Pickled Onions

Name: Pickled Onions
Total time: 8 h 40 min
Yield: Makes 2 cups (480 ml)
Cuisine: American
Ingredients: ¾ cup (180 ml) red wine vinegar; ¾ cup (180 ml) tap water; 3 tablespoons granulated sugar; 1 teaspoon kosher salt; 1 medium red onion, thinly sliced

Preparation info

Makes
2
cups

Difficulty
Easy
Ready in
9 hr

Appears in

My Southern Kitchen

By Ivy Odom

Published 2025

About

Pickled onions are great on so many things. Salads, sandwiches, tacos, and soups are all made better with a little pickled punch. Even when I eat up the last of the onions, I save the pickling liquid to use in dressings or marinades. Flip to this page for another way to use the pickled pink prize.

Ingredients

¾ cup (180 ml) red wine vinegar
¾ cup (180

Americas
United States
Gluten-free
Vegan
South America

Method

In a medium saucepan, bring vinegar, water, sugar, and salt to a boil over medium-high heat, 5 to 7 minutes. Whisk to dissolve sugar and salt. Remove from heat. Place onion slices in a 4-cup (960-ml) heatproof liquid measuring cup or medium bowl; pour hot liquid over onions. Let cool to room temperature, about 30 minutes. Cover and refrigerate at least 8 hours, or up to 10 days.