The condiment is tangy with a more subtle onion flavor than using raw onions.
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The onions become soft sitting in the pickling mixture and turn a beautiful bright pink shade that lasts for up to two weeks in the refrigerator. I like making a batch of pickled onions to keep in the fridge to add on top of tacos, salads, in bagel sandwiches or on egg breakfast dishes. The condiment is tangy with a more subtle onion flavor than using raw onions.
The onions become soft sitting in the pickling mixture and turn a beautiful bright pink shade that lasts for up to two weeks in the refrigerator. Feel free to add herbs such as thyme to the pickling brine if a little added flavor is desired.
Onion – Red onion is mostly used for this recipe because it will result in that bright pink color. Shallots or yellow onion can also be used but they won’t have the pink hue.
Vinegar – While either red vinegar, white vinegar or apple cider vinegar work for this, using red wine vinegar brings out the brightest color from the onions.
How to Make Pickled Onions
Make the vinegar mixture. In a small saucepan, bring the vinegar, 1 cup of water, sugar, salt and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve.
Add onions and pickling mixture to a jar. Remove from heat, separate the onions and add to a large mason jar then pour the vinegar mixture over the top.
Let sit then use as needed. Close the jar and let sit for at least 1 hour before using. Refrigerate for up to 2 weeks and drain before using.
Uses for Pickled Onions
Try using pickled onions in these recipes for a tangy addition:
½cupred wine vinegar, distilled white vinegar or apple cider vinegar
1tablespoongranulated sugar
1tablespoonkosher salt
½teaspoonblack peppercorns
1medium red onion,thinly sliced
Instructions:
In a small saucepan, bring the vinegar, 1 cup of water, sugar, salt and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve.
Remove from heat, separate the onions and add to a large mason jar then pour the vinegar mixture over the top.
Close the jar and let sit for at least 1 hour before using. Refrigerate for up to 2 weeks and drain before using.
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@cookingwithcocktailrings
Made this recipe the other day. Super easy and love the taste. We used it with brisket. Will 10/10 will make this again!
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