Jump to Recipe

Pickled onions:

These are the easiest pickled onions to make at home, you’ll never buy store bought again! And they are perfect for meal prepping for the week and adding to a variety of dishes throughout the week.

Ingredients you will need:

  1. Red Onion
  2. Water
  3. Apple cider vinegar
  4. Red wine vinegar
  5. Salt and pepper
  6. Garlic cloves
  7. Lemon juice

How to prepare pickled onions:

Preparing the pickled onions are simple. Add sliced onions to a large bowl. And add water, lemon juice, apple cider vinegar, chopped garlic, salt and pepper, and mix. And let the onions marinate in the refrigerator for at least 6 hours. But I prefer letting mine marinate for at least 24 hours.

Can I Meal Prep ahead of time?:

I actually find this to be a better option for meal prepping ahead of time. Because I find they taste better after marinating for 2-3 days. But if you are in a time crunch, you can speed up the process, by heating the water with the vinegars, garlic cloves, and salt + pepper. Bring the water to a boil and add the onions, cook a few minutes. With a slotted spoon, remove the onions, and you can enjoy right away.

How do I store them?

I keep mine stored in an airtight container for up to 5 days. And around the 2-3 day mark, I usually will drain most of the liquid, so that they don’t get soggy. But you don’t have to drain the liquid.

What do I use the pickled onions on?

There are so many ways to use these pickled onions. But here are a few of my favorite ways to use mine throughout the week. And I can’t wait to see how you incorporate these easy homemade pickled onions in your meals.

  1. Burger bowls or on salads

2. On top of tacos

3. Avocado toast


Pickled Onions:


  • 1 red onion
  • 1 1/2 cups water
  • 1/4 cup red wine vinegar
  • 2 lemons juiced
  • 2 Tbsp apple cider vinegar
  • 4 garlic cloves
  • Salt and pepper to taste


Pickled onions instructions:

  • Peal and slice onion
  • Add onions to a large bowl with water, red wine vinegar, juice of lemons, apple cider vinegar, chopped garlic, salt and pepper, mix, and refrigerate for 6-24 hours.
  • Keep stored in an airtight container for up to 5 days (optional to drain the liquid)