A condiment for everything; from salads to sandwiches, omelets, toast toppings, tacos, and more.
I have a new office mate named Isabel whom I love. In addition to the fact that Isabel is smart, kind, quick-to-adapt, funny, and always, always cheery; she loves onions just as much as I do and that’s a huge plus when you’re sharing a small office. Between the two of us, whether it’s an eat-at-your desk breakfast, a quick lunch, or yes, even a snack, there’s always an onion (“they” say the same thing about spiders) within an arm’s reach.
SPOILER ALERT: This recipe is for onion lovers so if you don’t love onions you might want to… Stop. Reading. Now. But if you do love onions, you’re going to thank me (and Cookie and Kate) for this one. 😊
These Easy Pickled Onions are….
- A tiny but sweet
- A little bit spicy
- Low in calories
- Gluten free
- High in prebiotics, which support the growth of good bacteria that live in your stomach and contribute to a healthy microbiome. (That’s a fancy word for all the stuff that lives and grows in your stomach and digestive tract.)
- Super easy to make
- So…so flavorful
- What kind of onions? Red, white, or yellow onions will work; however, I think red onions work best because after a day or two, when their pigment leaks out, they become a beautiful shade of pink – which I love.
- How thin to slice them? Most pickled onion recipes will tell you to slice them very thin, with a mandolin; but, since Mr. EN almost lost a finger doing that a few years back I use a regular-old kitchen knife and cut them as thin as I can. This works fine plus, if you don’t eat them right away, a thicker cut will retain it’s crispness longer than a very thin cut will.
- Are both vinegars necessary? I think so. The apple cider vinegar is smoother and a little less bitey that straight white vinegar. Buy raw unfiltered apple cider vinegar if you can find it; is more nutritious. That said, if all you’ve got is white vinegar – or red wine vinegar – go ahead and try a different combo. I bet it will work just fine.
- Storage tip. I store these in a non-reactive glass jar. They will retain their crispness and last 2-3 weeks in the refrigerator. If you really love onions, double or triple the recipe. I made a quart jar of onions for the photo below.
So how should you eat these delicious, sweet and spicy Easy Picked Onions? Eat them…
- on hot and cold sandwiches
- added to a grilled cheese
- inside a veggie wrap
- on tacos
- minced and added to tuna or egg salad
- as a salad topping
- with meat, cheese, nuts and fruit on a charcuterie board
- right out of the jar
I promise, if you make these Easy Pickled Onions just once I’m pretty sure they’ll become a regular staple on your condiment shelf, you’ll eat them far quicker than you thought possible, and you’ll make them again and again. At least I hope so.
Peace, love and good eats, from our empty nest to yours.
Trending in the EN Kitchen: Bragg’s Unfiltered Apple Cider Vinegar purchased at our local Meijer Store
Mr. EN’s Take on This Recipe: “These are great! Just added them to a BLT.
Easy Pickled Onions
Yield 6 servings
- 1-2 medium red onions, thinly sliced
- ½ cup water
- ¼ cup distilled white vinegar
- ¼ cup apple cider vinegar
- 1 ½ tablespoons honey
- 1 ½ teaspoons sea salt
- ¼ teaspoon red pepper flakes
- Pack the onions into an 8-ounce glass jar or container. Put the jar in the sink to catch any spills.
- In a small saucepan, combine the water, both vinegars, honey, salt, and pepper flakes. Stir well. Bring the mixture to a gentle simmer over medium heat.
- Carefully pour the hot liquid into the jar over the onions.
- Press the onions down into the vinegar.
- If you want to eat them right away, let cool 20-30 minutes at room temperature, then eat. To eat later, cover and refrigerate for 2-3 weeks.
- The sodium content will vary depending on how much of the pickling liquid you consume. Nutrition analysis is an estimate of sodium content based on analysis of the entire recipe, including the pickling liquid divided by six servings.
Amount Per Serving
% Daily Value
Sodium 200 mg
Total Carbohydrates 9 g
Dietary Fiber 1 g
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jan leksich says