How to Make Onion Pickles at Home

Pickled onions
Credit: Unsplash

Homemade Pickled Onions

Course Side Dish
Prep Time 45 minutes


  • 2 large red onions thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 1 1/2 tablespoons salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 2 cloves of garlic peeled and smashed
  • 1 bay leaf
  • Optional: red pepper flakes for a bit of heat


Prepare the Onions:

  1. Peel and thinly slice the red onions. If you prefer a milder flavor, soak the sliced onions in cold water for 30 minutes and then drain.

Prepare the Brine:

  1. In a medium-sized saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, coriander seeds, black peppercorns, garlic cloves, and bay leaf.

Optional: Add red pepper flakes if you want some heat in your pickles.

  1. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve. Once it's simmering, remove it from heat and let it cool slightly.

Pack the Jars:

  1. While the brine is cooling, pack the sliced onions into clean, sterilized jars. You can use one large jar or several smaller ones.

Pour the Brine:

  1. Pour the warm brine over the onions in the jars, ensuring that the onions are completely submerged. Leave a little space at the top of each jar.

Cool and Seal:

  1. Allow the jars to cool to room temperature before sealing them with lids. Once sealed, refrigerate the jars.

Wait for the Pickling Process:

  1. Let the onions pickle in the refrigerator for at least 24 hours before enjoying. However, the longer you let them sit, the more flavorful they will become. They can last in the refrigerator for up to a few weeks.

Serve and Enjoy:

  1. Serve the onion pickles as a condiment with sandwiches, burgers, salads, or any dish that could use a tangy and flavorful kick.

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