Pickled Onions

A must-have condiment for the summer grilling season. We love pickled onions. They are super simple to make and are a refrigerator pickle. No canning is necessary.

Pickled Onions

Leisa Sutton


  • 2 Pint Jars or 1 quart jar


  • 2 small Red Onions
  • 2 cups white vinegar
  • 2 cups water
  • 1/3 cup sugar
  • 2 tbsp kosher salt


  • Thinly slice onions
  • place onions in jars
  • Heat the vinegar, water, sugar and salt in a medium sauce pan until the sugar and salt have disolved.
  • Pour brine over onions, put lids on jars and let cool on the counter.
  • Once cooled, put in the refrigerator. They will be good for 2-3 weeks. They are ready to eat when the liquid in the jars turns pink.
Tried this recipe?Let us know how it was!

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  1. Could these be processed to be shelf stable?

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