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Homemade Pickled Red Onions

Homemade Pickled Red Onions

I loooooove these yummy pickled red onions. I always have a jar in my refrigerator. Top them on a salad, a sandwich, or tacos--and you're sure to become a pickled onion lover too! I first learned how to make these from food preservation expert, Cathy Barrow. You can find her book with the recipe, Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving, here!


makes one pint

  • 1 large red onion
  • 3/4 cup white wine vinegar
  • 3/4 cup filtered water (I usually go with bottled water to be safe)
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 tablespoon pickling spice (recipe at the end of this post)
  • 1 teaspoon crushed red pepper (if you like a kick of heat)


  1. Clean a one pint Mason jar with soap and warm water, set aside.
  2. Slice the onion into very thin half moons.
  3. Pack the onion into the clean Mason jar. 
  4. Add the pickling spice and crushed red pepper to the jar. Shake the jar gently so some on the spice falls to the middle of the jar. 
  5. Heat the vinegar, water, salt, and sugar in a saucepan until the salt and sugar have dissolved. Bring the brine to a light boil.
  6. Pour the warm brine over the jar of onions.
  7. Let the jar sit for 20-60 minutes.
  8. They're ready to serve! Store in the fridge for 2-3 weeks. 

DIY Pickling Spice

makes 1/3 cup

  • 3 tablespoons yellow mustard seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon allspice berries
  • 1 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon powdered ginger
  • a 3 inch cinnamon stick
  • 2 bay leaves
  • 4 whole cloves

Thanks to Cathy for her lovely recipes-- and happy pickling!! Till next time.

-Livi xx

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