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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Put jars in cold water and place over stove until boiling.
Cut onions using a mandoline slicer into thin slices.
Boil white vinegar, water, sugar, salt, and black peppercorns together without adding bay leaves.
Place bay leaves inside the sanitized jars.
Add sliced onions to the jars over the bay leaves.
Pour the pickling brine over the onions until the jars are full.
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Use a mandoline slicer for evenly thin slices of onions.
Ensure jars are properly sanitized to prevent spoilage.
Let the pickled onions sit for at least 24 hours before serving for better flavor.
Can I use a different type of onion?
Yes, you can use white or yellow onions, but red onions provide a sweeter flavor and vibrant color.
How long do pickled onions last?
Properly sealed and refrigerated, pickled onions can last up to 2–3 weeks.
Can I add other spices to the brine?
Absolutely! You can experiment with spices like mustard seeds, coriander seeds, or chili flakes for added flavor.
Do I need to boil the jars after filling them?
No, boiling the jars beforehand is sufficient for sanitization. Ensure the brine is hot when pouring it over the onions.
Can I reduce the sugar or salt in the recipe?
Yes, you can adjust the sugar and salt to taste, but keep in mind they help balance the flavors and preserve the onions.
