Pickled red onions are a delicious and vibrant topping to many common dishes. A few of our favorite hosts: Fish Tacos, Greek Salad, and Pulled Pork Sandwiches. Anything you want to add an acidic kick (and a beautiful color) to, simply add these on top. They're so easy to make! 

We like using honey for a natural sweetener instead of sugar - you really need the sweetness to stand up to the vinegar. And of course, you need fresh high quality pickling spice to impart a real depth of flavor -- you will notice the difference. These pickled red onions were flavor bombs.


  • 1 medium red onion, very thinly sliced
  • 1/2 Cup of water
  • 1/4 Cup Distilled white vinegar
  • 1/4 Cup Apple Cider Vinegar
  • 1 1/2 Tablespoons of local raw honey
  • 1 1/2 teaspoons salt
  • 1 teaspoon SKORDO Pickling Spice


  1. Remove red onion peelings and slice thinly.
  2. Pack onions in a heat safe canning vessel. Place in sink to avoid any hot liquid splashes.
  3. In a small sauce pan, combine water, both vinegars, honey, salt, and pickling spice.
  4. Bring mixture to a gentle simmer over medium heat, stirring until combined.
  5. Gently pour hot mixture over onions in jar. Press down onions with a small spoon to remove air bubbles in jar.
  6. Place lid on jar.
  7. Let the onions cool to room temperature, about 20-30 minutes. 
  8. Once cooled, onions are ready to serve.
  9. May keep sealed and refrigerated for up to 2 weeks.



May 17, 2019

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