Overnight Pickled Onions

There’s something so satisfying about making something so yummy all by myself haha. ;) This overnight pickled red onions recipe is so stinking easy and delicious, you’ll - like me - wonder why you didn’t start making them sooner. 

Ever since I started making these last year, I find that we manage to eat our way through a small jar every two weeks or so, and that I’ll whip together a new batch about twice a month. We eat them on literally everything - fish tacos, breakfast tacos, summer salads, nachos and more. I even toss a few of these in a bowl and munch on them as a slightly healthier alternative to salty potato chips when those cravings come on (thanks pregnancy). Oh and this just in, if you’re a total weirdo like me and enjoy peppered tomato slices over cottage cheese, adding a few of these pickled red onions to that combo is fantastic. Just saying…


    • 1-2 red onions, sliced thinly 
    • 2 cloves garlic, sliced thinly 
    • 1 tablespoon salt (I use kosher salt) 
    • 2 tablespoons white granulated sugar 
    • 1/2 teaspoon peppercorns 
    • Optional: 1/4 teaspoon red chili flakes 
    • Glass jar - I just reuse whatever glass jars we have in rotation (this is an old mayonnaise jar!) 
    • White vinegar


    1. Thinly slice your onion(s) and garlic cloves 
    2. Add your onion slices, garlic slices, salt, sugar and peppercorns (and red chili flakes if using) to your glass jar 
    3. Pour the white vinegar directly into the glass jar until the onions are completely covered. If you prefer less tang, you can instead opt for half water and half vinegar 
    4. Screw on the jar lid and gently shake to combine until all sugar and salt is dissolved 
    5. Store in the fridge overnight and enjoy the next day!
Tip: These taste better the longer they sit. While they can be eaten the next day, I typically prefer them about 3-4 days in. These stay good in the fridge for up to 3 weeks, but we always eat them way faster. ;) 

As always, thank you for visiting the blog today and everyday, I really appreciate it. Xx Julia Rae

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