How To Make Pickled Red Onions

Jul 25, 2011 12:31 pm

A quick pickling recipe for the ultimate condiment

There’s something really indulgent about homemade condiments. They certainly impress others and with a shelf life longer than leftovers, condiments are a homemade treat that can be enjoyed over time. Even if you’ve never pickled or preserved a fruit or vegetable in your life, you won’t have any problem making these onions. They taste great in salads and are the perfect topping for burgers, pulled pork sandwiches, hot dogs, tacos and even steak fresh off the grill.

photo: <a href="">shawnzam</a> on Flickr
photo: shawnzam on Flickr
Pickled red onions: The perfect topping for pulled pork and fish tacos and so much more
Servings: 2 cups


1 large red onion, thinly sliced into half-moons
2 cups apple cider vinegar
1 bay leaf
1 teaspoon pickling spice
1/4 teaspoon crushed red pepper flakes (optional)


  1. Bring 4 cups water to a boil in a small saucepan and add onion slices. Boil for 1 minute and drain. Transfer to a small glass or ceramic bowl.
  2. Using the same saucepan, bring the apple cider vinegar and spices* just to a boil. Remove from heat and immediately pour over onions, covering them completely.
  3. Cover bowl tightly with plastic wrap and set aside to cool for about 3 hours. Onions will last up to two weeks in the refrigerator if stored in an airtight container.

*Note: If you can’t find pickling spice at your market substitute 1 teaspoon coriander seeds, 4 allspice berries, 1/2 teaspoon dill seed and 4 cloves.

Level of Difficulty: 
Prep Time: 
2 minutes
Cooking Time: 
5 minutes
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