Pickling is way easier than I thought.
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I’m not the biggest fan of onions. Sauteed? Absolutely. I add them to my eggs every morning. Raw? No way, too stinky. Pickled?! My newest obsession. Sign me up.
Today, I share the recipe I’ve been following for what I believe to be perfect pickled onions, plus some nutritional facts about onions that might motivate you to eat them more often. |
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Happy pickling,
Morgan Mandriota
Newsletter Editor, Healthline |
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Written by Morgan Mandriota
November 2, 2026 • 4 min read |
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My first time trying pickled onions was maybe 3 years ago. I went to a cafe where they put pickled onions in a breakfast wrap. I’m the first person to ask for no onions in my sandwiches, but I decided to branch out and keep them in for a change. I’m glad I did, because they added such a unique flavor without making my breath too onion-y!
Onions offer a bunch of potential health benefits and key nutrients. They’re packed with vitamin C, B vitamins, potassium, fiber, and prebiotics. They contain powerful antioxidants, too, which may help reduce inflammation and support heart health. Then there’s the vinegar, which contains acetic acid and can help manage blood sugar and increase feelings of fullness.
If you’re not a fan of raw onions like me, or you just want to add more healthy ingredients to your diet, you might enjoy pickling them.
I thought it was a super involved process to pickle things, so I never tried it myself. But during a recent burst of energy and creativity, I decided to look up a recipe and give it a whirl. And it was so much easier than I expected.
The only ingredients you need are red onion, white vinegar, water, salt, and sugar. That’s it!
Once you have everything ready, here are the steps that I follow: |
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1. |
Chop 1 red onion in half, then cut each half into long strings from root to stem (longways). |
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2. |
Add the onion slices to a mason jar. |
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3. |
Boil 1 cup of water, either on the stove or in a kettle. Pour it over the onions in the jar. |
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4. |
Add 1 cup of vinegar to the jar. |
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5. |
Add 1 tbsp of salt to the jar. |
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6. |
Add 1 tbsp of sugar to the jar. |
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7. |
Close the jar. Once sealed tight, shake it so all of the ingredients mix together. |
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8. |
Place the jar in the fridge for 24 hours. (You can eat them within an hour if you’re impatient, but the longer you let it sit, the better it’ll be!) |
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This is the standard recipe that I’ve been following, but there are many different ways to make pickled red onions. For example, I’ve used persimmon vinegar instead of a classic white and swapped cane sugar for local maple syrup. You could also add any other spices or ingredients that you want, such as peppercorns or garlic, and double the ratios to make a bigger batch.
I’ve been making these onions for about a month now, and I’m obsessed. They add a delicious pop of color to my breakfast tacos every morning. I’ve also been snacking on them straight from the jar. I tend to finish them within a week, then it’s time to make more. The best part is that it takes all of maybe 10 minutes to prep, then you set it and forget it in the fridge. Easy peasy! |
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| 🧅 Over to you: Have you ever made pickled onions? Are you interested in trying? Let us know at wellnesswire@healthline.com. |
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| Until next time, |
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Take care of yourself, and we’ll see
you again soon! |
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