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3.63 from 8 votes

Quick-Pickled Red Onions

Learn how to make the best quick-pickled red onions, with a flavorful brine that can be easily adapted to suit your taste! These pickled red onions compliment any meal!
Course Condiment
Cuisine American
Keyword purple onions, onions, red onions, pickled, condiment, quick, easy
Total Time 5 minutes
Servings 8 servings
Calories 22kcal
Author Rebooted Mom


  • 1 purple onion large, sliced thin
  • 3/4 C water
  • 1/2 C apple cider vinegar
  • 2 Tbsp sugar
  • 1.5. tsp kosher salt
  • 2 tsp pickling spice
  • 2 sprigs rosemary


  • Combine the water, apple cider vinegar, sugar, salt and pickling spice in a medium saucepan. Heat on low heat until the sugar and salt are dissolved. Allow to cool.
  • Place your thinly sliced onions in a pint mason jar. Stuff 2 sprigs of rosemary in the jar.
  • Pour the water/apple cider vinegar solution over the onions and allow to sit at least one hour at room temperature. Or, cover and place in the refrigerator for a day if not longer.
  • When covered, they will keep for several weeks in the refigerator.


  • Recipe makes 1 pint. Double or triple the recipe for additional pickled onions.


Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 439mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg