This is the easiest pickled onions recipe by far. I realized not long ago how pickled onions can add another layer of flavour to food. I have had pickled onions at restaurants, but I had never made them before. So, I started doing some research, and I was gladly surprised to see how easy it was to pickle onions! The other thing is how customizable they are. You have the “plain” version that can go well with pretty much everything.
What is pickling?
Pickling is a preserving process to extend the life of a perishable product. Most of the time it is for fruits and vegetables. The products are immersed in a brine (vinegar solution). The most common pickled product in America is cucumbers. They are known for being a pregnant woman’s favorite food, although I wasn’t one of them. This process changes its taste, texture and flavour.
How to pickle your onions?
It is a very simple process. First, prepare your brine by boiling your vinegar, water, spices, and honey together.
Then, cut your onions in thin slices. I used a mandolin to do it, but you can cut them thin with your knife and fell free to use any type of onions. Pearl onions are great when pickled. I make sure I peel them first.
For this recipe, I used red onions because they become pink when pickled. I like to add colors to my dishes.
Last, put everything in a clean jar. Let the brine get to room temperature before adding the onion to your recipe or storing the jar in your fridge. You can store these for 3-4 weeks in the fridge. I heard that you can keep them longer, but they are usually gone before the end of the 4 weeks.
Which vinegar for pickled onions?
You can use any type of vinegar that doesn’t have a strong taste like balsamic vinegar or malt vinegar. Apple cider vinegar, white wine vinegar, distilled vinegar, red wine vinegar are all great choices. In this instance, I used distilled vinegar since I want them to blend with anything.
Are pickled onions healthy?
Yes! The onions keep all of their minerals and nutrients, like cooked or raw onions. However, like anything in life, eat them in moderation. If you have any stomach issues, I wouldn’t recommend them because of the acidity.
Can pickled onions go bad?
If you put the right amount of salt in your brine and keep them in the fridge, they will not go bad. 3-4 weeks is a conservative ballpark limit if you followed the recipe. I will say though, the honey might thicken at the bottom. Should this happen, heat them up again and put them back in a clean jar.
What do pickled onions taste like?
They are more on the sour and salty side. You can make them sweet by adding more honey or sugar.
What do you use your pickled onions for?
I use them in my salads, sandwiches, grilled meats, tacos, burgers, fish dishes, etc.
How to pickle onions
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4
- Category: Condiment
- Method: Boiling
- Cuisine: American
Description
This onions are pickled in white wine vinegar.
Ingredients
3 onions sliced
2 cups pf water
1 cup of distilled vinegar
1 Tbsp of honey
4 thyme springs
1 tsp of peppercorns
1 tsp salt
Instructions
1. In a small sauce pan on medium high, combine your water, vinegar, honey, thyme, salt. Bring it to a boil.
2. In a clean jar, put your onions.
3. Add the hot liquid to it and let it cool to room temperature.
4. You can use them right after cooling them.
5. You can refrigerate them for 3-4 weeks.
Notes
Pickled onions are great in salads and sandwiches!
Here are recipes that you may like:
Zucchini Salad with red peppers and cream cheese
juste pour faire mon malin :
1) par définition une saumure est une solution de sel, pas de vinaigre.
2) faire bouillir le vinaigre ça n’évapore pas tout le vinaigre ?
Mais sinon ça a l’air intéressant, je vais essayer.
Le texte original est écrit en anglais. Je crois que la traduction automatique a juste mis saumure pour “brine”. LE “brine” a l’anglaise contient souvent du vinaigre. Au sujet de l’evaporation, il y’a une petite evaporation mais vous gardez quand même la saveur du vinaigre. Essayez et dites-moi ce que vous en passez.:)