Large Greek salad with pickled red onions
Kristy Dodson
Kristy Dodson


There are a lot of meals that could become new meals with just a simple tweak. That is where pickled red onions come in! This will quickly become a “must-have” in your condiment section. I am sharing my quick and easy process and once you taste them, I bet you will crave these on more foods than you can imagine.

Think of these more like pickles.

To me, pickled red onions are more like pickles so if you aren’t big on onions, go ahead and give these a try. You might be surprised at the level of flavor they bring.

Discovering the Pickled Red Onion

I first made these to put on top of a Greek Gyro. It is quick and easy to slice, add a vinegar mixture, and store in a Mason jar. They were so delicious that I took them along on our trip to Texas with friends. We all discovered how versatile these are and ate them at almost every meal while we traveled. In fact, we even ate them straight out of the jar on our tailgate charcuterie board. You simply must try them!!

Pickled Red Onions…endless possibilities

Pickled Onions Go On Everything!

When I mention pickled red onions, many people immediately think about hamburgers. While that is delicious, don’t limit them to just a hamburger topping! I add these to so many recipes and often grab them to jazz up a simple sandwich. Here are just a few foods I have dressed up:

  • Salads of all kinds
  • Asian bowls
  • Greek pitas
  • Sandwiches
  • Hamburgers
  • Bar-B-Que
Mason jar with pickled red onions inside

Easy Pickled Red Onions

Kristy Dodson
These pickled onions pair well with so many foods. Try them on salads, sandwiches, pasta, burgers….really anywhere you might use a pickle.
5 from 1 vote
Prep Time 30 minutes
Course Condiment
Cuisine American


  • Glass quart jar with lid


  • 3/4 cup Apple Cider Vinegar
  • 1 cup Water Spring or Filtered, room temperature
  • 1 tbsp Sugar
  • 1 1/2 tsp Salt Kosher is best
  • 1 Red Onion Sliced


  • Slice the onion and place in a glass jar. I like to use Mason jars so that I can easily find a new lid that fits tightly.
  • Stir the vinegar, water, sugar, and salt together. Keep stirring until all of the sugar and salt dissolve.
  • Pour the liquid mixture over the onions and place the lid on the jar.
  • Allow the onions to rest for about an hour before serving. If time allows, they do taste better after marinating for about 8 hours.
  • Use on top of salads, pasta, sandwiches, or pizza. Refrigerate unused portion. For best flavor, these should be eaten within 10-14 days.


Take note: While I do put these in canning jars, this recipe is not created for canning. This is a pickling brine for red onions and is meant to be refrigerated and eaten within a few weeks.  That also means you can really use any jar you have on hand; I recommend glass but again, it is your choice. Enjoy!
Keyword pickled red onions
A knife, fork and spoon for dining.
Kristy Dodson

Kristy Dodson

I’m Kristy, the Daybook curiosity guide. Daybook is my archive of daily goings-on and journal for recording thoughts. Visit often, comment and let’s stay curious.


One Response

  1. 5 stars
    Yep, these are incredible in so many ways. Straight out of the jar or experimenting with just about any other main dish. Pickled red onions add a new dimension to any dish!

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