Recipe By NicoleMcmom
Rating
Published May 5th
Prep 10m Cook 10m Additional 8h 10m Ready In 8h 30m
Servings 6 cups Calories 23.5

Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.

Recipe Ingredients

  • 3 medium red onions
  • 2 cloves garlic, or to taste
  • 1 medium jalapeno pepper, sliced, or to taste
  • 2 bay leaves
  • ½ teaspoon crushed red pepper flakes, or to taste
  • 3 cups apple cider vinegar
  • 1 ½ cups water
  • ⅓ cup white sugar
  • 4 teaspoons kosher salt
  • 1 teaspoon whole black peppercorns

Cooking Directions

  1. 1 Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
  2. 2 Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
  3. 3 Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

Nutrition Facts

  • Calories 23.5
  • Carbohydrate 4.5 g
  • Fiber 0.3 g
  • Protein 0.2 g
  • Sodium 322.6 mg
  • Sugar 3.5 g

Reviews

  1. How have I not heard of these until now The punch these onions add to any burger or sandwich! I could see on fish tacos! Wow! The tears I shed while slicing these onions were well worth it! Once this jar is gone? Plan to repeat! Thanks for sharing this!!
  2. Looks pretty! Made it exactly as presented. A little salty...was expecting a bit sweeter. Also..would cut the onions even more thinly next time! Will attempt again with more sugar.
  3. Absolutely perfect on grilled hamburgers
  4. Fantastic! I’ll never be without these in my fridge. They are delicious. After they were gone (about a week) I added extra light olive oil to the remaining juice and used as a salad dressing for an excellent vinaigrette type dressing.

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