Pickled Onions

FG Pickled Onions

Pickled onions are one of those excellent finishing touches to so many savory recipes.  They add a bit of brightness to salads, wraps,  or a side dish of white beans.  Really, for a recipe that is so fast, it gives you lots of return on your time investment.  How long does it take for a pot of water to boil?  That’s the max time that this recipe requires.

Pickled Onions

While the pot of water boils, slice up your onions and prepare the pickling mixture.  Here I used 3 T. cider vinegar and 1 teaspoon of honey with a 1/4 teaspoon of salt.

Cutting onions makes me cry every time, but something about this onion was so potent I was afraid I’d slip with the knife and cut my hand.  I’ve heard that you can wear swim goggles to protect your eyes while cutting an onion.  And come to find out, they actually make onion goggles.  I’m seriously thinking of getting a pair to wear in the kitchen.  How dorky is that, right?  Oh well, the struggle is real.

Speaking of struggle, I’m soooo excited because this week I’m taking a knife skills class at my local Central Market! I have never been trained on how to use a knife properly, so I probably have horrible technique.  And if you look closely at this onion, you will see that even though I tried to slice consistently, it’s just not great.  I’m excited to learn a lot and pass that knowledge on to you!

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See my inconsistent thicknesses… sigh.

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Pour the pot of boiling water over the colander of onions.  The amount of water here is not precise so don’t sweat it too much.

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Give them a good shake every now and then when you open the fridge for the rest of the day.

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One day later, you will have gorgeous hot pink pickled onions to add to all kinds of dishes.  They last for weeks in the fridge and only get better with time!

Follow me on Instagram to see how I use them this week!



p.s.  Y’all.  I got the flu last week, it kicked my butt.  Thanks for your patience for this week’s post, cause the only thing I felt like doing last week was making tea!  And just in case you are suffering with the flu or another virus, did you know that Elderberry is a natural antiviral?   My doctor told me about it because I was outside of the window for Tamiflu, but apparently it’s just as effective of an antiviral.  My doctor takes it as soon as she starts to feel a little under the weather, or sometimes even as a preventative if her family members are sick.  So, word to the wise- get thee some Elderberry and wash your hands!  Click on the picture below to see the stuff I bought, and it’s even cheaper now, lucky you!

Pickled Onions

  • Servings: 5
  • Difficulty: easy
  • Print


  • 1 red onion
  • 3 T. vinegar, I used apple cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt


  1. Fill a medium pot with water and boil.
  2. Slice the onion and place in the sink in a colander. Mix the vinegar, honey and salt in a jar.
  3. Pour the boiling water slowly over the onions.
  4. Add the onions to the jar and give it a good shake to coat the onions.
  5. Refrigerate the onions and give them a shake whenever you open the refrigerator for the first day.
  6. They are ready to eat after an hour, but I like to wait a day. Use on sandwiches, wraps, meat, salads, etc. Enjoy!

2 thoughts on “Pickled Onions

  1. I’ll be making these onions! I actually bought wraps for turkey sandwiches so these pickled onions will look so pretty! I love your jars and those plastic lids are so much better than metal ones! I’ll look for those on my next Target run :). My Elderberry supplements came on Saturday, thank you sweet daughter for taking care of me.

  2. Onions…. I used to eat them like an apple when I was a kid. I still like them but not to that degree …. your mom is thankful for that.
    Love, Dad

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