Pickled Red Onions – Recipe

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

I am a marketing coordinator by day and by night I am a super sassy, kind of sarcastic, and a little nerdy, mommy of 1 beautiful little girl and 2 handsome little boys! My husband and my kiddos are my world!

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