simple pickled onion

I am obsessed with pickled onions. They add the perfect punch to any sandwich, taco, burger, toast, or salad.

I’ve always had a hard time finding a recipe that would fit just enough liquid for a pint-sized mason jar. I’m commonly left with more pickling liquid than needed, which is fine. I can usually find something else in my fridge to pickle, but it can still be annoying because I hate being in a position with potential for food waste (even if it’s just pickling liquid). So this recipe is the perfect fit for a 12oz mason jar of pickled onions.

Pickled onions could not be easier to make. Just equal parts water and vinegar, some salt and sugar are all you need.

I highly suggest using a mandoline to slice your onion. It’s honestly way easier than slicing with a knife and you get perfect uniform slices, though slicing with a knife will obviously work as well. Be sure to really pack the onions into your jar.

To make the pickling liquid, add equal parts water and vingear to a small saucepan. You can use a variety of vinegar here. I like to use a classic white distilled, but apple cider, white wine or rice vinegar are nice alternatives, just don’t use balsamic. Season with salt and sugar then heat over medium heat until the sugar and salt is dissolved. Top the onions with the pickling liquid mixture and let sit, preferably overnight. They are ready once they turn into a beautiful vibrant hot pink color.

Once you make these pickled onions you will become obsessed. I need to have a jar in my fridge at all times. The options are truly endless for this condiment, but if you are looking for something to use them on, the tuna salad toast above is very delicious.