How to Make Pickled Onions At Home: A Sweet and Tangy DIY Adventure!
If you’ve ever eaten a taco, sandwich, or salad and thought, “This could use a little extra tang,” then pickled onions are about to change your world. These zesty, crunchy, and vibrant pink delights add a ton of flavor to just about anything you put them on. And the best part? They’re super easy to make at home!
Why Pickled Onions?
Besides making your meals Instagram-worthy, with their gorgeous pink hue, pickled onions bring the perfect balance of tart, sweet, and salty. They take any dish from “meh” to “damn!” in seconds. Plus, homemade means you control the ingredients. No weird preservatives, just pure pickled perfection!
What You’ll Need:
Before you start your journey, grab the following ingredients:
- 1 red onion (because red onions turn the prettiest pink)
- 1/2 cup apple cider vinegar (white vinegar works too)
- 1/2 cup water
- 1 tablespoon sugar (or honey)
- 1 1/2 teaspoons salt
- Optional flavor enhancers: garlic cloves, peppercorns, bay leaves, or a pinch of red pepper flakes for a little kick if you would like!
Step-by-Step:
- Slice It Up – Cut your red onion into thin slices. The thinner, the better, because that means more surface area for all the goodness to soak in.
- Make the Brine – In a pot, combine the vinegar, water, sugar, and salt. Heat it over medium heat, stirring just until the sugar and salt dissolve. You don’t need to bring it to a boil, just a simmer will do.
- Pack Your Jar – Place your onion slices into a clean jar (Mason jars are classic, but any airtight container works). If you’re adding additions like garlic or peppercorns, now is the time to add those.
- Pour and Pickle – Pour the brine over the onions until they’re fully submerged. If some onions float to the top, that’s okay, they’ll all turn out just fine.
- Let It Sit – Let your jar cool to room temperature, then pop it in the fridge. You can eat them after about an hour, but they get even better after a day or two. The longer they sit, the more intense the flavor.
How to Use Your Pickled Onions:
Now that you’ve got a jar of these colorful onions, here’s how to use them like a true chef:
- Tacos – Because tacos and pickled onions are a match made in heaven.
- Burgers and Sandwiches – Adds a crunchy, tangy twist to your favorite handhelds.
- Salads – Throw them on a bowl of greens for an instant flavor boost.
- Avocado Toast – Level up the classic brunch.
- Charcuterie Boards – Impress your friends with fancy pickles alongside some cheese and crackers.
Final Tips for Pickling Success:
- Store your pickled onions in the fridge, where they’ll stay fresh for up to two weeks (if they last that long!).
- Experiment with different kinds of vinegar and spices to customize your signature batch.
- Make extra, because once you start, you will want to add them to everything you make!
And there you have it! Quick, easy, and addicting pickled onions. Happy pickling, and may your meals forever be tangy and bright!