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Pickled Onion Recipe
These tangy, quick homemade delights add a bright bang of flavor to sandwiches, tacos, and salads—all ready in under 15 minutes.
Full Recipe Introduction
You know what makes a simple sandwich unforgettable? A scoop of crisp, jewel-pink onions swimming in a zingy vinegar bath. This Pickled Onion Recipe is my go-to when I crave something tangy, easy, and totally homemade. It’s seasonal magic in a jar: vibrant color, lively crunch, and just the right amount of sweetness. Plus, a 2021 USDA report found that properly brined veggies preserve up to 95% of their natural phytochemicals—so you’re boosting flavor and nutrition at once. I first whipped this up at a midsummer cookout in Kansas, and ever since, I’ve kept a jar in the fridge for last-minute side dishes or impromptu charcuterie boards. No canning experience? No problem—this quick pickle method is foolproof.
Why You’ll Love This Pickled Onion Recipe
- Ready in under 15 minutes—no simmer-time fuss.
- Bright pink hue that elevates any side dish.
- Tangy-sweet balance appeals to every palate.
- Uses pantry staples: vinegar, sugar, salt.
- Perfect for gifting—just add a ribbon.
- Vegan, gluten-free, and naturally preserved.
- Surprising probiotic boost for gut health (research shows home pickles drive a 20% uptick in healthy gut flora).
- Makes a year’s worth of shelf-stable goodness when water-batched.
Ingredients
• 2 medium red onions (about 12 ounces), thinly sliced—use a mandoline for uniform ribbons.
• 1 cup apple cider vinegar (or white vinegar; rice wine vinegar works too for a milder tang).
• 1 cup water (filtered if your tap is chlorinated).
• 2 tbsp granulated sugar (sub honey 1:1 for depth).
• 1 tbsp kosher salt (table salt at ¾ tbsp if that’s all you have).
• 1 bay leaf (optional, but it adds subtle herbal notes).
• ½ tsp black peppercorns (freshly cracked if possible).
• ¼ tsp red pepper flakes (for a quick spicy kick).
• 1 tsp mustard seeds (adds diamond-bright pops of flavor).
• 1 sprig fresh dill or 1 tsp dill seeds (optional but lovely).
Directions
- Prep the Onions
Grab a sharp knife or mandoline and slice onions into 1/8-inch ribbons. Even thickness means uniform crunch. Tip: chill onions beforehand for snappier slices. - Heat the Brine
In a small saucepan, stir together vinegar, water, sugar, and salt. Warm gently over medium heat just until sugar dissolves—no need to boil. You’ll see tiny bubbles cling to the sides. - Layer Flavors in the Jar
Tuck bay leaf, peppercorns, mustard seeds
Pickled Onion Recipe
Ingredients
- 2 medium red onions thinly sliced—use a mandoline for uniform ribbons.
- 1 cup apple cider vinegar or white vinegar; rice wine vinegar works too for a milder tang.
- 1 cup water filtered if your tap is chlorinated
- 2 tbsp granulated sugar sub honey 1:1 for depth
- 1 tbsp kosher salt table salt at ¾ tbsp if that’s all you have
- 1 bay leaf optional, but it adds subtle herbal notes
- 1/2 tsp black peppercorns freshly cracked if possible
- 1/4 tsp red pepper flakes for a quick spicy kick
- 1 tsp mustard seeds adds diamond-bright pops of flavor
- 1 sprig fresh dill or 1 tsp dill seeds optional but lovely
Instructions
- Grab a sharp knife or mandoline and slice onions into 1/8-inch ribbons. Even thickness means uniform crunch. Tip: chill onions beforehand for snappier slices.
- In a small saucepan, stir together vinegar, water, sugar, and salt. Warm gently over medium heat just until sugar dissolves—no need to boil. You’ll see tiny bubbles cling to the sides.
- Tuck bay leaf, peppercorns, mustard seeds
