Pickled Onions

Pickled onions go on everything. They add and a pop of .

Time: 15 mins

By Ethan Chlebowski

I always have pickled onions in my fridge and I think you should too.

Ethan Chlebowski

Ethan Chlebowski



  • Pickled onions

    • red onions
      , thinly sliced
    • vinegar
      1 part
    • water
      1 part
    • salt
      a big pinch


Step 1: Prep the onions & pickling liquid

Very thinly slice the red onions from root to stem and add them to a jar.

Add equal parts vinegar and water to a pot (use enough to submerge the onions in the jar) with a big pinch of salt (2% by weight if you want to measure). Set the pot on the stove and bring to a . Turn off the heat.

Step 2: Finish & enjoy

Pour the hot liquid over the onions until they are completely submerged or the jar is filled.

Cover and let sit in the fridge for at least 2 hours before serving. The pink color will get deeper the more days they sit (keep in the fridge).

Put them on everything & enjoy.



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