Quick Pickled Red Onions

Quick Pickled Red Onions

Quick Pickled Red Onions

Colorful, crunchy, convenient, Quick Pickled Red Onions take ten minutes to prepare and last a month in the fridge. A bright accompaniment to our Napa Valley Pork Chop, or as a sandwich or taco topping.


  • 1 large red onion
  • 1/2 tsp coarsely-ground black pepper
  • 1/2 tsp kosher salt
  • 1 cup Stonehouse White Balsamic Vinegar

Slice onion in half and then into 1/8” half moons and pack into a mason jar or other non-reactive container with a tight fitting lid.

Add salt, pepper, White Balsamic and shake. If needed, press down the onions so they are submerged, then place in the fridge for at least 1 hour but preferably overnight.  That’s it!

Good 1 month in the fridge—if they last that long!



  • Sub Apple Cider Vinegar for the White Balsamic for a tangier version.

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