Vinegar Pickled Onions Recipe
Vinegar pickled onions—because who needs bland condiments when you can have a jar of tangy brilliance instead? These zesty onions take dull meals and slap them into greatness with their sharp, vibrant flavor. Forget the sad store-bought jars that scream mediocrity. Making your own guarantees a punch of freshness and none of the weird preservatives. Whether you’re topping tacos, sandwiches, or just eating them straight from the jar (no judgment), this recipe delivers. Brace yourself for an easy, flavorful kitchen triumph that will have you questioning why onions weren’t always this awesome.
Vinegar Pickled Onions Recipe
A tangy, flavorful vinegar-based pickled onions recipe that elevates sandwiches, tacos, and salads with a fresh, zesty kick.
Ingredients
- 2 medium red onions thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1 bay leaf optional
Instructions
- Slice the onions: Thinly slice the red onions and pack them into a mason jar along with a bay leaf if using.
- Prepare the brine: In a saucepan, combine vinegar, water, sugar, salt, and black peppercorns. Heat until the sugar dissolves.
- Pour the brine: Carefully pour the hot mixture over the onions, ensuring they’re fully submerged.
- Cool and seal: Allow the jar to cool to room temperature before sealing and refrigerating.
- Chill and serve: Let the onions marinate for at least 30 minutes before serving. Best when chilled for a few hours.
Notes
Nutritional Information (Per Serving):
- Calories: 25
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0g
- Vitamin C: 4%
- Iron: 2%
- Potassium: 2%
- Calcium: 1%
- Folate: 1%
Additional Notes/Tips:
- Vinegar Options: Swap white vinegar with apple cider vinegar for a richer, sweeter flavor.
- Storage Tip: Store refrigerated for up to two weeks.
- Serving Idea: Try them on grilled cheese sandwiches or toss them into a vibrant veggie salad for a tangy twist.
