Easy Pickled Red Onions

Easy Pickled Red Onions

As you've probably realized, this sliced pickled onion is not sour onion you can eat as such with a spoon, it's more of an extra addition or spice (such as mustard or ketchup) to a sandwich, sausages, grilled meat, burger, wrap, shawarma, meat of any kind, vegan burger etc. A few slices of pickled onion in vinegar added to these foods will give a perfect and final touch to the taste.

However, my daughter under 4 years old begs for pickled onions, so it all depends on your preferences. Because it's made with vinegar, it has a more intense and tangier taste. I like it better when combined with other pickles or with meat. The big advantages are - it's quickly to prepare, it keeps very well in the fridge for up to 2 months and you can adjust it to your taste, saltier or sweeter, either in the making process or after that.


Red onion
3 pieces
3 if they are smaller, 2 if larger
1 tbsp
Garlic cloves
5 pieces
3 tbsp
you can replace it with any sweetener, I used 3 tablespoons of xylitol
Apple cider vinegar
500 ml
1 tsp
it's optional, you can also add some chilli flakes if you want it spicy

Step by step


I had 3 small red onions, if the onions are bigger I normally use only 2.

Theoretically, you can marinate white onions as well, but the red ones have a more beautiful color.


The challenge here is cutting the onions as finely as possible. You can do this with a knife, but a mandolin grater is even better.


Now sprinkle with salt and sugar over the chopped onion.


Add the garlic cut into thin slices, oregano and chilli flakes if you want it spicy.


Mix well the onions and all the spices, the salt and the sugar with your hands.


Transfer to a 500ml jar, it fits perfectly and, anyway, it doesn't have to be too much.


Pour over apple cider vinegar.

I combine it with coconut vinegar whenever I have in the house. It can be found in health food stores and it has more vitamins and amino acids.


It should be enough to cover the onion perfectly, but it shouldn't come out when closing the lid.


Now place in the fridge and it can be used within 2 hours.

It keeps for up to 2 months in the refrigerator and it only gets better and better.


You can adjust with salt and sugar according to your preferences. Use my proportions the first time you make it, then change as you like. Personally, I would add more salt, but this is something each one of us can decide.

It's wonderful with grilled meat, sausages, meatballs, meat or vegan burgers etc. I also like to make salad with various pickles and this onion is colorful and gives an extra taste.


Quantity: 150 g (a 500ml jar)
Prep time: 120 min
Difficulty: easy
Ready in: 10 min
Publish date:
Collections: Vegetables recipes, Canning

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