A sweet, tangy, and nostalgic taste of tradition in every jar
If you’ve ever opened Grandma’s pantry and spotted a row of ruby-pink jars glowing on the shelf, you’ve probably tasted the magic of pickled red onions the way she made them. They’re crisp, vibrant, and just the right mix of sweet and tangy — perfect on everything from sandwiches and salads to roast dinners.
In fact, pickled red onions can elevate the simplest of dishes, adding a burst of color and flavor that’s hard to resist.
These pickled red onions are not just for special occasions; they can be enjoyed daily!
This is the exact kind of recipe Grandma used to make, passed down through generations and made with love, a bit of vinegar, and time. Below is her step-by-step method, just the way I remember it — with simple ingredients and that unforgettable homemade flavor.
🛒 Ingredients for Grandma’s Pickled Red Onions
- 2 large red onions, thinly sliced
- 1 cup apple cider vinegar (or white vinegar, depending on what was in the cupboard!)
- 1 cup water
- 2 tbsp sugar (Grandma always used raw cane sugar when she had it)
- 1 tbsp sea salt
- 1 tsp peppercorns
- 1 tsp mustard seeds
- 2 garlic cloves, sliced
- Optional: a few sprigs of fresh dill or thyme
🥣 Step-by-Step Instructions
Step 1: Slice the Onions
Peel and thinly slice your red onions. Grandma always said thinner was better so they’d absorb the brine faster and stay crisp.
Step 2: Prepare Your Jar
Wash your preserving jar in hot, soapy water, then sterilize it by pouring boiling water over it or running it through the dishwasher on high heat.
Best jar to use: A 500ml (half-litre) wide-mouth Weck jar or Ball Mason jar with a rubber gasket seal. These keep your pickles fresher for longer and look beautiful on your shelf.
Step 3: Pack the Jar
Place the sliced onions, garlic, peppercorns, mustard seeds, and herbs (if using) into your clean jar. Pack them in tightly but don’t crush them.
Step 4: Make the Brine
Don’t forget to save some of the brine; it’s perfect for drizzling over salads with pickled red onions.
For an extra zing, consider adding other vegetables along with your pickled red onions.
In a saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat until it comes to a gentle boil and the sugar and salt dissolve completely.
Step 5: Pour the Brine
Carefully pour the hot brine over the onions in the jar, covering them completely. Use a spoon to press the onions down so they’re submerged.
Step 6: Seal and Cool
Seal the jar while hot. If using a Weck jar, clip the lid down; for Ball Mason jars, screw the lid on gently. Let it cool to room temperature before transferring to the fridge.
🧊 Storing & Serving Tips
This brine is also versatile enough for other pickling projects, but nothing beats the classic pickled red onions.
Let your friends in on the secret of how easy it is to make pickled red onions; they’ll thank you!
These pickled red onions are perfect for any BBQ, adding a refreshing crunch to grilled meats.
- Let the onions sit at least 24 hours in the fridge before eating — but they’re best after 3–5 days.
- Keep refrigerated and enjoy within 3–4 weeks for optimal freshness and crunch.
- Use them on burgers, tacos, grilled cheese, roast lamb, salads — or sneak a forkful straight from the jar (no judgment here!).
đź«™ Why Use Weck or Ball Mason Jars for Pickled Onions?
Grandma used to reuse jars from jams and preserves, but for long-lasting quality and a perfect seal, I now recommend:
- Ball Mason Jars – iconic, easy to find, and super durable. Great for tight seals.
- Weck Glass Jars – European-style with beautiful design and glass lids. Ideal for gifts or countertop display.
Both are BPA-free, reusable, and perfect for water bath canning if you’re making a big batch.
❤️ My Thoughts
When you think of summer picnics, you can’t forget the essential pickled red onions to spice things up.
Whether used in tacos or salads, pickled red onions are always a crowd-pleaser.
This old-fashioned pickled red onion recipe is more than just food — it’s a memory in a jar. It tastes like Sunday lunch in the farmhouse kitchen, smells like vinegar and fresh herbs on a cold morning, and adds a punch of flavor to any modern meal.
Whether you’re new to preserving or keeping a family tradition alive, these pickled onions will become a pantry staple — just like they were in Grandma’s.
