Spring, This Week
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Pickled Red Onions

Here’s another one of Chef Diana’s Pantry Perks. Red onions have a higher sugar content than a yellow or white onion. That means they can handle a bit of acid that won’t over power. Making these is so easy, and you’ll have an instant pick me up  for any dish!

What you need:

  • 2 red onions
  • 2 cups apple cider vinegar
  • 2 cups water
  • 1/4 cup sugar
  • 2 tbsp salt
  • 2 clean jars with lids
  • Optional spices: whole peppercorn, sliced garlic clove, bay leaf

Note: These are refrigerated pickles, they are not shelf stable and must be stored in the fridge.

Slice the onions as thin as you can. Meanwhile, heat the rest of the ingredients on the stove until the sugar has dissolved. Let cool. 

Fill your jars with the red onion and then pour the pickling liquid over to cover. Let everything cool, then close with lid. 

The onions will be pickled and ready to eat when they turn bright pink. That may take an hour or a day, depending on how thin you’ve sliced them. Serve them on a salad, burger, grain bowl, and anything in between!


  1. Janet Smedley says

    Just made the pickled red onions! Selwyn and I are enjoying pickling as a fun and exciting experiment in the kitchen! First pickled beets and now pickled onions! Thank you Chef Diana!

  2. Pingback: Pickled Apples on a Spring Salad | Chef Diana's Kitchen

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