Ah, for the love of pickled red onions! This is quick, easy, and delicious! Red onions go on so many things, and a quick pickle will take your dish to the next level! A lot of people do not enjoy raw onions, but pickling them will take out the strong flavor. It only takes 30 minutes to brine and they are perfect! Below I will discuss different items to add to your onions to get great flavor and variety. I add these to my salads, fish tacos, roast beef sandwiches, and many more awesome dishes!

The onions last for up to 3 weeks in your fridge. It is easy to half the recipe at times if I don’t have a house full of people. It is an easy recipe to double or triple. Just make sure you have enough jars. You can substitute red onions for white if you prefer

What You Need for Pickled Red Onions

Red Onions: I use 1 whole red onion, cut in half, thinly sliced

Vinegar: I use white vinegar but you can use apple cider vinegar with the mother for a less potent taste, red wine vinegar, or rice wine vinegar

Sugar: I use regular white sugar

Salt: Sea salt or kosher salt is best for a well-rounded taste

Peppercorns: I throw a few whole peppercorns into the pot

Thyme: Fresh thyme is one of my favorite herbs but it is not necessary to use in this recipe

Different Varieties to Try:

Garlic: throw in a peeled garlic clove or 2 into the mixture

Spicy: Add a teaspoon of red chili flakes

Dilled: Add a few sprigs of fresh dill

Garlic Dill: add 2 cloves of peeled garlic with a few sprigs of fresh dill