It’s hard to beat the crunch and tang of pickled red onions. They add a pop of color and flavor to any dish, from tacos to salads. This quick and easy recipe will have you enjoying homemade pickled red onions in no time!

Source: Dinner’s Ready! by Ree Drummond (2023), p. 12

Makes: 1 (16-ounce) jar

Cooking Time: 12 minutes, plus 1 hour to pickle

Ingredients

  • 2/3 cup distilled white vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1 medium red onion, halved and thinly sliced
  • 2/3 cup water

Directions

  1. In a small saucepan, combine the vinegar, sugar, salt, and 2/3 cup water.
    Bring to a gentle boil over medium heat.
  2. Stirring until the sugar and salt dissolve. Remove from heat and let cool for 5 minutes.
  3. Add the onions and let them simmer for 30 seconds.
  4. Transfer the onions to a 16-ounce jar.
  5. And pour enough of the pickling liquid over the onions to cover them completely.
  6. Let cool to room temperature, then screw on the lid and refrigerate for at least 1 hour before using.
  7. The pickled red onions will keep in the refrigerator for up to 2 weeks.
    • Will deepen in flavor and color as they sit.