Pickled Red Onions

by Sarah on February 24, 2014

We did a poll on Facebook some….months…ago about which recipes people wanted to see up on the blog.  One of the top ones was for pickled red onions.  I obviously failed to put it up timely but you nice people already know I’m occasionally lazy.  Or am easily distracted.  The important part is that it’s here today, right?  RIGHT?  Right.

So, speaking of pickled onions–they are good on practically anything.  Obviously tacos and barbecue, but they are also quite nice laid on top of a deviled egg, chopped up and added to potato salad or egg salad or just to add a punch of flavor to a green salad. They are about as easy to make as boiling water too.  Which is good, because I’m lazy.  I like it too, that you can prepare a couple of onions’ worth and keep them either in Tupperware or in a glass jar in the fridge for quite a while.  Then you can have pickled onions for whatever your heart desires!

These are also easily altered to suit your tastes or to best suit your use.  I just used a bit of pickling spice (a bit of cinnamon, allspice, mustard seed, coriander, ginger, bay leaf, chilies, cloves, black pepper, mace and cardamom) and some extra red chili flakes for this one, but you could use any whole spices or spices, or even slivers of or whole fresh chiles or some carrot or cucumber just for fun.  Just add to boiling vinegar and sugar and that’s it.

Give this a try–they are so versatile and really add a nice vinegairy-oniony kick to anything!

Pickled Red Onions


  • 1 red onion, sliced thin
  • 1 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 Tbsp pickling spice
  • 1/8 tsp chili flakes


  • Place onion, vinegar, spices and sugar in a small non-reactive saucepan and bring the contents to a boil. Cook for 2 minutes, or until the onion slices are tender and the vinegar solution is beginning to take on a bit of the pink color of the onion.
  • Transfer the onions with the vinegar solution into a jar or container and store in the refrigerator.

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