Quick and Easy Pickled Onions
I’ve been busy cooking, creating, and obsessing over pickled onions. Yes, pickled onions—don’t knock em’ till you try em’. I made a batch of pickled onions to garnish a pasta dish and had tons left over, which is when I started adding them to everything. And I’m not mad about it.
For something that took me so little time to make originally, they have been paying off big time by adding a bright pop of flavor and zing to an array of different things I’ve made. Pickled onions can garnish avocado toast, be part of a salad, and balance out a rich, creamy dish. Pickled onions are great for preserving onions too. Let’s talk about how to make them.
Pickled Onions
serves 4-6
ingredients:
½ cup vinegar (apple cider vinegar, rice vinegar, white wine, champagne, red wine, or distilled white vinegar)
2 teaspoons Kosher salt
1 tablespoon sugar (honey or maple syrup)
1 medium red onion, thinly sliced (this also works for white and yellow onions and shallots)
steps:
Combine all ingredients, except the red onions, into a small saucepan and whisk until the salt and sugar dissolves entirely. Add 1 cup of water and stir to combine. bring to a gentle simmer and remove from heat.
Slice onion into very thin slices. I like to use a mandolin to do this (if you don’t have one, you should get one and here’s why), but you can also use a chef’s knife.
Pour liquid over your sliced onions into a bowl, mason jar, or sealable container and let sit in fridge for an hour.
You’re DONE, don’t even try to tell me you don’t have time to make this, everyone has time to make this, that’s part of its charm.
Once you have these bad boys pre-made in your fridge, you’ll be using them for everything. Their pretty pink color and refreshing flavor make pickled onions the greatest garnish ever.
If you aren’t convinced by pickled onions it’s okay… this recipe can be used to pickle other thinly sliced vegetables like carrots, cucumbers, and cabbage. Enjoy.
