No-Fuss Pickled Onions
Pickled Onions flavoured with a Bay leaf, are a perfect condiment addition to a meal, to give it a tangy crunch. They can also be used as a side dish with crackers. Create different variations to add a little spicy, or a little sweetness, depending on your taste. These are so delicious on a wrap, burger, sausages, tacos, and even in a salad. Especially if you are not a dill pickle fan, these may be your next go to!
Equipment
- kettle or small sauce pan
- Spoon and knife
- 32 oz Mason Jar or 64 oz Mason Jar
- 1/4 cup
- 1/2 tsp
Ingredients
- 1/2-1 Medium Sweet White Onion or Red, sliced thinly Any onion will do, but these have the nicest flavours.
- 1 Bay leaf
- 1/4 cup White Wine Vinegar Use Red Wine Vinegar with Red Onion
- 1/4 cup White Distilled Vinegar
- 1/2 tsp Sea Salt or Himalayan Salt Avoid if on a low sodium diet
- 1 cup Filtered water
Optional Ingredients for variations
- 1 tbsp Maple Syrup For a hint of sweetness
- 1/4 tsp Red Pepper Flakes For a hint of spicy
Instructions
- If you are using the 32 oz. jar then follow the recipe measurements. If you are using the 64 oz. jar, then just simply double the recipe measurement amounts.
- Using half of a medium sweet white onion, cut into thin slices,
- Clean and rinse the mason jar.
- Insert all of the sliced onion inside the mason jar, then top with 1 bay leaf. Add in the salt, and optional red pepper flakes and maple syrup. These options will add a touch of sweet or spicy or add both. Avoid the salt if you are on a low sodium diet.
- Into the mason jar, add in the white wine vinegar and white distilled vinegar if using a white onion. If using red onion then add in the red wine vinegar and white distilled vinegar.
- Boil the filtered water in the kettle or in a small sauce pan on the stove. Once boiled, add it slowly into the mason jar over the onions, until the water reaches almost the top of the jar. Twist the lid on fully. Let sit on the counter for at least 1-2 hours to cook the onion.
- Once cooled down completed, store in the fridge for up to 2 weeks.
Notes
If you would like the onions to be a bit more tangy, then add in a little less onion, and add in a little more of both vinegars.
Tried this recipe?Let us know how it was!