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pickled onions in ramekin and on cracker with wedge of brie

Easy Pickled Red Onions

This simple condiment, which takes only minutes to make, will amp up any sandwich or wrap. It also goes well with cheese and crackers.

Course Condiment
Cuisine American
Keyword onions, pickles, red onions
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings 1 medium-large onion


  • 1 medium-large red onion, thinly sliced into half moons Approximately 8 ounces or 225 grams
  • 1 cup cider vinegar Approximately 237 ml.
  • 1/4 cup water Approximately 118 ml.
  • 2 tablespoons sugar 25 grams
  • 2 tablespoons honey Approximately 42 grams
  • 1/4 teaspoon kosher or sea salt Approximately 1.25 grams


  1. Boil a small pot of water. Add the thinly sliced red onion, bring the water back to a boil, then cook for 2 minutes. Drain the onion slices and set them aside.

  2. Combine the vinegar, water, sugar, honey and salt in a small pot. Bring the mixture to a boil, stir to assure that the ingredients are mixed and then add the drained red onion slices. Let the mixture cool to room temperature. Once cool, move the mixture to a glass container and refrigerate it.

Recipe Notes

Blanching the onion slices makes them less sharp. If you like the sharp taste of raw onions, skip that step or cut the cooking time to just 30 seconds. Note that the blanching process does make the red color less vibrant. That doesn't bother me, but if you want the onion to look bright red, you'll want to skip this step. 

Once refrigerated, the red onion pickles should last for several weeks if you don't use them before then.