This is a summertime (anytime) favorite of mine! The first time I made pickled onions, I wondered how I had lived so long without them. In fact, I loved them so much I sent them out as a Christmas card recipe (a tradition I have of including a new favorite recipe in my Christmas card each year). Even though an onion recipe was maybe a little out of season I know several have made them and loved them too.
Pickled onions are great on grilled bratwurst, hotdogs, sandwiches, chili, pinto beans. The list goes on, and on, and on… ~Kathy
- 1 ½ c. vinegar (Use white vinegar or a combo of white vinegar and apple cider vinegar)
- 2 ½ T to 3 T sugar (I use the smaller amount)
- 1 tsp hot sauce (such as Tabasco)
- 1 tsp Worcestershire sauce
- 2 tsp dry mustard
- 2 T garlic, minced
- ½ tsp kosher salt
- Pinch black pepper
- Pinch red pepper flakes
- Pinch dill weed, optional
- ½ tsp mustard seed, optional
- ½ tsp celery seed, optional
- 2 to 3 large yellow or white onions, sliced ¼ inch thick (about a pound and a half)
In a microwave safe large glass measuring cup, combine vinegar and all seasonings. Heat at 30 second intervals, stirring between until sugar has dissolved. I recommend tasting to see if you want/need more sugar or salt.
Pack onions into quart sized jar. Use the handle of a wooden spoon to gently pack them in.
Pour vinegar mixture over onions. Close lid tightly. Turn the jar several times to mix ingredients. Add additional onions to fill jar, if needed.
Place in the refrigerator and turn/shake at least once a day to redistribute the seasoning. They are best after they have been in the refrigerator about 48 hours. Pickled onions will keep in the fridge for up to 3 weeks.
WW Freestyle Info: These are 0 points per ounce!