Easy Pickled Onions

10 minutes prep 5 minutes active cooking 15 minutes total + at least 1 hour cooling time

Makes 1 quart

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Pickled onions are a simple yet powerful way to add a bright, tangy kick to just about anything—sandwiches, salads, tacos, and more.

Made with just a few basic ingredients, they come together in minutes but deliver big flavor, making them a must-have in any fridge. Their crisp texture and balanced acidity enhance rich, savory dishes, adding the perfect finishing touch with minimal effort.

What You'll Need

Ingredients

1 large red onion
1/2 teaspoon Pantelleria oregano
2 bay leaves
8-12 peppercorns
1 tablespoon Havsnø kosher salt
3 tablespoons sugar
1/2 cup water
1/3 cup Katz Gravenstein Apple Cider Vinegar
1/3 cup Katz Sauvignon Blanc Vinegar
1/3 cup rice vinegar
*vinegar taste is up to you

Equipment

chef’s knife
cutting Board
2 16oz jars with lids
measuring spoons
small saucepan
liquid measuring cup

What you'll have to do

Step 1

Thinly slice the onion and gently break apart the pieces then distribute equally between the two jars.

Step 2

Add one bay leaf, half the peppercorns, and half of the oregano to each jar.

Step 3

Combine 1/2 water and the vinegar in a saucepan set over low heat. Add 3 tablespoons sugar and 1 tablespoon salt, stirring to dissolve.

Step 4

Once sugar and salt are completely dissolved, pour equal amounts over the water/vinegar solution in each jar. Use a spoon to lightly compress the onions so they are fully submerged.

Chill in the refrigerator for at least an hour before using; best if used within 2-3 weeks.