These quick pickled onions are easy to make and are a delicious way to pack flavor into a variety of dishes. They have a firm and crunchy texture and are an excellent way to elevate your favorite salads, tacos, or sandwiches.
This recipe comes at the request of my sister, Anna. She often purchases pickled onions to add flavor to her salads. While popping open a jar of store bought onions is definitely convenient, store bought onions typically have a soft consistency and lack the firm and crispy texture of quick pickled onions.
As the name suggests, these pickled onions are quick to prepare. Unlike canned onions, they do not require the lengthy steps of sanitizing jars and submerging the prepared jars in a water bath. Because these onions are not canned, they must be stored in a refrigerator and should be consumed within 7-10 days.
This recipe requires simply mixing up a brine (far less complicated than it sounds) and pouring it into a jar filled with onions and seasonings. Easy-peasy! If you are feeling creative, it can easily be modified to suit your taste preferences. The distilled white vinegar can be replaced either partially or in full with an alternative vinegar such as white wine vinegar, red wine vinegar, or even apple cider vinegar. The mustard seeds can be replaced with fennel seeds or removed altogether. You can even add red pepper flakes or jalapeno slices for a bit of added heat.
Possible Variations:
Vinegar: Distilled white vinegar can be replaced partially or in full with white wine vinegar, apple cider vinegar, or balsamic vinegar.
Spices: Mustard seeds can be replaced with fennel seeds, coriander seeds, or bay leaves. Diced jalapeños or red peppers can be added for some added heat.
Storage: Quick pickled onions should be stored in the refrigerator in an air tight container. They should be consumed within 7-10 days.
Sugar: Granulated sugar can be replaced with honey.
Quick Pickled Onions
Equipment
- 1 medium saucepan
Ingredients
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 1 teaspoon mustard seed
- 1 teaspoon peppercorns
- 1 clove garlic, whole
- 1 medium red onion, sliced
Instructions
- Add water, vinegar, salt, and sugar to a medium sized saucepan. Place saucepan over medium heat and bring to a light simmer. Use a whisk to stir mixture until the salt and sugar is dissolved. Remove pan from heat and allow to cool for approximately 15 minutes or until the mixture is approximately close to reaching room temperature.
- Slice red onions into 1/4 inch strips (or desired thickness) and set aside.
- Add mustard seeds, peppercorns, and garlic clove to an empty jar. Top with red onions.
- Add cooled brine to prepared jars so that all onions are covered in the liquid.
- Place jars in refrigerator. Pickled onions taste best after waiting approximately 12-24 hours.
