Pickled Onions Are the Perfect Condiment — There’s Almost Nothing You Can’t Put Them On
Pickled onions are a simple preserved vegetable prepared by soaking thinly sliced onions in a brine made from vinegar, salt, and aromatic spices. The acidity of the vinegar helps preserve the onions while giving them a bright, tangy flavor. This particular recipe uses a short heat step to infuse the brine and soften the onions slightly before cooling, which results in crisp, vibrant pickles that are ready to enjoy after a few hours.
The pickling process preserves the onions and delivers a crisp texture with a tangy, slightly sour finish. Pickled onions elevate sandwiches, tacos, salads, burgers, rice bowls and grilled dishes, and they also work beautifully as a bright garnish or a palate-cleansing side.
Pickled Onions
Ingredients
- 2 – Red onions, thinly sliced
- 2 – Garlic cloves, crushed
- 1 cup (250 ml) – White vinegar
- 1 cup (250 ml) – Water
- 1 ½ tsp (6 g) – Sea salt flakes
- 3 ½ tbsp (75 g) – White sugar (optional)
- 1 tsp (2 g) – Cumin seeds (optional)
- 1 tsp (2 g) – Coriander seeds (optional)
- ½ tsp (0.5 g) – Caraway seeds (optional)
- ½ tsp (1 g) – Black peppercorns (optional)
- 1 – Star anise (optional)
Instructions
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Thinly slice the red onions and place them in a clean bowl or directly into a saucepan. Add the crushed garlic and any optional spices you prefer.
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Pour the white vinegar and water over the onions, then stir in the salt and sugar (if using). Make sure the onions are well covered by the liquid so they pickle evenly.
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Bring the mixture to a gentle boil over high heat, then reduce to low and let it simmer for about one minute. This short heat helps dissolve the sugar and bloom the spices.
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Remove from the heat and transfer the onions and brine to a clean, sterile jar. Seal with a lid and allow to cool, then refrigerate for at least three hours before using. Flavors deepen after 24 hours.
Nutrition Guide
The nutrition guide above is an estimate for a single serving and is provided as a general reference.
Recipe Notes
This method produces tangy, crunchy pickled onions with flexible flavor — adjust the sugar and spices to suit your taste. If you prefer a sharper pickle, increase the vinegar slightly; for sweeter, add more sugar. Use sterilized jars and keep everything clean to maximize shelf life.
Pickled Onions Storage Instructions
Store pickled onions in airtight, sterilized jars in the refrigerator. The vinegar and salt help preserve them, so properly prepared jars will keep well for several weeks. Always ensure the onions remain submerged in the brine to maintain texture and flavor.
If you make them at home, use clean equipment and refrigerate promptly. Opened jars are best consumed within a few weeks for optimal flavor, though they may remain safe longer if prepared and stored correctly.
Watch How To Make The Recipe
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