Originally created for the Ultimate Naz Burger, these pickled onions quickly became a household staple—and for good reason.
Their vibrant magenta hue and crisp, tangy bite add a refreshing contrast to countless dishes. Spoon them over tacos, eggs, and avocado toast, toss them into salads and sandwiches, or use them to cut through the richness of roasted squash or creamy soups. They’re the perfect balance of bright, briny, and slightly sweet—a little magic in every bite.
Best of all, they’re effortless to make. Simply slice the onions thin and submerge them in a brine of vinegar, water, salt, and sugar. This forgiving recipe invites experimentation—skip the sugar for a sharper bite or swap in different vinegars to play with depth and flavor.
These quick pickles come to life in just 15–20 minutes and only get better overnight and throughout the week. Add aromatics like garlic, thyme, or peppercorns, or try mustard seeds, which pickle beautifully. But even in its simplest four-ingredient form, this recipe is all you really 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
