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.
How to Make Pickled Onions
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.
Directions for Making Pickled Onions
Bring a pot of water to a boil. Add the onions and cook for 30 seconds (this quick cooking is called blanching). Drain the onions in a colander.
Return the onions to the pot and add the vinegar, sugar 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.
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.
Pickled onions take about 5 minutes to make, and add such vibrancy and life to so many dishes.
Tweet This
Once you have a container of them in the fridge you will be plotting all kinds of ways to add them to different dishes.
Storing Pickled Onions
Store in the fridge in a sealed glass container. Metal can react with the vinegar, and plastic might absorbs the flavors, so if you go with plastic, know that the container might always be your pickled onion container. You can use the onions right away, or seal the container and refrigerate them for up to 4 months. They probably have the optimal flavor and texture between weeks one and four.
How to Make Pickled Onions
Ingredients
- 2 red onions thinly sliced
- 1 cup cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Directions
- Bring a pot of water to a boil. Add the onions and cook for 30 seconds (this quick cooking is called blanching). Drain the onions in a colander.
- Return the onions to the pot and add the vinegar, sugar 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.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved
I have not made this yet, but have a question: As a diabetic, I would like to know the amount for the nutrition infomation. 23g of Carbs, but how many onions.
Hi! It’s actually 4 carbs, but 23 calories per serving. That’s for essentially 1/4 of an onion: 2 onions, divided by 8. The nutritional info is a little misleading in some recipes like this one though, because it assumes you are also drinking 1/8 of the brine, which you are not. So there are fewer carbs consumed in reality. You can also reduce the sugar or leave it out if needed. Hope that helps!