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Pickled Onions

pickled onions GetBurger Fit
About the Recipe
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Over the years, I have developed an obsession with pickled onions but could never find the courage to make them myself until I went to a cooking class in Mexico taught by a home cook. I realized my apprehension was unnecessary and finally took the plunge! Once you have the basics down, you can make the recipe your own by adding additional spices that you like. One thing I love about this recipe is that it can be made and ready to eat with your meal in under an hour.

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This Pickled Onions recipe is super easy to prepare and you’re going to have a blast making it!

pickled onions GetBurger Fit
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5 from 1 vote

Pickled Onions

Over the years, I have developed an obsession with pickled onions but could never find the courage to make them myself until I went to a cooking class in Mexico taught by a home cook. I realized my apprehension was unnecessary and finally took the plunge! Once you have the basics down, you can make the recipe your own by adding additional spices that you like. One thing I love about this recipe is that it can be made and ready to eat with your meal in under an hour.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Add-In, Side Dish, Snack, Topping
Cuisine: American, Mexican
Keyword: onion, pickles
Servings: 10 servings
Calories: 7kcal

Equipment

Pot with Lid
Measuring cups
Knife
Large bowl
Mesh strainer

Ingredients

  • 1 onion Some people prefer to use red onions to get the beautiful pink pickled onion look, but I’ve used yellow onions and the recipe still turns out great! 
  • 1/2 cup apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • Edible flowers (Red Buds, Violets, Dandelions), optional

Instructions

  • Bring 2 cups of water to a boil.
  • While water is heating, peel the outside of the onion and discard.
  • Cut the onion lengthwise into half moons and place in a large bowl. 
  • Pour the boiling water over the sliced onions and let sit for 5-10 minutes
  • Drain the water and add 2 cups cold or room temperature water to cool the onions down. Let sit for several minutes.
  • Drain the water again, then add the remaining ingredients except edible flowers. Let sit for at least 30 minutes, then add flowers. The edible flowers add a beautiful pop of color to your pickled onions!

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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Alane Boyd

Host of Cooking with My Friends

Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!

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Alane Boyd

Alane Boyd

Alane is the co-founder of BGBO Co, a business consulting company that helps business owners achieve their biggest goal and overcome their biggest obstacle. She is also the creator of BurgerFit and the host of Cooking with My Friends. Both were started to inspire people to eat healthier.

One Comment

  • Felicity Garn says:

    5 stars

    I was a big fan of green papaya pickles but after I tried this recipe, my taste bud had been screaming “make more”! I used red onion for a stronger aroma and finished it off with sprinkle of fresh chopped cilantro. I suggest that you store any leftover in a jar and keep it refrigerated to preserve the flavor.

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