Onions are one of the most popular vegetables for pickling — and for good reason. They absorb flavors easily while keeping their own distinct aroma and pleasant crunch. Pickled onions are a perfect addition to colorful salads, sandwiches, and burgers. Making them is incredibly quick and simple, requiring no special tools or ingredients. Once prepared, the jars can be stored in the fridge for weeks, ready to add flavor to any dish.

Shallots or Yellow Onions for Salad?

There are many varieties of onions, each with a distinct flavor and color. When planning a recipe, you might wonder which one works best for pickling. Fortunately, any type will do — from white and yellow onions to small pearl onions. Red onions are especially popular thanks to their vivid color, which gives the pickles an attractive pink hue that brightens any dish. No matter which variety you choose, make sure to peel and slice them thinly into rings or half-moons.

Pickling – Simple Preparation

The main ingredient of the brine, apart from water, is vinegar — and your choice matters. We recommend avoiding strong distilled vinegar, which can overpower the flavor. Instead, use rice, apple, or wine vinegar for a milder, more balanced result. You can also experiment with add-ins: bay leaves, allspice, slices of ginger, or chili flakes. Place some of the spices at the bottom of a clean jar, fill it tightly with onion slices, then pour hot brine over the top to cover everything completely. After cooling, you’ll have beautiful, flavorful pickled onions ready for salads, burgers, or sandwiches.

Benefits of Pickled Onions

Onions are packed with vitamins, minerals, and antioxidants. The pickling process helps preserve their nutritional value, making them not only delicious but also healthy. Pickled onions add a tangy punch to any dish, help reduce food waste, and keep well in the fridge for weeks. They’re a simple and tasty way to bring more vegetables into your diet.