Pretty Pickled Onions
While looking for a new condiment for the Ultimate Naz Burger, I developed these pickled onions—they’ve become a family favorite.
We use them on everything. They add a refreshing zing to countless dishes, perfect on tacos, eggs, avocado toast, or for a tangy crunch in salads and sandwiches. They balance rich or sweet flavors, enhancing dishes like roasted butternut squash or creamy soups.
Pickled onions are indispensable in my kitchen. They turn a gorgeous magenta in the brine, and their crunchy, tangy goodness elevates any meal.
They’re quick and easy to make. Just slice onions thinly and submerge them in a mix of vinegar, water, sugar, and salt. This balanced recipe is forgiving—omit the sugar or experiment with different vinegars as you like.
This is a quick pickle recipe. They’ll taste great in about 20 minutes and even better overnight. You can add aromatics like garlic, thyme, or peppercorns, but this simple four-ingredient version is all you need.
Ingredients-
1 cup white vinegar or apple cider vinegar or both
1 cup water
1 tablespoon sugar
1 1/2 teaspoons kosher salt
2 medium red onions, very thinly sliced
Optional Aromatics-
Small pinch of mustard seeds
Sliced garlic
Peppercorns
Fresh Thyme
Directions-
1. Combine vinegar, water, salt and sugar in a bowl and mix until dissolved. Set aside.
2. Slice onions as thinly as possible. A mandolin can be helpful but be careful if using. Then place onions in a clean, high-quality airtight glass jar. Add aromatics to the jar, if using.
3. Pour liquid over the onions in the jar and let sit at room temperature for approximately 20 minutes. Cover, refrigerate and enjoy for up to a week.
Serve with your favorite dishes and enjoy!
Like the recipe? Feel free to share with us your rendition on our Basil and Roses Facebook page or @basilandroses on Instagram using the hashtag #PrettyPickledOnions
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