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Pickled Red Onions

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Tangy-sweet and crunchy, pickled red onions are simple to make, and can really dress up your burger or sandwich. They keep for months in the refrigerator, and look as impressive as they taste.

At a glance

2 cups


Choose your measure:

  • 2 cups peeled, sliced red onions
  • 1 1/4 cups cider or other vinegar of your choice
  • 1/2 cup sugar
  • 1 tablespoon whole yellow mustard seeds, optional
  • 1/4 teaspoon salt


  1. Place the sliced onions in a medium nonreactive, heatproof bowl. In a small saucepan, combine the vinegar, sugar, mustard seeds if using, and salt. Bring to a simmer, stirring occasionally, until the sugar dissolves.
  2. Pour the hot brine over the onions, stir, and let sit for 20 to 25 minutes. You'll see a dramatic color change, as the onions pickle and they turn a bright fuschia. Store the onions covered in the refrigerator for up to 2 months.