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Pickled Red Onions

I blame Panera for this one. Their Green Goddess Salad is one of my favorites and I absolutely fell in love with Pickled Red Onions after trying them mixed together with that creamy salad dressing *mouth watering*. 

Fast forward a few years and COVID life began. Being stuck in a house, feeding 4 adults and 3 children for a year led to me finally getting around to making everything that was sitting on my Pinterest boards. Greek Night became a thing for which I decided we needed Pickled Red Onions and boom. They have lived in my fridge ever since. 

Prep Pickled Red Onion

Food Safety

This recipe is NOT intended to be shelf-stable. We aren’t going full canning life over here. This is intended to live in the fridge, pulled as needed, and will still stay fresh for around a month. So don’t go making this, throwing it in your pantry, and then getting sick on me. 10/10 don’t recommend it. 

Recipes to Pair With

If you are looking at ways to put your Pickled Red Onions to use, I put together some of the recipes I use them with all the time…

Greek Chicken Pitas wrapped in Parchment

Easy Greek Chicken Marinade

This Greek Chicken Marinade comes together in just a few minutes with mostly pantry ingredients. I don’t always have plain Greek yogurt in my house, but outside of that… everything else is generally a staple around here.

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Harissa Greek Chicken

Easy, spicy, Greek chicken that is full of flavor. The marinade can also be used as a sauce or drizzle on top of you pita or a salad.

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Dutch Oven Carnitas

Carnitas, put simply, is juicy, tender, melt-in-your-mouth bits of pork shoulder. Slow-cooked in a dutch oven and ready to warm your soul.

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Two Recipes in One

This pickling liquid is the exact same one I use for Pickled Jalapenos, which is why I almost always have a jar of both in my fridge at all times. 

Set two jars next to each other. Fill one with sliced red onions, and jalapenos in the other. Pour the pickling liquid over top until full. 

Yes… it really is that simple. 

Pickled Jalapeños

Pickled Jalapeños

Pickling anything seems harder than it actually it. This recipe take 10 minutes and will give you enough Jalapenos for a solid month!

Read More »

Storing Your Pickled Onions

I bought a whole mess of glass containers from Amazon & IKEA and I use them for everything. They particularly come in handy for this recipe though. 

Glass Food Storage Jars

Glass Storage Containers

Leftover soup, spaghetti, sauces, or pickled jalapenos and onions... I use these for everything.

As far as how long you can keep them, my personal rule of thumb is a month in the fridge. I generally work through them in that time frame, and then just make another batch.

If you find you haven’t gone through the whole jar and you are creeping up on that 30-day mark, my personal recommendation is to toss them and start a new batch. When in doubt, throw it out! 

Pickled Red Onion

Pickled Red Onion

Bright, tangy and fresh. The perfect garnish for so many dishes.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine American
Servings 20
Calories 11 kcal

Ingredients
  

  • 1 Cup White Vinegar
  • 1 Cup Water
  • 2 Small Red Onion - sliced thin
  • 2 Tbsp Sugar
  • 2 1/2 tsp Kosher Salt - optional

Instructions
 

  • Slice your onions into thin strips and add them to a glass jar (make sure it has an airtight lid).
  • Place the water, vinegar and sugar in a pot and bring to a simmer. Stiring until the sugar is dissolved.
  • Carefully pour the liquid over the onions until it reaches the top of the jar.
  • Let it come to room temperature, cover with a lid, and store in the refrigerator until you need them!

Video

Notes

Want to Try More? 

Nutrition

Calories: 11kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 16mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Keyword onion, pickled
Tried this recipe?Mention @tabethas.table or tag #itstimetoeat!

Handy Tools

Want to take your cooking game to the next level? Here's a list of some of the tools I use every time I make this recipe that help make this a breeze!

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