Pickled Red Onion - Cook For Your Life-anti-cancer recipes
Pickled Red Onion
Servings: Makes about 2 cups
Prep time: 15

I learned this great way of preparing onions from the wonderful Latina chefs who work with us on our programs in Spanish. This quick method of pickling softens and sweetens the sharp taste of raw red onion into the perfect condiment for salads, avocados or steamed vegetables. The vinegar in this Pickled Red Onion dish not only turns the onions a pretty pink, but it also acts as an antimicrobial agent so they’ll keep in an airtight jar in the fridge for up to 3 months.


  1. In a medium bowl, mix together the vinegar and onions. Let them sit for at least 1 hour.
  2. Store in an airtight container in the refrigerator.


  • 1 red onion halved, very thinly sliced trough the root end
  • 1 cup white wine or cider vinegar

Nutritional Information


242 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


18 g


8 g


2 g


2 g


17 mg

*per serving

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Ann's Tips and Tricks

For an even milder pickle, use 3 medium shallots.

If vinegar is too acidic for your mouth, simply soak the onions in 1 cup of cold water with 1 teaspoon of vinegar for an hour. Drain and squeeze out all the water before using. Onions prepared this way will not keep. Any leftovers should be thrown out within 3 days.




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