Quick Pickled Onions
Quick Pickled Onions is something everyone should have in the fridge! They can go on literally anything and add some nice ZING and Crunch to any dish!
Quick Pickled Onions are one of my favorite condiments for just about anything! Burgers, Sandwiches, Loaded Fries, Tacos, Nachos, Shawarma or Gyros, the list goes on!
And since these are easy (and quick) to make, you can whip some up and have them handy for any dish that you like!
how to make quick pickled onions
This is fairly straight forward and easy! Get a red onion, peel the outer layer, cut it in half. Then you can either slice it with a knife, or use a mandolin if you got one. Slice them nice and thin, but not too thin!
Make a mixture of water, vinegar, sugar and salt. Then get a large mason jar (32 oz) and add the onions along with some garlic cloves and black peppercorns. Pour over the mixture. Screw on the lid and let them hang out in the fridge overnight.
You can also heat that mixture up if you like. Some folks say it deepns the flavors, however I could barely tell a difference in my tests.
If you want super pink onions, add a couple slices of raw beets for the first hour. Remove them after that if you are worried about infusing a beet flavor (though pickled beets are delicious too!)
And that’s basically it! They will get more flavorful over the next few days, but they are honestly pretty good even after 30 minutes. You can obviously add whatever else you like to infuse flavors. Peppers, other spices or aromatics, anything you like!
Like I said, you can use them on anything!
storage
Store in the fridge, use within 3 – 4 weeks.
Use them on these recipes!
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Quick Pickled Onions
Equipment
Ingredients
- 1 Red Onion (About 1 lb. / 450g)
- 1 cup Water
- 1 cup Vinegar
- 1 tsp Salt
- 2 Tbsp Sweetener (Agave, Maple Syrup, Sugar)
- 3 cloves Garlic
- 1 Tbsp Black Peppercorns
Instructions
- Peel the onion and cut it in half. Use a sharp knife or mandolin slicer and cut it into thin strips. I prefer to slice mine pole to pole instead of orbitally but you do what you like!
- Add the water, vinegar, salt and sweetener to a glass and whisk until the salt and sugar dissolves. Alternatively you can bring this mixture to a boil if you prefer. Just make sure you let it cool down to room temp before covering with a lid.
- Add the onions to a large mason jar (32 oz) or similar container. Toss in the garlic and black peppercorns as well. You can add any other flavorings you like! Pour the mixture over the onions, making sure they are submerged. Cover with a lid (unless the mixture is hot, then let it cool first)
- Optionally, you can add 1 – 2 slices of raw beet to ensure the onions take on a vivid pink color. Remove the beets after an hour or so if you are worried about a beet taste coming through.
- They are honestly pretty good after 30 minutes, but let them sit overnight in the fridge. They will get better after a few days. They are best the fresher they are, but are good for at least 2 – 3 weeks.
Me and My mom tried this recipe and we LOVED IT it’s so good!
I can’t wait to try out your other recipes. 🙂
Awesome, hope you enjoy! The onions are great on so many dishes!
Do you have a post with a list of basic ingredients to keep for your recipes? I am new to vegan cooking and am overwhelmed trying to focus on one recipe. I try a lot of yourd through my son’s cooking so really would appreciate a guide!
Hi, no I don’t but I’ve been planning on making a blog post like that, I’ll do it soon, thank you!