Pickled onions are incredibly quick and easy to make. By pickling them, the sharp onion flavor mellows down and you’re left with a nice, tangy onion flavor that is great to use on tacos, sandwiches, burgers, salads and more.
- 2 medium red onions, sliced thin
- 1 cup boiling water
- 1 tsp sea salt
- 1 tbsp sugar ( you can also use agave, maple syrup or honey)
- 1/2 cup apple cider vinegar (you can also use white or red wine vinegar)
- Optional. Choose all or some of the following seeds and spices: whole peppercorns, red pepper flakes (if you like some heat), coriander seeds, cumin seeds, fennel seeds, mustard seeds
- Prepare a large, clean jar with a lid, or the container you’re planning on using to store the pickled onions. Make sure the container has a tight lid.
- Combine the boiling water, salt and sugar in a heat proof container. Stir well until the salt and sugar have dissolved completely. Add the vinegar.
- Place the sliced onions inside the prepared jar or container, and add the water and vinegar mixture. Add the seeds and spices, if using
- Leave the jar on the counter for 30 minutes to cool. Place it in the fridge for up to two weeks
- The pickles are ready to in after 30 minutes, but they will taste even better after a couple of hours in the fridge
- Category: Condiment
- Method: Pickling
- Cuisine: American
Keywords: how to make pickled onions, vegan, gluten-free