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sliced red onions in jar

Pickled Red Onions Recipe

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  • Author: Mirna Pena
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 Minutes
  • Yield: 4 cups total 1x
  • Category: Topping
  • Method: Stovetop
  • Cuisine: Other


Tangy, crisp, yet mellow pickled red onions are great on tacos, burgers, tostadas, tortas, salads, and more!


  • 1 large red onion, sliced 
  • 2 garlic cloves, smashed
  • 1 ¼ cup water
  • 1 cup white vinegar
  • ½ tablespoon mustard seeds
  • ½ tablespoon black peppercorns
  • ½ tablespoon red pepper flakes
  • ½ tablespoon of salt
  • 32 oz glass jar


  1. Start by adding the water, vinegar, mustard seeds, black peppercorns, red pepper flake, and salt to a pot over medium to medium-low heat and bring that to a boil.
  2. While the water vinegar mix comes to a boil, go ahead start slicing your onion. Cut the onion in half across the top and then into thin slices, about 1/8th of an inch thick.
  3. Stuff the slices into a 32 oz glass jar and add the 2 cloves of garlic.
  4. Once the water vinegar mix come to a boil, remove it from the stove and pour liquid over your onions in the jar. 
  5. Make sure that all of the spices make it in too. You don’t want to leave those out.
  6. Let it come to room temperature and then close it with a lid and store in the refrigerator.


  • Stores well in refrigerator for about a month.
  • Can replace white vinegar with equal parts of other vinegar flavors.
  • Omit any spices or add-ins that are not to your liking.
  • Great on: 
    • Tacos (probably seafood)
    • Tostadas de Camarón
    • Tortas
    • Salads
    • Burgers


  • Serving Size: 1 Jar
  • Calories: 162
  • Sugar: 8.1g
  • Sodium: 3.5g
  • Fat: 2.4g
  • Saturated Fat: .2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 23.8g
  • Fiber: 5.7g
  • Protein: 4.1g
  • Cholesterol: 0g