Easy Pickled Onions

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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!

Easy Pickled Onions
Prep time
Total time
  • 2 medium red onions, thinly sliced
  • 1 cup hot water
  • 1 cup apple cider vinegar
  • 1½ tablespoons sugar
  • 2 teaspoons salt
  1. 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.
  2. 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!


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  1. 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 ?


    • 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.

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

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

  4. 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 🙂

  5. We are having these right now. Delicious!

  6. 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.

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

  8. 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

  9. 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.

  10. Janet Jenkins says:

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

  11. Thank you for sharing!

  12. Very good!

  13. Thank you for sharing!

  14. 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.

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

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