5 from 1 vote
Pickled Red Onions, with and without rosemary, jarred
Pickled Red Onions
Prep Time
15 mins
Total Time
15 mins
Course: condiment
Cuisine: American
  • 1 red onion
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp sea salt
  • 1 tsp whole black pepper corns (optional)
  • 2 sprigs rosemary (optional)
  1. Peel your red onion and slice it as thinly as possible with an extra sharp knife. 

  2. Place slices into a 16 ounce sized canning jar. Add optional rosemary sprig and black peppercorns, if you choose.

  3. In a small saucepan, bring both vinegars to a low boil, adding in sugar and salt. Whisk until they dissolve. 

  4. Using a funnel, pour vinegar into jar. Ensure onions are completely covered.

  5. Allow jar to cool to room temperature before putting lid on and storing in refrigerator.