Ever have those times where you really want some sliced onion on your salad or sandwich, but you don’t want to cut into a whole, fresh onion just to get a few rings? Well then, today’s Easy Pickled Onions Recipe is about make you super excited.

Pickled onions give you all the flavor of raw onions, but with an added zing that comes from the pickling process. They are very simple and easy, and take just a few minutes to make.

Mandoline the Onions

Have you ever had pickled onions? Oh jeez, are they good! I’m astounded at how many ways I’ve found to use them. They are both sweet and tangy at the same time, and will definitely bring a fabulous flavor boost to whatever you decide to put them on.

I really don’t know what took me so long to start making these, but after seeing lots of folks using them on Instagram, I felt like it was finally time to give them a try.

Making Pickled Onions

And I’m so glad I did!! They add such an incredible, sophisticated flavor to my meals.

Pickled onions are such a rare, unexpected, under-used condiment that really make an impression, and you’ll start keeping a jar of these beauties in your fridge on the regular.

Pickled Onions in Glass Jar

You may notice that my variation does not use sugar. I’m just not a fan of pickled sweet things. Plus, I really don’t want to add extra Points to foods and recipes if I don’t have to. But everyone’s taste varies. So if you like ‘em sweet, you can add 1 tablespoon of sugar to the jar. But if you do, be aware that this will no longer be a 0 Points recipe.

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Pickled Onions

If you are beginning to get excited about the prospect of giving this yummy condiment a try, let me throw out a few suggestions on how you can use pickled onions in your dishes…


There are so many ways to use pickled onions, it’s impossible to list them all! So I’m sharing my personal favorites. But get creative and find your own new ways to add a serious flavor boost to just about anything.

  • Salads
  • Burgers
  • Tacos
  • Wraps
  • Charcuterie Board
  • Eggs and Omelets
  • Sandwiches
  • Pizzas

Use these, liberally, on any food that needs an extra zip!

Easy Pickled Onions
A couple of quick notes….

Because of the acidity in this recipe, I prefer to use a glass jar for storing them. They will keep in the fridge for about 2 weeks. But trust me, once you taste them, you’re going to be using them much faster than that! The good thing is that you can make another batch in no time.

You can also get creative add some additional flavors with extra spices like peppercorns, cinnamon sticks, whole cloves, crushed red pepper flakes, star anise, fresh ginger slices, coriander seeds, or cumin seeds….you get the idea. LOTS of options with this.

Pickled Onions on a Salad

My family has become absolutely obsessed with this Easy Pickled Onions Recipe, and I have doubt you will be too!

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5 from 1 vote
Easy Pickled Onions Recipe
Easy Pickled Onions Recipe
Prep Time
5 mins
Total Time
5 mins
Tangy, sweet, and salty, these pickled red onions will seriously up your condiment game. This quick and simple recipe takes less than 5 minutes to make.
Servings: 8 servings
Calories: 10 kcal
  1. Thinly slice the onion, leaving it in rings. Place the garlic cloves in the bottom of a small jar, and place the onion rings on top of them.
  2. Sprinkle salt over the onion rings, and then pour in the vinegar. Put the lid on and shake gently.
  3. Allow to sit at room temperature for two hours. Then refrigerate for up to two weeks.
Recipe Notes

Entire recipe makes 8 servings

Each serving = 0 Points*

*based only on ingredients that have an SP Freestyle value

Nutrition Facts
Easy Pickled Onions Recipe
Amount Per Serving
Calories 10
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 292mg13%
Potassium 34mg1%
Carbohydrates 1.7g1%
Fiber 0.3g1%
Sugar 0.7g1%
Protein 0.2g0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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1 Comment

  1. Judith Inge

    I finally tried the pickled inions and I think they’ll be great. But the amount of vinegar didn’t fill the jar.(wide-mouthed pint, an onion, sliced filled it completely). Should it have? I turned it over several times during the next few hours and following day to get all the onions wet. They did wilt down some but the top couple inches is still not as “pickled” as the bottom. Us this a problem?