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pickled onions
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5 from 6 votes

Pickled Red Onions

Pickled Red Onions are tangy and crisp, and the best way to store an onion for weeks in the refrigerator! Quick pickled onions make great salad, rice bowl or taco toppers.
Prep Time5 mins
Cook Time5 mins
Resting Time30 mins
Total Time10 mins
Course: Condiment
Cuisine: American
Keyword: Pickled onions
Servings: 8
Calories: 45kcal
Author: Jordan


  • 2.5 cups white wine vinegar
  • 1/4 cup cane sugar
  • 1 large red onion, very thinly sliced
  • 2 garlic cloves, peeled and smashed
  • fresh thyme sprigs, optional


  • Combine the vinegar and sugar in a saucepan, stir until the sugar has dissolved, and bring to a boil.
  • Add the sliced onions, smashed garlic, and vinegar to a glass jar with the fresh thyme sprigs (if using). Let them cool to room temperature for about 30 minutes. Store it in the refrigerator for up to 2 weeks.



*Pickled onions can be served as soon as they are cool, but best results are seen when making them a day in advance.


Calories: 45kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 49mg | Fiber: 1g | Sugar: 7g | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg