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Do you love cured onions as much as I do? Pickling changes crude red onions from impactful and crunchy to overpoweringly tart and fresh. I add some red pepper pieces for additional zest and a sprinkle of maple syrup or nectar to balance the other solid flavors.

These onions are the ideal fixing for tacos, burgers, plates of mixed greens, and the sky is the limit from there. The most amazing aspect?

These snappy cured onions are prepared to serve following a short 30-minute cooling period. Start your supper prep with these onions, and they’ll be all set when the remainder of your supper is prepared.

These onions are unfathomably simple to make, as well. I like to save them close by for any supper that needs some additional oomph. Extras are quite a lot more energizing with snappy cured onions in the ice chest!

Brisk Pickled Onion Tips

Cut the onions meagerly

  • The secret to making really brisk salted onions is to cut the onions exceptionally slight (around 1/8-inch), so they mellow and assimilate the vinegar rapidly. You can do this with a sharp culinary expert’s blade or a mandoline.
  • You could decide to cut the onions thicker (around 1/4-inch) for to a greater degree a crunch. Be careful that your onions will require a couple of hours, or a short-term rest, to give the vinegar time to arrive at all the route through the onion.

Pick your vinegars admirably

  • Utilizing a blend of apple juice vinegar and normal refined vinegar makes these pickles taste additionally intriguing. You can utilize all refined vinegar if that is all you have at home.

Normal sugars for the success

  • Picking maple syrup or nectar rather than plain sugar offers some additional flavor and interest, while making these pickles normally improved. I don’t suggest making these pickles with no sugar—they’re even with it, however very vinegary and impactful without it.

Make a 16 ounces or three

  • The formula as composed beneath yields a smallish container of pickles (I utilized this adorable Weck container—that is a member interface). You could without much of a stretch twofold or triple the formula for a major gathering or grill; simply utilize a few 16 ounces containers or one enormous container.

Reasonable admonition

  • This formula will make your kitchen smell of vinegar, so you should run your burner vent while you’re making these pickles.

To Make this Recipe You’Il Need the following ingredients:


  • 1 large red onion, peeled and cut into thin slivers
  • 3/4 cup white vinegar OR apple cider vinegar
  • 3/4 cup warm water
  • 2 Tablespoons sugar
  • 1 teaspoon sea salt


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