Pickled Onions


Yield: 40


Work: 20 Minutes


Total: 50 Minutes


How to

  • Gather Ingredients and Tools and prep Ingredients as indicated.

  • Place everything except for Onions into a large pot over high heat and bring to a simmer.

  • Peel Onion, cut in half top to root and cut into ⅛” thick into half moon shapes, then break up into individual pieces.

  • Place Onion into Mason Jars and cover with the hot liquid.

  • Once cooled, place Lid on Jars and store.


  • Serve with Cheeses for an appetizer or snack.

  • Add to any Salad.

  • Use different Spices to change flavor.


  • 5 Pounds Onions (similar sized)

  • 2 cups Water

  • 1 cup Red Wine Vinegar

  • ½ cup Honey

  • 3 Garlic Cloves, peeled and cut into chunks

  • 2 Tbsp Coriander Seed

  • 1 Tbsp Salt


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Large Pot

  • Mandolin

  • Spoon

  • Airtight Container (Mason Jars)


  • Airtight Container for up to 6 Months in the Fridge.

Use Your Pickled onions in the following Recipes:

Questions about this recipe? Ask Chef Pierson!