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Giving is always in season. Make someone's day
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Pickled Red Onions

A pickled red onions recipe that will result in one of the best condiments ever.

Onions are undoubtedly good for our bodies, so I love finding ways of incorporating them in new and interesting ways. Pickling red onion results in a wonderful pop of flavour that shines on just about any food. I use these on burgers, barbecued bratwurst, hotdogs, homemade pizza, sandwiches, and as a side to other meals. Pickled onions are a seriously versatile condiment to have in your fridge.

It helps that they are insanely easy to make. With just a few ingredients you probably already have in your kitchen, you can have a jar of flavour boosters whenever they are needed.

Though not preserved, these onions will last a few weeks in the refrigerator. Long enough to learn how great they are on just about anything.


TIP: Measure equal parts vinegar and water in the jar you plan to use as you may need more or less than the cup each called for in this recipe.



(Makes 12 servings)

  • 2 red onions, thinly sliced into strips

  • 1 cup white vinegar

  • 1 cup water

  • 1 teaspoon salt

  • 1 teaspoon granulated sugar (optional)

  • 1 teaspoon whole black peppercorns (optional)



After thinly slicing the red onion, pack it into the jar of your choice, evenly distributing the peppercorns throughout (if using). Any jar can be used as long as the lid is airtight.

To ensure the glass of the jar does not crack when the boiling brine is added, seat the jar in a bath of hot water while the brine is being prepared. I typically just set the jar in the sink, close off the drain, and let the water level rise about halfway up the jar, weighing the jar down if buoyancy becomes an issue.

In a medium sauce pan over medium-high heat, add the vinegar, water, salt, and if using, sugar. Bring the vinegar mixture to a boil thoroughly dissolving the salt and sugar.

Remove the jar from its hot water bath. Carefully pour the brine into the jar ensuring that there are no air pockets. Loosely place the lid on the jar and leave it out on the countertop until it cools to room temperature. once cooled, tighten the lid and store in the refrigerator. Let the onions absorb the brine for a day or two before using.


Nutritional Information Per Serving:

total calories = 11 | total fat = 0.03g | saturated fat = 0.01g | cholesterol = 0mg | sodium = 197.17mg | net carbohydrates = 1.38g | dietary fibre = 0.22g | sugars = 0.76g | protein = 0.21g

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