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Pickled Onions

This recipe is a bright, tangy staple that transforms simple red onions into a vibrant, crunchy garnish. Using a hot-brine technique and a specific root-to-tip cut, these onions become a "boutique" kitchen essential that elevates any meal—from avocado toast to hearty salads.
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Prep Time 5 minutes
Cook Time 7 minutes
Waiting time 1 hour 20 minutes
Servings: 2 jars
Calories: 107
Ingredients Method Notes

Ingredients
  

  • 3 red onions
  • 2 tsp peppercorns
  • 3 bay leaves
  • 4 garlic cloves
Vinegar sauce
  • 2 cups water
  • 2 cups any vinegar
  • 1/3 cup granulated sugar (i used cane sugar)
  • 2 tbsp salt

Method
 

  1. The Brine: In a small pot, bring the water, vinegar, sugar, and salt to a boil. Stir until the sugar and salt have completely dissolved.
  2. The Prep: While the brine is heating, cut up your onions. Position the onion so the root is facing you before you slice. This is important because slicing from root-to-tip helps the onion pieces keep their shape and crunch. Peel the garlic cloves and set them aside.
  3. The Jars: Place the sliced onions into two mason jars. Into each jar, tuck in two garlic cloves—placing one in the middle of the onions and one at the top.
  4. The Aromatics: Add 1.5 bay leaves and 1 tsp of peppercorns to each jar.
  5. The Pickle: Pour the hot vinegar brine over the onions until they are fully covered. Close the lids and let the jars reach room temperature.
  6. The Chill: Place the jars in the fridge for at least 1 hour before eating.
  7. Enjoy! These will stay vibrant and delicious in your fridge for up to 2 weeks.
    8. Stellka’s Tip: You can use any sized jars you have on hand, just divide the ingredients evenly :)

Notes

Nutritional values (per 100g)
30 kcal
Proteins: 0,3g
Carbs: 7g
Fats: 0g
Fiber: 0,5g
For the whole jar:
107kcal
Proteins: 1,1g
Carbs: 26g
Fats: 0,1g (basically 0)
Fiber: 1,5g