Who loves pickled onions as much as I do? Let me show you how fun and easy it is to make these tasty treats! I use a quick shortcut—no boiling water or par-cooking needed. Just mix vinegar, a splash of water, and a touch of sugar, then stir in thinly sliced onions. I prefer mine paper-thin, so I use a mandolin for perfect slices every time. It’s so simple, and the best part? You get to enjoy crunchy, tangy onions in no time. Give it a try and add a zing to your meals!
Ingredients
My favorite vinegar combo is a mix of red wine vinegar (for flavor and that red color) and seasoned rice vinegar (for sweetness).
- 1 large red onion or 2 smaller ones
- 1/2 cup rice vinegar
- 1/2 cup of red wine vinegar
- 1 cup of water
- 1 – 2 tablespoons sugar
- ¼ teaspoon salt
Process
- Choose a clean glass jar with a tight lid, such as a pickling jar. (Store onions in a glass container because vinegar can react with metal, and plastics may absorb strong flavors, affecting the taste and quality.)
- Peel the onion and use a mandolin to slice it into paper-thin slices or half-moons. Set aside.
- Mix vinegar(s), water, and sugar until the sugar dissolves. Add optional ingredients (see below) if desired.
- Mix the vinegar with the other ingredients, then pour it over the onions in the jar. Let the onions sit in the marinade for at least 10 minutes before using.
- Store in the refrigerator for a couple of weeks.
- Note: This is NOT a pickling recipe; be sure to store in the refrigerator at all times.
Optional Add-ins:
- Garlic clove sliced in thirds
- Sprigs of herbs such as dill, marjoram, thyme, and rosemary
These onions are utterly delicious on:
- Tacos, burritos, and sandwiches
- Salads and grain bowls
- Burgers and hot dogs
- Breakfast dishes like avocado toast or eggs
Kitchen Moxy 