Quick Pickled White Onions
This quick pickled white onions recipe is super easy to make. They are delicious and a perfect side. Great in tacos, wraps or sandwiches.
Servings 10
Calories 18kcal
Equipment
Ingredients
- 2 white onions
Pickling Liquid
- ½ cup Apple cider vinegar
- ½ tbsp. Salt
- ½ tbsp. Suga
- 1 cup Water
- 1 tsp. Mustard seeds
- ½ tsp. Peppercorns
- ½ tsp. Red chilli flakes
Instructions
- Assemble all the ingredients together. Then it is simply putting them together.
- First, cut the ends of the onions. Remove the peels. Slice them into rings or half moons. Mine were quite potent and I shed a few tears in slicing them.
- In a saucepan, combine vinegar, water, sugar and salt. Bring it to a gentle boil till the sugar has dissolved.
- Take it off the heat. Allow this pickling liquid to cool down to room temperature.
- In a clean wide mouthed glass jar, add your onion rings along with other spices that you are using.
- Top up with pickling liquid. Put on the cap and keep in the refrigerator.
- You do not require fancy bottles. Your regular jam or any other glass bottles that have been cleaned well and completely dried suffice.
- Keep pickled white onions in the fridge for a couple of hours and start consuming them.
- They will get more flavourful as pickling time increases.
- You can easily store them upto 2 weeks in the fridge.
Notes
While making any kind of pickles, ensure utmost hygiene. Wash and thoroughly dry your pickling container.
Make sure that the onion is completely submerged by the pickling liquid. This keeps the pickle okay and prevents any fungal growth as time goes by.
You can use any spices that you like. Even change up the vinegar for slight variations in taste.
Pickling liquid can be reused for marinating meats or in dressings for a tangy kick.
You can store these fridge pickles for upto two weeks. At all times ensure that the onion rings are completely submerged by the pickling liquid.
The recipe is really easy and anyone can make it. The pickles get their optimum flavour after a day of pickling.
You can pickle other vegetables like cucumber, carrots, beets using the same method.
Make sure that the onion is completely submerged by the pickling liquid. This keeps the pickle okay and prevents any fungal growth as time goes by.
You can use any spices that you like. Even change up the vinegar for slight variations in taste.
Pickling liquid can be reused for marinating meats or in dressings for a tangy kick.
You can store these fridge pickles for upto two weeks. At all times ensure that the onion rings are completely submerged by the pickling liquid.
The recipe is really easy and anyone can make it. The pickles get their optimum flavour after a day of pickling.
You can pickle other vegetables like cucumber, carrots, beets using the same method.
Nutrition
Calories: 18kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.2mg