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Pickled White Onions
Tangy and sweet pickled onions that add flavor to your favorite dishes.
Equipment
- Small saucepan
- Large mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
- airtight jar or container
Ingredients
- 2 cups white onions, thinly sliced
- 1 cup white vinegar
- ¼ cup sugar
- 1 tbsp salt
- ½ cup water
- ¼ cup fresh cilantro, chopped
- 1 tsp red pepper flakes
Instructions
- Slice the onions into thin rounds and set them aside.
- In a small saucepan, combine the white vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve.
- Remove the mixture from the heat and let it cool to room temperature.
- In a large bowl, combine the sliced onions, chopped cilantro, and red pepper flakes.
- Pour the cooled vinegar mixture over the onions and stir to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Video
Notes
Recipe Notes:
- Pickled onions can be stored in the refrigerator for up to a month.
- For a milder flavor, soak the onions in cold water for 30 minutes before pickling.
- Use a clean and sterile jar or container to store the pickled onions to prevent spoilage.
- Add some sliced garlic or ginger to the vinegar mixture before pickling the onions for an extra flavorful twist.
- For a different taste, try using different types of vinegar, such as apple cider vinegar or rice vinegar.
- Use a mandoline to slice the onions thinly and evenly, for the best texture and flavor.
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