Pickled  Red Onions

Make Quick Pickled Red Onions in only 10 minutes! Pickled onions are delicious on burgers, sandwiches, wraps and street tacos. These refrigerated pickled onions stay good for months but you will probably eat them before then.

Pickling Spice 5% White Vinegar White Sugar Pickling Spice Pickling Salt


Thinly slice the red onion using a sharp knife or a vegetable spiralizer. Put 1 teaspoon of pickling spice in each jar. Pack the sliced onions into each canning jar or a recycled jar you have with a lid.

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 and remove the pot from the stove.

Ladle the hot brine over the sliced onions in the jar. 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.

Wipe the rim of the jar with a paper towel and place a flat canning lid on top. Screw on a canning lid band. Allow to cool to room temperature for about an hour. Refrigerate and store for up to four months.


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