To make pickled onions, thinly slice onions (typically red onions), then soak them in a mixture of vinegar, water, sugar, and salt. This pickling solution can be heated to dissolve sugar and salt or used cold. The onions are left to marinate for at least an hour to overnight in the refrigerator before eating. Here's a simple quick pickled onion recipe:
- Slice 1 red onion thinly.
- Combine 1/2 cup apple cider vinegar, 1 tablespoon sugar, 1 1/2 teaspoons salt, and 1 cup hot water.
- Pour this over the onions in a jar ensuring they are fully submerged.
- Let sit for about 1 hour; then cover and refrigerate for up to 3 weeks.
For a more traditional homemade style, onions are peeled, salted overnight, then packed in jars with spiced vinegar and left to mature for 4 weeks. Pickled onions add a tangy, crisp, and slightly sweet flavor, perfect for tacos, salads, sandwiches, and many dishes. Variations include using different vinegars (like white wine, malt, or cider), adding spices (peppercorns, mustard seeds, bay leaves), and sweeteners (maple syrup or honey). Quick pickles are ready within an hour, while traditional pickled onions benefit from several weeks of maturing. This covers a range of methods from quick 10-minute prep to more elaborate weeks-long maturation based on preference and use.
