Pickled onions are great for snacking on, garnishing a plate or adding a little bit of a vinegary component to any dish. I like to keep a batch in the refrigerator so that I have them on hand whenever they’re needed – which is a lot. This is an easy, quick recipe that can be adjusted to your tastes. Like them sweeter? Add more sugar. Want them saltier? Add more salt. Want them spicier, add an extra chili pepper. Then, enjoy!
**Recipe** Pickled Onions
Prep time
Cook time
Total time
These pickled onions make for a great stand alone snack, accentuating garnish or sweet and sour ingredient for almost any occasion!
Author: The Foodie Whisperer
Recipe type: Hors D'oeuvres, snack
Cuisine: Asian, Country, Pickled
Serves: 2 cups
Ingredients
- 1 red onion
- 1 cup boiling water
- 1 cup red wine vinegar (or flavored vinegar of choice)
- 3 tablespoons sugar
- 1 tablespoon salt
- 1½ teaspoons peppercorn
- 1 sprig or teaspoon of thyme (or any other aromatic herbs you might like)
- 1 dried chili pepper (optional)
Instructions
- Slice the red onion into thin rounds or half rounds
- Place the onions in boiling water for up to a minute or pour boiling water over the onions through a strainer (this removes the bitterness and pungency of the onion)
- Bring the vinegar, sugar, salt, peppercorns, herbs and dried chili pepper to a boil until sugar and salt dissolve. Taste the vinegar solution and adjust sugar and salt as desired.
- Remove vinegar from heat and add onions.
- Allow onions to soak in hot vinegar solution for 15 minutes.
- Transfer to pickling or mason jar and allow to sit for 24 hours. (These are actually ready to eat in a couple of hours, but longer is better).
- These onions will keep almost indefinitely if sealed and refrigerated.
- Enjoy and Cheers, my friends!
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