Pickled Onions are going to dramatically improve your life. Or at least your taco, sandwiches, salads, cheese boards, and ( if you ’ ra anything like me ) the bites you sneak immediately out of the refrigerator before dinner .
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Life improvement might sound like an exaggerated accomplishment to award a pickle vegetable, but having a jar of these red beauties in your refrigerator sends the kind of positive life signals that can you make you feel better about your universe at bombastic .
It is as if, so farseeing as I can keep a mason jar of pickled onions on hand—easy to do considering it takes all of five minutes to stir them together—surely I must have the remainder of my work together besides .
- Pickled onions are a combination of sweet, salty, and tangy.
- They add freshness, pop, and crunch to everyday favorites.
You can use pickled onions on salads ( try it on this Spinach Strawberry Salad ), sandwiches ( like this Pulled Chicken Sandwich ), burgers ( hello better Shrimp Burger ), tacos ( particularly Instant Pot Carnitas ), and sol much more !
This is a recipe for quick pickled onions .
That means once you ’ ve stirred them together ( which takes only a few minutes ), they ’ re ready to add to your meal after precisely 15 minutes of pickling meter .
Pickled onions can last in your refrigerator for up to 3 weeks .
Go on and make a adult batch, even if you ’ re just a family of one or two .
You ’ ll sexual love having them at the ready to improve your life besides !
What is a Pickle?
Pickling is a process of preserving foods by soaking them in a solution of water system and vinegar or water and salt .
- This produces acid and prevents spoilage.
- The resulting food is a pickle.
Pickling is an ancient, global art !
- From dill pickles in New York, to German sauerkraut, to Korean kimchee, to Indian chutneys, to Japanese pickles, you can find pickled foods all over the world and through the centuries.
How to Make Pickled Onions
This recipe for quick pickled onions was inspired by some incredible pickled loss onions I tried on clear of avocado toast in San Francisco .
What made them special was a quick, subtle undertone of whole spices .
The pickle onions were fantastic on my avocado crispen to be certain, but they were so tasty in their own right, they could easily hold their own on a charcuterie board .
- I’ve included suggestions for using the whole spices here if you’d like to create something similar to what I tried in San Francisco.
- You can add red pepper flakes for spicy pickled onions.
- Or omit the spices entirely for classic, perfect pickled onions.
Pickling is easy and flexible. Have fun !
The Ingredients
- Red Onion. My favorite for pickled onions. Its flavor transforms from biting to tangy.
Market Swap
You can besides use this recipe for pickle white onions, though personally I prefer the more robust red .
- Vinegar. A mix of white vinegar and apple cider vinegar adds fruity complexity and kicks off the pickling process.
- Honey. Pickles are traditionally made with water, vinegar, and cane sugar. I prefer to use honey. It’s more natural and adds subtle floral notes.
Substitution Tip!
If you prefer ( or need the pickled onions vegan ), you can swap the honey for arrant maple syrup or regular cane boodle .
- Whole Spices. Bayleaf, a cinnamon stick, peppercorns, and whole cloves give the pickled onions warmth and complexity. You can use all of them, none of them, or pick one or two.
Tip!
The flavor of the hale spices will become more marked the longer the pickle onions sit in your refrigerator. Once the onions reach a season profile you are happy with, you can remove and discard them .
- Red Pepper Flakes. Add up to 1/4 teaspoon for spicy pickled onions. I like a tiny pinch (around 1/8 teaspoon) for subtle heat.
The Directions
- Halve the red onion from top to bottom, cutting down through the stem.
- Place the flat sides down and slice each half VERY thinly (as thin as you can) lengthwise.
- In a medium saucepan, heat the vinegars, honey, and spices over medium-high until it simmers. Then whisk until the honey dissolves.
- Put the onions in a jar and pour the warm pickling liquid over the top.
Equipment Tip
- Jar size matters. To make sure you have adequate room for the onion slices and pickling liquid, use a jar that is at least 24 ounces (3 cups); 32 ounces is even better.
- Here is a good size for mason jar pickled onions. I use these jars, and 1 medium red onion fits just right.
Storage Tips
To Store. Pickled onions can last in the refrigerator for up to 3 weeks. I like them best during the first week because they are the most crisp, but they ’ re still yummy late on .
Recommended Tools to Make this Recipe
- Chopping Knife. Zwilling carbon and stainless steel chef’s knife with ergonomic handle.
- Cutting Board. Easy-to-clean non-porous surface with rubber counter grips.
- Saucepan. 2 layers of durable, stainless steel for maximum durability and fast, even heat distribution. Plus a lifetime warranty.
My Favorite Mason Jars
These mason jars have a classic aesthetic, an airtight arctic seal, and are heat repellent ( perfect for the warm vinegars in this recipe ). They ’ re just the right size for this pickled onions recipe .
Get on AMazon
Did you make this recipe?
Let me know what you thought ! Leave a evaluation below in the comments and let me know how you liked the recipe .Leave a Rating If only every life upgrade were this easy ( and DELISH ! ) .
Pickled Onions
from 1 vote
Red pickled onions are easy and ready in minutes. This recipe is crispy, tangy and versatile. Use it for salads, sandwiches, tacos, and more!
Prep:
5
mins
Cook:
3
mins
Total:
25
mins
Servings:
10
1/4-cup servings
Ingredients
For Classic, Perfect Pickled Onions:
- 1 small/medium crimson onion
- 1/2 cup water
- 1/3 cup distilled white vinegar
- 1/3 cup apple cider vinegar
- 3 tablespoons honey or pure maple syrup
- 1 tablespoon kosher salt
For Spiced Pickled Onions (Add Any Combo Of):
- 1 bay flick
- 1 cinnamon stick
broken in half
- 2 to 3 whole cloves allspice berries, or a blend
- 2 whole peppercorns
- 1/8 teaspoon red pepper flakes use 1/4 teaspoon for piquant pickled onions
Instructions
-
Halve the red onion from top to bottom, cutting down through the stem. Place the flat sides down on the cutting board.
- Slice each one-half VERY thinly ( ampere thin as you can ) lengthwise ( that ’ second through the stem, the same management you cut it initially ). Transfer to a 1 1/2 pint ( 24 snow leopard or 3-cup ) or larger freemason clash ( I use these jars and a medium red onion fits just right ) or a similar heat-proof storehouse container .
- In a medium saucepan, heat the water, white vinegar, apple cider vinegar, honey, kosher strategic arms limitation talks, and any extra spices over medium-high, just until the mix comes to a simmer. Whisk together the ingredients until the honey dissolves .
- place the onion jolt in the sink to catch any splashes, then pour the warm pickle liquid over the top ( including any solid spices ). Use a dull knife or little spoon to lightly stir and push the onions around and devour. Ensure the onions and spices are submerged. Let sit for at least 15 minutes prior to use ( 30 minutes is even better ). Or, aplomb to room temperature, screen, and refrigerate for up to 3 weeks .
Notes
- These pickled onions CANNOT be canned. It was developed for pickles that are stored in the refrigerator only. If you’d like to can them, please use a different recipe designed specifically for canning, as this one is not safe to can. (I don’t have a particular recipe I recommend, but a quick online search should turn up some great options.)
- TO STORE : pickled onions can stopping point in the refrigerator for up to 3 weeks. I like them best during the first workweek because they are the most crisp, but they ’ re still yummy late on .
- Nutrition facts have been calculated without the pickling liquid (for the onion only), as the liquid is discarded. Please note, nutrition facts are a general guide only. For a more specialized calculation, you can play around with the recipe amounts at no charge at websites such as myfitnesspal.com
Nutrition
Serving:
0.25
cups (without liquid)
Calories:
4
kcal
Carbohydrates:
1
g
Protein:
1
g
Fat:
1
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Potassium:
16
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
1
IU
Vitamin C:
1
mg
Calcium:
3
mg
Iron:
1
mg
Read more: Mochi Ice Cream
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