Pickled Red Onions

"These onions are wonderful piled on a burger, roll-up, or sandwich; tossed in a salad; or festooned over a plate of sliced tomatoes, drizzled with olive oil, and then finished off with a generous amount of freshly ground black pepper. They also make a colorful topping for just about any hors d'oeuvre. **These onions must stay refrigerated; even if you sealed the glass jar. They cannot be kept in the pantry!**"
photo by lundelldt photo by lundelldt
photo by lundelldt
photo by Diana 2 photo by Diana 2
photo by GaylaJ photo by GaylaJ
Ready In:
1 jar




  • Blanch 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander.
  • Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions.
  • Bring to a boil over high heat and simmer the onions 1 minute.
  • Transfer the onions and brine to a glass jar and chill.
  • The onions will turn the color of a pink piñata and will get crisp as they cool.
  • They'll keep for weeks in the refrigerator.

Questions & Replies

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  1. Diana 2
    This was really good. :yummy: Mine doesn't look as pretty though. I expect because my slices weren't uniform, but I doubt it made any difference to the taste. Oh...I also threw in some peppercorms...just a few. These went really well with the recipe #222371 we had tonight. Thanks for a great recipe. *UPDATE* Aug 23/08 Made again today. Actually, I probably make this every second month or so. This is always in my fridge. Such a terrific recipe. Everyone should give it a try. I was a little disappointed that it can't be 'canned', but it's so easy and quick to make it really isn't a bother at all. This time I added 1/2 tsp red pepper flakes and 15 grinds from the pepper mill! Thanks again Juenessa
  2. flower7
    These are really good. I added 1/4 tsp each whole peppercorns and red pepper flakes (could use more!) Had on a salad last night and can't wait to try on a burger! Thanks for sharing!
  3. SusieQusie
    These are wonderful and so easy to make! I did toss in a few crushed red pepper flakes to satisfy our craving for heat. Right after they cooled, I made a sandwich of your recipe #213870 and topped it with these onions. SUPER! These will find a permanent home in my fridge. Thanks for sharing your recipe!
  4. lundelldt
    This recipe is so easy and they taste great, the jar didn't last a week at my house.
  5. Gwen35
    What a great way to serve this wonderful vegetable! The onions are delicately flavourful and very pretty. DH had his as a side with baked chicken legs, and insisted that there always be a jar in the fridge. I had mine with baked chicken breast, but added a dollop of sour cream and lots of fresh ground black pepper. Thank you for a real taste treat. Can hardly wait to try them on a corned beef or liverwurst sandwich!


  1. ace7455 2
    Add grenadine


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