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Easy Recipe for Pickled Onions
Pickled onions are so easy to make! Raw, red onions become delicious and crunchy when cooked. They are a great addition to breakfast dishes such as salmon and bagels, eggs, or as a side with any meat.
Table of Contents
Just how easy is it to make this pickled onions recipe?
A quick chop, boil, and some spooning action: that’s it! Pickled onions are super easy to make. We always have a couple of jars on hand to top salads and side dishes, or even to add them into sandwiches. Pickled onions take onions to the next level and are a wonderfully salty treat!
Chop raw onions to pickle them in a simple pickling liquid that you can cook on the stovetop. This quick pickling recipe only has 15 minutes of prep and cook time. I like to keep a mason jar or two in my fridge to top my breakfasts with a perfectly tangy topping.
Key Ingredients
Onions are anti-inflammatory and benefit heart health.
Along with onions, you will need apple cider vinegar, white wine vinegar, some water, and sugar.
Finally, there’s salt for flavor.
Find the full printable recipe with specific measurements below.
How to make this Recipe for Pickled Red Onions
Step 1: Prep the ingredients
Start by peeling and thinly slicing the red onions (preferably with a mandolin slicer), then cut into half-moons. Peel and slice garlic cloves if you are adding them to the recipe.
Step 2: Cook the spices
Add white wine vinegar, apple cider vinegar, water, sugar of choice, and salt to a pot, then bring to a boil. Then, quickly reduce the heat to a simmer. If you are using dried spices, add them to this also.
Step 3: Add onions
Add onions to the pot and simmer for one minute then turn off the heat and allow them to cool a bit so you can handle them.
Step 4: Divide into jars
Add onion and liquid to a clean, pint-sized jar. If you are adding garlic or fresh herbs, add them now.
Step 5: Refrigerate
Place the jars in the refrigerator for at least one hour before serving (longer is better).
Step 6: Enjoy
Store in the refrigerator for up to two weeks.
Expert Tips:
- For the sugar, feel free to use white, brown, coconut palm, etc. Keep in mind that the taste will change with each sugar alternative. Usually we make this recipe with plain white sugar. I do not recommend a natural sweetener alternative, sugar is the best option for these onions.
- When making this pickled red onions recipe, keep in mind that you should allow the simmered onions to cool slightly before transferring to jars. Hot onions and pickling liquid may compromise the integrity of the jars.
- For optimal flavor infusion, refrigerate the pickled onions for at least an hour before serving. However, longer refrigeration enhances the pickling process.
- Use pickled onions atop burrito bowls, breakfast sandwiches, and even scrambled eggs for a delicious addition onto regular foods.
Recipe FAQs
Enhance the taste of pickled onions with garlic cloves, coriander seeds, black peppercorns, or fresh herbs (oregano, rosemary, basil).
Yes, you can adjust the sugar amount to suit your taste preferences. This will not compromise the pickling process. I do not recommend substituting sugar for a natural sweetener.
They complement a variety of dishes, including tacos, salads, avocado toast, and grilled meats. Top your brown rice or rice bowls with pickled onions.
Looking for more tasty vegetable recipes? Here are some more to check out!
- You can make a Healthy and Simple Vegetables with Chicken in the Oven right at home.
- Looking for a great fall recipe? This Healing Chicken and Vegetable Soup Recipe is perfect for the cold seasons.
More red onion recipes
If you tried these Pickled Onions or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Easy Recipe for Pickled Onions
Equipment
- Glass jars
- Spatula set
Ingredients
- 1 small/medium red onion, sliced very thin, preferably with a mandolin slicer
- ¼ cup white wine vinegar
- ¼ cup apple cider vinegar
- ½ cup water
- 2 tsp granulated sugar, of choice
- ¾ tsp salt
- 2 cloves garlic, sliced
- fresh herbs, oregano, rosemary, or basil, optional
- peppercorns, optional
Instructions
- Start by peeling and thinly slicing the red onions (preferably with a mandolin slicer), then cut into half-moons. Peel and slice garlic cloves if you are adding them to the recipe.1 small/medium red onion,, 2 cloves garlic,
- Add white wine vinegar, apple cider vinegar, water, sugar of choice, and salt to a pot, then bring to a boil. Then, quickly reduce the heat to a simmer. If you are using dried spices, add them to this also.¼ cup white wine vinegar, ¼ cup apple cider vinegar, ½ cup water, 2 tsp granulated sugar,, peppercorns,, ¾ tsp salt
- Add onions to the pot and simmer for one minute then turn off the heat and allow them to cool a bit so you can handle them.
- Add onion and liquid to a clean, pint-sized jar. If you are adding garlic or fresh herbs, add them now.fresh herbs,, 2 cloves garlic,
- Place the jars in the refrigerator for at least one hour before serving (longer is better).
- Store in the refrigerator for up to two weeks.
This recipe was so easy to make and delicious to eat. I will definitely make this again.