I always keep a jar of these pickled onions in the fridge because they add a delicious punch to so many dishes. They’re perfect on avocado toast, tacos, and especially salads. The longer they marinate, the milder their onion bite becomes, but they always keep their crunch and develop an incredible pickled flavor.
How to Slice the Onion (The Trickiest Part!)
The only slightly tricky part of this recipe is cutting the onion properly. Here’s the best way to do it:
1. Trim off both ends and peel away the outer layers.
2. Cut the onion in half from root to stem.
3. Place one half flat-side down on your cutting surface, with one of the cut ends facing you.
4. Slice lengthwise (the long way), starting at one cut end and moving toward the other.
• This might feel unnatural at first, especially with the curved edge, but as you keep slicing, you’ll get perfectly even pieces.
5. Slice as thinly as possible for the best texture.
6. Safety tip: Always tuck your fingers under while slicing, and remember—a sharp knife is safer than a dull one!
The Perfect Balance of Flavors
A little sugar softens the sharpness of the vinegar, adding just a touch of sweetness, while salt, garlic, and peppercorns enhance the depth of flavor. The result? A tangy, crunchy topping that complements almost any dish. Plus, the vibrant pink color makes everything look even more appetizing!
Get Creative!
Don’t be afraid to experiment with different onions, vinegars, and add-ins:
• Try a sweet white onion with red wine vinegar for a richer, more mellow flavor.
• Love spice? Slice up a jalapeño and toss it in for a fiery kick.
However you customize them, these pickled onions are guaranteed to elevate your meals. Let me know what combinations you try!
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