Quick Pickled Red Onions



– 1 large red onion, thinly sliced – 1 1/2 c. red wine vinegar – 2 Tbsp. honey – 1 tsp. salt – 3-4 cloves – 1/4 tsp. red pepper flakes


Step 1

Thinly slice a large red onion. Place the sliced onion in a 16 oz. pint mason jar and pack well. Set jar aside.

Step 2

In a small saucepan, add the vinegar, honey, salt, cloves and red pepper flakes and heat over medium-high heat stirring occasionally. Bring to a boil, and then remove from heat. Let liquid sit for five minutes.

Step 3

Pour hot liquid over the onions, filling the jar to nearly full. Leave approximately 1/4" head space at the top of the jar. 

Step 4

Top with lid (not outer ring) and let the contents of the jar come to room temperature.

Step 5

Refrigerate for at least 3 hours or overnight before enjoying. Onions will keep for up to 2 months refrigerated.

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