to two weeks. The flavor will develop more after sitting in the fridge for several days.

Enjoy pickled red onions on salads, burgers, tacos, burritos... or just about anything!

For the full recipe and other tips, click the link below to The Kitchen Garten.