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Pickled Red Onions
2 hr + 5 min
Side
10 ingredients or less
No cook
Servings
(2 Tbsp per serving)
Total
2 hr + 5 minPrep
5 minRest
2 hrFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
2medium red onions, thinly sliced
-
1 cup (240 mL)boiling water
-
¼ cup (60 mL)white vinegar
-
-
-
1 tsp (6 g)coarse sea salt
Directions
- Add the sliced onions to a large heat-proof jar*.
- Next, pour in the water, vinegars, agave, and salt. Seal the jar tightly and give it a few gentle shakes. Let cool to room temperature, then transfer to the fridge.
- It's best to leave the onions to pickle overnight, but they're still very tasty after just 1 - 2 hours. Enjoy on your favourite sandwiches, salads, or nourish bowls!
Notes
- * If using 2 medium onions, a 32 oz (1 litre) mason jar should be the correct size. If using more or fewer onions, scale the size of the jar up or down accordingly.
Storage
- Keep the sealed jar in the fridge for up to 2 - 3 weeks.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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I love your recipes!! In your directions for the pickled onions, it does not say to heat the water, yet you make reference to letting the jar cool down before putting it in the refrigerator. Are the liquids and spices heated together before adding them to the jar with the onions? If so, is the water boiled? I appreciate any clarification.
A constant staple in my kitchen. They add colour, crunch and tang to so many dishes or salads. Love them!
I made these a while ago , but very great
These onions are incredibly versatile! The onions turn out tangy, slightly sweet, and have a beautiful crunch that enhances so many dishes. I've used them on sandwiches, tacos, salads, and even on pizza for an extra punch of flavor. They're super easy to make and keep well in the fridge, making them a great addition to meal prep. Highly recommend trying this recipe!
I come back to this recipe over and over again since it’s so simple and so rewarding
Hi,
Just wondering if I can boil and airlock for long term preserving and keeping in the pantry not just the fridge for a couple weeks?
Hi Sadia and team! Can I use red wine vinegar instead of white? Just trying to make use of what I already own:) Also how do you thing rice vinegar would work?
Yet to find a dish this doesn’t go with! Will certainly keep making it
Really good!!
Hi ,
How long can these be stored in the fridge for ?
Can we use brown sugar instead of agave?
Yummm! Refreshing, vibrant, crunchy. And a perfect match with many dishes. Mmmm. Delicious!
This recipe is my go to ! So simple and love some pickled red onions on any toast or salad 🤩
I have been eyeing this for so long!!! I’m not big on onions so I hesitated. I finally did it and man am I so ecstatic that I did. I’ve been adding these to sandwiches, salads, side dishes… the meal ideas are endless and I don’t think I’ll never not have these in my fridge. Thank you pickup Limes for such a simple and delicious recipe!
S
So delicious and simple.
Is this supposed to be heated? Maybe the non onion ingredients boiled?
simple and delicious!
Hello PUL Team! I have a question: in Hungary we have different types of white vingegar (for e.g. 10 and 20 % as well) which one should I use for this recipe? Thank you in advance 😊
Very easy to make and super delicious :-)
This is a regular visitor to our meal table!
So good! We enjoy it everyday on Thai, Indian and other food.
Turned out great 👌
Just made 1/2 of the recipe and had a quick question--when I halved it, the liquid doesn't cover all of the onions (I'm using a 16 oz mason jar). Is that okay, or should I make another 1/2 of the pickling ingredients and add it to the onions? :) I thought my onion was a medium size, but apparently it is a big boi haha! Thank you so much for the recipe! Excited to eat it soon!
So easy and simple! Sliced the onions in my food processor whilst the kettle boiled so took about 5 minutes to make!! Great recipe :)
Quick and easy, love the swap feature.
👌🏻
super easy
Do you have to keep it in the fridge for storage once made? Or can it be left on the counter?
these are so good, I put them on my Corn Flakes in the morning.
Delicious!!
Love making this simple and tasty condiment over the years! It is the perfect add for salads, bowls, noodle dishes, and sandwiches!
I love this recipe so much. I’ve made it on repeat for the last couple of months. I love adding the onions on all my salads. Everyone who’s tried them have loved them too.
This has been a go to recipe for over a year now.
So easy, so delicious. Nice addition to my favorite sandwiches!
Super simple recipe can’t wait to try it with tomorrows breakfast!
I am thrilled with this App. I followed your videos for years on YouTube. I’m a vegan, your recipes are delicious and easy to follow. This App makes it soooo much easier.
Congratulations! Sharing it with all my friends, I cannot believe how affordable eating healthy will be. Thank you! Thank you!
Made it a few days ago now I am left with the liquid since we ate all the onions. Can I boil the liquid again and poor it over new onion-slices to reuse the liquid?
This is so quick and easy. Love it
Absolutely delicious! Once the seal is broken, was wondering how long it will stay fresh in the fridge? Thanks for your content!!
These are so easy to make, go with so many things and look beautiful! The onions I used were quite strong so I was a little worried about how they might turn out but they are great - the perfect balance of sweetness and sourness
These are amazing and so simple to make! They add that little bit of extra that your dish needs. We’ve made of few batches to share with family and friends.
Safe to say I'm now a proper addict. These are so good and pair well with practically everything!
Super easy, relatively hands-off, and delicious! Perfect for a Sunday night :)
super easy to make and always a tasty highlight
on every plate. Thank you :)
Simple, easy, and seems totally worth it. gonna give it a shot.
Also, i really loved the website UI, especially where one can tick off the ingredients.
thanks! and lots of love! <3
This recipe yields perfectly sweet and tangy red onions that I can't stop putting on EVERYTHING!
Tastes delicious!!!!!!! Make it all the time now and it's become a staple in my fridge! Thank you for the recipe Pick Up Limes!
So if I understand correctly, we put the hot jar directly in the fridge after pouring the water and the ingredients without waiting for it to cool down? Does the boiling water get the time it needs to "ferment" the onions if it goes in the fridge so shortly after?
I've already commented, but now that I've tried it I wanted to leave a rating as well! Great recipe, wonderfully balanced and super quick and easy, works for all kinds of veggies. A great thing to just have in your fridge ready to go to add to quick meals!
Hi there! I'd like to try these out, would it be possible to add in some bell peppers to the same jar and pickle it all together?
Love, love, love your blog and Youtube channel so much!! I read or watch some PUL every day and I feel it truly improves the quality of my life!
Why did it take me so long to try these?! They are soooo good and add a punch of flavor to everything I've tried them with. Super simple and delicious.
The color is gorgeous! And they don't go bad even after 2 months in the fridge. I tested it 😉
Makes every meal so much more delicious. Now I miss it when we run out 😂
Can i use sugar in place of agave?
I really like you
Actually obsessed with these pickled onions!
Really enjoying this recipe! Didn’t think I would. I tried it this week but had to swap out agave for cane sugar and apple cider vinegar for balsamic vinegar, however, it was better than I thought. I thoroughly enjoy all your recipes and videos. I’ve got a whole binder full of your recipes that I’ve collected for years, lol. I’ll say that your website is SUPER helpful and I like that you can tap to cross off ingredients because I hate when I miss an ingredient when I read too fast or add stuff out of order. Keep up the fantastic job and I’ll keep following on this journey of good health.
Making this on repeat! It livens up everything! And makes a great little gift too...
Your YouTube videos are sooo inspiring...many thanks for all the details and easy links back and forth from YouTube to website.
Your recipes have helped me so much.
Thank you :))
This is a very tasty and simple recipe. Other recipes I have found call for much larger quantities of vinegar, sugar and salt and it seems like such an unnecessary waste to me! Because of this I hadn’t found a recipe for pickled onions that I felt compelled to make more than once, until now! This will be my go to from now on! Thanks!
I read this recipe and said What? Just a gift that keeps on giving!!!! Thank you so much!!! A check off my list of new ingredients to try!!!
Hi, thank you for this recipe! Is it possible to use cooled down boiled water (~60C) instead of 100C boiling water? I've had my jars breaking before when using boiling water :/
Thank you!
Thank you Sadia for the great recipes. I got inspired to eat vegan food!!
Can we use the same recipe for Pickled cabbage and beetroots.
Hi Sadia,
Thanks for all the recipes, so much love for creating this wealth of information, it has really helped me improve my relation with food by enjoying what I cook and even just cooking.
Can I reuse any leftover pickled juice (without onions) after a month for another batch or do you advise throwing it away?
You are awesome, i really enjoy watching your videos. Lots of love , “watandar”😁
Easy recipe and very useful for a single household, because its difficult to finish up the onions (for me at least). The pickled onions is a nice topping ready at hand. Thank you
Hi
can agave be substituted for something else?
I've learned that white vinegar was not healthy at all. Is it ok to use just apple vinegar? Thanks for your racepies, they always give me a piece of inspiration :)