A simple and quick no-cook way to create delicious pickled purple onions. Stored in the refrigerator, these perfectly pickled purple onions are great additions to buddha bowls, salads, sandwiches, burgers, wraps, and avocado toast, and more!
Peel the onion and cut off both ends from each onion. Slice the onions thinly using a sharp knife or mandolin.
Distribute the sliced onions among 3 pint-sized jars.***
In a large measuring cup or jar, combine the remaining ingredients well.
Pour the sweetened vinegar solution over the sliced onions so that they are fully covered, leaving at least ½ inch space from the rim of the jar. (This is especially important if your lid is metal.)
Cover the jars with air-tight lids and chill in the refrigerator for at least 30 minutes.
Store in in an air-tight jar or container in the refrigerator for up to 1 week.
Notes
* You can use apple cider vinegar, white wine vinegar, red wine vinegar, or distilled vinegar.** The salt and red pepper flakes are optional. If you follow a low sodium diet, you do not have to include the salt at all. I never add salt to mine and they are delicious. Same goes for the red pepper flakes. Feel free to add some red pepper flakes if you like the added heat. Either way, they’re great.*** This recipe makes 3 pint-sized jars of pickled onions, but it really depends on how small or large your onions are and the shape and size of your jars.