How to pickle onions

How to pickle onions

Quickly and easily make your own pickled onions at home! They’re a must-have ingredient to keep in the fridge to add gourmet flavours to sandwiches, salads, and wraps.

PREP TIME: 8 min | COOK TIME: 5 min

INGREDIENTS

• 1.5 cups sliced red onion
• 1 clove garlic
• 3 tbsp white sugar
• 1.5 tbsp salt
• ½ tsp peppercorns
• 1 cup white vinegar

METHOD

Thinly slice the red onion into slices. Peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.

Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.

When it reaches a boil, pour the vinegar over the sliced onion and garlic.* Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature. I sometimes place a piece of plastic wrap over the onions to help push and hold them below the surface of the brine (see step by step photos below).

Once cool, use the onions immediately or transfer the onions and all the brine to a covered non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.

Print Recipe

How to pickle onions

Prep Time: 8 – Cooking Time: 5

Ingredients

• 1.5 cups sliced red onion
• 1 clove garlic
• 3 tbsp white sugar
• 1.5 tbsp salt
• ½ tsp peppercorns
• 1 cup white vinegar

Instructions

1

Thinly slice the red onion into slices. Peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.

2

Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.

3

When it reaches a boil, pour the vinegar over the sliced onion and garlic.* Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature. I sometimes place a piece of plastic wrap over the onions to help push and hold them below the surface of the brine (see step by step photos below).

4

Once cool, use the onions immediately or transfer the onions and all the brine to a covered non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.

ALSO SEE: How to caramelise onions

How to caramelise onions