You may never use raw onions again after trying these Quick Pickled Onions, they are perfect on everything from salads to sandwiches. Quick Pickles are so easy and these onions will become your favorite!
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Don’t like raw onions? You’ll love these Quick Pickled Onions!
When I was little I didn’t like onions at all. Not cooked and certainly not raw. I’ve come a long way since then. Love onions cooked, a fried onion rings are heaven, but raw, still not so good. I have been known to meticulously pick out every bit of onion from a salad or a sandwich.
Recently, however, I made a salad that had such few ingredients (and onions was one of them), that taking out the onions just didn’t make sense. Since I love all things pickled, I decided to look for a quick pickled onions recipe. I found it in The Sprouted Kitchen: A Tastier Take on Whole Foods – the full recipe is actually called Toasted Millet Salad with Arugula, Quick Pickled Onions and Goat Cheese, which sounds amazing itself, but all I needed was a quick pickle recipe.
What is a Quick Pickle?
A quick pickle is basically what it sounds like. You mix up a brine, add your veggies or fruit, and store them in the refrigerator. Since they aren’t canned, they must keep refrigerated, but they last for weeks.
These quick pickled onions were fantastic! So fantastic that I’ve made them again, and we vow to always have a jar in the fridge. If you make them with red onions you get the lovely pink hue, however you can easily make quick pickled white onions.
These were tart and sweet with the perfect amount of bite. We’ve added them to sandwiches and have eaten them almost like a side dish. And, I must confess, I have stood at the refrigerator just eating them out of the jar. They are that good!
I have also made them without the bay leaf and cloves for a simpler pickle.
Quick Pickled Onions
- In a saucepan combine the vinegar, salt, sugar, bay leaf and cloves and bring to a gentle boil over medium high heat until the sugar is dissolved. Add the onion, stir, and remove the from the heat. Let them cool to room temperature, spoon into a jar and store in the refrigerator.
Some quick and not so quick pickles that you may like: