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Pickled red onions are a tangy, crisp condiment made by pouring hot vinegar brine over thinly sliced onions and letting them cool before refrigerating. They add vibrant flavor and color to tacos, sandwiches, and salads.
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Thinly slice the red onions and pack them tightly into two large glass jars.
In a large pot, combine water, distilled white vinegar, bay leaves, dried oregano, granulated sugar, and kosher salt.
Bring the brine mixture to a rolling boil over high heat, stirring occasionally to ensure the sugar and salt are fully dissolved.
Carefully pour the hot brine over the sliced onions in the jars, making sure to completely submerge them.
Seal the jars tightly. Let them cool to room temperature on the counter before transferring to the refrigerator to store.
Written automatically by CookOS, not by the creator.
Store sealed jars in the refrigerator for up to several weeks; flavor deepens over time. No reheating needed—serve chilled directly from the jar.
two large glass jars · large pot
Written automatically by CookOS, not by the creator.
Stored in sealed jars in the refrigerator, they will keep for several weeks and develop deeper flavor over time.
Distilled white vinegar is recommended for the cleanest flavor and longest shelf life, but regular white vinegar can work in a pinch.
No. Simply seal and cool at room temperature, then refrigerate. These are refrigerator pickles, not shelf-stable canned goods.
Yes, divide all ingredients in half and use one large jar instead of two.
Ensure onions are completely covered with hot brine to prevent spoilage and ensure even pickling.
