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Pickled Red Onions in a small mason jar with latched lid. Jar is sitting on top of a brown small butting board with a sliced onion in half for aesthetic purposes. Hand is present holding a fork, lifting some of the pickled red onions out of the jar to show the finished product.

The Best Tangy Pickled Red Onions

Carita
Looking for the ultimate tasty topping to your avocado toast or tacos? The Best Tangy Pickled Red Onions recipe is here and comes together in minutes with minimal work. With just a handful ingredients, you'll have tangy, tart aromatic pickled red onions in minutes!
5 from 2 votes
Cook Time 20 minutes
Course Appetizer
Cuisine American
Servings 6 people

Ingredients
  

  • 1 small Red Onion thinly sliced
  • 1 cup Hot Water
  • ½ cup Apple Cider Vinegar
  • 1 clove Fresh Garlic thinly sliced
  • 1 tablespoon Sugar
  • 1.5 teaspoon Salt
  • ¼ teaspoon Black Peppercorn

Instructions
 

  • First, start with a red onion. Thinly slice the onion into small ringlets or cut in half depending on the size of your jar.
  • At this instant, determine if you'll heat the water by boiling it on the stove or microwaving it. In either case bring water to a slow boil.
  • After the water is to temperature, add the vinegar, sugar and salt and stir until dissolved.
  • As soon as the vinegar solution is dissolved, place the red onions in the desired container of your choice.
  • Next, pour the vinegar solution over the raw red onions pouring until the onions are completely emerged in the solution.
  • Then top with fresh garlic slices and black peppercorns closing the lid tightly.
  • Gently shake the mason jar to ensure the ingredients are evenly distributed throughout the jar.
  • Finally, allow the red onions to pickle (and come to room temperature) for at least 20-30 minutes and for best results, let pickle overnight.
  • Enjoy!
Keyword pickled red onion