Easy Pickled Onions

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These easy pickled onions will add a vibrant crunch to your meals! This no-cook recipe delivers sweet, tangy, perfectly pink pickled onions. I highly recommend using a mandolin for slicing if you can.

Prep Time10

Course: Ingredient

Cuisine: World

Diet: Vegetarian

Servings: servings

Calories: 7kcal

Author: Kelly Neil

Equipment

Sharp knife
Mandolin slicer optional
Measuring cups and spoons or digital kitchen scale
Small whisk optional
Large glass jar with lid

Ingredients

1 medium red onion
½ cup apple cider vinegar
1 tablespoon granulated sugar
¾ teaspoon fine sea salt
1 cup boiling water

Instructions

Peel and slice the red onion as thin as you can. Using a mandolin slicer can help you get really thin, uniform slices.
Whisk together the apple cider vinegar, sugar, and salt in a measuring cup or bowl with the boiling water until the sugar and salt are fully dissolved.
Lightly pack the sliced onions in a large glass jar or container with a sealable lid. Pour the vinegar mixture over the onions, making sure they are fully submerged. If they're not quite covered, you can press them down with a spoon or add more water.
Let the onions cool to room temperature, then seal the container and place it in the fridge. They'll be ready to eat after about an hour but will be better after a day or two. They should keep in the fridge for about 2 weeks.

Notes

Submerging the onions in the brine is crucial. The vinegar acts as a preservative and inhibits the growth of harmful bacteria. Secondly, if they're not submerged, they won't fully absorb the brine's flavor.

Store your pickled onions in a tightly sealed container in the fridge. They should keep well for about two weeks.

A Note On Botulism

Botulism is a rare but serious illness caused by bacteria that can sometimes be found in improperly preserved or canned foods. That being said, the risk of botulism from homemade pickled onions is extremely low. The vinegar's high acidity in the pickling brine creates an inhospitable environment for the bacteria that causes botulism. If your onions are submerged in the brine and sealed tightly in the fridge, they should be safe to eat within the recommended time frame (2 weeks).

Nutrition