Pickled Red Onions

Pickled Red Onions Recipe

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Vicki Butts (lazyme)


Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.

This is actually a Russian recipe, but there is no category for that so it's listed under Eastern European.

☆☆☆☆☆ 0 votes
2 cups
15 Min
No-Cook or Other


1 large
red onion, halved through core, thinly sliced crosswise
1/2 c
1/2 c
white wine vinegar
1 1/2 tsp
coarse kosher salt
1 1/2 tsp
whole black peppercorns
cinnamon stick

How to Make Pickled Red Onions


  • 1Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl.
  • 2Cover; cool to room temperature. Chill overnight.
  • 3DO AHEAD: Can be made 3 weeks ahead. Keep chilled. Drain before serving.
  • 4Per serving: 37.4 kcal calories, 0.0% calories from fat, 0.0 g fat, 0.0 g saturated fat, 0 mg cholesterol, 9.5 g carbohydrates, 0.2 g dietary fiber, 8.8 g total sugars, 9.3 g net carbohydrates, 0.0 g protein

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About Pickled Red Onions

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Eastern European
Other Tag: Quick & Easy