When my niece dropped by with a basket full of goodies, it inspired me to dig deep in my recipe file and pull out my mom’s pickled onion recipe. Lisa brought me canned goodies (Lavender Pear Jam? Oh, yes!), but this recipe I’m sharing today involves no canning. :)

You slice, leave to “pickle” on the counter, and then serve.

But first …

I still remember the scent of dill in my Grandmother’s mud room. My sister and I would play for hours in the now-torn-down farm house on Vilas Road in Medford, Oregon. We’d spend hours at Grandma’s house, my mom helping Grandma with harvesting and canning from the garden. As a little girl, I really didn’t have a clue about the hard work that went into farming and gardening. But I do remember the huge bouquets of gladiolas that lined the front porch, and on the old farm table, quart jars filled with dill pickles, peaches, pears, green beans and cherries. Pint jars of every kind of jam imaginable to man, relishes, tomatoes, and creative sauces. You name it, my Grandma Dubs canned it, or pickled it.

I was never crazy about onions, but like I said, mom taught me an easy way to make them tasty and perfect for different dishes. (She also marinated cucumbers this way.)

And you can serve the onions this way: in salads, with already cooked meats, or pile them on a sandwich–my all-time favorite!

I recently made my husband a sandwich.

Those onions! Those onions! Which meant, they are really good!!

Do you have a favorite way to make onions tasty and special?


Recipe: Quick Pickled Onions {ReluctantEntertainer.com}

Summary: Use this relish for a salad by itself, or add in cucumbers, or pour off the juices and add to a brick of cream cheese for an appetizer. Perfect for sandwiches.


  • 1 large red onion or Sweet Vidalia onion, thinly sliced
  • 6 T. cider vinegar
  • 2 tsp. sugar (or Agave Nectar to taste)
  • 1 tsp. mustard seeds
  • 1/2 tsp. salt


  1. Mix together, cover, and let stand at room temperature for a few hours. Stir occasionally.

Preparation time: 5 minute(s)

Number of servings (yield): 6


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