Pickled Onions are hands down one of the best spring/summer condiments to have on hand. You can put them on sandwiches, tacos, or chop them in salads! I make a couple of jars at the start of spring so I have plenty on hand for fresh summer dishes!
Making Pickled Onions
The recipe for making pickled onions is so simple and easy, and the best part is it can be customizable by adding extra spices.
Here’s what you will need:
- A clean 1 liter pickled jar with lid
- Red Onions
- Apple Cider Vinager
I like to make a batched with red chili flakes for a spicy kick!
Whenever I make pickled onions, I tend to let them sit in the refrigerator for a day or two before I use them. I find doing that allows the onions to soften and absorb the vinegar.
Quick and Easy Pickled Onions
- 1L Glass Jar with Lid
- 2 Large Red Onions Sliced
- 1 cup Apple Cider Vinegar
- 2 cups Water
- 2 tbsp Raw Sugar
- 3 tsp Sea Salt
- ½ tsp Red Chilli Flakes Optional
- Slice the red onions into thin slices. I like to slice them into full rounds, but you can also slice the onion in half to create a flat surface.
- Add the onion slices into the clean jar. Pack in the onions tight.
- In a small saucepan, add the water, vinegar, salt, and sugar. Heat on low until the sugar and salt have dissolved.
- Pour the warm liquid over the onions in the jar. Use a skewer to poke through the jar to help remove air bubbles.
- Place the lid on the jar and allow it to cool before placing it in the fridge.
- For best results, leave the jar unopened for 2 days before consuming.
- Keep in the fridge, keeps well for up to a month.