Pickled Red Onions (GF, V, DF, W30)


Pickled Red Onions


  • 1 & 1/2 c. thinly sliced red onion
  • 3 Tbsp. white sugar (omit if Whole30)
  • 1 & 1/2 Tbsp. salt
  • 1/2 tsp. peppercorns
  • 1 c. white vinegar


  1. Thinly slice the red onion. Place in glass mixing bowl.
  2. Combine the sugar, salt, peppercorns in a small sauce pot.
  3. Add the vinegar and stir until the sugar and salt are dissolved.
  4. Put the a lid on the pot. Bring the vinegar mixture to boil over high heat.
  5. Once the mixture has boiled, pour the vinegar over the onion. Make sure the onion is submerged.
  6. Allow the mixture to cool to room temperature.
  7. Place in a mason jar and then store in the fridge for 3 to 4 weeks.

I enjoyed it on egg salad.
After adding the boiling mixture

Happy eating,

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