Pickled Onions
These quick pickled onions are the perfect way to elevate just about any dish—tacos, bowls, salads, burgers, or sandwiches. They’re tangy, a little sweet, and come together with just a few pantry staples. Bonus: they last for weeks in the fridge and only get better with time! I used this rotary grater for quick prep and store them in these mason jars for convenience.
- Prep Time: 10
- Total Time: 10 minutes
Ingredients
1 red onion, thinly sliced
4 garlic cloves, peeled
2 tbsp salt
4 tbsp cane sugar
1 tsp peppercorns
2 cups white vinegar
Instructions
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Thinly slice the red onion and peel the garlic. Add both to a large mason jar.
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In a small saucepan, combine the vinegar, sugar, salt, and peppercorns.
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Bring to a boil over medium-high heat, stirring to dissolve the salt and sugar.
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Once boiling, carefully pour the hot mixture over the onions and garlic in the jar.
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Press the onions down to ensure everything is submerged.
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Let cool at room temperature, then cover with a lid and refrigerate.
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Chill for at least a few hours before using for best flavor.
Notes
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Pickled onions will keep in the fridge for 3–4 weeks.
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Flavor intensifies over time!
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For easier garlic prep, I recommend using this grater.
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These mason jars are perfect for storing your batch.
Nutrition
- Serving Size: 2oz
- Calories: 45
- Sugar: 7g
- Carbohydrates: 8.5g