Three glass jars filled with quick pickled red onions

Quick Pickled Red Onions Recipe


Recipe source: The recipe for Quick Pickled Red Onions comes from The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes.

Quick Pickled Red Onions Recipe



  • 2 medium red onions
  • 2 cups 5% white vinegar (Please read the vinegar bottle and make sure it says 5%)
  • 1 cup of water
  • 2 tablespoons white sugar, or honey
  • 1 teaspoon pickling spice (sometimes you can buy Ball Pickling Spice at Walmart and some grocery stores)
  • 1 tablespoon pickling salt (Please buy pickling salt only)


  1. Thinly slice the red onion using a sharp knife or a vegetable spiralizer.
  2. Put 1 teaspoon of pickling spice in each jar.
  3. Pack the sliced onions into each canning jar or a recycled jar you have with a lid.
  4. In a medium-sized stainless steel or non-reactive saucepan mix the white vinegar, water, sugar and pickling salt. Stir until the sugar and the salt dissolves. Bring the brine ingredients to a boil.
  5. Remove the pot from the stove.
  6. Ladle the hot brine over the sliced onions in the jar.
  7. Use a canning bubbler or plastic spoon to push the onions down under the brine. You can pack more onion slices into the jar when the onions start to settle.
  8. Wipe the rim of the jar with a paper towel and place a flat canning lid on top. Screw on a canning lid band.
  9. Allow to cool to room temperature for about an hour.
  10. Refrigerate and store for up to four months.

  • Category: Canning Recipe
  • Method: Refrigerated
  • Cuisine: American


  • Serving Size: 1 Tablespoon
  • Calories: 6
  • Carbohydrates: 1.1g

Keywords: Quick Pickled Red Onions, Refrigerator Pickled Onions, Easy Canning Recipes, Canning Onions

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