Last school year, I helped the parent/teacher organization do several luncheons for the teachers at Jack’s school. They were a little way to show our appreciation for all they did for our kids. And having seen all they do first-hand… those folks NEED to be appreciated! LOL! At the end-of-the-year party, we hosted a barbecue for them and I served these pickled onions alongside. Everyone enjoyed them so much, they asked me to share the recipe. So, here they are! Super simple, but super delicious! These are great served with barbecue and on a barbecue sandwich. They’re great on burgers and hot dogs, even on tacos! They’re great by themselves. You get the idea… lots of uses for them! Y’all enjoy!
Recipe Card
Easy Pickled Onions
Ingredients
- 2 medium red onions thinly sliced
- 1 cup hot water
- 1 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 2 teaspoons salt
Instructions
- Place the onions in a quart jar with a tight fitting lid. It might be necessary to pack them down pretty hard to get them in there.
- In a small bowl. combine the hot water, cider vinegar, sugar, and salt. Stir until the sugar and salt have dissolved. Pour the liquid over the onions - enough to cover them fully. Place the lid on and refrigerate overnight, at least. Keep refrigerated. The red color on the onions will fade and the onions will turn a light pink. Serve on burgers, hotdogs, bbq sandwiches, by themselves, you name it! They're even great on tacos!
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Hey Buddy…really and truly…do they need to be Refrigerated? Bahahahahahahaha! Kidding, I actually read all of your Post! LOL! I also do a lot of Canning, mostly Chili Pepper Related…Habanero Jellies, Salsas’, Sauces, Traditional Tabasco Sauce, and many more. I’m always looking for interesting Sauces for Pepper Heads…do you have any floating around out there?
Ha! I don’t think that I have any recipes for pepper sauce but I probably should!
I do this with radishes also.
Sounds great! I love radishes!
Can’t wait to try these pickled onions! Would love to be added to your email list.
Thanks, Marie! You can click the subscribe link toward the top and join the list right there. 🙂
Can you reuse the pickling liquid and just add more onions? If so how long do you think the liquid will last if kept in refrigerator?
I would imagine you might could use it twice.
I’m gonna add chopped up jalapenos in it for some kick Yum cannot wait to try ill do one with and one with out the heat !
Great idea!!! Hope it turns out great for you!!!
This looks great, I was wondering if I could combine the purple and valdilia onion to can. Will the combination change anything??
I think that would work just fine!
So delicious. I’m on my second batch! If you are watching your sugar intake, I used 2 packs of Equal instead of sugar and it seems to work fine.
Great tip! Glad to hear you’re enjoy these! I put them on all kinds of stuff.
Just be aware. Equal does break down in heat. Splenda does not.
Great info! I didn’t know that.
Thank you for sharing!
Very good!
Thank you for sharing!
Be glad to leave comment after I have tried the recipe.
Thanks, Janet!
Once prepared, can they be canned by using the water bath method? Then I could make several batches at a time and store on the pantry shelf.
Thanks!!
Yes, I do believe so.
Could I use sweet Vidalia onions instead of red? I realize they won’t have the pretty red color, but my husband loves Vidalias! Thanks, CindySue
Sure!
A celulite é perfeitamente typical e não é uma doença, por
conseguinte, não há cura.
These look good and I’m looking forward to trying them. I bet we will love them.
An easy quick alternative that I do….when the dill pickles are all gone, just slice a couple of onions into the juice and stick it back in the fridge a couple of days. Good on BBQ sandwiches or on hamburgers. One note for the reader that asked about other jar sizes, you should use glass, not plastic for your pickled items.
We enjoy your recipes Stacey, I frequently direct friends to your site for some good Southern recipes.
Thanks so much, Jan! Great tips!
We are having these right now. Delicious!
So glad you enjoyed them!
These look like the onions they serve at Phil Sandoval’s….which I love!!! I think they add oregano or something though. I’ve been looking for a base recipe; thanks for sharing. I knew theirs didn’t have a lot of sugar b/c they are lip puckering 🙂
You’re so welcome! I hope you’ll enjoy them!
Wow, it looks very good, I’m going to do it today: D
Parece muito bom!
I wonder if you could cut back on the salt??
You can, but it will certainly change the flavor.
Hummmm parece delicioso. Obrigado por compartilhar
Any idea if I could use a sugar substitute like Stevia? Thanks!
I don’t see why not. 🙂
Hi,
Great recipe. How long will they last? Do they need to be refrigerated? Can I use a jar any other size…necessary to use a quart ? Will using a slightly larger jar affect it in any way ?
Thanks
They will last a few weeks. Yes, they should be refrigerated. Any other container will work, I’ve just scaled this one for a quart jar. You may need more liquid.