Sweet & Tangy Pickled White Onions weren’t always a part of my kitchen, but now I can’t imagine cooking without them. It all started on a lazy summer afternoon when I visited a local farmers’ market. There, a small jar of glistening white onions caught my eye. The vendor offered me a taste, and I was instantly hooked. The balance of sweetness and tanginess was unlike anything I had tried before. That very day, I decided I would learn to make Sweet & Tangy Pickled White Onions at home. Little did I know, it would become a must-have in my pantry.
The Perfect Addition to Any Meal
Once I started making Sweet & Tangy Pickled White Onions, I realized how versatile they were. Their bright flavor could liven up anything from tacos to salads and even plain rice. One evening, I sprinkled them over my black bean tacos, and my family kept asking for seconds. Another time, I tossed them into a fresh garden salad, and suddenly, it tasted like a gourmet dish. Their crisp texture and bold taste turn even the simplest meals into something special. It’s amazing how one jar of pickled onions can inspire so many kitchen creations.
A Simple Recipe with Big Results
Making Sweet & Tangy Pickled White Onions is easier than you might think. With just white onions, vinegar, sugar, salt, and water, you can have a jar ready in no time. First, slice the onions thinly and place them in a jar. Then, heat the vinegar, water, sugar, and salt in a pot until everything dissolves. Pour the hot mixture over the onions, let it cool, and refrigerate. In just a few hours, you’ll have pickled onions ready to enjoy. It’s a small effort for a big reward — a jar of flavor that lasts for weeks.
A Homemade Treasure
Every time I open the fridge and see that jar of Sweet & Tangy Pickled White Onions, I feel a sense of pride. It’s a reminder of how simple ingredients can create something truly special. The onions stay crisp and flavorful, brightening up any meal they touch. Friends and family often ask me for the recipe, and I’m always happy to share. It feels good to know that something so simple can bring joy to others. Now, I never let my kitchen run out of this homemade treasure.
Table of Contents
Chef’s Notes- Sweet & Tangy Pickled White Onions
- Master the Mandoline: Use a mandoline slicer for even, ultra-thin slices. This ensures the onions absorb the brine uniformly, resulting in consistent flavor and texture. Always use the hand guard for safety.
- Balance the Sweet-Tangy Ratio: Prefer a sweeter or tangier onion? Adjust the sugar and vinegar ratio. For a tangier flavor, reduce the sugar to 1 tablespoon. For sweeter onions, add up to 3 tablespoons.
- Spice It Up: Add your twist to the pickling brine by tossing in spices like cumin seeds, coriander seeds, or red chili flakes for a bold flavor profile. A bay leaf can also add a subtle earthy note.
- Avoid Overcrowding: Divide onions evenly between jars to ensure each piece gets fully submerged in the brine. This helps achieve a consistent, crisp texture.
- Submerge for Success: Make sure the onions are fully covered in the brine. If needed, use a small weight (like a clean, small lid or herb stem) to keep them submerged.
- Speed Up the Pickling: Want to enjoy them ASAP? Cut the onions paper-thin. They’ll be ready in as little as 30 minutes instead of 60.
- Extend Shelf Life: Always use a clean spoon or tongs to remove onions from the jar. This prevents contamination and extends the freshness of your pickled onions.
- Go Beyond the Jar: Use these pickled onions to elevate tacos, burgers, grain bowls, salads, or charcuterie boards. They’re also fantastic on breakfast dishes like avocado toast or scrambled eggs.
- Batch Size Matters: If you plan to double the recipe, keep the onion-to-brine ratio consistent. The brine should always fully cover the onions.
- Flavor Over Time: The onions taste great after an hour, but for even bolder flavor, let them pickle overnight. The next day, you’ll have even more tender, flavorful onions.
Sweet & Tangy Pickled White Onions
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minutesExperience the magic of pickled onions with this easy, sweet & tangy recipe! Perfectly crisp and bursting with flavor, our pickled white onions elevate any salad, sandwich, or burger. Whether you’re hosting a dinner party or preparing quick weekday meals, these versatile onions are a must-have in your kitchen. Inspired by the finesse of top chefs, this recipe ensures vibrant, tender onions ready in just an hour. Keep them refrigerated for up to two weeks and enjoy a gourmet touch to your everyday dishes. Dive into the delightful tanginess and savor the freshness!
Ingredients
- Vegetables
1 medium white onion thinly sliced
- Brine
2/3 cup white vinegar
2/3 cup water
- Sweeteners Seasonings
2 tablespoons cane sugar
2 teaspoons sea salt optional
2 cloves garlic smashed
1/2 teaspoon mixed peppercorns
- Equipment
2 (8-ounce) mason jars
- Alternative Ingredients:
Cane sugar can be substituted with brown sugar or honey.
Sea salt can be replaced with kosher salt.
White vinegar can be substituted with apple cider vinegar or white wine vinegar.
Mixed peppercorns can be replaced with black pepper or crushed red pepper for added heat.
Garlic cloves can be omitted or replaced with shallots for a milder flavor.
Directions
- **Slicing Onions** – Begin by carefully slicing the medium white onion into thin, uniform pieces using a mandoline slicer for best results. This ensures the onions absorb the brine evenly. Aim for slices about 1/8 inch thick. This should take approximately 5 minutes.
- **Preparing Jars** – Divide the sliced onions evenly between two 8-ounce mason jars. Add 1 garlic clove and 1/4 teaspoon of mixed peppercorns to each jar. This adds depth and spice to the pickling process. This step takes about 2 minutes. *Optional:* For a spicier kick, add a pinch of red pepper flakes.
- **Making Brine** – In a medium saucepan, combine 2/3 cup white vinegar, 2/3 cup water, 2 tablespoons cane sugar, and 2 teaspoons sea salt. Heat over medium heat, stirring constantly until the sugar and salt are fully dissolved, about 1 minute. This creates a flavorful brine that preserves the onions.
- **Assembling and Cooling** – Carefully pour the hot brine over the onions in each jar, ensuring the slices are fully submerged. Let the jars cool to room temperature, which takes about 10 minutes. Once cooled, seal the jars and place them in the refrigerator. The pickled onions will be ready to enjoy in about an hour for thin slices or can be left overnight for a more intense flavor and tenderness.
Equipment
- mandoline slicer
- food storage containers
- measuring cups and spoons
Nutrition Facts
- Calories: 80kcal
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 150mg
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 15g
- Protein: 1g
- Vitamin A: 2IU
- Vitamin C: 10mg
- Calcium: 2mg
- Iron: 2mg
FAQ- Sweet & Tangy Pickled White Onions
How long do these pickled onions last?
Pickled white onions can last up to 2 weeks in the refrigerator if stored in a clean, airtight container and handled with clean utensils each time.
Can I use red onions instead of white onions?
Absolutely! Red onions work beautifully and will give you a vibrant pink hue. The flavor is slightly sharper but just as delicious.
My brine is cloudy — is that normal?
Yes, a cloudy brine can occur due to natural garlic enzymes or if table salt is used instead of sea salt or kosher salt. It’s safe to consume as long as there’s no foul odor.
Can I reuse the brine to pickle more onions?
It’s best to make fresh brine for each batch to maintain flavor and safety. The brine weakens after the first use, and reused brine may not preserve as effectively.
Can I use these pickled onions for canning (long-term storage)?
No, this recipe is for refrigerator pickles only. To make them shelf-stable, you’d need a proper canning process with sterilization and precise acidity control.
