Pickled onions are the underrated star of my pantry, and I’m here to give them the credit they deserve. Honestly, my biggest gripe with most dishes is the lack of acid. A solid punch of tangy goodness is what takes a dish from "meh" to "holy hell, this is good." And that’s where pickled onions come in. They make an appearance on my Thanksgiving Brussels sprouts every year, which means I always have a jar (or two) hanging out in the fridge.
These things are so easy to make and last forever. Seriously, there are countless times during the week when I’m throwing them on anything to level up the flavor. Whether it’s tossing them on salads or grain bowls, topping avocado toast, or piling them onto nachos or quesadillas—they’re my secret weapon. Oh, and don’t even get me started on pickled onions with roasted veggies. So simple, so perfect.
Pickled onions are quick, full of flavor, and an excellent way to save those onions that are on their last leg. Zero excuses. Get yourself some pickled onions. You’ll thank me later.
Ingredients:
½ cup red wine vinegar or vinegar of your choice (apple cider vinegar, rice vinegar, white wine, champagne, or distilled white vinegar are all options)
1 ½ cups water
1 tablespoon Kosher salt
2 tablespoon honey or sweetener of your choice (sugar or maple syrup work great)
2 garlic cloves (optional)
½ teaspoon black peppercorns (optional)
1 bay leaf (optional)
1 medium red onion, thinly sliced (you can use any onion or shallot for pickling)
Instructions:
Combine all ingredients, except the onions, into a small saucepan and stir over medium heat until homogenous and the salt has dissolved.
Slice onion into very thin slices. I usually do this with a mandolin.
Pour liquid over your sliced onions into a bowl, mason jar, or sealable container and refrigerate for at least an hour before eating.