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Home » Recipes » Sides

Easy Pickled Onions

Stacey – July 28, 2015 – 44 Comments

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These Easy Pickled Onions don't require any cooking and are great on just about everything!

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!

These Easy Pickled Onions don't require any cooking and are great on just about everything!
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5 from 1 vote

Recipe Card

Easy Pickled Onions

Prep Time 20 minutes
Total Time 20 minutes

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!
These Easy Pickled Onions don't require any cooking and are great on just about everything!
Did you make my Easy Pickled Onions?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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  1. Dan Hayes

    March 12, 2022 at 4:14 pm

    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?

    Reply
    • Stacey

      March 14, 2022 at 8:18 am

      Ha! I don’t think that I have any recipes for pepper sauce but I probably should!

      Reply
  2. bonnie

    August 1, 2018 at 8:18 pm

    I do this with radishes also.

    Reply
    • Stacey

      August 3, 2018 at 10:16 am

      Sounds great! I love radishes!

      Reply
  3. Marie Bankson

    June 15, 2018 at 3:26 am

    Can’t wait to try these pickled onions! Would love to be added to your email list.

    Reply
    • Stacey

      June 18, 2018 at 2:19 pm

      Thanks, Marie! You can click the subscribe link toward the top and join the list right there. 🙂

      Reply
  4. Kelley George

    May 28, 2018 at 2:56 pm

    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?

    Reply
    • Stacey

      May 29, 2018 at 10:35 am

      I would imagine you might could use it twice.

      Reply
  5. Tracy Andrews

    March 19, 2018 at 3:59 pm

    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 !

    Reply
    • Stacey

      March 20, 2018 at 3:27 pm

      Great idea!!! Hope it turns out great for you!!!

      Reply
  6. Sonie

    July 16, 2017 at 6:55 pm

    This looks great, I was wondering if I could combine the purple and valdilia onion to can. Will the combination change anything??

    Reply
    • Stacey

      July 18, 2017 at 10:00 am

      I think that would work just fine!

      Reply
  7. Amy Toothaker

    March 7, 2017 at 10:41 pm

    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.

    Reply
    • Stacey

      March 10, 2017 at 12:48 pm

      Great tip! Glad to hear you’re enjoy these! I put them on all kinds of stuff.

      Reply
    • Nancy

      June 7, 2017 at 9:38 pm

      Just be aware. Equal does break down in heat. Splenda does not.

      Reply
      • Stacey

        June 13, 2017 at 8:56 am

        Great info! I didn’t know that.

        Reply
  8. Lilian

    February 19, 2017 at 9:16 am

    Thank you for sharing!

    Reply
  9. Eliana

    February 19, 2017 at 9:15 am

    Very good!

    Reply
  10. Aline

    February 19, 2017 at 9:14 am

    Thank you for sharing!

    Reply
  11. Janet Jenkins

    June 17, 2016 at 10:06 am

    Be glad to leave comment after I have tried the recipe.

    Reply
    • Stacey

      June 24, 2016 at 10:34 am

      Thanks, Janet!

      Reply
  12. Janet Jenkins

    June 17, 2016 at 10:05 am

    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!!

    Reply
    • Stacey

      June 24, 2016 at 10:35 am

      Yes, I do believe so.

      Reply
  13. CindySue

    June 4, 2016 at 9:50 pm

    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

    Reply
    • Stacey

      June 5, 2016 at 8:14 pm

      Sure!

      Reply
  14. Como evitar Estrias na gravidez

    November 9, 2015 at 7:03 am

    A celulite é perfeitamente typical e não é uma doença, por
    conseguinte, não há cura.

    Reply
  15. Jan

    September 26, 2015 at 3:54 pm

    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.

    Reply
    • Stacey

      September 29, 2015 at 4:31 pm

      Thanks so much, Jan! Great tips!

      Reply
  16. Bebe

    September 10, 2015 at 8:22 pm

    We are having these right now. Delicious!

    Reply
    • Stacey

      September 11, 2015 at 9:14 am

      So glad you enjoyed them!

      Reply
  17. Erika

    August 5, 2015 at 12:22 pm

    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 🙂

    Reply
    • Stacey

      August 13, 2015 at 3:04 pm

      You’re so welcome! I hope you’ll enjoy them!

      Reply
    • Candence

      January 2, 2017 at 8:09 am

      Wow, it looks very good, I’m going to do it today: D

      Reply
    • Valmira

      February 19, 2017 at 9:13 am

      Parece muito bom!

      Reply
  18. Sarah C.

    August 5, 2015 at 11:36 am

    I wonder if you could cut back on the salt??

    Reply
    • Stacey

      August 13, 2015 at 3:05 pm

      You can, but it will certainly change the flavor.

      Reply
      • Lucia Alves

        November 24, 2016 at 6:38 am

        Hummmm parece delicioso. Obrigado por compartilhar

        Reply
  19. Cindy

    July 31, 2015 at 11:06 am

    Any idea if I could use a sugar substitute like Stevia? Thanks!

    Reply
    • Stacey

      July 31, 2015 at 12:12 pm

      I don’t see why not. 🙂

      Reply
  20. PK

    July 29, 2015 at 3:00 pm

    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

    Reply
    • Stacey

      July 29, 2015 at 3:28 pm

      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.

      Reply

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