Lena’s Kitchen Pickled Onions are the perfect addition to almost any meal: tacos, burgers, sandwiches, nachos, grilled meats, salads, breakfast, eggs… You name it, my pickled onions are guaranteed to transform any dish. Try it for yourself and you’ll be addicted too.
Keep a full WECK Tulip Jar of Lena’s Kitchen Pickled Onions in your fridge so they’re on hand when you need to spruce up any dish. The pickled onions 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.
If you have been following me for a while and been watching my Instagram stories or LIVES, you know I love making dish-enhancing elements such as sauces and sides. There’s something really special about transforming a dish using something as simple as a side of pickled vegetables. Maybe it’s my Ukrainian background coming out, but I love it!
Lena’s Kitchen Pickled Onions are 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 vegetables.
These flavors always take me back to my childhood, but nowadays, I appreciate these pickled onions on a whole other level. If not for their ease, the instant gratification when I pop one in my mouth is heavenly. They’re done and ready in only a few short hours, plus you can leave them in your fridge for days to allow the flavors to meld together.
You guys will thank me when you discover how easy it is to make my pickled onions. Only 4 ingredients that you chop and throw together in a jar. Forget about them for 4 to 12 hours and enjoy! Hint: Leave them in the fridge overnight for the best of the best flavor.
YOU CAN USE THE PICKLING RECIPE TO ALSO PICKLE :
- Thinly sliced cucumbers
- Matchstick carrots
- 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
I hope you guys love this recipe as much as I do, just like I love my Romesco Sauce. Have you tried it yet?
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 ONIONSCondiment, Dinner, Garnish, Salad, Sandwich
- 1 large red onion
- 3/4 cup rice vinegar preferred (no sugar added version), or sub with white wine vinegar or champagne vinegar
- 2 cups water
- 1 1/2 tbsp sea salt
- Chop red onion in half. Peel and slice very thin into half circle slices.
- Add the onions into a bowl, rinse with warm water and lightly squeeze the onions to drain the excess water.
- Refrigerate them for at least 4 hours, or for the best results, leave them overnight. Reuse the liquid up to 4 times. Adjust vinegar and salt each time if needed.