Pickled Onions

Pickled Onions

Tangy, crisp-tender onions brined in vinegar, ready to brighten tacos, salads, and sandwiches.

Total 1 hr 15 min Makes 16 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Thinly sliced red onions soften in a hot vinegar brine spiked with sugar and salt, turning vivid pink within an hour. The quick pickle delivers a sharp, tangy crunch that cuts through rich or fatty foods, making it a staple condiment for tacos, burgers, and grain bowls.

Ingredients

  • 2 medium red onions, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper flakes (optional)

Method

  1. Pack the thinly sliced red onions into a clean 16 oz jar.

  2. In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, bay leaf, and red pepper flakes.

  3. Bring the brine to a boil over medium-high heat, stirring until the sugar and salt dissolve.

  4. Pour the hot brine over the onions in the jar, making sure they are fully submerged.

  5. Let the jar cool uncovered on the counter for 20 minutes, then cover and refrigerate.

  6. Chill at least 1 hour before using; for best flavor and color, let the onions sit overnight.

Rate this recipe

★ 3.6 (1)

Pickled Onions

Thinly sliced red onions soften in a hot vinegar brine spiked with sugar and salt, turning vivid pink within an hour. The quick pickle delivers a sharp, tangy crunch that cuts through rich or fatty foods, making it a staple condiment for tacos, burgers, and grain bowls.

1 hr 15 min 16 oz 22 cal

Ingredients

  • 2 medium red onions, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper flakes (optional)

Method

  1. 1

    Pack the thinly sliced red onions into a clean 16 oz jar.

  2. 2

    In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, bay leaf, and red pepper flakes.

  3. 3

    Bring the brine to a boil over medium-high heat, stirring until the sugar and salt dissolve.

  4. 4

    Pour the hot brine over the onions in the jar, making sure they are fully submerged.

  5. 5

    Let the jar cool uncovered on the counter for 20 minutes, then cover and refrigerate.

  6. 6

    Chill at least 1 hour before using; for best flavor and color, let the onions sit overnight.