Nourish PA: How to Make Pickled Onions

Pickling vegetables is a great way to preserve their freshness and punch up their flavor! Pickled onions are some of the easiest to make; there’s no need for an elaborate canning operation when you’re making refrigerator pickles! Crunchy, sweet and tangy, quick-pickled onions are a tasty topping on tacos, burgers, hot dogs, chili, spicy noodle dishes and so much more.

Quick-Pickled Onions

Makes approx. 2 cups
Prep Time Cook Time Total Time
5 min 10 min 15 min

Other types of onions, like white, yellow, Vidalia, etc. will all work well in this recipe.


  • 1 large red onion, thinly sliced
  • 1 cup distilled white or apple cider vinegar
  • 1 cup water
  • 1/2 cup white sugar


  1. Combine the vinegar, water and sugar in a pot and put it on a medium-low heat until it comes to a simmer. Stir gently to make sure the sugar is completely dissolved. Take the mixture off the heat.
  2. Place the onion slices in a bowl or heat-proof container that’s large enough to hold the onions and brine. Season the onion lightly with salt and pepper.
  3. Pour warm brine over the onion and allow to cool. Allow to sit for a minimum of 1 hour before use.

If properly sealed, the pickled onions should last in the refrigerator for 10-14 days. The pickle flavor will intensify over time!

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