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Pickled Red Onions


  • 1 cup apple cider vinegar
  • 2 tablespoons kosher salt
  • ¼ cup sugar
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons chopped garlic in water
  • 1 large red onion, sliced into ¼” inch strips


You can also use this same recipe to pickle the following:

Pickled Carrots: Replace red onions with 2 cups shredded carrots.

Pickled Green or Red Cabbage: Replace red onions with 2 cups shredded cabbage.

Pickled Jalapeño Peppers: Replace red onions with 4 jalapeño peppers cut into ¼-inch slices.


  1. Place vinegar, salt, sugar, black pepper and garlic in a small saucepan; bring to a boil, whisking to dissolve sugar and salt.
  2. While liquid is heating, peel and cut red onion into ¼-inch julienne slices. Place in bowl or container.
  3. Remove liquid from heat and pour over onions. Place in refrigerator and allow to pickle for a minimum of 8 hours.
  4. 4. To serve, drain pickled red onions and use as topping for various dishes. Lasts two months in refrigerator.