Sweet pickled onions are basically the ultimate condiment. Add them to salads, tacos, chili, or sandwiches. Basically any savory dish is better with pickled onion!
Author Becky Striepe
1sliced onionRed or white is fine. You'll end up with about 2 cups, sliced.
½cupapple cider vinegar
1 ½teaspoonssea salt
Stuff the onions into a pint-size mason jar.
Combine the remaining ingredients in a small saucepan, and heat them until they boil, stirring until the sugar dissolves. This should only take a few minutes. Turn off the stove, and pour the hot brine into your jar. The heat from the brine will soften the onions.
Screw the lid onto your jar loosely, and set it on the counter to cool. Once it’s cool enough to handle, you can tighten the lid and stick the jar into the fridge.
You can eat these as soon as they're cool enough to handle, but they're even better if you can wait about 24 hours, to give the onions time to soak in that beautiful brine!
Your pickle onions will keep for 1-2 weeks. I recommend writing the date on the jar, because I hate playing, “When Did I Make These, Again?”
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Course Side Dish
Keyword pickled red onions, pickled white onions, sweet pickled onions
Sweet pickled onions recipe from Glue & Glitter, https://www.glueandglitter.com/sweet-pickled-onions/