Quick Pickled Red Onions

130120_CK_onionsThese tangy pickled onions are super easy to make and keep for up to a week in the fridge or a couple of days in a cooler. If you don’t like bitting into a stray clove or peppercorn, put them in a tea ball or wrap them in cheesecloth while while boiling so you don’t have to pick them out individually later.


1 red onion, thinly sliced
1 cup red wine vinegar
2 teaspoons kosher salt
1/4 cup brown sugar or sucanat
1 bay leaf
1/2 teaspoon cloves
1/2 teaspoon pink peppercorns


  1. Combine the vinegar, salt, sugar, bay leaf and cloves in a saucepan and gently boil until the sugar dissolves.
  2. Lower the heat, and stir in the sliced onion.
  3. Put the pan aside and let the onions cool.
  4. Remove the cloves, peppercorns, and bay leaf¬† before transferring to a glass jar. (If you don’t, you could be in for an unpleasant surprise!)
  5. Refrigerate.


Use them as a garnish with salads, burgers, sandwiches, or steak.

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