Pickled Red Onions – Recipe

Originally Published August 23, 2015 by Fifty Shades of Mommy

So my mom and dad came for a quick visit a little bit ago and brought us some stuff from their garden. I love fresh veggies from the garden! One of the things they brought, was a bunch of red onions. Now, I’m not normally a red onion fan. I usually go for Vidalia or yellow onions and use red onions only when a recipe specifically calls for them. So I started asking myself, ‘what can I use these in?’ when I was menu planning. And then I remembered that I happened to be watching Rachael Ray on Friday afternoon and saw that she made some pickled red onions to top off a Mexican Chicken Pizza. So, I just had to try making some. Here is what I used for my recipe and I’ll add some additional spices later to try different flavors! I hope you like them as much as I do!

Pickled Red Onions

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins



  1. Slice the onions super thin. Like 1/8" thick. I use my mandolin so that they are all the same thickness.

    If you are using jalapeños, slice them thin and put on top of the onions in your bowl before adding the rest.

  2. Whisk the vinegar, sugar and salt together in a mixing bowl until the sugar and salt have dissolved.
  3. Add the oregano and onions, cover and allow to rest for 2 hours.
  4. Store in a jar or resealable glass container in the refrigerator for up to a month.

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