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.
Servings: 10 servings
Pot with Lid
- 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
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!
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