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Pickled Red Onions


  • 1 cup white distilled vinegar
  • 2 cups water
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon red pepper flakes
  • 3 garlic cloves, crushed
  • 2 red onions, halved and sliced


  • Combine the vinegar, water, salt and sugar into a small saucepan. Cook over medium-low heat until the salt and sugar has dissolved.
  • Place the red pepper flakes, garlic cloves and red onions into a large canning jar. Pour the vinegar mixture over the onions and bring to room temperature. Seal with a lid and store in the fridge.