Pickled onions are a versatile and flavorful condiment that can add a tangy, sweet, and slightly acidic kick to a variety of dishes. So whether you're topping a sandwich, salad, or taco, pickled onions can elevate the flavors and make your meal even more delicious. This simple recipe for pickled onions is easy to make and requires only a few ingredients.
With just some vinegar, brown sugar, salt, and thinly sliced red onions, you can create a jar of pickled onions that will last for weeks in the refrigerator. The process of pickling onions involves infusing them with vinegar and sugar mixture, which helps to soften and preserve them while imparting a delicious flavor.
The result is a condiment that is both tangy and sweet, with a crisp and slightly crunchy texture. So whether you're looking to add a pop of flavor to your favorite dish or experiment with pickling for the first time, this recipe for pickled onions is a great place to start. For more related recipes, check out Curtido, Peruvian Salsa Criolla, and Salsa Criolla Argentina.
How to Make Pickled Onions
Note: The full instructions are provided in the recipe card below.
In a medium saucepan, combine the vinegar, sugar, and salt. Bring to a boil over medium-high heat, whisking to dissolve the sugar. Add the thinly sliced red onion to the pickling liquid, reduce the heat to a simmer, and cook for 1 to 2 minutes or until the onions have wilted slightly, stirring gently.
Once the onions have wilted, remove the saucepan from heat and let the onions and pickling liquid cool to room temperature. Transfer the pickled onions and the liquid to a heatproof bowl or jar with a tight-fitting lid. Cover the bowl or jar tightly and store it in the refrigerator for at least 1 hour or overnight to allow the flavors to meld and develop.
Related Recipes
📖 Recipe
Easy Pickled Onions
Tools
- Jar with a tight-fitting lid
Ingredients
- 1 cup distilled white vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon kosher salt
- 1 medium red onion , thinly sliced into half moons
Instructions
- In a medium saucepan, combine the vinegar, sugar, and salt. Bring to a boil over medium-high heat, whisking to dissolve the sugar. Add the thinly sliced red onion to the pickling liquid, reduce the heat to a simmer, and cook for 1 to 2 minutes or until the onions have wilted slightly, stirring gently.
- Once the onions have wilted, remove the saucepan from heat and let the onions and pickling liquid cool to room temperature. Transfer the pickled onions and the liquid to a heatproof bowl or jar with a tight-fitting lid. Cover the bowl or jar tightly and store it in the refrigerator for at least 1 hour or overnight to allow the flavors to meld and develop.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
