Pickled Onions Are The Perfect Condiment. There’s Not Much You Can’t Put These On.
Pickled onions are a simple preserved vegetable made by soaking thinly sliced onions in a mixture of vinegar, salt and spices. Variations often include sugar and aromatic spices to balance the tang, and the basic technique is to peel and slice the onions, then cover them with the hot pickling liquid so they absorb flavor quickly. This version uses a straightforward stovetop method that produces crisp, bright onions with minimum fuss.
The pickling liquid preserves the onions while giving them a crisp texture and a pleasantly sharp, slightly sweet flavor. They make an excellent garnish or condiment for sandwiches, tacos, salads and grilled dishes — really anything that benefits from a hit of acidity and crunch.
Pickled Onions
Pin Recipe
Ingredients
- 2 – Red Onions, Thinly Sliced
- 2 – Cloves of Garlic, Crushed
- 1 Cup (250ml) – White Vinegar
- 1 Cup (250ml) – Water
- 1 ½ tsp (6g) – Sea Salt Flakes
- 3 ½ Tbsp (75g) – White Sugar (Optional)
- 1 tsp (2g) – Cumin Seeds (Optional)
- 1 tsp (2g) – Coriander Seeds (Optional)
- ½ tsp (0.5g) – Caraway Seeds (Optional)
- ½ tsp (1g) – Black Peppercorns (Optional)
- 1 – Star Anise (Optional)
Instructions
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Thinly slice the onions and place them in a saucepan with the garlic, vinegar, water, salt and sugar (if using) along with any optional whole spices.
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Heat over high, stirring to dissolve the salt and sugar and ensuring the onions are fully covered by the brine.
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Bring to a rolling boil, then reduce the heat and simmer for 1 minute. Turn off the heat and let the flavors meld briefly.
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Transfer the onions and liquid into a clean, sterilized jar so the onions remain submerged. Seal and refrigerate. Allow to cool and marinate for at least three hours before using; overnight is best for deeper flavor.
Nutrition Guide
The nutrition guide above is an estimate for a single serving.
Recipe Notes
Pickled Onions Storage Instructions
Store pickled onions in airtight, sterilized jars in the refrigerator to preserve flavor and texture. The vinegar and salt slow bacterial growth, so properly prepared jars will keep for several weeks to months in the fridge. For best quality, keep the onions fully submerged in the brine to prevent drying and maintain that crunchy bite.
When making pickled onions at home, always use clean, sterilized jars to reduce the risk of contamination. After opening, consume within a few weeks for the best texture and flavor.
Keep jars refrigerated and always ensure the onions are covered by the liquid before sealing to maintain quality and safety.
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