Pickled Onions A La Carte Recipe

Prepare onions and jar

Peel the red onions, halve them, and slice thinly (about 1/8 inch / 3 mm). Pack the sliced onions into a clean, sterilized 16 oz (500 ml) jar leaving about 1/2 inch headspace. Set the jar aside.

Make pickling brine

In a small saucepan combine 1 cup white vinegar, 1/2 cup apple cider vinegar, 1/2 cup water, 2 tablespoons granulated sugar, and 1 teaspoon fine sea salt. Add 1 teaspoon whole black peppercorns, 1/2 teaspoon mustard seeds, 1 smashed garlic clove, 1 bay leaf, and 1/4 teaspoon red pepper flakes if using.

Heat and dissolve

Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt fully dissolve (about 2–3 minutes). Do not boil vigorously; a simmer is sufficient to bloom the spices and meld flavors.

Pour over onions

Carefully pour the hot brine over the packed onions in the jar, ensuring the onions are fully submerged. Use a spoon to press the onions down if needed. Leave about 1/4–1/2 inch headspace.

Cool and seal

Let the jar cool at room temperature for 30–45 minutes. Once cooled to warm or room temperature, seal the jar with the lid and refrigerate.

Resting time

For best flavor, chill at least 1 hour before using; flavor improves after 24 hours. Quick pickles are ready in 1 hour but are most pronounced after 24 hours. Keep refrigerated up to 3 weeks; discard if cloudy, off-smelling, or if mold appears.

Serve these pickled onions a la carte as a condiment for sandwiches, tacos, salads, grilled meats, or cheese plates. Use tongs or a fork to transfer desired amount to a small bowl for table service.