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.
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
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