Pickled Onion Rings

These quick-pickled onion rings offer a vibrant, tangy crunch that elevates simple meals. By briefly blanching the onions, you remove some of the harsh raw bite, resulting in a tender yet crisp texture. The brine, made from white vinegar, sugar, salt, and a hint of hot pepper sauce, creates a perfect balance of sweet, sour, and spicy notes. Unlike traditional long-term pickles, these are ready in just two days, making them an ideal last-minute addition to your pantry. They shine as a topping for hamburgers, cheese sandwiches, or egg salad, adding a necessary acidic contrast to rich, savory ingredients. Store them in the refrigerator for up to two months for consistent, home-style flavor.

Cooking Method: Boiling

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 1

Calories: 5.0

Dietary: Gluten-free, Low-fat, Vegan, Vegetarian

Description

These quick-pickled onion rings offer a vibrant, tangy crunch that elevates simple meals. By briefly blanching the onions, you remove some of the harsh raw bite, resulting in a tender yet crisp texture. The brine, made from white vinegar, sugar, salt, and a hint of hot pepper sauce, creates a perfect balance of sweet, sour, and spicy notes. Unlike traditional long-term pickles, these are ready in just two days, making them an ideal last-minute addition to your pantry. They shine as a topping for hamburgers, cheese sandwiches, or egg salad, adding a necessary acidic contrast to rich, savory ingredients. Store them in the refrigerator for up to two months for consistent, home-style flavor.

Ingredients

1/2 lg Onion
1/2 c White or cider vinegar
1/2 c Water
2.5 tb Sugar
0.25 ts Salt
2 dr Hot pepper sauce

Directions

1
Peel the onion and slice it into thin rounds.
2
Separate the onion slices into individual rings.
3
Pack the onion rings tightly into a sterilized 2-cup glass jar.
4
Pour boiling water over the onions in the jar to cover them completely.
5
Let the onions sit in the hot water until cool, then drain the water out of the jar.
6
In a small saucepan, combine vinegar, water, sugar, salt, and hot pepper sauce.
7
Bring the vinegar mixture to a boil over medium heat, stirring until the sugar and salt are fully dissolved.
8
Carefully pour the hot brine over the drained onion rings in the jar.
9
Seal the jar tightly and let it cool to room temperature before refrigerating.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 5.0kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.2g1%
Sugars 0.5g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the pickled onions to marinate in the refrigerator for at least 2 days before eating to develop full flavor.

Store in the refrigerator for up to 2 months.

These pickled onions pair excellently with hamburgers, cheese sandwiches, egg salad, or as a side pickle with regular meals.

Yields approximately 2 cups of pickled onions.

Keywords: pickled onions, quick pickles, onion rings, vegetable side, burger topping, vinegar brine, vegan condiment, low fat, refrigerator pickles, sweet and sour, onion recipe, easy pickling, sandwich garnish, preserved onions, tangy snack

Read it online: https://www.chefs-mate.com/recipe/pickled-onion-rings-rodier/