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Small glass bowl holding pickled red onions set on a white background.

Pickled Red Onions

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This quick pickled red onions recipe is a versatile condiment for tacos, salads, sandwiches, or charcuterie boards. Add optional spices to customize the flavor and enjoy a batch that keeps for weeks in the fridge.
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Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Course: Condiment
Cuisine: American, Mexican
Keyword: Pickle, Red Onions
Servings: 12 Servings
Calories: 15kcal
Author: Rosminah Brown

Ingredients

  • 2 red onions, thinly sliced
  • 1 cup red wine vinegar
  • 1½ teaspoons kosher salt
  • 1½ teaspoons sugar

Optional Spices

  • ½ teaspoon black peppercorns
  • 1 bay leaf
  • 1 pinch cumin seeds
  • 2 teaspoons coriander seeds

Instructions

  • Place the onions and optional spices in a bowl. In a small saucepan over medium heat, combine the vinegar, salt and sugar and bring to a simmer. Pour over the onions and let cool to room temperature, then move to the refrigerator. Let the flavors develop at least 4 hours before using. Stored in an airtight container, these pickles should last for several weeks, if you don’t eat them sooner.

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.2mg