Go Back
Pickled purple onion

Pickled Purple Onions (The 10-Minute Upgrade Your Fridge Needs)

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Breakfast, Side Dish
Cuisine: Mediterranean, Mexican
Ingredients Method Notes

Ingredients
  

  • 3 medium purple (red) onion thinly sliced
  • 2 cup white vinegar apple cider or red wine, (all work)
  • 2 cup filtered water
  • 1 tsp black peppercorns
  • 3 leaves bay leaves

Method
 

Slice the onion
  1. Cut the onion in half from root to tip, then slice thinly into half-moons.
Make the brine
  1. In a pot, pour vinegar and water until almost boiling point
Pack the jar
  1. Add any optional spices or aromatics if using. Place the sliced onions into a clean glass jar.
Pour and press
  1. Pour the brine over the onions, pressing them down gently so they’re fully submerged.
Rest and pickle
  1. Refrigerate overnight!

Notes

Optional flavor add-ins (choose one or mix):
  • 1 garlic clove, smashed
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seeds
  • A pinch of red pepper flakes
  • A sprig of fresh thyme or oregano
Store covered in the refrigerator for up to 2 weeks.