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Pickled Red Onions

Can make these as QUICK pickles or CANNED pickles. Multiply this recipe to make a number of jars at once.
Servings: 1 pint jar (2 cups)

Ingredients

  • 1 large red onion, peeled + very thinly sliced
  • 1 cup vinegar
  • 1 cup water
  • 1 tbsp salt
  • 1-2 tbsp sugar or honey
  • pinch red pepper flakes (optional)

Instructions

For QUICK (refrigerator) pickles:

  • Place sliced onion in a jar. Bring the remaining pickling ingredients to a boil (only add red pepper flakes if you want a spicy kick), then pour over raw red onions. Transfer to the fridge and allow to sit for at least 2 hours before using (for full flavour). Lasts up to 2 weeks in refrigerator.

For CANNED (pantry storage) pickles:

  • Pack sliced onion in a pint jar.
  • Bring the remaining pickling ingredients to a boil (only add red pepper flakes if you want a spicy kick).
  • Pour boiling liquid over onions leaving 1/4” headspace. Remove air bubbles. Tightly attach seals and lids. 
  • Process jar in boiling water bath for 10 minutes.