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Pickled onions are easy to make and yield a bright, tangy, must-have condiment!
Looking for that easy flavor-maker to elevate your food? Look no further than the humble yet mighty pickled onion. Lebanese and other Middle Eastern cuisines consider any pickle an absolute favorite condiment, using them to incredible effect with pita sandwiches, mezze, and to bundle up in pretty much any bite! Here’s why: they offer a bright pop of flavor and deliver the tangy, sour notes we love. Also, these onions and most any pickle we love are super easy to make, so a fresh batch is always within reach. They’re ready to eat in 30 minutes or less!
Why Pickled Onions Deserve a Spot in Your Fridge
What makes pickled onions so beloved? It’s their incredible versatility and the magical transformation they undergo through the basic pickling process. That sharp, sometimes overpowering raw onion bite softens into an easier, even more delightful tangy bite with just the right balance of sweetness. The texture remains crisp, though, so we still get that satisfying crunch while the pickling process infuses them with complex flavors.
Let’s talk aesthetics! Quick-pickled red onions in particular offer a lovely vibrant pink color that adds an easy pop of color to any plate, mezze, or buffet. And we love our pink, as in Lebanese Pickled Turnips.
While we often think of dill pickles as the go-to tangy topping, pickled onions offer a different, often more nuanced, acidic punch that pairs well with a broader range of foods.
Happy Cooking!
– Maureen
Plus, they’re surprisingly fast and easy to make requiring nothing more than a few simple steps and a few pantry staples.
Just 5 Ingredients for Perfect Pickled Onions
This delicious recipe is a foundational base recipe that you can customize to your heart’s content. We’ll focus on the simplest approach with red onions for their superior color and milder initial flavor, but this method works for other type of onion as well.
- 1 large red onion will yield one 10- to 12 oz jar. You can use yellow onions, sweet onions, or white onion. The goal is approximately 1.5 cups of thin slices of onion.
- White vinegar is the acid (or a mix, see notes below)
- Water is key; all vinegar would be too astringent
- Sweetener. I highly recommend including this of sweetness to balance out the flavor of the onions. Use a generous tablespoon of whatever you have on hand and they all yield a similar flavor profile: white sugar, cane sugar, brown sugar, simple syrup. Look to honey, maple syrup or agave syrup as a natural sweetener.
- Fine sea salt is my preference for the salt because it dissolves more quickly. Substitute table salt or kosher salt.
- Optional flavor boosters:
- 1-2 garlic clove(s), halved or thinly sliced
- 1 bay leaf (or bay leaves)
- 1/2 teaspoon pickling spice
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon red pepper flakes
- Whole black pepper, or multi-colored peppercorns
- Sprigs of fresh herbs like dill or thyme
- A squeeze of lemon juice or lime juice for extra zest
Simple Steps to Pickling
I love how easy this is:
- Prepare the Onions: Start by slicing the peeled onions. Using a sharp knife or, ideally, a mandoline, to slice your onion into very thin slices or half-moons. The thinner the onion slice, the quicker it will pickle and the more tender it will become. For best results, aim for about 1/8th inch thick. Place the sliced onions into a clean mason jar (I love Weck jars like the ones in my photos) or another heatproof airtight container.
- Heat the Pickling Liquid: In a small saucepan, combine the white vinegar, water, sweetener, and sea salt. Heat over medium heat, stirring occasionally, just until the salt dissolve and the sugar, if using instead of a liquid sweetener, has completely dissolved into the vinegar solution. This makes your pickling liquid (or pickling brine). If using a bay leaf, garlic clove, or mustard seeds, add them to the liquid now to allow their flavors to infuse, or tuck them into the jar with the slices of onion.
- Combine and Infuse: Carefully pour the hot pickling liquid over the sliced onions in the jar. Be sure the onions are completely submerged; press them down with a spoon as needed. If you’re adding red pepper flakes, black pepper, or fresh herbs, you can sprinkle them in now.
- Cool and Store: Let the jar sit on the counter to let the brine cool down to room temperature, 20-30 minutes. Once cooled, seal the jar with a lid and transfer it to the refrigerator.
Your quick pickled onions will be ready to eat in as little as 30 minutes, but for the most developed flavor and a gorgeous pink color, let them sit for at least a few hours or overnight.
Tips for Perfect Pickled Onions, Every Time
- Types of Vinegar: While white vinegar is a classic top choice, don’t be afraid to experiment! Red wine vinegar offers a richer, fruitier note. Rice vinegar (I’m a fan!) provides a milder, slightly sweeter tang. For a sophisticated touch, champagne vinegar or white wine vinegar can add complexity. I’m also a fan of apple cider vinegar for its robust flavor; sometimes I mix apple cider and white vinegar. The key is to use an acidic vinegar with at least 5% acidity.
- Sweetness Customization: Adjust the amount of sugar or natural sweetener to your preference. For sweet pickled onions, you might increase the sugar or sweetener from 1 heaping to 2 heaping tablespoons.
- Spice it Up: Beyond the basics, consider whole peppercorns, coriander seeds, cardamom, or even a few cinnamon sticks for a warm spice twist.
- Storage Instructions: Properly stored in an airtight container in the refrigerator, your jar of onions can last for a long time – typically 2-3 weeks, sometimes even longer. The flavor will continue to deepen over time. Don’t store them in the pantry because they are not processed for room temp shelf life.
- The Best Part: The pickling brine itself! Don’t toss it after the onions are gone. It can be reused for a second batch of onions (though you might want to refresh the spices), or add to salad dressing for an extra tangy kick.
Serving Suggestions: Your Pickled Onion Playground!
Once you have the onions, the possibilities are endless! You might find them the best part of your meals…
- Breakfast & Brunch: Elevate your avocado toast by adding a generous spoonful on top of avocado toast. They’re also fantastic with soft scrambled eggs or a breakfast burrito.
- Lunchtime Favorites: Transform a simple pita roll-up with the onions: slather of labneh, slices of cucumber, pickled onions, dusting of za’atar…wow. Revive a basic cheese sandwich or hamburgers and hot dogs from ordinary to extraordinary. Grain bowls and falafel bowls love these! They’re a fantastic addition to a mezze platter or charcuterie board alongside cold meats and cheese.
- Dinner Delights: Use them to cut through the richness of heavier dishes like beef stew, Lebanese Green Bean Stew, or Beef Shawarma, as a side condiment. They’re a revelation on tacos, enchiladas, or s a vibrant side to fish (try them alongside my Lebanese Spicy Fish with Tahini and Pine Nuts).
- Salads & Sides: Stir them into potato salad for a tangy twist, or toss them into any green salad for great flavor. They elevate many side dishes and can even be minced and added to a homemade salad dressing.
- Unexpected Pairings: Garnish your homemade onion rings (the un-pickled kind!) or Fried Zucchini, Fried Cauliflower or Fried Eggplant for a flavor contrast, or serve them alongside grilled vegetables–or my favorite, green beans (here’s my easy method for How to Cook Green Beans plus a recipe for green beans with onions and pomegranate molasses. The tangy bite they provide just works.
With these extra ingredients and serving ideas, you’ll find yourself reaching for pickled onions constantly!! Whether you opt for the quick and easy quick pickled red onion recipe or experiment with different vinegars and spices, you’ll quickly discover why these tangy gems are a chef’s secret weapon. They are simple to prepare, incredibly versatile, and store well, making them an essential staple. Grab an onion, your favorite vinegar, and get pickling!
Pickled Onions Recipe
Ingredients
- 1 large red onion
- 1/2 cup water
- 1/2 cup white vinegar, or a mix of vinegars
- 1 tablespoon maple syrup, or other sweetener
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon pickling spice, or other flavorings
Instructions
- Using a mandolin or sharp chef's knife, slice the peeled onion into very thin rounds (about 1/8-inch thick). Add the onions to a 12-16 oz. mason jar with the pickling spice layered in with them.
- In a small saucepan over medium heat, warm the water, vinegar, sweetener, and salt just until the salt dissolves.
- Pour the liquid over the onions. Cover and rest for 20-30 minutes before serving. Store in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
