Keep a batch of these Sweet & Sour Pickled Onions in your fridge at all times. That way you’ll be sure to have a handy pop of flavor and texture to add to all of your sandwiches and salads.
I’ve found that whenever we have a jar of our favorite Bread & Butter Pickles going, there will be a person or two digging into the jar to scoop out some of the delicious onions. There’s an easy fix for that …give the onions their own container.
The ingredients needed for your Sweet & Sour Pickled Onions…
- Red onions – Sliced very thin in rings or in vertical strips
- Kosher salt
- Granulated sugar
- Distilled white vinegar
- Apple cider vinegar
- Brown sugar
- Yellow mustard seeds
- Celery seeds
- Ground turmeric
Are red onions required when making this recipe?
Absolutely not. I’ve used white onions as well as yellow with a good outcome. Our favorite though is the red variety with their lovely color and relatively mild flavor.
- Combine sliced onions and salt in a medium-sized bowl.
- Cover and chill for 1 1/2 hours.
- Transfer the sliced onions to a colander.
- Rinse under cold water and drain.
- Return the rinsed onions to the bowl.
Use a mandoline or chef knife to cut the onion into very thin slices. Please use caution! I’ve recently discovered the most amazing cut-resistant gloves that I wear every time when using my mandoline.
- In a small saucepan, combine the sugar and remaining ingredients.
- Bring to a simmer over medium heat.
- Stir until the sugar dissolves.
- Pour the hot vinegar mixture over the onions.
- Gently mix and let stand at room temperature for 1 hour.
- Cover and refrigerate for 24 hours before serving.
- Store in an airtight container in the refrigerator for up to 2 weeks.
What is the best container to use for storing my Sweet & Sour Pickled Onions?
Any airtight container will work but I always prefer to use glass jars. Many times I’ll fill two of these pint-size jars so I can keep one in my fridge and gift the other. ❤️
sweet & sour pickled onions
Keep a batch of this crunchy topping to add to sandwiches and salads. Delicious addition to your next cheese board.
Ingredients
- 2 pounds red onion, thinly sliced
- 2 tablespoons kosher salt
- 1/2 cup granulated sugar
- 1/2 cup white vinegar
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons mustard seeds
- 1/4 teaspoon celery seeds
- pinch of turmeric
Instructions
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Combine sliced onions and salt in a medium-sized bowl; cover and chill for 1 1/2 hours. Transfer the sliced onions to a colander; rinse under cold water and drain. Return the rinsed onions to the bowl.
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In a small saucepan, combine the sugar and remaining ingredients. Bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over the onions. Gently mix and let stand at room temperature for 1 hour.
-
Cover and refrigerate for 24 hours before serving. Store in an airtight container in the refrigerator for up to 2 weeks.
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More pickled goodness…
