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pickled onions

Every dish gets well-rounded with a refreshing pop of tangy flavor somewhere in the mix. With their tart and briny balance, macerated red onions complement everything from eggs, salads, and pulled-pork sandwiches. Plus, put these ruby rings out with any dinner party spread and you’ll instantly impress your guests!

They take only three ingredients and 30 minutes to marinate.

Macerated Onions How-to


1) Find a firm, small-to-medium red onion with no soft spots and peel.


2) As carefully as you can, thinly slice the onion.

Tip: The vinegar will mellow the harshness of the onion, but for those who prefer a subtler onion flavor, use a mandolin to get the thinnest slices possible.


3) Place the onion pieces in a glass jar. Add ½ to 1 teaspoon sea salt (depending on the size of your onion).

4) Next, add red-wine vinegar to the jar until the onions are submerged.

5) Secure the lid on the jar and shake the mixture. If your onions have popped above the liquid, press them back down.


6) Let sit for at least 30 minutes. The longer they marinate the softer the onion texture and taste will become.

7) Store in the refrigerator for up to six weeks.

Editor’s Note: This blog post is part of our team’s “Kitchen Tricks & Slips” series, where we offer suggestions on recipe modifications, helpful tips, and real-life challenges so you can avoid similar messes in your cooking experiments.

As any recipe only offers guidance, not guaranteed results, we encourage you to play with these recipes, too, and find what works best for you. We’d love to hear what you cook up!

Laura (Fogelberg) Lineburg

Laura Lineburg is Experience Life’s associate director of marketing and media strategy.

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