Pickled Onions

Kathy Griffin


I know there are tons of pickled onion recipes out there, but this is my version. They go really great with well just about anything. Quick and easy to make and can spice them up more or less. Ready to eat in just a couple of days. Hope you enjoy

★★★★★ 1 vote
10 Min
No-Cook or Other


4 large
white onions
7 1/2 c
white vinegar
3/4 c
3 tsp
minced garlic
3 tsp
dill, dried
3 tsp
red pepper flakes
3 tsp
kosker salt


1Wash and dry 3 quart jars with lids, set aside.
Prep your onions, sliced in rings, slices, wedges, however you want them ( I cut mine in half then sliced)
2Fill jars with onions, add 1 tsp garlic, dill, red pepper flakes and salt to each jar.
3Warm vinegar and sugar just enough to dissolve the sugar ( longer if you want your jars to seal)
Fill each jar with the warm vinegar. Place lid on each jar and shake to mix in spices. Let cool on the counter for 30 minutes or so then place in fridge. Try to wait a couple of days before eating.
4These go great on salads, sandwiches, in casseroles that call for onions or just as a side with a meal

About Pickled Onions

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy