Recipe
Pickled Onions Three Ways
I love pickled onions. I always keep a jar in the fridge and use them to top salads, avocado toast, and just about anything else that needs a little color or zing.
Pickling onions is easy. Here are my three go-to methods. Pickle with lemon juice and salt if you want a sweeter pickle in a hurry. The vinegar method is also ready to eat in a few hours, but quick pickles are best after 24 hours.
Photo: Pickled red onions with vinegar and pickling spices. Video: Pickled red onions with lemon juice and salt.
Ingredients
1 red onion
Lemon juice or vinegar
Salt, sugar, whole peppercorns, pickling spices
Instructions
Preparing the Onions for Pickling
Make the pickled onions and set aside for at least an hour. Toss them every 10 minutes or so as you make the rest of the salad. (You can also make these a day ahead and refrigerate them.)
Pickles with Lemon and Salt
These pickles are great in any salad that includes lemon juice.
Sprinkle ½ t of salt over the onions, then squeeze 3-4 T of lemon juice over them. Cover and shake to combine. Refrigerate for an hour or overnight before using.
This makes a pickle that has a bit of sweetness.
Vinegar, Salt, Pepper, and Sugar
You can make this in a few minutes on the stove in a saucepan or in the microwave in a glass measuring cup.
Combine ½ c red wine vinegar with ½ c filtered water. Add 1 t salt, 1 T sugar, and 7-8 whole peppercorns. Heat to boiling, then pour over the onions in the jar. Cover tightly and cool on the counter before refrigerating.
These are ready to eat in a few hours, but better if they pickle for at least 24 hours.
Vinegar, Salt, Pepper, Sugar & Pickling Spices
Make according to the recipe above except add a teaspoon of pickling spices to the jar before putting in the onions.
Pickled Onions Three Ways
Ingredients
- Red Onion
- Lemon juice or Vinegar
- Salt sugar, whole peppercorns, pickling spices
Instructions
Preparing onions for pickling
- I like red onions for their color and flavor, but you can use any type of onion you like. Peel the onion, then slice it lengthwise. Using a sharp knife, sliver the onion from top to bottom. Half of a large onion makes about a pint. Pack them into a clean jar with a tight-fitting lid.
Lemon and Salt
- These pickles are great in any salad that includes lemon juice. Place onions in a clean jar with a tight-fitting lid. Sprinkle ½ t of salt over the onions, then squeeze 3-4 T of lemon juice over them. Cover and shake to combine. Refrigerate for an hour or overnight before using. This makes a pickle that has a bit of sweetness.
Vinegar, Salt, Pepper, and Sugar
- You can make this in a few minutes on the stove in a saucepan or in the microwave in a glass measuring cup. Combine ½ c red wine vinegar with ½ c filtered water. Add 1 t salt, 1 T sugar, and 7-8 whole peppercorns. Heat to boiling, then pour over the onions in the jar. Cover tightly and cool on the counter before refrigerating. These are ready to eat in a few hours, but better if they pickle for at least 24 hours.
Vinegar, Salt, Pepper, Sugar, and Pickling Spices
- Make according to the recipe above except add a teaspoon of pickling spices to the jar before putting in the onions.