I’m going to let you in on a little secret. I do not have a great affinity for purple onions. A little goes a long way with me. I’ve always wanted to try pickled onions to take the sharpness out of an otherwise pungent raw onion. I loved them even more than I thought I would!
This was my first time pickling onions and I can see what all the fuss is about. They’re so fun to make! It’s a fascinating food journey: you start with raw onions, you bring three ingredients (vinegar, salt, sugar) to a boil, pour the mixture over the onions, and in thirty minutes, you have stunning pink pickled onions that are sweet, sour, and addictive. Gone is the heat of raw onions and in its place is a vibrant pink treat that’s perfect for tacos, quesadillas, sandwiches, burgers, and more.
Store your pickled onions in a jar in the fridge – pickling juice and all. They’ll keep about two weeks in the fridge. Be warned: hold your breath when you first pour the pickling juice over the onions and keep it tucked to one side of the kitchen because it is pungent for the first fifteen minutes.
1 medium/large purple onion (or 2 small)
3/4 cup aged white wine vinegar
1 Tbsp fine sea salt
1-2 Tbsp granulated sugar depending on how sweet you want them
- Cut an onion in half through the ends, remove the outer layer, and thinly slice. Separate the pieces and set in a small bowl.
- Measure vinegar, salt, and sugar in a small sauce pan. Cook over medium high heat until granules dissolve and mixture starts to boil. Remove from heat and pour over the onions. (Don’t breathe in – this is very pungent!) Let sit at room temperature for 30-45 minutes, stirring occasionally, until the onions are soft and the liquid is a vibrant pink color. Remove with a slotted spoon. Store with the juice in a jar for up to two weeks in the fridge.
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