The champion of the garnish world, Lena’s Kitchen Pickled Onions will transform any meal from good to great. Using only four ingredients, you’ll end up with a sweet and tangy topping for either breakfast, lunch, or dinner.
Lena’s Kitchen Pickled Onions Are The Best
If you’ve been following me for a while or have been watching my Instagram stories or live cooking sessions, you know I love making dish-enhancing elements such as sauces and sides. This may be my Ukrainian background speaking, but I find that there’s something very special about elevating an entire meal with very simple additions, like Lena’s Kitchen Pickled Onions.
Pickled onions and vegetables are also a huge nostalgic item for me. Making them brings up fond memories of being in the kitchen as a child, watching my mom and grandma spend time cutting up a variety of vegetables to pickle over the winter. We would bring jar after jar down into the basement with heaps of other yummy varieties.
How To Pickle Red Onions
It doesn’t get much easier than this. Lena’s Kitchen Pickled Onions are ready to enjoy in only FOUR steps! Here’s how it’s done:
- Chop your red onion in half and slice thinly into half-circle slices.
- Add them to a bowl, rinse with warm water, and lightly squeeze the onions to drain the excess water.
- Place the onions into a mason or Weck Tulip jar. Add in the salt, warm water, and rice vinegar, and finish by mixing with a spoon or sealing the jar with a lid to shake.
- Refrigerate the pickled onions for at least 4 hours, or for the best results, leave them overnight.
Keep a full jar of Lena’s Kitchen Pickled Onions in your fridge so they’re on hand when you need to spruce up a meal. This recipe will last up to two weeks in the refrigerator, however, they’re so delicious, they may not even last that long! My family goes through an entire batch in less than a week.
You Don’t Have To Stop At Pickled Onions
This pickling recipe is not exclusive to red onions! As I did as a child, you can pickle almost any vegetable and transform it into a tart, tangy, and sweet garnish. Swap the onions for your favorites, or try any of these suggestions:
- Thinly sliced cucumbers
- Carrots, cut into matchsticks
- Cabbage (for this, I add a few cloves of garlic, fresh dill, and a bay leaf)
- Daikon radish, either sliced thinly or cut into matchsticks
Lena’s Kitchen Pickled Onion Tips
Slice the onions very thinly: The thinner the red onions are, the quicker they will absorb the vinegar and pickle faster. Use a sharp knife or a mandolin to achieve this.
Rinse your onions: Rinsing the onions before pickling will prevent the onions from being that strong onion flavor. I just squeeze them a bit in warm water and then add to the jar.
Choose the vinegar wisely: No sugar added rice vinegar is my top choice for this recipe. It’s a very neutral flavor that compliments the red onions, and the finished results are not too sweet. White wine or champagne vinegar are nice alternatives but will taste slightly sweeter. I would NOT recommend using apple cider or white vinegar as they both resulted in an overpowering flavor.
Be patient: In only four hours, these easy pickled red onions are ready to munch on. However, for the absolute best results, I highly recommend leaving them in the fridge overnight. This way, the onions will soak in all of the flavors and become much more flavorful.
Make multiple batches at a time: This recipe is extremely flexible. Easily double or triple the batch and seal them in mason or Weck jars. Consider gifting small jars of the pickled onions to friends or family!
Reuse the liquid: After your first batch is all used up, you can reuse the pickling liquid up to 4 times. Adjust the vinegar, salt and add some hot water to the next batch.
Delicious On Every Meal
A jar of Lena’s Kitchen Pickled Onions is always on my table, ready to compliment my next meal. They go well with either breakfast, lunch, or dinner! As to not overwhelm you, my quick-pickled onions will allow any of the following recipes to shine:
- Smoked Salmon Street Tacos
- Low Carb Asian Pork Lettuce Cups
- Healthy Taco Bowls With Mexican Beef
- Fully Loaded Keto Deviled Eggs
- Low Carb Mediterranean Burger Salad
- Crispy Chicken Cutlet Sandwich
- Low-Carb Breakfast Bowl
If you make LENA’S KITCHEN PICKLED ONIONS, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photo’s of your creations is my favorite!
Lena’s Kitchen Pickled Onions
- 1 large red onion, thinly sliced
- ¾ cup rice vinegar, you can sub with white wine vinegar or champagne vinegar only
- 2 cups water
- 1 ½ tbsp sea salt
- Chop red onion in half. Peel and slice very thin into half-circle slices. Use a mandolin if you have one.
- Add the onions into a bowl, rinse with warm water, and lightly squeeze the onions to drain the excess water.
- Refrigerate for at least 4 hours, or leave them overnight in the refrigerator for the best results. Reuse the liquid up to 4 times. Adjust vinegar and salt each time if needed.