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–+ servings
Pickled yellow onions on a fork.
5 from 2 votes

Quick Pickled Yellow Onions

This pickled yellow onion recipe has a pungent flavor and is the perfect condiment for a ton of different dishes – from sandwiches to salads and tacos.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Author: Eloïse

Ingredients
 

For the vinegar brine

  • ⅔ cup (160 ml) white wine vinegar
  • ⅔ cup (160 ml) water
  • 2 tablespoons sugar
  • ½ teaspoon salt

For the onions

  • 2 yellow onions
  • 1 garlic clove
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon white peppercorns sub black peppercorns
  • 1 bay leaf
  • 1 sprig of fresh dill

Instructions
 

  • Add the white wine vinegar, water, salt, and sugar to a small saucepan. Bring it to a boil and wait until the salt and sugar have completely dissolved.
  • Thinly slice the onions with a sharp knife or a mandoline. Peel the garlic clove.
  • Add the onion slices and garlic clove to a 16 ounces (500 ml) glass jar and pour the vinegar brine on top.
  • Add in the mustard seeds, peppercorns, bay leaf, and fresh dill. Make sure the onions are completely submerged and close with a lid.
  • Let them cool down for 15-20 minutes. Once they have reached room temperature you can store them in the refrigerator or serve them right away.

Notes

  1. You can store these red wine vinegar pickled onions in the refrigerator in an airtight container for 14 days.
  2. Always make sure the onions are completely covered in vinegar brine. Onion pieces that were not submerged in vinegar are prone to bacterial growth.
  3. If they feel slimy or if some onions were not covered with pickling liquid, it's best to throw them out. 

Nutrition

Calories: 56kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Fiber: 1g | Sugar: 8g

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