Easy Pickled Onions

Sweet and tangy! These Easy Pickled Onions are so amazing! Every authentic street taco vendor has pickled onions ready to go.  We love them on pulled pork tacos and fish tacos. Use them on burgers, hot dogs, salads, or whatever.  So easy to make and soooo delicious, you’ll always keep a batch of these on hand in your fridge!

Pickled Onions

I don’t remember the first time I had pickled onions, but I loved them from day 1. I’ve had many versions, many not as great as the first taste I still have in my memory. After trying several recipes, I tried my own. I found a winning combination that rivals any other that I ever had. I know you will love these, too. Why can I say that? Because I take these everywhere and everyone loves them!

What Ingredients Are in Easy Pickled Onions?

• 2 large Red Onions sliced
• 1/2 Cup Cider Vinegar
• 1/2 Cup White Vinegar
• 2 Tablespoons Sugar
• 2 teaspoons Salt
• 6 Peppercorns
• 3 Cloves
• 1 large Bay Leaf
• 1 Cinnamon stick broken in half

Ingredients Tips & Notes

Vinegar – many recipes use straight apple cider vinegar. I find that to be too strong. So, I cut it by using a 50/50 blend of apple cider vinegar and plain distilled white vinegar. It still packs a lot of tang, but quite mellowed compared to the alternative.

Cloves – this flavor stands out. And you absolutely need it!

Cooking Instructions 

1. Add all ingredients except the onions to a medium sauce pan and stir until the sugar is dissolved. Heat the mixture on high.
2. Add the sliced onions and bring to a boil.  Reduce to a simmer and cook for 20 minutes.
3. Allow to cool. Pour liquid mixture and onions into a 1-pint mason jar.
4. Store in the refrigerator. Keeps up to 2 months.

Pro Tips

Have canning equipment?  Make a large batch and can them for long storage.  Take a jar out when you need it!

Try These Other Amazing Recipes!

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Print

Pickled Onions

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 1 Pint

Ingredients

• 2 large Red Onions sliced
• 1/2 Cup Cider Vinegar
• 1/2 Cup White Vinegar
• 2 Tablespoons Sugar
• 2 teaspoons Salt
• 6 Peppercorns
• 3 Cloves
• 1 large Bay Leaf
• 1 Cinnamon stick broken in half

Instructions

1. Add all ingredients except the onions to a medium sauce pan and stir until the sugar is dissolved. Heat the mixture on high.

2. Add the sliced onions and bring to a boil.  Reduce to a simmer and cook for 20 minutes.

3. Allow to cool. Pour liquid mixture and onions into a 1-pint mason jar.

4. Store in the refrigerator. Keeps up to 2 months.

Recipe Notes

Helpful Tip: Have canning equipment?  Make a large batch and can them for long storage.  Take a jar out when you need it!