Pickled onions are amazing. They add such vibrancy and life to so many dishes. And they take all of about 5 minutes to make. Seriously! Is that surprising? I think so.
All you have to do is blanch (which is a fancy way of say cook super quickly) sliced onions in water, then drain them, then bring them to a quick boil in a combo of vinegar, water, and a bit of salt. That’s it. Then they cool in their brine, and you can store them in the fridge for months.
You can use them on soups, like this Mushroom Spelt Soup.
Serve them with Slow Cooked Pork Roast or Oven Baked Beef Brisket, top Sauteed Swiss Chard with them, pile them on carnitas, or tacos of all kinds, like Alaska Rockfish Tacos, or add them to grilled cheese or pulled pork sandwiches.
Once you have a container of them in the fridge you will be plotting all kinds of ways to add them to different dishes.
How to Make Pickled Onions
- 2 red onions thinly sliced
- 1 cup cider vinegar
- 1 teaspoon salt
- Bring a pot of water to a boil. Add the onions and cook for 1 minute (this quick cooking is called blanching). Drain the onions in a colander. Return the onions to the pot and add the vinegar and the salt. Add enough water to just cover the onions. Bring to a boil over high heat, the transfer the onions and the liquid to a glass container and cool. You can use the onions right away, or seal the container and refrigerate them for up to 4 months.
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