Easy Pickled Red Onions

5 from 4 votes

Pickled onions are easy to make and are a great addition to salads, soups, and sandwiches. Quickly transform red onions into mild, slightly sweet, and tangy in a matter of minutes.

Prep Time5

Cook Time5

Total Time10

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 33kcal

Author: Kathy Carmichael

Ingredients

1 pint sized mason jar
1 red onion
1½ cups white vinegar
2 tablespoons agave or maple syrup
2 large sprigs of dill
2 large sprigs of parsley

Optional Flavorings (Pick one or mix and match to accompany your food)

1 teaspoon black peppercorns
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 small hot red pepper
3 whole peeled garlic
1 teaspoons whole cumin seeds

Instructions

Peel and slice the red onion into thin slices.
Place sliced onions, parsley and dill into a pint-sized mason jar, or other glass, plastic, or ceramic container with a sealable lid.
In a small saucepan stir together vinegar and agave.
Add additional optional flavorings as desired.
Bring to a boil, then remove from heat.
Pour mixture over onions in a jar until full.
Allow the mixture to cool to room temperature.
Place the lid on to seal the jar and refrigerate.
Wait and hour or overnight and use for your favorite recipes.
The pickled onions stay fresh sealed in the refrigerator for 7-10 days.

Video

Notes

Add some of the sliced onions, alternate with herbs and spices, and then add more onions, so the herbs and spices are evenly distributed throughout the jar.
Push down the onions and herbs, packing them tightly into the jar.
Use a funnel to pour the hot vinegar/agave mixture, so as not to burn your hands.
Allow the mixture to cool completely to room temperature before placing the lid on the jar and refrigerating.
The longer the onions cool, the more the flavors enhance.
To use the onions, use a fork to remove them from the jar and place them on a paper towel to remove excess brine.

Nutrition