Go Back
+ servings

Quick Pickled Onions

The condiment is tangy with a more subtle onion flavor than using raw onions. The onions become soft sitting in the pickling mixture and turn a beautiful bright pink shade that lasts for up to two weeks in the refrigerator.
Course condiment
Keyword onions, pickled, pickled onion
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 cups pickled onions


  • ½ cup white vinegar or apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt
  • ½ teaspoon black peppercorns
  • 1 medium red onion, thinly sliced


  • In a small saucepan, bring the vinegar, 1 cup of water, sugar, salt and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve.
  • Remove from heat, separate the onions and add to a large mason jar then pour the vinegar mixture over the top.
  • Close the jar and let sit for at least 1 hour before using. Refrigerate for up to 2 weeks and drain before using.