Pickled onions are a delightful addition to many dishes, offering a tangy and crunchy flavor that enhances sandwiches, salads, bowls, and more. This recipe, passed down from my grandma, holds a special place in my heart for its simplicity and fantastic taste. In this version, I used yellow onions, but you can easily substitute them with whatever onions you have on hand.
Ingredients:
- 3 onions
- 3 cups vinegar
- 3 cups granulated sugar
- 2 32-oz mason jars
Instructions:
- Begin by preparing the onions. Peel and slice them into thin rounds or wedges, depending on your preference. You want them to fit comfortably into the mason jars.
- Once the onions are ready, pack them tightly into the mason jars, distributing them evenly between the jars. Set them aside while you prepare the pickling solution.
- In a large saucepan, combine the vinegar and granulated sugar. Place the saucepan over medium heat and stir the mixture occasionally until the sugar completely dissolves and the liquid comes to a simmer.
- Once the sugar has dissolved and the mixture is simmering, remove the saucepan from the heat. Carefully pour the hot vinegar-sugar solution over the onions in the jars, ensuring that they are completely submerged.
- Seal the mason jars tightly with their lids. Allow the jars to cool to room temperature before transferring them to the refrigerator.
- While the pickled onions can be enjoyed after chilling overnight, for the best flavor, it’s recommended to let them pickle for at least 48 hours. During this time, the onions will absorb the sweet and tangy flavors of the pickling solution, resulting in a more intense and delicious taste.
- Once properly pickled, the onions can be stored in the refrigerator for several weeks. Serve them alongside your favorite dishes or enjoy them straight from the jar as a tasty snack.
These simple and delicious pickled onions are sure to become a staple in your kitchen, adding a burst of flavor to any meal with minimal effort.
