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a jar of pickled onions with the lid on

How To Make Pickled Onions

Learn how to make slightly crunchy, tangy pickled onions.
Course side
Cuisine american, western
Diet Gluten Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 24kcal


  • 2 small to medium red onion sliced
  • 1 cup (237ml) white vinegar
  • 2 Tbsp sugar
  • 1 Tbsp salt
  • 4 sprigs fresh thyme
  • 4 whole peeled garlic cloves
  • 2 green chili (jalapeno) halved
  • 375 ml (12oz) mason jar


  • In a clean jar, add onions, garlic, thyme and chili.
  • Cover with vinegar then add salt and sugar.
  • Close the jar and give it a good shake.
  • Store in the refrigerator. They’ll be done pickling and ready to enjoy in about 16 hrs.


  • Making Pickled Red Onions will make your kitchen smell strongly of onions. I recommend running a fan or kitchen stovetop vent while making these. 
  • Make sure to use a sharp knife to make cutting the onions easier. 
  • Cut onions in thin slices, this helps them soften up so they can absorb the vinegar faster. 
  • Store onions in glass mason jars because plastics can absorb the flavorings and metal containers can react with the vinegar from the pickling process. 
  • Make these onions the afternoon or evening before you’re planning to use them so they will have at least the full 16 hours to absorb the full flavoring.
There is 1 Blue Plan SmartPoint in one serving of these.


Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 31mg | Fiber: 1g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg