Pickling is a delightful way to preserve and elevate the flavors of fresh produce, and white onions are no exception. These zesty orbs can transform from a kitchen staple into a tangy treat, adding a burst of flavor to any dish they accompany.
This simple recipe for pickled white onions is not just a method of preservation, but an invitation to explore the culinary world of tangy, sweet, and crisp combinations. Whether you're a beginner in the kitchen or a seasoned chef, this recipe is designed to be accessible, efficient, and rewarding.
Why This Recipe Works
Balanced Flavor Profile: The mixture of vinegar, sugar, and salt creates a perfectly balanced brine, ensuring that your onions are neither too tangy nor too sweet. This equilibrium allows the natural flavors of the white onions to shine through while being complemented by the pickling liquid. The end result is a pickled onion that can be enjoyed on its own, added to salads, or used as a garnish, making it versatile and delicious.
Easy and Efficient: Unlike many complicated recipes that require hard-to-find ingredients or long preparation times, this pickled white onions recipe is straightforward. Most, if not all, of the ingredients are likely already in your kitchen. Plus, the pickling process helps to preserve the onions, allowing you to enjoy them over an extended period. This is especially handy when you have an abundance of white onions and are looking for a creative and tasty way to utilize them.
Ingredients
White Onions - Small, pearl or boiler onions are the best. They have a milder flavor that goes well with pickling. Substitute: Shallots or red pearl onions for a different flavor profile.
White Vinegar - It helps in preserving the onions and giving them a tangy flavor. Substitute: Apple cider vinegar for a slightly sweeter taste.
Sugar - Adds a touch of sweetness to balance the tartness. Substitute: Honey or maple syrup can be used, but it may change the flavor slightly.
Salt - Enhances flavor and acts as a preservative. Substitute: Sea salt or kosher salt, but ensure measurements are adjusted accordingly as some salts are saltier than others.
Water - Helps to dilute the vinegar and balance the overall flavor. No direct substitute,as it's essential for the brine.
Tips
- Sterilize your jars before use to ensure the pickles remain fresh for longer.
- For a spicier kick, consider adding a sliced chili pepper or a few pepper flakes.
- Store the pickled onions in a cool, dark place to ensure they keep well.
- For best flavor, let the onions sit in the brine for at least 48 hours before consuming.
- These pickled onions will last for several weeks in the fridge once opened.
How to Serve
Pickled white onions are a versatile condiment that can elevate the taste of various dishes. Their sharp tangy-sweet flavor can be a delightful contrast in many meals.
- Tacos & Sandwiches: Use them as a topping for tacos or sandwiches for an added punch.
- Salads: Mix them into salads to provide a zesty flavor contrast.
- Charcuterie Boards: Pair with cheeses, cold cuts, and crackers for a delightful pickled component.
More Recipes
Pickled White Onions
Ingredients
- 1 pound of small white onions peeled
- 2 cups white vinegar
- ¼ cup sugar
- 1 tablespoon salt
- 2 cups water
Instructions
- In a pot, combine vinegar, sugar, salt, and water. Bring the mixture to a boil until sugar and salt dissolve.
- Place the peeled white onions into sterilized jars.
- Pour the hot brine over the onions, ensuring they are fully submerged.
- Seal the jars tightly and allow them to cool to room temperature.
- Once cooled, store in the refrigerator. Wait at least 48 hours before consuming for the best flavor.
Nutrition
Notes
- Sterilize your jars before use to ensure the pickles remain fresh for longer.
- For a spicier kick, consider adding a sliced chili pepper or a few pepper flakes.
- Store the pickled onions in a cool, dark place to ensure they keep well.
- For best flavor, let the onions sit in the brine for at least 48 hours before consuming.
- These pickled onions will last for several weeks in the fridge once opened.