Pickled Red Onions

Vibrant hot pink, these crunchy pickles are great to keep in the fridge to add as a topper to sandwiches, salads, and tacos.

These go great on our Open Face Sirloin Sandwiches with Horseradish sauce.

  • Makes 1 jar
  • Active time: 5 minutes
  • Total time: 10 minutes, plus refrigerating time


  • 1 large red onion, halved and thinly sliced
  • ½ cup white vinegar
  • ½ cup water
  • 2 Tbsp. sugar
  • 1 ½ tsp. salt
  • 1 tsp. mustard seeds
  • 1 tsp. black peppercorns

Cooking instructions

  1. Pack the onion in a sterilized jar.
  2. Bring the vinegar, water, sugar, salt, mustard seeds, and peppercorns to a boil in a small saucepan over medium-high heat. Cook 1 to 2 minutes or until the sugar dissolves. Pour the hot mixture over the onions in the jar. Let cool to room temperature. Seal and refrigerate until ready to serve.


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