Quick Pickled Onions
This is one of those super simple recipes that makes a product that’s good on pretty much everything! Okay, maybe not on your daily bowl of cheerios, but everything else.
I keep a jar of these quick pickled onions in my fridge at all times. They keep for a few months and they’re super handy to have on hand. I use mine on:
- Avocado toast
- Poke bowls or bowls of any kind
- Tacos
- Nachos
- Burgers
- Salads
- Eggs
They really are so versatile and bring a nice little punch of flavour to finish your dish.
The best thing about them is that they are super quick and easy to make. This is called a “quick pickle” because there’s no canning involved. It’s faster, but also it’s not going to create a product that’s shelf-stable so it’s important to store these quick pickled onions in the fridge.
This is the basic, basic basic quick pickled onions recipe. If you want to jazz it up a bit, you could add:
- a clove of garlic
- whole peppercorns
- a bay leaf
- whole mustard seeds
- red pepper flakes for a bit of heat
Have fun and experiment around a bit!
Quick Pickled Onions
Equipment
- 500 ml mason jar with lid
Ingredients
- 1 medium red onion sliced thinly
- 1/2 cup water
- 1/2 cup vinegar
- 2 tbsp salt
- 2 tbsp sugar
- 1 tbsps pomegranate molasses (optional)
Instructions
- Top and tail the onion and remove the papery skin. Cut the onion into halves or quarters, and then cut very thin slices. You could also do this in a food processor if you like.
- Place the cut onions in a heat-proof bowl and set aside.
- In a small saucepan, add the water, vinegar, salt and sugar, along with the pomegranate molasses, if using.
- Whisk well and bring to a boil over medium heat. Boil just until the sugar and salt is dissolved.
- Pour the pickling liquid over the onions and stir well. Allow to sit for 15 minutes or so, or until they've cooled enough so you can handle them.
- Pour everything (you may not use all the pickling liquid) into your mason jar, top with the lid, and store in the fridge.