Pickled Red Onion

A bowl of pink pickled red onion with a bay leaf and fresh thyme.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes 1½ cups

Active Time: 10 minutes

Total Time: 24 hours

Pickled red onion rings or slices are one of those simple things that make a big difference if you have them on hand. Terrific mixed into a mayonnaise or on their own for topping a sandwich or salad.


  • 1 medium red onion

  • Thyme leaves, for serving, optional

Pickling Liquid

  • ⅔ cup apple cider vinegar

  • ¼ cup plus 2 tablespoons granulated sugar

  • ¼ cup plus 1 tablespoon water

  • ½ teaspoon fine sea salt

  • ½ teaspoon whole black peppercorns

  • 2 bay leaves


Thinly slice the onion into rings or lengthwise into slices, or cut into ¼-inch dice depending on how you intend to serve them. Put them in a heatproof storage container.

Combine all of the pickling liquid ingredients in a saucepan and bring to a boil. Pour over the onion. Let cool and then refrigerate for at least 12 hours and up to 1 week.

Serve with the thyme leaves, if you like.