September Recipes

Pickled Onions

Glass jar of pickled onions.
Hands On:
15 minutes
Total Time:
135 minutes


  • ½ cup rice vinegar
  • ½ cup Hy-Vee white wine vinegar
  • 1 cup water
  • 1 tbsp Hy-Vee kosher salt
  • 1 tbsp Hy-Vee sugar
  • 1 red onion, about 6 oz.
  • 2 cups boiling water
  • 1 clove(s) garlic, sliced
  • 3 sprig(s) fresh thyme
  • 1 tsp Hy-Vee peppercorns
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Combine rice vinegar, white wine vinegar, water, salt and sugar in a small saucepan. Bring mixture to boiling, stirring to dissolve salt and sugar; keep hot.
Cut red onion into ¼-inch slices; place in a colander. Add 2 cups water to a medium saucepan, bring to boiling. Immediately, pour boiling water over onions; drain.
Add onion, garlic, thyme and peppercorns to a pint jar. Fill jar with hot brine; stir gently. Discard any leftover brine. Cool.
Cover and refrigerate at least 2 hours before serving. Serve within a week.

Nutrition Facts

Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 0g 0%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 720mg 31%
Total Carbohydrate: 4g 1%
Dietary Fiber: 0g 0%
Sugars: 2g 4%
Protein: 0g 0%

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