Pickled Red Onions

by Kimberly Hickok

I love pickled things. Growing up we had a huge garden. My mom, who’s from the south, was a wiz at preserving food. She used to make all kinds of pickled and spiced side dishes – pickles, relish, sauerkraut, chow chow, and chutneys. Looking back, having a variety of flavors and textures with our meals added interest to the ordinary.

Case in point – pickled red onions. I love them! They’re quick and really easy to make.

Pickled Red Onions

Pickled Red Onions
Prep time
Cook time
Total time
Quick and easy recipe for pickled red onions. Delicious on burgers and tacos!
Cuisine: American
Serves: 1 jar
  • 1 medium-sized red onion (about 1½ cups sliced onion)
  • ¾ cup very hot water
  • ½ cup white vinegar
  • 1 tbsp. sugar
  • ⅛ tsp. crushed red pepper (optional)
  • Bay leaf (optional)
  • ½ tsp. salt
  1. Slice the onion into thin rings and place into a container that has a tight fitting lid. Combine the rest of the ingredients stirring until the sugar and salt dissolve. Pour over the onions, put the lid on and refrigerate. You can wait a day but if you’re impatient like me, you’ll only be able to wait a few hours before digging in. The onions will last up to a week in the refrigerator but ours are always gone by then.

Add to a burger or a steak sandwich with some bleu cheese and you’re good to go. Warning: once you start pickling things, it can be a little addicting.

Below are links to some items that you might find helpful if you decide you want to get into pickling. If you make a purchase using any of the links below, I receive a small commission. Happy pickling!

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Jill Yard May 31, 2011 - 2:02 am

The pickled onion recipe reminded me to ask for your Chimcheree recipe again. I have tried a few and they have been inconsitant. Yours was awesome, as was the one recently served at Sunset cafe. Mine are a bit flat. Help please!

Kim May 31, 2011 - 10:23 pm

I would be glad to share the recipe with you. I’m pretty sure the one I made was inspired by a Food and Wine recipe but I know I modified it. I’ll pull my notes and post it for you.
Thanks for the compliment.
~ Kim

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