How To Pickle Onions | Easy Pickled Onion Recipe
Daniel Harding
Pickled onions are a favorite and we’ve decided to bring the pickle game back! This recipe shows you how to pickle onions for crispy, flavorful onions that are perfect for gift giving or simply because you need that extra flavor for your cheeseboard.
Our onions are pickled in a flavorful and smoky brine, as we think this pairs perfectly with a sharp, creamy cheddar or brie. But you can throw in whatever you want! Try flavors like mustard seeds, bay leaves, honey, or coriander seeds. The world is at your feet.
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Makes:
1
Preparation time:
2
hours
50
minutes
Total time:
2
hours
50
minutes
freshly boiled water
ground black pepper
Chipotle Chili Flakes
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- Place the shallots (with skin) in a large bowl and cover with boiling water. Leave on for 20 minutes.
- Drain the water and cover the onions with cold water. Leave on for 5 minutes. Next, drain the onions and cut off the top and bottom of the onions and remove the skin.
- Put the onion back in the bowl and add the salt. Stir until onions are coated in salt, cover and let sit for 2 hours, being careful to stir halfway through.
- Next, wash the onions, making sure to remove the salt, and place them on paper towels to dry thoroughly. Put aside.
- While the onions are drying, in a small saucepan over low-medium heat, add apple cider vinegar, sugar, cloves, black pepper, and chipotle chilli flakes. Stir and let heat for 5 minutes. Be careful not to let the vinegar mixture boil, we just want to warm it all up and dissolve the sugar.
- Place the onions in sterilized jars, making sure to wrap them tightly, and pour the warm vinegar over them. Use the end of a spoon to poke the onions a little and press down to remove any air bubbles. Make sure to fill your jars with vinegar as we want the onions to be completely submerged.
- Ideally, let the onions pickle for 1-2 months, but dip in after 2 days if you can’t wait to try these pickled delights.
Although they’re called pickled “onions,” the recipe actually calls for shallots. You should be able to find them very easily, but if you can’t find them you can always use the smallest brown onions you can find.
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