Pickled Red Onions


Pickled Red Onions


  • 1/2 cup apple cider or red wine vinegar
  • 1 tablespoon cane sugar
  • 1 1/2 teaspoons sea salt
  • 1 red onion, cut in half, peeled, and thinly sliced


Place the vinegar, cane sugar, sea salt, and 1 cup of water in a small saucepan and bring to a boil. Add the sliced onions and simmer for 15 minutes. Turn off the heat and let it cool completely. Once cool, place the onions and all the liquid in a glass container with a lid, and refrigerate for up to 3 weeks. When you are ready to use, scoop some onion out and add it to your favorite breakfast burrito or bowl of pinto beans and rice.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!