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Batch of Quick Pickled Red Onions recipe in a glass canning jar

Quick Pickled Red Onions

Pickled red onions add a sweet tangy bite to any foods they top as well as a beautiful pink color. These refridgerator pickles are fast to make and can be eaten as early as 30 minutes after making!
The longer the onions soak the more flavorful they become as well as softer.
Course Condiment
Cuisine American
Keyword pickled red onion, quick pickled onions
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 35 minutes
Servings 8
Calories 14kcal
Author Toni Dash


  • 1 medium Red Onion
  • 1 cup Apple Cider Vinegar
  • 1 ½ teaspoon Kosher Salt
  • 1 tablespoon Granulated Sugar
  • 1 Garlic Clove
  • 1 teaspoon Black Peppercorns
  • 1 16-ounce (.5 liter) Glass Jar with lid


  • Peel and slice the onion (across the onion) with a knife or mandoline. Slice thickness may be paper thin to 1/4-inch thick based on preference.
  • In a small sauce pan over medium heat, combine the vinegar, salt and sugar, stirring just until the salt and sugar dissolve (1-2 minutes). Remove from heat and add the garlic clove and peppercorns.
  • Place sliced onions in a glass jar, pour brine over the onions, seal and place in the refrigerator for minimum 30 minutes before eating. The onions may be stored in the refridgerator, sealed, up to several weeks. 




Calories: 14kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 437mg | Potassium: 29mg | Fiber: 0g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg