Pickled Onions

Pickled Red Onions Recipe

Pickled Onions add a sweet and tangy zing to tacos, Salmon Bowls, sandwiches, and salads. Pickling onions is easier than you think. The brine only takes minutes to prepare, and no water bath is needed. Pack a pint jar with sliced onions, pour the hot brine over the onions, let them cool, and then place them in the refrigerator. That’s it!

You typically see pickled red onions. I have never tried a different type of onion and am not sure what it would taste like, but any onion will work. Pickling onions takes the edge off the flavor, making them not as strong. This is a plus for people who might not otherwise put onions on a dish.

If you’re looking to add a bright pop of color and flavor to a bowl or sandwich, try these quick and easy Pickled Onions.

Recipes for Preserving Fruits and Vegetables

Step-by-step Photos For How to Make Pickled Onions

Tips for Making Pickled Onions

One large onion sliced fits in a pint-size jar.
Any type of onion will work, but you usually see red pickled onions.
If you have whole cloves, you can use a couple of them to replace the pinch of ground cloves.
You can substitute the pinch of cloves and the piece of cinnamon stick for a few whole allspice or a pinch of allspice.
The garlic clove can be whole, smashed, or minced.
Make sure the onion slices are submerged in the brine, leaving 1/4- to 1/2-inch space at the top of the jar.
Let the jar of onions completely cool before putting the lid on.
Store the pickled onions in the refrigerator for up to 6 weeks.

Chef’s Tools for Pickled Onions:

Pickled Onions

Prep time

15 mins

Cook time

5 mins

Total time

20 mins

Author: Maria, adapted from the Daring Gourmet

Recipe type: Condiment

Ingredients

2 large red onions (1 large onion for a pint jar)
1 cup white vinegar
1 cup water
¼ cup granulated sugar
1 garlic clove, whole, smashed, or minced
1 tbsp sea salt or pickling salt
½-inch piece of cinnamon stick
Pinch of ground cloves
¼ tsp black peppercorns

Instructions

Peel and slice the onions into thin rings as pictured, and pack them tightly into a sealable glass jar.
Next, put all the ingredients except the sliced onions in a small saucepan, and bring to a boil over medium-high heat. Turn the heat down and simmer the mixture for 2 minutes.
Pour the hot brine over the packed onions until completely submerged, leaving ¼- to ½-inch space at the top of the jar. Leave the jars of onions out on the counter with the lids off to completely cool.
Place the lid(s) tightly on the completely cooled jar of onions and place it in the refrigerator. The onions are ready to eat in 24 hours, but the longer they stay in the refrigerator, the more pickled they will be.
The pickled onions will keep for up to 6 weeks in the fridge.
Enjoy!