Quick Pickled Red Onions

This quick-pickled red onion is simple to make and will add colorful, delicious appeal to any sandwich, taco or salad bar.
pickled onions

Servings: 20 




Onion, red, sliced thin 4 cups
salt 1 tablespoon
sugar 1 tablespoon
Vinegar, apple cider 1 cup


  1. In a large bowl, combine onion and salt. Let sit for 15-20 minutes until liquid starts to pool. Drain excess water. 

  2. Add sugar and toss. Let sit for an additional 15 minutes until sugar is dissolved. 

  3. Add vinegar to cover onions completely.  Let sit for 1 hour up to 1 day.  Keep pickles cold, below 41 degrees for up to 7 days. 

Recipe Video

Recipe Notes

Serving size: 1 tablespoon
Crediting: does not credit. 


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