Perfectly Pickled Onions are tart, tangy, sweet, and savory. These use honey instead of refined sugar and take only minutes to make!
Get ready for your new favorite condiment! But first, let’s get something straight, this is not just a condiment, this here is a game changer! Perfectly Pickled Onions are transformational! They go on just about any savory food and are so unbelievably delicious, they can make a shoe taste good!
Tart, tangy, sweet, and savory…they are everything. They especially taste great with smokey and savory beef or pork, like my Pulled Brisket Sandwiches. This Pickled Onions recipe uses Honey as a natural sweetener, so no refined sugar here. Only minutes to pull together and then after a few hours soaking, you get magic! Best part, you can make a ton of them ahead!
Check Out How Easy These Are to Make!
LET’S GET PICKLED
First, let me say that onions, while polarizing, are super good for you! They’re high in vitamin C, B vitamins and potassium. They also have antioxidants that may help reduce heart disease risk factors, such as high blood pressure. And…onions are a rich source of fiber and prebiotics, which are necessary for digestive health!
So…want to eat more onions? Pickle them and put them on everything!
Are you or someone you know “allergic” to raw onions? I don’t mean literally, I mean if they see one they freak out and cannot even go near the food. My Dad is like that and my Mom would try to sneak them into food all the time. My daughters are like that too, saying they are “too spicy”. BTW, they also say that black pepper is “too spicy” so take it for what it’s worth.
Well, then pickling is a wonderful way to get those onion-avoiders on board with onions! Pickling takes the bite (or spice) out of the onions completely, and leaves them with a sweet, tangy, fantastic onion flavor.
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Prep-Ahead Steps for Pickled Onions
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
Ok, so let’s start with the pickling liquid. The primary ingredient here is vinegar. I’ve tried this recipe with Apple Cider Vinegar, White Wine Vinegar, and Red Wine Vinegar. All worked great. In the images you see here, I used Red Wine Vinegar.
In a saucepan, bring vinegar, honey, and cumin powder to a boil.
While the pickling liquid is warming up, you can prep the onions. Simply thinly slice the onion and then separate the slices into a bowl that is large enough to cover the onion with the pickling liquid.
Then pour the hot mixture over the onions. Let sit until room temperature, then cover and place in refrigerator until ready to use.
I love to make a ton of these pickled onions and store them in 16 oz mason jars. I use these pickled onions in salads, on sandwiches, in rice bowls, with grilled meats, and so much more.
How to Use Pickled Onions
You can store these in the fridge in a sealed container for up to 2 weeks!
Now, here comes the fun part! What to put your Pickled Onions on! Well, my friend, the options are endless! Here is a short list…
- Pork Tacos
- Hot dogs
- Any Simple Salad
- Grilled Cheese or other hot sandwich
- Cilantro Lime Quinoa or other simple Quinoa or Rice
- Spicy Tomato Soup
I’m sure you will think of lots of other ways to use these magical, Perfectly Pickled Onions!
ENJOY! 😍 Carrie
Perfectly Pickled Onions
Get ready for your new favorite condiment! Perfectly Pickled Onions go on just about any savory food and are so unbelievably delicious, they can make a shoe taste good! Tart, tangy, sweet, and savory…they are everything. This Pickled Onions recipe uses Honey as a natural sweetener, so no refined sugar here. Only minutes to pull together and then after a few hours soaking, you get magic! #pickledonions #easycondiment #tacos #grilling #burgers #condiments #toppings #easyrecipes
- 1 Large red onion
- 2 Cups White or Red wine vinegar
- 6 tablespoon Honey
- 1 teaspoon Cumin Powder
In a saucepan, bring 2 cups white vinegar, 6 tablespoon Honey, and cumin powder to a boil and then turn off the heat and stir.
While the pickling liquid is heating up, cut the red onion in half and then thinly slice and separate thin slices into a bowl that is large enough to cover the onion with the pickling liquid.
Pour the hot mixture over the onions and push onions down to make sure they are completely covered by the liquid. Let sit until up to room temperature, then place in refrigerator to soak for at least 2 hours.
Once the onions have soaked in the fridge and pickled for a couple hours or more, I like to transfer them into storage mason jars. First I add the onions and then fill in the picking juice.
Serving size is based on ¼ cup. Therefore, you may get more servings out of this recipe if less is used.
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