Like what you see? Share it with your friends!

Pickled Red Onions are not only gorgeous to look at, they are delightfully tasty as well!  Bright and crisp, a great addition to almost anything, and super easy to make; you’ll want to keep a jar in your fridge at all times!

If you’re not a fan of onions, don’t give up hope yet.  Pickled Red Onions taste so different from what you might think.  The pungent, almost harsh taste of raw red onion is completely diluted and subdued in a tart and sweet brine.  The result is a light onion flavour, with a hint of sweetness and tartness, and finally, a little hint of saltiness.

I think life without condiments is boring.  I don’t care how well prepared or cooked, how expensive, or how much garnish you use; if a meal does not have condiments of some kind, it’s boring and I’m not buying it!

Remember when we were kids and the ultimate condiment was ketchup?  I still have a full on love affair with ketchup, but as an adult, I want more.  Serve me something plain and not dressed up in any way, and no matter how good it tastes, I’m not going to enjoy it as much as I should.

Pickled Red Onions are just one way you can jazz up your meals.  And, with it being so damn easy to prepare, there’s really no reason not have a jar or two of this in your pantry for safe keeping, as well as a constant open jar, ready for the taking, in your refrigerator.

The uses for Pickled Red Onions are endless – really!  Throw a few slices onto your sandwiches for added zing and texture.  Grilling a burger?  Burgers love these Pickled Red Onions!  When it comes to the flavour of the onions, like I mentioned before – tart, sweet, salty, etc., you’ll want to think of things that will stand up to those strong flavours.  Meats of any kind will work well with these onions.

Instead of coleslaw on your pulled pork sandwiches, add these onions.  Toss some onto your burritos and tacos.  Chop some up to add to your egg salad or your potato salads.  Making a salad for dinner?  Add some to your salad – especially a Caesar salad!  Yum!!!

Ok, so I’ve mentioned sandwiches quite a bit, but there’s so much more that you can do with Pickled Red Onions.  Look at that gorgeous bright pink colour!  Imagine serving up a bowl (or leave them right in the jar with a pickle fork!) of these with dips and cheese boards.  They make for a perfect crudites accompaniment!

If you’re feeling up to it, why not make homemade pizza for dinner tonight?  I have a very simple pizza dough recipe that you can find here: Asparagus and Goat Cheese Pizza.  Paired with a little goat cheese, and a simple garlic and olive oil drizzle, Pickled Red Onions would make a perfect pizza topping all on its own!  Like I said, the possibilities are endless.  Oh, try a baked potato with sour cream, Pickled Red Onions, and some fresh chopped chives!

At Lord Byron’s Kitchen we love pickled recipes.  Try my Dad’s Canned Pickled Beets, or my Preserved Mustard Pickles!  These recipes, including the Pickled Red Onions, use a water bath method, so no special equipment is needed.  In fact, Pickled Red Onions requires no canning method at all!

In a hurry?  Save this recipe to your Pinterest board for later!  Click HERE!

Print Pin
0 from 0 votes

Pickled Red Onions

Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 servings
Calories 14kcal
Author Lord Byron’s Kitchen


  • 3 large red onions, thinly sliced
  • 2 cups water
  • 1 cup vinegar
  • 4 tablespoons sugar
  • 4 teaspoons salt


  • In a large stock pot, bring the water, vinegar, salt, and sugar to a low boil.  Be sure the sugar has completely dissolved by whisking the mixture together.
  • Remove from heat.  Add the onions and stir to submerge.  Set aside.
  • In the meantime, prepare 4 250 ml jars by washing them thoroughly with hot, soapy water. Be sure to rinse the jars until the soap residue is gone. Set the jars aside. Next, boil a kettle full of water. Place the seals and jar rings into a large bowl. Pour the boiled water over top and let them sit.
  • Using a tongs, fill the prepared jars with the onion slices. I like to use a metal funnel to avoid any of the onion coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar so that only 1/2 inch of head space remains. Ladle the vinegar and water mixture into the jars to cover hte onions. Remove the funnel and place a hot, sterilized seal on the jar. Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.
  • Place the jars on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your onions for future consumption.
  • For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in the fridge.  Onions will last for up to 3 months.


One serving is equal to 1/4 cup.


Calories: 14kcal | Carbohydrates: 3g | Sodium: 583mg | Sugar: 3g | Calcium: 2mg

Are you making this recipe?  Show me your version!  Tag me on Instagram or Facebook!  @lordbyronskitchen | #lordbyronskitchen 

All access to Lord Byron’s Kitchen!  Never miss another recipe!  Follow me on social media: FACEBOOK | INSTAGRAM |PINTEREST

Like what you see? Share it with your friends!

This Post Has 6 Comments

  1. These look wonderful, and the jars you chose with that floral fabric are just delightful to look at! I may have to make these very soon. Hmmm, Christmas gifts, perhaps?
  2. The recipe does not call for a boiling water bath. Can this be processed in a boiling water bath and how long would I process it? Thank you Donna
    1. Hi Donna - I do not process my pickled red onions. This recipe makes a small batch, so I just let them cool completely and keep them in the fridge.

Leave a Reply

Your email address will not be published. Required fields are marked *