a jar of pickled red onions from the side, a fork lifting up strands of the onion

Pickled Onions

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 2 cups 1x
  • Category: Side dish
  • Method: stove top
  • Cuisine: American


These easy Pickled Onions with red wine vinegar and pickling spice are sweetened with maple syrup. They are a simple addition to burgers, tacos or charcuterie board.



  • ¾ cup red wine vinegar
  • ¼ cup maple syrup
  • 1 tablespoon pickling spice
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 1 medium red onion, very thinly sliced preferably with a mandoline


  1. Make Pickling Brine: Stir vinegar, syrup, pickling spice salt and pepper in a small saucepan. Bring to a simmer over high heat and boil 3 minutes, stirring often.
  2. Cover Onions with Brine: Place onion in a medium heat-proof bowl or measuring cup. Strain the hot vinegar mixture through a fine-mesh sieve over the onions. Toss the onions with a fork. Note they will not be completely covered. Discard the solids from the sieve.
  3. Let onions cool in the pickling liquid until room temperature, stirring every 5 minutes, about 30 minutes. Store onions in the liquid in the refrigerator up to 1 week.



You can substitute white onion and white vinegar and they will not be pink.

You can also omit the pickling spices for more neutral tasting onions.

For a finer garnish you can finely dice the onion.


  • Serving Size: 1/4 cup
  • Calories: 34 calories
  • Sugar: 6 g
  • Fat: 0 g
  • Saturated Fat: o g
  • Carbohydrates: 8 g
  • Fiber: 0 g
  • Protein: 0 g

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