Transform Your Meals with Easy Pickled Onions

7 min | 30 min marinating | Easy | 6 Ingredients

⚠️ warning ⚠️

This recipe will make your kitchen smell of vinegar. You might want to open all the windows. The struggle is real.

I love pickled onions. It is a lux product for me! When I see it in a restaurant I know that everything will be fine! I will defo enjoy my meal here! This is how serious pickled onion sounds to me! So this recipe will bring you this posh extravaganza to your sad sandwich in less than 40 min! So get ready for onion transforms from pungent and crunchy to irresistibly tangy and crisp. I add some red pepper flakes and a bay leaf for extra spice. I also use a splash of maple syrup instead of sugar. This helps round out the strong flavors of onions.
Pickled onions are the perfect condiment for burgers, salads, and tacos. Any sandwich you make might benefit from this onion glow up.  

1’ Step: Slice the onions very thinly

Wash carrots and take the peeler out. 

Sliced your onions super thin so it absorbs the vinegar quickly. For this purpose you can use a chef’s knife or mandolin(if you are rich and have one). If you slice your onion thicker, you will need to extend the marinating time. This could be extended to even overnight. The highlight of this method is that you will get more crunch.

2’ Step: Pick vinegar

I normally use apple cider vinegar for this purpose but I saw that people mix a few different types. I saw half and half apple cider and regular distilled vinegar. But I just use what I have at home…and what I feel more comfortable with. I already have too many vinegar’s at home. I do not know what happened. One month my boyfriend bought 2 vinegar’s de vi negre and one normal one. We already had an apple cider one. I know the purpose for the normal one(we had to change the seal on our shower…story for another time). I have no idea why he bought the other ones…anyway…

3’ Step: To a pot

Pack the sliced onions into a jar or similar heat-safe vessel. If you do not feel confident, place the jar in the sink, to catch any splashes of hot vinegar later.

In a small saucepan, combine the water, vinegar, maple syrup, salt, and pepper. (If you have one, I only had this massive pot available, so obviously work with what you have.)

Bring the mixture to a simmer over medium heat, then carefully pour the mixture into the jar over the onions.

4’ Step: marinate

Use a spoon to press the onions down into the vinegar. Let the pickled onions cool to room temperature for around 20 to 30 minutes. They should be sufficiently pickled for serving at that point.

Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
I ate mine with some potatoes, shiitake mushrooms, and tofu. I made these ingredients while I was waiting for the onion to marinate. #recommend🧅

Enjoy