bold and bright, the perfect foil for pierogies or brats or pretzels, these simple to make pickled onions can be made right in the mason jar (though you might want to cut the onions on a cutting board) to be ready the next day.
Pickled Red Onion with fennel seeds
There are a lot of pickled red onion recipes out there. Vinegar preferences vary- I usually use red wine vinegar because why not up the pink?! For these, made specifically to go with pierogies and pretzels, I went with a mix of apple cider vinegar and red wine vinegar to play off the fennel seeds. Most recipes also call for sugar, I usually don’t add it but that’s up to you- we definitely like things less sweet here (excepting for our dispositions).
Equipment
- 16 ounce Mason jar
Ingredients
- 1 medium red onion
- 1/2 cup red wine vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon fennel seeds
- 1-3 teaspoon cane sugar this is optional, most recipes add sugar I usually don’t, if you do add sugar you will want to heat the liquids and the sugar and salt to help the sugar dissolve
Instructions
- Thinly slice the onion
- If you are using the onions the next day or several hours away- stuff the onions into the clean mason jar, layering the salt and fennel seed (and sugar if using) about half in the middle and half on top. Top with the vinegars and water, put the lid on shake and refrigerate
- If you are in a hurry and/or using sugar (you want these pickled onions in an hour or two) heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat and stir until the sugar and salt dissolve, about 1 minute. Cool slightly, then liquid can still be warm but not boiling and pour over the onions and fennels seeds. Set aside to cool to room temperature, then store the onions in the fridge.
- Your pickled onions will be ready to eat once they’re bright pink – about 1 hour for thinly sliced onions with the heated brine, overnight for thicker sliced onions or if using the no heat no stir method. They will keep in the fridge for up to 2 weeks.
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