Pickle & Preserve

Pretty Pickled Onions

October 26, 2017
Photo by Basil and Roses
Author Notes

Back in May, I made them as a condiment for the Ultimate Naz Burger. Since then, they’ve become a family staple. We use them on everything for breakfast, lunch or dinner. They can be a nice addition to simple eggs, add a bright zing to any salad or sandwich, and their tangy goodness offers a balanced compliment to anything rich or sweet (i.e. roasted butternut squash or a creamy soup).

It takes about 10 minutes to make and the beautiful crimson jewel-toned color is gorgeous!

Instructions are below, but you basically slice the onions and submerge in a bath of vinegar, sugar and salt. After some experimentation, I’ve come up with the perfect ratio of those elements. You don’t want the end result to be too sour, sweet or salty.

After you put everything together, refrigerate for 3-4 hours. But honestly, it starts tasting pretty darn good in about an hour. You can add aromatics like garlic, thyme and peppercorns if that tickles your fancy. But this simple 4 ingredient version will be hit without the extras. —Basil and Roses

  • Serves 1
  • 1/2 cup apple cider vinegar (white vinegar works well too)
  • 1 tablespoon Sugar
  • 1 1/2 teaspoons Kosher Salt
  • 1 medium red onion, cut into thin slices
In This Recipe
  1. Slice onions thinly in the shape of rings or half moons. I like rings.
  2. Place onions in a clean, high-quality airtight glass jar.
  3. If adding herbs or garlic, add to jar now. Sometimes I throw in a pinch of mustard seeds.
  4. In a separate bowl combine vinegar, salt & sugar and mix until dissolved.
  5. Pour liquid in jar, seal and refrigerate.
  6. Approximately 3 onions fit in the jar so multiply above measurements by 3.
  7. Or… make a smaller batch to see how you like it. (Warning- this recipe has addictive qualities!)
  8. Serve with your favorite meals and enjoy!

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