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  • leighannewooten

Pickled Onions

Would you just look at that color?! Pickled onions are deceivingly easy to make and go well on just about anything. The pickling process transforms the hot bite of a raw red onion into a much tamer, tangy, crispy bite.

Luckily, they stay well in the fridge for a couple weeks so you can have them with a variety of meals including sandwiches, salads, burgers, and BBQ. Like I said, just about anything! We enjoyed ours most recently with this Tofu Taco Skillet.

So here's a tried and true recipe to glam up your next meal.

Bon Appetit!


  • 1 medium red onion, very thinly sliced

  • ½ cup water

  • ¼ cup distilled white vinegar

  • ¼ cup apple cider vinegar (you can just use white if that's all you have)

  • 1 ½ Tbsp honey

  • 1 ½ tsp fine sea salt


  • Place onions into a 1-pint mason jar or similar heat-safe container.

  • In a small saucepan, combine all ingredients and simmer over medium heat for 1-2 minutes.

  • Place container in the sink (in case of spills) and carefully pour mixture into jar over onions.

  • Press onions down into the vinegar with a knife or spoon. Let cool for at least 30 minutes before serving.

  • Cover and refrigerate leftovers for later.

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