Pickled Onion

10 min | 5 Servings

Ingredients

  • 1 large red onion, thinly sliced

  • ½ cup water

  • ½ cup white vinegar (or apple cider vinegar)

  • 1 tbsp sugar, maple syrup, or honey

  • 1 ½ tsp kosher salt

Instructions

1.Pack the jar:Use heat-proof glass.

Stuff the thinly sliced red onions tightly into a mason jar or similar heat-safe container.

2.Make the brine:

In a small saucepan, combine the water, vinegar, sugar, and salt. Warm over medium heat, stirring until the sugar and salt fully dissolve.

3.Pour and steep:Submerge completely.

Carefully pour the hot brine over the onions. Press the onions down gently with a spoon so they are fully covered by the liquid.

4.Cool and store:

Let the jar sit at room temperature until cool (about 30 minutes). Seal and refrigerate. They are ready to eat once cool, but taste best after resting overnight. They will keep in the fridge for 2 to 3 weeks.

Possible Embellishments

You can easily customize the flavor profile by tucking a few of these extras into the jar with the onions before pouring in the hot brine:

  • For heat: A few slices of jalapeño or habanero pepper, or a pinch of red pepper flakes.

  • For aromatics: 1–2 smashed garlic cloves or a slice of fresh ginger.

  • For spice/texture: ½ teaspoon of whole black peppercorns, coriander seeds, mustard seeds, or cumin seeds.

  • For herbs: A sprig of fresh dill, oregano, or thyme.

Nutrition Facts

Because the onions only absorb a small amount of the brine, the exact nutritional values vary slightly depending on how much sugar/salt you use, but standard commercial and homemade quick pickles average the following:

Serving Size1 oz (about 2 tablespoons)Calories15–25Total Fat0 gSodium40–220 mgTotal Carbohydrates3–6 gTotal Sugars3–5 gProtein0 g