Sweet Pickled Red Onions are a great addition to tacos, they go great with BBQ, or added to nachos, salads, and sandwiches!
I make 3 jars at a time!
I give one to my parents or one of my friends, and keep the other 2 jars in my fridge.
They stay good for up to 6 months in the fridge so why not make a bunch, right?!
I’m not a fan of raw onions, but these pickled red onions do not taste raw at all.
They are sweet, crunchy, and full of yumminess!
How to make Sweet Pickled Red Onions
Start with 3 large red onions, thinly slice them, or dice them if you prefer.
Place them into 3 pint size mason jars.
Stuff as much as you can into the jars by pressing down on the onions.
I add a few whole black peppercorns as well.
You could add other ingredients to flavor them such as garlic or fresh herbs.
In a small saucepan over high heat, add 2 and 1/2 cups white vinegar, 1/2 cup water, 3/4 cup sugar, and 3 Tbsps kosher salt.
Bring this to a boil and reduce heat to low and cook for 1 minute, stirring the whole time.
Now I’m going to lie, this mixture doesn’t smell the greatest…but I promise it’s worth it!
Carefully pour the vinegar mixture directly into the mason jars over the onions.
I had maybe a few tablespoons leftover that didn’t fit in the jars, but it should be pretty darn close to the perfect amount.
If for some reason you don’t have enough to cover the onions completely, add some vinegar or water.
Place the mason jars into the fridge and they should be ready to eat within 24 hours.
And they develop that gorgeous purplish pink color.
Personally I think they are best after 3 days in the fridge.
Sweet Pickled Red Onions stay good in the fridge for up to 6 months…if they last that long 😉
More Recipe Ideas that use Sweet Pickled Red Onions…
Suggestions for what to put these pickled red onions on include…
Sweet Pickled Red Onions
A great topping for nachos, hot dogs, tacos, and burgers!
- 3 large red onions
- 2 1/2 cups white vinegar
- 1/2 cup water
- 3/4 cup sugar
- 3 Tbsps kosher salt
- Optional: black peppercorns, garlic, fresh herbs
Thinly slice the red onions and place into 3 pint size mason jars. Add peppercorns, garlic, or herbs if desired.
In a saucepan, mix together the vinegar, water, sugar, and salt. Bring to a boil, reduce heat to low and simmer for 1 minute, stirring constantly.
Carefully pour the vinegar mixture into the mason jars, covering the onions completely.
Place in the fridge for at least 24 hours before eating. Can be stored in the fridge for up to 6 months.