Pickled Red Onion | Cook for Your Life

Pickled Red Onion

Rated 4.6 out of 5
4.6 out of 5 stars (based on 5 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size Makes about 2 cups servings
Carrot Icon for Number of Ingredients Size 2 ingredients

I learned this great way of preparing onions from the wonderful Latina chefs who work with us on our programs in Spanish. This quick method of pickling softens and sweetens the sharp taste of raw...


  • 1 red onion halved, very thinly sliced trough the root end
  • 1 cup white wine or cider vinegar
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


242 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


18 g


8 g


2 g


2 g


17 mg


  1. In a medium bowl, mix together the vinegar and onions. Let them sit for at least 1 hour.
  2. Store in an airtight container in the refrigerator.

Chef Tips

For an even milder pickle, use 3 medium shallots.

If vinegar is too acidic for your mouth, simply soak the onions in 1 cup of cold water with 1 teaspoon of vinegar for an hour. Drain and squeeze out all the water before using. Onions prepared this way will not keep. Any leftovers should be thrown out within 3 days.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.