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Pickled onions

Author
Cookinero 21 Feb 2025
8850
Pickled onions

Pickled onions are a great addition to shashlik or salad, and also a very tasty snack on their own. They can also be used as an addition to bruschetta or salted herring. The onion is juicy and piquant, but without the bitterness typical of this vegetable.

How to cook Pickled onions

Step 1

Pickled onions

Cut the onion into half rings and place in a bowl.

Step 2

Pickled onions

Pour boiling water over the onion for 3-5 minutes so that the water completely covers it.

Step 3

Pickled onions

Drain most of the water and add sugar, salt and vinegar to the onions. Transfer the onions to a jar with a lid and leave to marinate for another 30 minutes.

Pickled onions - FAQ About Ingredients, Baking Time and Storage

Yes, apple cider vinegar works well and adds a slightly sweeter, fruitier flavor. Just ensure it has 5% acidity for proper preservation.
Stored in an airtight jar, they’ll keep for 2–3 weeks. Always use clean utensils to avoid contamination.
Absolutely! Replace sugar with a keto-friendly sweetener like erythritol, or omit it entirely for a tangier, low-carb version.
A sharp knife and uniform half-rings ensure even pickling. For quicker results, a mandoline works (use a guard for safety).
Yes! This recipe is naturally vegan, using only plant-based ingredients like vinegar, sugar, and salt.
Absolutely! Try peppercorns, mustard seeds, or red pepper flakes for extra flavor. Add them to the jar before pouring the brine.
Double or triple the ingredients, but ensure onions are fully submerged in brine. Use multiple jars if needed for even marinating.
Freezing isn’t recommended—it alters their texture. Stick to refrigeration for crisp, flavorful results.
Try them on tacos, salads, or sandwiches. Their acidity cuts through rich foods like pulled pork or grilled cheese.

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