Pickled Red Onions

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    Making pickled red onions could not be simpler! With the tangy sweet results, you are going to want to top this on every dish you can think of!

    Jason and I are in the midst of debating whether or not we want to go to Iceland or Turks and Caicos (where we went for our honeymoon!) or another island in the Caribbean for our vacation this year.

    Truth be told, we were supposed to go to England and France this month for two weeks (we booked the trip ages ago). In fact, we should be there right now; but life happened (Winston’s surgery and recovery, we are building a new home so lots of meetings, all the crazy stuff going on in Europe right now) and we had to postpone it. Thankfully, Delta was kind enough to let us move our trip back but they have a deadline where we have to travel before the end of summer. We are trying to figure out whether or not we want to completely decompress and relax (beach) or explore (Iceland). We’re leaning more towards Iceland because there’s so much there you can’t see on a regular basis. We are lucky enough that we live not too far from the Eastern shore so if we really wanted to do a beach vacation, we could easily drive there.

    If you’ve ever been to Iceland, I’d love to hear from you as we are currently trying to decide whether or not to rent a car there and explore and also figuring out where exactly to stay and what to see/do! Lots of logistics! I’m hoping some of you have been there to help give us pointers :)

    Making pickled red onions could not be simpler! With the tangy sweet results, you are going to want to top this on every dish you can think of!

    Growing up, I hated onions. Any kind of onion: white, yellow, green, red/purple. I would pick them out of all dishes and refused to eat them. They say your tastebuds change every 6-7 years and I guess I’m completely 100% on the onion train now. Mostly every dish I cook, they’re in there. My favorite onion is a red onion. I love how potent it is and the spicy bite.

    I first had pickled red onions at our favorite local Mediterranean grill, Cava Grill, a year or so ago. LOVE the tangy bite and sweetness that it brings to a dish. I didn’t realize how easy it was to make at home. Since then, we’ve been topping these pickled red onions on almost everything. Tacos, quinoa bowls, etc. The best part? Since they’re pickled, they can sit in the fridge for quite a long time and continue to develop flavor!

    Making pickled red onions could not be simpler! With the tangy sweet results, you are going to want to top this on every dish you can think of!

    Pickled Red Onions

    With the tangy sweet results, you are going to want to top this on every dish you can think of!
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 3 -4
    Author: Julie Chiou
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    • 1 cup white vinegar
    • 1/2 cup apple cider vinegar
    • 1/4 cup granulated sugar
    • 1 large red onion, thinly sliced into half-moons, about 1/8 inch thick


    • In a pot over medium-high heat, add vinegars and sugar to the pot and stir until sugar is dissolved. Add the red onions to the pot and cook until slightly softened and translucent, about 5-7 minutes.
    • Remove pot from heat and let cool for 30 minutes.
    • Add the entire mixture into a large mason jar (I had to split mine into two separate mason jars and I like using wide-mouth ones, such as this one. It's just easier to put the liquid and onions into) and seal tightly and put in the fridge to cool completely.
    • This will keep in your fridge for at least a month!

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  • Maria says:

    Who knew pickled onions could be so beautiful!

  • Heather Christo says:

    I can’t wait to hear to where you decide to go- they all sounds like amazing choices- I have heard nothing but fantastic stuff about Iceland, but you can’t go wrong on a beach. Pickled onions are my FAVORITE, these are gorgeous!

  • Gaby Dalkin says:

    The color of these is beautiful and perfect for tacos ;)

  • Roxana says:

    Looking forward to hearing what you decide to do! Both vacations sounds wonderful!

  • Kristin says:

    Iceland is so amazing! Definitely take advantage of time in Reykjavik to try all the food and visit the shops. The Blue Lagoon, although a splurge is a sight to see for sure and relaxing either after landing on the way to the city or on the way back to the airport before leaving the country. Also, be sure to make time to see the Golden Circle sights (Gullfoss, Geysir, and Thingveillir). Definitely an adventure trip to see and do so much in the beautiful country!

    • Julie says:

      Thank you for the tips!! So far, all those are in my itinerary!! Can’t wait :)

  • Julie says:

    Oh my goodness I love Cava and have it at least once a week. Always get the pickled onions too.

  • Jenny Flake says:

    These are so beautiful!! Love them on so many things!

  • Carlos Vazquez says:

    Ha Ha CaVa is the name of my dog. 1st 2 letters of my 1st name then my last name. Anyway, love onions and cant wait to try this recipe.

    • Julie says:

      Haha, that’s too funny!

  • Ileana Craft says:

    I love these so much, they have become a staple in my fridge.
    They hand out right next to my jar of jalapenos. :)

  • Janet says:

    I want to steer clear of sugar, so would this work with zylitol or erithritol too?

    • Julie Wampler says:

      yes, it should work but i’m not familiar with those ingredients so i can’t be certain

  • Laura Esponda says:

    In México, where I live, is a classic in Yucatan state for cocinita pibil. It gies aling with Jamaica peper or all-spice.

  • Deb Castaneda says:

    Thank you for sharing this. I used to hate pickled onions. However, since radiation for breast cancer I love them. I tried to buy them as a side at CAVA but they refused. Now I can make my own. ❤️❤️

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