Pickled Onions

Pickled Onions | Mary Ann Life Blog

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Mary Ann Addis

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Am I known for occasionally snacking on pickled onions while watching the HBO Succession on my sofa? Yes, gladly with a fork without any regrets!

Picked onions taste absolutely delicious because they have a milder flavor than raw onions and their texture is softer. Additionally, the vinegar used in the pickling process can add a tangy and slightly sweet taste to the onions.

Texas barbeque joints are paring these bad boys with their smoked meats, and I can’t imagine a better side. Pile them on your meats, or in between two loaves of bread for a killer sandwich.

Pickled onions are a versatile condiment that can be eaten with a variety of dishes. They pair well with sandwiches, burgers, salads, and charcuterie boards. Enjoy!


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Pickled Onions | Mary Ann Life Blog

Pickled Onions | Mary Ann Life Blog

Pickled Onions | Mary Ann Life Blog
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Pickled Onions

Pickled onions are delicious because the pickling process enhances their flavor by adding a tangy and slightly sour taste. Additionally, pickling onions helps to preserve them, making them a popular choice for many dishes.
Prep Time5 minutes
Cook Time8 minutes
Total Time15 minutes
Course: Appetizer, Side Dish
Cuisine: American, French, German, Israeli, Mediterranean, Mexican, Middle Eastern
Keyword: canned, onions, pickled
Servings: 10 servings



  • 2 small Red Onions, sliced
  • 2 cups Apple Cider Vinegar
  • 2 cups Water
  • cup Sugar
  • 2 tbsp Kosher Salt
  • 2 cloves Garlic optional
  • 1 tsp Mixed peppercorns optional


  • Thinly slice the onions (I find a mandolin helpful!), and divide the onions between 2 mason jars or 2 airtight jars.
    Additional optional flavors: Place the garlic and peppercorns in each jar.
  • Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
  • The pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks. Enjoy over meats or in sandwiches!



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