Quick Pickled Onion
Flavorful and delicious, this quick pickled onion recipe can be added to eggs, salads, and sandwiches. Or an egg salad sandwich, like I made the other day. It’s so versatile you will find yourself adding these easy pickled onions to a variety of meals.
About this Quick Pickled Onion Recipe
Not only will this quick pickled onion recipe brighten the aesthetic of your dish, it will add a huge punch of flavor. This pickled onion recipe has the perfect balance of acid and spice. Plus, these onions are a great item to meal prep and enjoy throughout the week.
If you feel like trying something new, you can also add some fresh rosemary or a few chili peppers to this recipe. The rosemary will give the onions more of a herbaceous flavor, while the chili pepper will add some spice. Feel free to get creative and make these onions however you will enjoy them most.
These onions will last for two to three weeks if you keep them covered in an airtight container and refrigerated. However, they will taste best if eaten within the first week.
Get creative when adding these onions to your favorite dishes. However, I can guarantee that they’ll taste great with BBQ pulled pork, my quick egg salad recipe, or my light and creamy crab salad. They add an extra layer of flavor that is hard to resist.
Quick Pickled Onion
- 1 large red onion, peel and slice into 1/4-inch thick slices
- 1 cup rice vinegar, or white vinegar
- 1 cup warm water
- 2.5 tablespoons cane sugar, depending on preferred sweetness
- 2 cloves garlic, sliced or left whole
- 5-10 pink peppercorns
- 1 pot
- 1 colander
- 1 sealable container
- Boil a pot of water. While the water is boiling, peel and slice the red onion into 1/4-inch thick slices. Add the slices to a colander over the sink. Pour the boiling water over the slices for a quick blanch. This will help soften the onion.
- Next, in a sealable container, combine the warm water and sugar. Stir until the sugar is dissolved. Add the rice vinegar, garlic cloves and peppercorns. Stir well.
- Add the warm blanched onions to the pickling juice. Seal the container closed and store in the refrigerator for at least one hour before using.