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.
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 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. Add more onions if needed. Wipe the rim of each jar and place a flat canning lid on top.