Food · Health · Photography · Recipes

mason jar quick pickled red onions

The past few days have been hot. Like really. Freaking. Hot. Why is it in the 80s and 90s in June in Washington? I do not live here for hot weather. Ridiculous.

Anyway. It was just too hot to cook tonight. Salad to the rescue.


Just a salad, right? Nothing special? But wait. What are those little purple gems sprinkled over my salad?

Pickled. Red. Onion.


Aka the bomb. These little toppers are small but mighty. They pack a delicious, tangy punch that is sure to step your salad up a notch. Or a sandwich, or wrap, or bowl, or…

I could go on. I don’t think it’s necessary though. Just trust me. These are good.

Did I mention they are quick pickled? You don’t have to wait months, or even a day to eat these.

Okay. Onto the recipe.


1 small red onion
1 cup red wine vinegar
2 tablespoons brown sugar
1/2 teaspoon salt

Combine vinegar, brown sugar, and salt in a pint size mason jar.

Microwave 2-3 minutes, until boiling.


While the vinegar mixture is in the microwave, thinly slice your red onion.


Carefully (!!) remove the mason jar from the microwave. As in, use a pot holder or a towel because that baby will be hot.


Add onion into mason jar, screw on lid, and wait a few hours until the liquid has cooled before consuming.


I let mine cool in the counter because I’m very concerned that if I place the hot mason jar onto a cold fridge shelf, everything will shatter and all the foods will be ruined. Cool yours wherever you please, but don’t blame me if your refrigerator explodes.


6 thoughts on “mason jar quick pickled red onions

  1. Oh my gosh! I have to try this. I’ve never had them here in the US, but when I was in Peru pickled red onions are served with almost everything! I keep meaning to look up a recipe for them and never remembering to actually do it lol. Thanks!


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