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Pickled Red Onions

January 10, 2021 | By Jeremy Scheck | 10 Comments

Pickled Red Onions


  • Thinly sliced red onions (from half a large onion or one small)
  • Apple cider vinegar (enough to cover them)
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • optional seasonings such as cumin seeds or red pepper flakes


  1. Get a clean jam jar. If you want to keep these a really long time, sterilize them. (This is how to do it easily at home)
  2. Add the cut up onions to the jar. Cover with vingegar and add the salt and sugar. You can also use half vinegar/half water. Shake and refrigerate.
  3. They'll start to be good after a day or so, and should last at least a couple weeks in the fridge, possibly even a couple months.
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  1. I don’t even like onions, but I’m obsessed with trying your recipes so I made these last night. Hopefully I grow up and start liking them!

  2. First I pinterested and they were all simmer ones and I remembered a tt of yours so came here. I used apple cider vinegar, red pepper flakes, and mustard seeds. Excited to see how they turn out!

  3. Perfect and simple pickled onion recipe. Used these on top of shrimp tacos, sandwiches, avocado toast, etc. They add a bright flavor to anything.

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