These Pickled Red Onions are incredibly delicious and easy! Thinly sliced red onions soak in a simple pickling liquid of sugar, salt and vinegar. Perfect on hot dogs, braised pork, tacos or simply eating by the forkful. This recipe yields 1 (16 ounce) jar.
Course Homemade Ingredients & Condiments
Cuisine Summer Grilling
Keyword condiments, easy, homemade, pickled, pickled red onion, pickling, red onion
Peel, halve and slice the onion into thin half-moons and smash and peel the garlic cloves.
In a heavy bottom sauce pan, add the sugar, salt, and both vinegars. Bring to a boil on medium-high heat until bubbling and the sugars have dissolved.
Add the onions, garlic and peppercorns to the pickling liquids and stir or toss to combine. Allow this to set out until completely cooled, tossing occasionally.
Once cooled, use tongs to transfer the onions to a 16 ounce canning jar. Then carefully pour the liquids over top. Secure the lid tightly and refrigerate. These can be eaten at any time, but after 12-18 hours is usually best.
Notes
These pickled red onions will last in your fridge for up to 1 month. If looking for canning instructions or directions, please follow the USDA guidelines.