Pickled Red Onions
2 hr + 5 min
Side
10 ingredients or less
Make-ahead
Servings
(2 Tbsp per serving)
Total
2 hr + 5 minPrep
5 minRest
2 hrFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
2medium red onions, thinly sliced
-
1 cup (240 mL)boiling water
-
¼ cup (60 mL)white vinegar
-
-
-
1 tsp (6 g)coarse sea salt
Make your own
Directions
- Add the sliced onions to a large heat-proof jar*.
- Next, pour in the water, vinegars, agave, and salt. Seal the jar tightly and give it a few gentle shakes. Let cool to room temperature, then transfer to the fridge.
- It's best to leave the onions to pickle overnight, but they're still very tasty after just 1 - 2 hours. Enjoy on your favourite sandwiches, salads, or nourish bowls!
Notes
- * If using 2 medium onions, a 32 oz (1 litre) mason jar should be the correct size. If using more or fewer onions, scale the size of the jar up or down accordingly.
Storage
- Keep the sealed jar in the fridge for up to 2 - 3 weeks.
Print
Let us know what you think
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Show nutrition info
Discussion & Rating
Absolutely delicious! Once the seal is broken, was wondering how long it will stay fresh in the fridge? Thanks for your content!!
These are so easy to make, go with so many things and look beautiful! The onions I used were quite strong so I was a little worried about how they might turn out but they are great - the perfect balance of sweetness and sourness
These are amazing and so simple to make! They add that little bit of extra that your dish needs. We’ve made of few batches to share with family and friends.
Safe to say I'm now a proper addict. These are so good and pair well with practically everything!
Super easy, relatively hands-off, and delicious! Perfect for a Sunday night :)
super easy to make and always a tasty highlight
on every plate. Thank you :)
Simple, easy, and seems totally worth it. gonna give it a shot.
Also, i really loved the website UI, especially where one can tick off the ingredients.
thanks! and lots of love! <3
This recipe yields perfectly sweet and tangy red onions that I can't stop putting on EVERYTHING!
Tastes delicious!!!!!!! Make it all the time now and it's become a staple in my fridge! Thank you for the recipe Pick Up Limes!
So if I understand correctly, we put the hot jar directly in the fridge after pouring the water and the ingredients without waiting for it to cool down? Does the boiling water get the time it needs to "ferment" the onions if it goes in the fridge so shortly after?
I've already commented, but now that I've tried it I wanted to leave a rating as well! Great recipe, wonderfully balanced and super quick and easy, works for all kinds of veggies. A great thing to just have in your fridge ready to go to add to quick meals!
Hi there! I'd like to try these out, would it be possible to add in some bell peppers to the same jar and pickle it all together?
Love, love, love your blog and Youtube channel so much!! I read or watch some PUL every day and I feel it truly improves the quality of my life!
Why did it take me so long to try these?! They are soooo good and add a punch of flavor to everything I've tried them with. Super simple and delicious.
The color is gorgeous! And they don't go bad even after 2 months in the fridge. I tested it 😉
Makes every meal so much more delicious. Now I miss it when we run out 😂
Can i use sugar in place of agave?
I really like you
Actually obsessed with these pickled onions!
Really enjoying this recipe! Didn’t think I would. I tried it this week but had to swap out agave for cane sugar and apple cider vinegar for balsamic vinegar, however, it was better than I thought. I thoroughly enjoy all your recipes and videos. I’ve got a whole binder full of your recipes that I’ve collected for years, lol. I’ll say that your website is SUPER helpful and I like that you can tap to cross off ingredients because I hate when I miss an ingredient when I read too fast or add stuff out of order. Keep up the fantastic job and I’ll keep following on this journey of good health.
Making this on repeat! It livens up everything! And makes a great little gift too...
Your YouTube videos are sooo inspiring...many thanks for all the details and easy links back and forth from YouTube to website.
Your recipes have helped me so much.
Thank you :))
This is a very tasty and simple recipe. Other recipes I have found call for much larger quantities of vinegar, sugar and salt and it seems like such an unnecessary waste to me! Because of this I hadn’t found a recipe for pickled onions that I felt compelled to make more than once, until now! This will be my go to from now on! Thanks!
I read this recipe and said What? Just a gift that keeps on giving!!!! Thank you so much!!! A check off my list of new ingredients to try!!!
Hi, thank you for this recipe! Is it possible to use cooled down boiled water (~60C) instead of 100C boiling water? I've had my jars breaking before when using boiling water :/
Thank you!
Thank you Sadia for the great recipes. I got inspired to eat vegan food!!
Can we use the same recipe for Pickled cabbage and beetroots.
Hi Sadia,
Thanks for all the recipes, so much love for creating this wealth of information, it has really helped me improve my relation with food by enjoying what I cook and even just cooking.
Can I reuse any leftover pickled juice (without onions) after a month for another batch or do you advise throwing it away?
You are awesome, i really enjoy watching your videos. Lots of love , “watandar”😁
Easy recipe and very useful for a single household, because its difficult to finish up the onions (for me at least). The pickled onions is a nice topping ready at hand. Thank you
Hi
can agave be substituted for something else?
I've learned that white vinegar was not healthy at all. Is it ok to use just apple vinegar? Thanks for your racepies, they always give me a piece of inspiration :)