Pickled onions are so easy to make! They transform from raw red crunchy onions to delicious tang and crisp for the ultimate add-on to breakfast favorites like salmon and a bagel, eggs, or as a side dish to any protein.
Just how easy is it to make pickled onions?
A quick chop, boil, and some spooning action: that’s it! Pickled onions are super easy to make. It’s nice to 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!
What do I need to make Pickled Onions?
Onions are anti-inflammatory and benefit heart health.
Along with onions, you will need apple cider vinegar, white wine vinegar, some water, and sugar. (You can use white, brown, coconut palm, etc. sugar. But keep in mind that the taste will change with each one, usually it’s made with plain white sugar). Finally, there’s salt for flavor.
What else can you add to the pickled onion?
Flavor pickled onions more by adding 2 garlic cloves, fresh herbs (oregano, rosemary, or basil), or a teaspoon of dried herbs or peppercorns.
How to pickled onions:
Steps
How to Make Pickled Onions
You won’t believe how easy it is to make red pickled onions.
Start off 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.
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.
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.
That’s it! Now, add onion and liquid to a clean, pint-sized jar. If you are adding garlic or fresh herbs, add them now.
Place jar in the refrigerator for at least one hour before serving (longer is better).
Store in the refrigerator for up to two weeks.
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
You won’t believe how easy it is to make red pickled onions.
Start off 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.
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.
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.
That’s it! Now, add onion and liquid to a clean, pint-sized jar. If you are adding garlic or fresh herbs, add them now.
Place jar in the refrigerator for at least one hour before serving (longer is better).
Store in the refrigerator for up to two weeks.
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