Finding ways to make fresh, healthy food at home is one of my passions, and pickled onions are a staple we keep on hand at all times. My husband is a big onion fan and I’m a big pickle fan—so a batch of these spicy pickled onions goes quickly in our home. It only takes 5 minutes to make a batch of these colorful sweet/tart/spicy treats, so there’s no excuse not to try them—unless of course, you don’t like onions. If you are reading this, my guess is you do!
Spicy pickled onions make everything taste amazing. They add that extra bit of love to every meal. I use them on sandwiches, salads, tacos, and serve them alongside hamburgers and wraps. I’ve even put them in cocktails! It’s one of those homemade specialties that impresses every time, so don’t get caught without a jar in your fridge (how embarrassing!).
Pickled onions are probably the easiest of pickles to make. If you haven’t pickled before, this is the place to get started. I tend to make them as I’m cutting onions for other recipes, one jar at a time.
We love all things spicy, so if you like something with a little kick, these are for you. They are sharp and sweet with a refreshing kick from the peppers. They taste a little like another favorite of mine, the spicy bread and butter pickle.
My old screw-top Mason jars, while effective, were becoming unpleasant to work with. The aluminum caps were difficult to pop off and the screw-on lids were starting to show a little rust. The Weck jars were the perfect solution. They are wide on top, making it easy to fish out whatever treat is inside, plus they look pretty in my refrigerator.
Use any old jar with a lid, or make these in a glass container or bowl with some plastic wrap on top. There’s no need to fuss because these are easy, remember? I don’t want a silly little jar keeping you from making these spicy pickled onions.
Use can use any type of onion too. Sweet Vidalia onions work very well, or you can use plain white onions. Red onions are my preference because they look so nice. The red turns to a bright pink after sitting in the brine for a day or two. These keep for about 2 weeks in the refrigerator. Enjoy!
Combine vinegar, water, sugar and salt in a small bowl. Whisk until sugar dissolves.
Place onion slices, cinnamon stick, cloves, pepper (or chili), garlic cloves and mustard seeds in glass jar or container. Pour vinegar mixture over the top and cover.
Refrigerate. They can be used after 1 hour. Store in the refrigerator for 2 weeks.