Name: Pickled Onions
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 1 quart
Cuisine: American
Ingredients: 2 red onions; 1 cup water; 1 cup apple cider or white vinegar; 3 tablespoons honey; 2 teaspoons salt; 0.5 tsp red pepper flakes; 0.5 tsp black peppercorns

From the Cook

1/5

Pickled Onions

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Slice 2 red onions into bite size pieces.

Tightly pack the onions into a clean 1-quart jar. In a small saucepan bring the water, vinegar, honey, salt, red pepper flakes, and black peppercorns to a boil.

Allow the liquid to boil for one minute and pour it over the onions in the jar.

Let the liquid settle over the onions before pouring out any leftover liquid.

Sometimes it takes a minute or two for all of the air to bubble up to the surface.

Top the jar off with as much liquid as fits.

Once the jar is filled to the brim with onions and the vinegar mixture, seal the jar.

Nutrition

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Tips & Tricks (5)

Slice Onions Consistently 🔪
Cut onions into uniform ¼-inch thick rings so they pickle evenly and develop consistent texture throughout the jar within 24 hours.
Blanch for Milder Bite 🫖
Pour boiling water over sliced onions and let sit for 2 minutes before draining to reduce harshness while maintaining their crisp texture and vibrant color.
Balance Sweet and Sour 🍯
Use a 1:1 ratio of vinegar to water with 2 tablespoons honey per cup of liquid to achieve the perfect tangy-sweet profile that complements both light and heavy dishes.
Toast Peppercorns First 🔥
Lightly toast black peppercorns in a dry pan for 30 seconds before adding to the pickling liquid to unlock their aromatic oils and intensify flavor complexity.
Cold Pack for Crispness ❄️
Pour room-temperature pickling liquid over onions and refrigerate immediately to preserve their satisfying crunch and prevent them from becoming too soft.