Quick-Pickled Onions

I am never without a jar of these onions on hand. They go well in everything: chopped into salads, sprinkled onto grilled beef or lamb, stuffed into a wrap with hummus, anywhere you want a tangy hit from vinegar and a little oniony bite. They keep forever in the fridge, but they’re so easy to make, I usually pickle a pint at a time. Makes 1 pint. 

2–3 small onions, cut into thin rounds
Pinch chili flakes or 1 fresh or dried chili, optional
1 cup red or white wine vinegar
1 cup water
1½ teaspoons salt
5 peppercorns

Pack the onion rounds and chili flakes or chili, if using, into a pint jar (a wide-mouthed jar is easier to fill). 

Put the vinegar, water, salt, and peppercorns into a small saucepan and bring to a boil. Carefully pour the brine over the onions. Cover and let cool. The onions are best if they’ve had a day to mellow before eating. 

Check out all of our other delicious onion recipes!

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Mary Reilly

Mary Reilly is the publisher and editor-in-chief of Edible Pioneer Valley. She is a local leader for the Chefs Collaborative Western MA chapter, and a member of Les Dames D’Escoffier and the IACP. In a past life she was the chef-owner of Enzo Restaurant & Bar. When not writing, editing, or engaged in supersecret publisher activity, she can be found experimenting in her kitchen.