I have yet to find an item that isn’t instantly improved by the tangy sweet snap of a pickled onion. Sandwiches, burgers, salads, tacos…all of them are elevated with a stringy smattering of pickled onions. To make matters even better, they add a pretty pop of pink to every plate, which feels like reason enough to love this easy-to-make condiment.
I recently served my Pickled Onions at our Spring Staff Dinner, and they were the perfect accompaniment to my Mediterranean-inspired menu. If you are dismissing Pickled Onions out of hand because you are not a fan of onions, I hear you. I really cannot stand raw onions in anything, but pickled onions break the rules and are a delight. They deliver a briny, pickled flavor with a hint of sweetness, and the sharp onion flavor is nowhere to be found. As an onion-avoider, I find pickled onions to be tasty and delicious.
My family has become so addicted to pickled onions as a condiment that we now keep them on hand at all times. The good news is they are a cinch to throw together, and they last forever in the fridge.
I like to make and store my pickled onions in this 25-ounce La Parfait jar. One large but thinly sliced purple onion comfortably fills the jar, and it is the perfect size for the amount of pickling brine listed in the recipe below. Of course you can double or triple these, utilizing multiple containers as needed.
Pickled Onions
Ingredients
- 1 large purple onion, very thinly sliced
- 1/2 cup water, microwaved until very hot
- 3/4 cup apple cider vinegar
- 1 teaspoon Kosher salt
- 2 tablespoons granulated sugar
Instructions
- Into a large jar, combine the hot water, vinegar, salt, and sugar. Stir until the sugar and salt are fully dissolved.
- Add the sliced red onion (the thinner the better!) and make sure the majority of the onion slices are submerged in the liquid. Don't worry if a few onions are above the liquid. They will shrink as they pickle and squash down on each other a bit.
- Allow the onion mixture to sit at room temperature for about an hour, then store in the fridge. It will take about a day for the onions to reach their full flavor potential. After that, they will keep in the fridge for a very long time.
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