Skip to main content
LoginSign Up
Pickled Red Onions

Pickled Red Onions

By Diane UngerAugust 9, 2021

  • Makes
    Makes about 2 cups
  • Cook Time
    10 minutes
  • Active time plus cooling
    plus refrigeration
  • Rating
Ingredients
  • 1

    cup white vinegar

  • 2

    teaspoons white sugar

  • 1

    teaspoon dried oregano, preferably mexican oregano

  • ¼

    teaspoon ground allspice

  • Kosher salt

  • 2

    medium red onions, halved and thinly sliced

In a medium nonreactive bowl or pint-size jar, combine the vinegar, sugar, oregano, allspice and 1 teaspoon salt; stir until the salt and sugar dissolve. Add the onions, pressing to submerge them in the vinegar mixture. Cover and refrigerate for at least 2 hours or up to 3 days.

Featured in