Pickled Onions: How to Make Them & 10 Ways to Use Them 🧅

Ingredients

• 2 medium Red Onion (thinly sliced)
• 3 cups Apple Cider Vinegar (raw, unfiltered for subtle sweetness)
• 1.5 cups Water (filtered or tap)
• 2 tbsp Granulated Sugar (balances acidity)
• 1 tbsp Kosher Salt (can use regular table salt)
• 1 tsp Black Peppercorns (whole peppercorns)
• 2 leaves Bay Leaves (optional, adds earthy flavor)
• 1 small Jalapeño (sliced, optional for heat)
• 1 clove Garlic Clove (minced, optional)

Instructions

1. Slice the onions

   Trim the roots and tops off the red onions, then slice them as thinly as possible (about 1‑2 mm) using a sharp knife or mandoline.

   Time: PT10M

2. Pack onions into jar

   Place the sliced onions tightly into a clean, non‑reactive glass jar, pressing them down with a spoon or your hand so they fit snugly.

   Time: PT5M

3. Measure pickling liquid ingredients

   In a measuring cup, combine 3 cups apple cider vinegar, 1½ cups water, 2 tbsp sugar, 1 tbsp kosher salt, 1 tsp peppercorns, 2 bay leaves, and optional jalapeño and garlic.

   Time: PT5M

4. Heat the pickling liquid

   Transfer the mixture to a saucepan and bring to a gentle simmer over medium heat, stirring occasionally until the sugar and salt are fully dissolved.

   Time: PT5M

   Temperature: Medium heat (≈180°F/82°C)

5. Cool slightly

   Remove the saucepan from the heat and let the liquid cool for about 10 minutes; it should be warm but not scalding.

   Time: PT10M

6. Pour liquid over onions

   Carefully pour the warm pickling liquid over the packed onions, ensuring they are completely submerged. Tap the jar gently to release any air bubbles.

   Time: PT5M

7. Seal and refrigerate

   Close the jar tightly with its lid and place it in the refrigerator. Let the onions pickle for at least 2 hours; flavor improves after several hours or overnight.

   Time: PT5M

   Temperature: Refrigerator (≈40°F/4°C)

8. Enjoy or store

   Use the pickled onions as a topping for sandwiches, tacos, salads, hot dogs, or cocktails. Keep refrigerated and consume within 2 weeks.

   Time: PT0M

Nutrition Facts

Calories

15

Protein

0 g

Carbohydrates

4 g

Fat

0 g

Fiber

0 g