Pickled Onions

This recipe is super easy and comes together in just 10 minutes! It will definitely add that kick, crunch, and tang to your favorites such as sandwiches, burgers, and tacos.

Makes about 2 cups

Course Condiment, Side

Cuisine American

Diet Gluten Free

Prep Time 2

Cook Time 8

Total Time 10

Servings

Calories 37kcal

Author Imma

Equipment

1 Pot
glass jars

Ingredients

2 cups (200g) red onions, peeled and thinly sliced
1 cup (236ml) water
½- 1 cup (118-236ml) white vinegar
2-3 tablespoons (25-38g) granulated sugar
3 cloves garlic, smashed
2 teaspoons (12g) salt
2 teaspoons (6g) cracked black peppercorns
½ teaspoon (1-2g) pepper flakes
1 teaspoon (3g) mustard seed
1 sprig thyme (optional)

Instructions

Peel and thinly slice onions into rings, then set aside.
Heat the water, vinegar, sugar, garlic, salt, cracked peppercorns, hot pepper flakes, optional mustard seeds, and thyme sprigs in a pot and simmer for about 8 minutes.
Turn off the heat, toss the onions in the hot liquid to blanch them for 30-60 seconds, then remove them and let the liquid cool.
Transfer the onions to a glass jar, and pack them in. Pour the cooled pickling mixture over the onions once cooled.
Put the lid on and store it in the refrigerator for a day or two to let the flavors develop. They'll last at least 2 weeks (if not months).

Notes

Feel free to use white onions and red wine vinegar for a different twist.
You can chop your onions instead of slicing for a sandwich relish.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition