Onions add so much flavor to a dish. There’s very few savory dishes I eat that don’t have onion in some form or fashion. Pickled Onions are quick and easy to assemble. The hardest part is waiting overnight to eat them. Use Pickled Onions as a topping on sandwiches, tacos, burritos, salads, etc.
As with any pickling brine, acid is a key ingredient. I used Meyer lemon juice because we’re about to be over run with lemons. Our Meyer lemon tree is loaded. Not bragging, just stating the facts, ma’am. Substitute lime juice, apple cider vinegar or a combination of the three.
I added bay leaf, mustard seed, black peppercorn and cloves for some addition flavor. Those spices are traditionally used in pickling spice. They’re optional so if you don’t have them , don’t fret. The pickled onions will turn out fine without them.
Think about using them as toppings for fajitas, hamburgers, and pulled pork sandwiches.
The color of these babies is stunning. I just like looking at them. And then I eat them.
Y’all come see us!
Pickled Onions
You need a cup of acid for this recipe. I used lemon juice because we have a surplus of lemons. Substitute lime juice, apple cider vinegar or a combination. If you have pickling spice on hand, throw in about a tablespoon in place of bay leaf, mustard seed, peppercorns and cloves. Hot water from the tap is fine. Boiling isn’t necessary.
yield: one quart
1 medium red onion, peeled and thinly sliced
1 cup lemon juice
1 cup hot water
1 bay leaf
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon mustard seed
1/2 teaspoon whole black peppercorn
7 or 8 whole cloves
Place onion slices in a glass quart jar or a bowl.
Mix together the remaining ingredients for the brine. Stir until sugar and salt dissolves.
Pour brine over onions. Cover and store in refrigerator for at least 4 hours. Overnight is best. Will keep in refrigerator for up to 2 weeks.
Pickled Onions
Ingredients
- Pickled Onions
- You need a cup of acid for this recipe. I used lemon juice because we have a surplus of lemons. Substitute lime juice apple cider vinegar or a combination. If you have pickling spice on hand, throw in about a tablespoon in place of bay leaf, mustard seed, peppercorns and cloves. Hot water from the tap is fine. Boiling isn't necessary.
- yield: one quart
- 1 medium red onion peeled and thinly sliced
- 1 cup lemon juice
- 1 cup hot water
- 1 bay leaf
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon mustard seed
- 1/2 teaspoon whole black peppercorn
- 7 or 8 whole cloves
Instructions
- Place onion slices in a glass quart jar or a bowl.
- Mix together the remaining ingredients for the brine. Stir until sugar and salt dissolves.
- Pour brine over onions. Cover and store in refrigerator for at least 4 hours. Overnight is best. Will keep in refrigerator for up to 2 weeks.
Mary says
I love onions with just about everything, thankfully so does my husband. This sounds like an easy way to pickle them. Pinned. Definitely making. Thanks for sharing.
Jackie Garvin says
Enjoy, Mary! The longer they sit in the brine, the better they get. By the second or third day, they’re really flavorful.
pumpkin061 says
I LOVE onions! & Your pictures are the best! Pinning for future use
Jackie Garvin says
Thanks, Jill! Keep some on hand in your refrigerator. They really add a lot of flavor to most any savory dish.
Dianne Johnson says
Oh, my, this looks good. Don’t have time right now, but I Pinned it for later. Thanks!!!
Jackie Garvin says
I hope you enjoy them,Dianne!
Kim Leamon says
Thank just love all of your recipes, Jackie! And your videos are wonderful too!! Your southern ways seem so familiar to me since they’re so similar to the way I’ve been raised. Keep up the great work!
Kim Leamon says
That was supposed to say “I just love all of your recipes” lol!
Jackie Garvin says
I knew what you meant! LOL! Thanks for your kind words. We’ve got lots of new recipes and videos coming up.
Mikki Merritt says
Does it have to be “kosher salt”? I don’t have any…
Jackie Garvin says
No, you can use regular table salt. You might want to use a little less than I specified in the recipe. Table salt is more concentrated than kosher salt.
Michaele Merritt says
Thank you! Going to make this tonight!