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!
Easy Pickled Onions
Prep Time20 mins
Total Time20 mins
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!
PK says
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
Stacey says
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.
Cindy says
Any idea if I could use a sugar substitute like Stevia? Thanks!
Stacey says
I don’t see why not. 🙂
Sarah C. says
I wonder if you could cut back on the salt??
Stacey says
You can, but it will certainly change the flavor.
Lucia Alves says
Hummmm parece delicioso. Obrigado por compartilhar
Erika says
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 🙂
Stacey says
You’re so welcome! I hope you’ll enjoy them!
Candence says
Wow, it looks very good, I’m going to do it today: D
Valmira says
Parece muito bom!
Bebe says
We are having these right now. Delicious!
Stacey says
So glad you enjoyed them!
Jan says
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.
Stacey says
Thanks so much, Jan! Great tips!
Como evitar Estrias na gravidez says
A celulite é perfeitamente typical e não é uma doença, por
conseguinte, não há cura.
CindySue says
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
Stacey says
Sure!
Janet Jenkins says
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!!
Stacey says
Yes, I do believe so.
Janet Jenkins says
Be glad to leave comment after I have tried the recipe.
Stacey says
Thanks, Janet!
Aline says
Thank you for sharing!
Eliana says
Very good!
Lilian says
Thank you for sharing!
Amy Toothaker says
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.
Stacey says
Great tip! Glad to hear you’re enjoy these! I put them on all kinds of stuff.
Nancy says
Just be aware. Equal does break down in heat. Splenda does not.
Stacey says
Great info! I didn’t know that.
Sonie says
This looks great, I was wondering if I could combine the purple and valdilia onion to can. Will the combination change anything??
Stacey says
I think that would work just fine!
Tracy Andrews says
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 !
Stacey says
Great idea!!! Hope it turns out great for you!!!
Kelley George says
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?
Stacey says
I would imagine you might could use it twice.
Marie Bankson says
Can’t wait to try these pickled onions! Would love to be added to your email list.
Stacey says
Thanks, Marie! You can click the subscribe link toward the top and join the list right there. 🙂
bonnie says
I do this with radishes also.
Stacey says
Sounds great! I love radishes!