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Pickled red onions on top of a salad

Pickled Red Onions

Thinly slice some red onions - skip the par-boiling/hot water step if you are short on time or if you want a crispier final product. Dissolve the spices in the vinegar and add the onions to the mix. Let chill at least 20 - 30 minutes.
Prep Time 5 mins
resting time 30 mins
Total Time 35 mins
Course Condiment, Garnish, Side Dish


  • water to parboil/heat the sliced onions totally optional step
  • 1 whole very thinly sliced red onion
  • 3/4 cup white wine vinegar or vinegar of choice
  • 1/2 tsp Kosher salt
  • 1/2 tsp powdered stevia or sugar
  • 1/2 tsp whole yellow mustard seeds
  • 1/2 tsp celery seed
  • 1 tsp rinsed capers
  • 5 whole black pepper corns


  • Combine the salt, sugar, spices, and vinegar in the glass container you are going to store the onions in.
  • Thinly slice a medium red onion.
  • Bring a few cups of water to a boil and have a sieve ready. When the water is boiling, toss in the thinly sliced red onions and immediately drain them through the sieve. The intent is to soften/wilt them just a little. Put the wilted and still warm onions in the vinegar and spice mixture and refrigerate until ready to use. The heating step is optional. The onions will wilt a little over time anyway. If you are going to use them as a garnish immediately, do the heating step. If you intend to garnish salads or something over the next few days, skip the heating step.


This same vinegar/spice mix works well with thinly sliced red cabbage.