Pickled Red Onions with Ginger

pickled red onion and ginger

Sometimes (always) I end up with more veggies that I can eat before they go bad. When this is happening I’ll turn to pickling, sauces, freezing, stock or other last ditch efforts to not waste the goods. This is one of those cases.

These pickled red onions are sweet and crunchy with a little kick. They are great on sandwiches, veggie burgers, veggie dogs, salads and more. They keep for at least 3-4 weeks in the fridge.

What do you think? What did you put them on? Let me know down below!

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Pickled Red Onions with Ginger

By CJ Published: September 16, 2013

  • Yield: about 2 cups

Sometimes (always) I end up with more veggies that I can eat before they go bad. When this is happening I'll turn to pickling, …



  1. Blanch red onions in a saucepan of boiling water for 3 minutes. Drain in colander.
  2. While the water is heating, in another pot combine the vinegar, brown sugar, pepper corns, salt, pepper flakes and gingner. Bring to a boil. Cover and simmer for 7 minutes
  3. Drain red onions and add them to the vinegar and ginger mixture. Simmer for 3 minutes on low heat.
  4. Remove the pot from the heat and transfer it all into a glass jar. I used an old pickle jar. Let it cool to room temp before sticking it in the fridge for at least an hour before you eat them. If possible, overnight is better.

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Questions? Suggestions? Indigestions?


  1. Alex Rodriguez says:

    I like the flavors, but I changed a few things. I don’t know about you but I like my pickles to be crunchy, so I did not blanch my onions in water first. I just combined all the ingredients (I used half red wine vin/half white) with a little water in a small pot. Heated them to a boil and until I could easily smell the ginger coming off the solution, then poured this boiling solution over my sliced onions that were already in a mason jar. The heat of the vinegar will cook the onions to where they are still crunchy, but still are wonderfully pickled.

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