Description
Pioneer Woman’s Pickled Onions are thinly sliced onions that are quickly pickled in a mixture of vinegar, water, sugar, and salt. The onions absorb the tangy brine, becoming both crisp and flavorful. This easy recipe is perfect for making a small batch of pickled onions that can be stored in the refrigerator and used to enhance a variety of dishes.
Ingredients
Scale
- 1 large red onion, thinly sliced
- 1/2 cup of apple cider vinegar (or white vinegar)
- 1/2 cup of water
- 1 tablespoon of granulated sugar (adjust to taste)
- 1 teaspoon of salt
- Optional add-ins: 1 clove of garlic (sliced), 1/2 teaspoon of peppercorns, 1/2 teaspoon of red pepper flakes, or a bay leaf
Instructions
- Prepare the Onion: Peel the onion and slice it thinly into rings or half-moons. Place the sliced onions in a Mason jar or glass container.
- Make the Brine: In a mixing bowl, combine the apple cider vinegar, water, sugar, and salt. Stir until the sugar and salt are completely dissolved. If using any optional add-ins like garlic, peppercorns, or red pepper flakes, add them to the brine as well.
- Pickle the Onions: Pour the brine over the sliced onions in the jar, making sure the onions are fully submerged in the liquid. If needed, use a spoon or fork to press the onions down into the brine.
- Marinate: Seal the jar with a lid and let the onions sit at room temperature for about 1 hour. After that, refrigerate the onions for at least 1-2 hours before using. The onions will develop more flavor the longer they sit, so feel free to leave them in the refrigerator overnight.
- Serve: Once the pickled onions are ready, they can be used to top tacos, sandwiches, salads, and more. Store any leftover onions in the refrigerator for up to two weeks.