Looking for a new condiment for summer time burgers, I started experimenting with fun pickling ideas, and these pickled onions have become a family favorite ever since. We use them on everything! They work with countless dishes. Pickled onions can be a nice addition to tacos, simple eggs, or, add a bright zing to salads and sandwiches. Their tangy goodness offers a balanced compliment to anything rich or sweet as well (i.e. roasted butternut squash or a creamy soup).
Besides, it takes about 10 minutes to make and the beautiful crimson jewel-toned color is gorgeous!
Full instructions are below, but you basically slice onions and submerge in a bath of vinegar, water, sugar and salt. After some experimentation, I've come up with a balanced ratio of these elements. You don't want the end result to be too sour, sweet or salty.
This is a quick pickle recipe so it comes together "quickly." Within about 20-30 minutes it starts tasting pretty darn good. You can add aromatics like garlic, thyme and peppercorns if you like, but this simple 4 ingredient version will just as great without the extras. —Basil and Roses
white vinegar or apple cider vinegar or both
1 1/2 teaspoons
Medium red onion, thinly sliced
Mustard seeds, Sliced garlic, Peppercorns or Fresh Thyme (optional)
In This Recipe
Slice onions as thinly as possible. A mandolin can be helpful but be careful if using.
Place onions in a clean, high-quality airtight glass jar.
If adding herbs or garlic, add to jar now. Sometimes I throw in a pinch of mustard seeds.
In a separate bowl combine vinegar, water, salt & sugar and mix until dissolved.
Pour liquid over the onions in the jar and let sit at room temperature for approximately 30 minutes.