Easy Pickled Onions
User Reviews
4.3
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
8 (1 pint)
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Calories
12 kcal
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Course
Appetizer
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Cuisine
Mexican, Vegetarian
Easy Pickled Onions
Description
This recipe for Easy Pickled Onions uses red onions sliced lengthwise and immersed in a hot brine made from vinegar, water, salt, and optionally a pinch of sugar. Garlic and freshly ground or whole black pepper add aroma and subtle spice. Heating the brine ensures the salt dissolves and flavors meld before pouring over the onions in a glass jar.
The onions soften slightly as they cool and absorb the brine's tang, transforming raw sharpness into well-rounded acidity with a mild hint of garlic and spice. After a few hours they begin tasting pickled, but the flavor deepens overnight or longer in the refrigerator. This technique produces onions that can brighten tacos, sandwiches, salads, or charcuterie boards.
For best results, use a non-reactive container and avoid regular table salt with additives that could muddy the brine. White vinegar and kosher, sea, or pickling salt preserve crispness and clean flavor. While pickled onions are ready same day, their pickling sharpness mellows significantly after resting overnight.
Ingredients
- 1 red onion
- 3/4 cup vinegar
- 3/4 cup water
- 1 teaspoon salt
- 1 clove garlic
- black pepper freshly ground
- pinch of sugar optional
Instructions
- In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved.
- Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise.
- Give the slices a quick toss and then stuff them in a pint-sized glass jar. Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns).
- Let cool on counter for a few minutes. Then cover and store in the refrigerator.
- The pickled onions will have most of their flavor after a few hours of resting in the brine.
Notes
- Store pickled onions in the refrigerator for up to one month to maintain flavor and texture.
- Use non-reactive containers like glass for storing and heating the vinegar brine to avoid undesirable reactions.
- Prefer kosher, sea, or pickling salt over table salt to keep the brine clear and clean tasting.
- For less sharp pickles, rest the onions overnight in the fridge; same-day use yields a more intense tang.
- Adjust sweetness by varying sugar from none to about one teaspoon depending on taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1 pint)
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Calories | 12kcal | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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