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Pickled Red Onions

Course Side
Cuisine American
Prep Time 5 minutes
Pickling Time 30 minutes
Total Time 35 minutes
Author Justin McChesney-Wachs


  • 1 Red Onion skin removed and thinly sliced into 1/4" slices crosswise rings
  • 1 cup Rice Vinegar or Apple Cider Vinegar
  • 2 tbsp Sugar
  • 2 tsp Kosher Salt
  • 3 Thyme Sprigs
  • 4 Pepper Corns


  • Place the sliced onions in a small strainer and pour a few cups of boiling water over the top.
  • Combine all the remaining ingredients in a glass jar or a small bowl, stirring to completely dissolve the sugar and salt.
  • Add the onions to the pickling liquid and let sit at room temperature for 30 minutes to 1 hour. Placing in the refrigerator will stop the pickling process.


  • Store the pickled onions sealed in the refrigerator for up to 2 weeks.