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Quick Pickled Onions

(Yields 1 Quart)

  • 2-3 Large Sweet Onions
  • 2 TBSP Sea Salt

  • 1 1/2 Cup White Vinegar
  • 1 Cup White Sugar
  • 1 tsp each Red Pepper Flakes & Black Peppercorns


  1. Peel onions, cut in half and slice thin.
  2. Toss with 1/4 cup of salt and let sit for 30 minutes. Give them a good stir every 10 minutes or so, they will sweat and release a lot of moisture.

  3. Warm vinegar, sugar and spices just until sugar is disolved. Set aside to cool.

  4. Rinse all of the onion juice and salt off of the onion slices, drain well.

  5. Pack onion slices into clean jars.
  6. Top with cooled syrup. Cap.
  7. They should keep in the fridge for 2-3 weeks, if they last that long.